How to cook marinated butternut squash. How to pickle butter mushrooms? Pickled Butter - Recipe

And if you managed to bring home not one basket, but several, then you will have to start preparing for the winter. A recipe for a proven and reliable pickling of oil without the use of sterilization is proposed.

Opening in the winter a jar of delicious homemade, you can meet guests, please the family. Hot potatoes go well with home-made marinated butternuts. The dish is eaten faster than meat cooked by yourself gourmet recipe.

Write down, rather, the simplest and delicious recipe pickled oil for the winter without sterilization. It will definitely come in handy for you!

Recipe Information

• Cuisine:Russian
• Type of dish: mushrooms for the winter
• Cooking method: on the stove
• Servings:4
• 1 hour

Ingredients:

For pickling you will need products:

• fresh boletus - the quantity is unlimited, how many can be found in the forest;
• salt - to your taste, as in soup.
• To prepare the marinade, you need the following ingredients:
• 1 liter of water is taken:
• 9% vinegar - exactly 30 ml;
• sugar - 1 tbsp. l.;
• coarse salt - 2 tbsp. l.;
• favorite seasonings - to the taste of the hostess (peppercorns, dill seeds, bay leaf).

Mushrooms with small caps are selected for pickling. People call them "buttons". They are sweet in taste. They practically do not have wormholes. They grow in the forest in friendly families, so it is very fast to collect.

How to cook delicious pickled butter at home in the winter: a recipe with step-by-step photos:

Let's prepare Forest mushrooms to marinating. Scatter the raw butternut squash on a flat surface to dry.

In no case should they be wetted with water or immersed in it. The hats will get wet, the film will be difficult to remove.

Sort them out. Select all the pine needles from the mushrooms, remove the film from each hat. You can do this with thin medical gloves, because otherwise your fingers will be dirty.

Wash the peeled butternuts thoroughly and boil. If mushrooms have large hats, cut them as you wish.

Put the butternuts prepared for marinating in a deep saucepan, fill them with water so that it covers completely and put on the stove to cook.

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In the process of cooking, remove gray foam from the surface with a slotted spoon. Pour a little salt into the pan with mushrooms so that they acquire a pleasant taste.

Ready boiled butternuts are thrown into a colander, rinse off the remaining mucus, dousing with cold water.

We are preparing a marinade for pouring mushrooms in jars. Pour a liter of clean water into a container and put on the stove. Add salt, sugar, spices and bring to a boil.

In a boiling marinade for mushrooms, carefully transfer the washed butternuts from a colander. Boil for about 15 minutes. Almost at the end of cooking, do not forget to add vinegar. Take out the laurel leaves so that they do not give bitterness to pickled mushrooms.

Arrange marinated boletus in jars, roll up the lids tightly. Make sure that there is no air leaking anywhere, otherwise they will deteriorate.

Turn the jars on the lids, cover with a warm blanket. Leave until homemade blanks cool completely. After storage in the pantry or put on the bottom shelf in the refrigerator.

The recipe is simple, suitable not only for marinating oil, but also for mushrooms, strong mushrooms, yellowish-orange chanterelles. Harvesting for the winter turns out to be amazing in taste, the mushrooms are strong and pleasantly crunchy.

It remains only with the onset of cold weather to get a jar of pickled mushrooms, cut onion into thin rings, chop garlic, add oil and enjoy the aroma of a sunny autumn forest.

Butter mushrooms are not only common, but also incredibly tasty. In addition, they are also perfectly absorbed by the body, which is not typical for mushrooms. They can be fried, dried, and marinated. It is marinating butter at home for the winter that can be considered the most the best way cooking these mushrooms. A jar of oil will fit perfectly into festive atmosphere and become a table decoration.

This recipe can rightfully be called universal. In this way, you can cook not only boletus, but also mushrooms, and mushrooms. The whole cooking process does not take a lot of time and does not require special skills.

You will need:

• one and a half kg. fresh oil;
• one and a half liters purified water;
• 3/4 cup of vinegar;
• one and a half st. l. ordinary salt;
• 2 cloves;
• 2 pcs. laurel leaf.

Pickled boletus recipes for the winter:

1. The skins are removed from the mushroom caps. It is easier to do this if the mushrooms are still dry. Excessive slipperiness, characteristic of butter, will not allow you to clean the skin when wet. For this, a regular knife is used. Only the edge is attached to them, after which the skin is easily removed.
2. Mushrooms are thoroughly washed. Particularly large ones are cut into a couple of pieces.
3. Water is brought to a boil and prepared butter is poured into it.
4. Mushrooms are in boiling water for a quarter of an hour, after which they recline in a colander to quickly drain all the water from them.
5. To prepare the actual marinade, water is placed on the fire. Salt and all spices are poured into it.
6. After the future marinade boils, all the necessary vinegar is poured into it.
7. Mushrooms are carefully laid out in pre-sterilized jars and poured with freshly boiled marinade.
8. At the end, the jars are immediately rolled up and sterilized for a quarter of an hour.

Important! Cleansing the skin is a painstaking process, but a necessary one. Even the smallest of butterflies should not be ignored. By skipping at least one mushroom, you can get an unappetizing black preservation with an unpleasant bitter aftertaste. It is better to carry out this procedure with gloves, in order to avoid staining hands in black.

How to pickle boletus recipe

The highlight of this recipe is the marinade, which is more typical for oriental cooking. Habitual boletus with its help acquire an incredible, spicy aroma and simply incredible taste.

You will need:

• oily - 2 kg .;
• purified water - 2 liters;
• onion - 1 pc.;
• onion greens - 80 gr.;
• garlic - 5 cloves;
• ginger root - 50 gr.;
• carnation - a pair of inflorescences;
• chili pepper - 1 pc.;
• cardamom - 2 packs;
• laurel leaf - 1 pc.;
• lemon juice - 3 full tbsp. l.;
• wine vinegar (white) - 200 ml;
• sesame oil - 1 tbsp. l.

Marinated butternut squash for the winter is a simple recipe:

1. Mushrooms are peeled and washed thoroughly, after which they are boiled for a quarter of an hour.
2. Water is put on fire.
3. The onion is cut into rings.
4. Green onions are chopped with a knife.
5. Ginger root is rubbed with an ordinary fine grater.
6. Onion and green onions, ginger root, cloves and pepper are poured into boiled water.
7. Cardamom and bay leaf are added.
8. Garlic is crushed with a press or a knife and poured into the water in the same way.
9. The water continues to boil for another couple of minutes, after which vinegar and lemon juice are added to it.
10. Prepared butter is poured into the resulting liquid and boiled for a quarter of an hour, stirring occasionally.
11. At the end of cooking, sesame oil is added.
12. It remains only to spread finished product on pre-washed and sterilized jars and roll up.
13. Banks are placed in the refrigerator, where they can be stored for a long time.

Pickled boletus for the winter recipes without sterilization

This method is attractive for its simplicity and minimal time costs. At the same time, this does not affect the taste characteristics of the product. A great option for those who do not have time or simply do not like to mess around in the kitchen for a long time.

You will need:

• 1 l. purified water;
• 7 art. l. any vegetable oil;
• 3 full art. l. Sahara;
• Z with a slide st. l. salt;
• 1/2 cup vinegar;
• 4 cloves of young garlic;
• 1 bay leaf;
• 3 pcs. allspice.

How to pickle boletus for the winter in a simple way:

1. Mushrooms are peeled on caps and washed thoroughly. If large mushrooms are available, they should be cut into several pieces so that all specimens are marinated evenly.
2. Water is put on a small fire and must be brought to a boil.
3. Salt is poured into boiling water and vinegar is added.
4. Mushrooms are poured into the resulting liquid and boiled for a quarter of an hour.
5. The foam that forms during the process must be removed.
6. Ready mushrooms are removed from the fire and lean back on a sieve or colander.
7. Laurel leaf, pepper are added to the water, sugar and salt are poured.
8. The resulting liquid is brought to a boil.
9. Mushrooms are placed in a boiling liquid and brought to a boil.
10. At the end, vinegar is poured in and chopped garlic is added.
11. Oils are laid out in pre-washed and sterilized jars, poured with marinade.
12. Oil is added to each of the jars.
13. Jars are sealed and placed in the refrigerator.
14. Such mushrooms can be tasted after only three days, after preparation. True, their shelf life is only 4 months.

Important! To determine that the mushrooms are fully cooked, no special skills are needed. When they are all at the bottom of the pan, then they are considered completely ready.

How to pickle butter mushrooms quickly

In the event that pickling is not done in the form of a preparation for the winter, but for eating in the near future, this recipe is ideal. The whole process will be quite fast, because it does not involve boiling the main product additionally.

You will need:

• 5 kg. butter;
• 100 gr. dill;
• Zest of 1 lemon;
• 5 glasses of purified water;
• 4 full art. l. salt;
• 4 without top st. l. Sahara;
• 5 pieces. black and allspice pepper;
• 2 pcs. laurel leaf;
• 2 cloves of young garlic;
• Half a glass of vinegar.

How to pickle butternut squash at home:

1. Mushrooms are cleaned and washed thoroughly, after which they are boiled.
2. Banks are washed with soda, dried and warmed up a little.
3. Dill and a small piece of lemon zest are placed in each of the jars.
4. Mushrooms that have not yet cooled down are laid out in jars.
5. Water is poured into the pan and put on fire.
6. Sugar and, of course, salt are poured into the water, spices and chopped garlic are added.
7. The resulting liquid is brought to a boil and continues to boil for at least another five minutes.
   The banks are poured in full 1 tbsp. l. vinegar and pour the freshly prepared marinade
8. Banks are closed with nylon lids and left to cool.
9. Such mushrooms are stored exclusively in the refrigerator. They can be considered ready after three days after preparation.

Pickle oil for the winter recipes from Korea

Korean-style vegetables have long won love among our population. This is great appetizers, which have become indispensable both on a normal day and on a festive one. Butter, cooked in Korean, is still very few people are familiar with, although they will turn out to be even more delicious snack than, for example, carrots or eggplants.

You will need:

• 1 kg. freshly harvested oil;
• 1 pack seasonings in Korean;
• 1 maximum filled glass of vegetable oil;
• 1 with a slide st. l. Sahara;
• 1 st. l. vinegar;
• 1 without a slide tsp salt;
• 1 PC. - a small bow;
• 1 tsp paprika (sweet).

How to pickle boletus for the winter:

1. Mushrooms are thoroughly peeled and washed.
2. Slightly salted water is put on fire. Oils prepared for cooking are poured into it.
3. Mushrooms are boiled for about half an hour, after which water is drained from them.
4. The frying pan is put on fire and warms up.
5. On the hot pan oil pours in.
6. The onion is chopped in such a way that small cubes are obtained. After that, it is fried until it acquires a golden hue.
7. Pour all the remaining ingredients into a glass of water and pour into the cooled mushrooms.
8. Added to them and hot oil with fried onions.
9. At the end, chopped garlic is added and everything is thoroughly mixed.
10. For pickling, the resulting mass is placed in the refrigerator for a day.

How to pickle oil for the winter recipes

A great recipe for lovers of experiments. In addition to the amazing taste, the mushrooms will acquire another, simply incredible feature - they will become crispy, like lightly salted cucumbers.

You will need:

• 2 and a half kg. fresh oil;
• 12 glasses of purified water;
• 3 with the top of Art. l. Sahara;
• 4 incomplete art. l. ordinary salt;
• 1/4 cup vinegar;
• 30 gr. mustard (in grains);
• 80 gr. young garlic;
• 10 pieces. laurel leaves;
• 10 pieces. allspice.

Butter pickled recipes for the winter:

1. Mushrooms are peeled and washed thoroughly, if necessary, they are also cut.
2. Oils are boiled in one and a half liters of water for a quarter of an hour. Be sure to remove the foam, which periodically appears.
3. All water is drained from boiled mushrooms. For this, it is best to use a colander.
4. A liter of water is put on fire.
5. Peeled but not chopped garlic is added to the water, as well as all the ingredients that remain.
6. After the liquid boils, mushrooms are poured into it and boiled for at least five minutes.
7. The finished product is laid out in pre-washed and sterilized jars, covered with lids.
8. Each of the jars undergoes another sterilization. To do this, they are placed in a pot of water and boiled for a quarter of an hour.
9. It remains only to roll up and wrap the banks.

Recipes on how to pickle boletus for the winter in jars and allowing you to pamper yourself and loved ones with mushrooms, great amount. They can be both harvested for the winter, and immediately put on the table. And if you give free rein to your imagination, you can create your own masterpieces by changing the amount of spices, adding or subtracting some ingredients. You can create your own, unique dish that is sure to please not only the household, but also the most demanding guests.

Thanks to our collection of recipes, you can also easily please your loved ones with dishes such as making salads from or.

I'm sure mushroom lovers know how to pickle butterfish for the winter in jars. Today I will share with you my recipe for making this delicious and savory snack that will brighten up any table. And if you are lucky enough to collect young, not yet opened mushrooms, you will get a delicious and very beautiful dish.

We will marinate butterflies for the winter in a simple way. In this recipe, in fact, everything is very simple: both the set of products and the cooking process itself. The longest and most tedious thing is to clean fresh mushrooms. Butterheads, in comparison, for example, with white or the same chanterelles, need to be processed more carefully. But they are worth it!

From the specified amount of products, exactly 1 can of pickled oil for the winter is obtained, with a capacity of 500 milliliters.

Ingredients:

Cooking step by step with photos:

Cooking pickled butter for the winter, let's start by cleaning the mushrooms. With oils, they usually do this: they remove the dark skin from the hat, then they clean the leg from the film. The peeled butternuts are obtained in a beautiful light yellow color. In no case do not wash the mushrooms before you clean them - then they will simply slip out of your hands. For this recipe for pickled mushrooms for the winter, exactly 1 kilogram of peeled young butters left me. If you have large mushrooms, cut them into 2-4 pieces.

Boil the butter after boiling for 20-25 minutes. Do not forget to remove the foam, as it will still contain dirt from the mushrooms. While the butter is cooking, sterilize the jar and lid. I like to sterilize them in microwave oven- I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam in the microwave at the highest power for 5-7 minutes each. I just boil the lids for about 5 minutes.

Mushrooms boil very strongly and decrease in volume many times over. We throw them on a sieve, let the liquid drain, and then put them in a prepared jar.

Preparing marinade for pickled butter. Put salt, parsley, sweet peas, clove buds in a saucepan and pour table vinegar.

Pour all this with a glass of water and put on fire. Bring to a boil and let simmer for a couple of minutes.

Pour the mushrooms with boiling marinade to the very top of the jar. All aromatic additives from the marinade also fall there.

Now we will sterilize the pickled mushrooms. We take a large saucepan, put a piece of cloth on the bottom (so that the jar does not burst from high temperature) and put a jar of mushrooms. Fill with water so that it reaches the shoulders of the jar. We put the pan on the fire, wait until it boils, and with a slow gurgling of water, sterilize the mushrooms for 20 minutes.

Butter mushrooms are suitable for pickling better than any other varieties of mushrooms. The taste of butterdish after pickling is more pleasant than after processing in any other way. Mistresses with great pleasure make such preparations for the winter. Today, there are dozens of recipes for marinating oil. The main thing is to follow the correct technology for preparing mushrooms and take into account some features of their pickling.

Taste qualities and characteristics of butter

Oil can belongs to the genus of edible tubular mushrooms of the Boletov family. The main characteristic feature of the butter dish is its hat - oily, sticky, often with an easily peeled skin (the mushroom got its name precisely because of this rare feature).

The stem is solid, under the cap there is a “veil”, sometimes connected with the skin of the cap. Depending on the age of the specimen, the shape of the cap can be either convex or flat. The flesh is whitish or yellowish, easily cut (perhaps this is why worms love the mushroom so much).

The taste qualities of butter are in no way inferior to everyone's favorites. In young yellow-brown butter pine-coniferous taste and aroma. The taste of old mushrooms is similar to metallic.

Butterdish is popularly called "forest meat", because in its own way chemical composition it resembles a mixture of meat and vegetables. These mushrooms contain proteins, fats, carbohydrates, minerals, fiber, riboflavin, pyridoxine, lecithin, resinous substance, mushroom antibiotics, as well as many trace elements.

The rich composition helps to strengthen the body, prevents the deposition of cholesterol, helps reduce headaches, accelerates the process of removing uric acid and salt from the body.
The product is eaten in the autumn season to be ready to meet with colds, improve mood and vitality. And about the use of these amazing mushrooms in traditional medicine you could write a whole book.

Did you know? It is curious that mushrooms are able to take a tan. With enough sun rays they produce vitamin Dwhich changes the color of their hat.

Features of the choice of mushrooms

The main danger that may lie in wait for oil lovers is the purchase or collection of their false counterparts. You should carefully study the differences between these representatives of the same family and always make sure of the quality of the mushrooms.

In the woods

The main common features by which an ordinary butter dish should be determined:

• a hat with a slimy sticky skin, shiny, as if oiled;
• the presence of a spongy layer.

According to the first indicator, other mushrooms can be taken for oil. In addition, the hat at the oiler in dry weather can become glossy. But if the fungus does not have a second sign, you can safely reject it.

Among the inedible twins and false (poisonous) species that should be avoided, experienced mushroom pickers distinguish yellow-brown and Siberian butterflies. You can distinguish a yellow-brown look by a purple hue and a “metallic” smell.

Siberian boletus is also colored lilac on the cut, and when touched, their tubular layer turns red.

Some danger in the form of allergic reactions and intestinal disorders is represented by old, overripe and wormy specimens, that is, mushrooms collected in the wrong climatic period.

The butterdish appears in June and grows until October. Mass fruiting occurs in September.
At a temperature of -5 ° C, fruiting stops. And after freezing of the soil at a depth of 2-3 cm, fruiting is no longer resumed.

Butterflies grow in groups in pine, birch and oak forests. These mushrooms love temperate cool climates and sunny locations. Look for them in clearings and forest edges.

Important! It is strongly not recommended to collect oilseeds in environmentally hazardous areas: in city parks or along busy roads. Absolutely all mushrooms growing near roads accumulate harmful substances fromautomotiveexhaust gases.

When self-picking, it is better to take young mushrooms. Give preference to small or medium (the size of the hats should not exceed 6-8 cm in diameter). Don't be tempted by very large specimens.

Large sizes are characteristic of old mushrooms, which may contain toxic substances. Without regret, discard randomly collected wormy specimens.
Butter is a rather perishable product, which is a favorable environment for the reproduction of bacteria. Therefore, when self-collecting, you do not need to carry them all home. You should make a preliminary selection and cleaning of debris in the forest.

Proper processing of butter also includes their obligatory washing, cleaning, followed by boiling or freezing. Moreover, all these processes must be performed on the day of collection or no later than the next morning.

It is especially important not to neglect this rule when harvesting mushrooms for future use (canning), because many bacteria that die during heat treatment, in pickled mushrooms can be preserved.

At the time of buying

If you have not had to pick mushrooms on your own or you have not yet come across butterflies, you need to know a few important rules for choosing high-quality and fresh specimens in suitable places.
This variety is rarely found in stores, as it is not grown in an artificial environment. More often they are sold in the markets and near the markets. There is only one way out - mushrooms are best bought at grocery markets. There is also a risk of poisoning, but much less.

It is believed that at the grocery market, experts check several mushrooms from a batch for worminess and freshness.

Important!Professional mushroom pickers strongly recommend not to buy products from the hands.Avoid also spontaneous markets.In search of goods for sale, sellers do not go far into the forest, but try to pick mushrooms in roadside plantings or along roads.

To significantly reduce the risk of poisoning, follow these simple rules:

• as when collecting in the forest, choose only small and medium-sized butterflies on the market - young samples do not have time to absorb toxic substances;
• examine the mushrooms by touch - they should be elastic;
• never purchase a product whose stem or cap is watery or immediately turns into dust;
• at fresh mushrooms there should be no wilting symptoms or other suspicious signs.

How to marinate boletus deliciously: a step-by-step recipe with a photo

There are several nuances of marinating butter that will help you get the most tasty dish without risking the health of your family.

What you need in the kitchen

Kitchen utensils that will come in handy during the cooking process include a 2-liter enameled or any other stainless steel pan, one and a half liter jars, threaded seaming lids.

In addition, a small knife, a slotted spoon, a ladle, a colander, as well as a teaspoon and a tablespoon (for measuring bulk products) will come in handy.

How to cook pickled butterfish: video

Required Ingredients

General list necessary ingredients for classic pickled butter includes:

• mushrooms - 2-2.5 kg;
• distilled water - 2 liters;
• coarse salt - 50 g;
• citric acid - at the tip of a knife;
• sugar - 80 g;
• - 3 peas;
• black peppercorns - 9 peas;
• - 2 pcs.;
• - 1 bud;
• 70% vinegar (per 1.5 liter jar) - 1 tsp

Cooking process

Having dealt with kitchen utensils and ingredients, you can proceed to the preparation of mushrooms, as well as to the direct pickling process.

Preparing and boiling mushrooms

To begin with, let's clarify that the characteristic pleasant taste of butter is usually acquired only after cleaning - removal of the slippery film from the caps, which actively absorbs harmful substances from the atmosphere and can add bitterness.
In addition, unpeeled caps give an unsightly appearance to preservation. Therefore, before pickling mushrooms, this element must be disposed of. The cleaning process itself is quite simple. The skin of the cap is connected to the so-called bedspread, located under the cap of the mushroom.

By hooking the skin under the hat with a small knife, you can easily remove it. But at the same time, the mushroom must be dry, that is, the films must be removed in a dry form, and only then washed.

Important!As a result of cleaning oil on the hands, stable, difficult to wash stains form. You can quickly deal with these stains if you hold your hands in a solution of acetic or citric acid.

So, mushrooms are ready for the next step - the washing process. Each mushroom should be thoroughly rinsed under running cold water. If the products are large, cut them into several parts during the washing process. This will allow you not to worry about their taste characteristics.

To be completely sure that the bitter taste has been completely eliminated, you can additionally subject the products to heat treatment (certainly in enamelware). And the remaining broth must be drained.

Next, you need to boil the butternuts until cooked. For this purpose, bring 1 liter of water to a boil. In boiled water, add 1 teaspoon with a slide of salt and a little citric acid (on the tip of a knife), mix lightly. We launch prepared oil into the water.

After boiling water, remove the resulting foam from the surface. Boil the product until cooked for another 20 minutes. Throw ready mushrooms in a colander.

Marinade preparation

We proceed to the preparation of the marinade. To do this, bring 1 liter of purified water to a boil, add coarse salt (2 tablespoons with a small slide), sugar (3 tablespoons with a small slide), allspice peas (3 peas), black peppercorns ( 9 peas), bay leaf (2 pcs.), 1 clove bud, 1 chopped clove.

Bring the liquid to a boil and continue to boil for 5 minutes. Marinade is ready!

Bank bookmark

Before decomposing the product into jars, you need to prepare containers and lids. We sterilize one and a half liter jars for 10 minutes. Boil the lids for 10 minutes.

Fill three-quarters of sterilized jars with boiled mushrooms. Then we fill the product up to the very neck ready marinade(using a ladle). Adding vinegar essence: 1 tsp 70% vinegar per 1.5 liter jar. Close the jar tightly with a boiled lid.

After the blanks have completely cooled down, we remove them for storage in a cool place. After 10 days of marinating, the butternuts are ready for use.

Other recipes

Except classic recipe pickling, there are interesting variations with garlic and or with and.

With garlic and mustard

Ingredients:

• mushrooms - 2.5 kg;
• water - 2.5 l;
• granulated sugar - 30 g;
• salt - 40 g;
• table vinegar (9%) - 50 ml;
• granular mustard - 30 g;
• garlic - 3 heads;
• bay leaf - 10 pcs.;
• allspice peas - 10 pcs.

Walkthrough:

1. We clean the mushrooms, be sure to remove the skin. Then we wash and cut the products.
2. Of the 2.5 liters of water indicated in the recipe, pour one and a half liters into the pan, add butter, bring to a boil and cook for 15 minutes, removing the foam.
3. We throw the mushrooms into a colander, and pour out the water in which they were boiled.
4. Prepare the marinade from the remaining ingredients. Garlic for it needs to be peeled, but it is not necessary to cut.
5. After the marinade boils, we add butter to it and cook them for 5 minutes.
6. We distribute hot mushrooms in sterilized jars, cover with lids.
7. We sterilize jars with blanks in a large saucepan for 10 minutes.
8. We take out the jars from the pan and roll up the lids. They should cool down slowly room temperature. After complete cooling, remove the preservation for storage.

Pickled by this recipe butternuts are crispy.

With green onions and horseradish

Ingredients:

• peeled and chopped butternuts - 1 kg;
• water - 2 l;
• bay leaf - 2 pcs.;
• horseradish root - 20 pcs.;
• (umbrellas) - 3 pcs.;
• garlic - 5 cloves;
• green onions - 0.5 kg;
• table vinegar (9%) - 50 ml;
• salt - 80 g;
• granulated sugar - 20 g.

Cooking process:

1. Boil pre-peeled and chopped mushrooms until tender. For this purpose, you will need no more than 1 liter of water, which is not included in the recipe.
2. Wash green onions thoroughly, dry and cut into strips about 2.5 cm long.
3. From 2 liters of water, 80 g of salt, 20 g of sugar and 2 bay leaves, we prepare the marinade.
4. After the marinade boils, add 3 dill umbrellas and 5 garlic cloves to it. Let the mixture boil for a few more minutes, then remove the dill and garlic from there.
5. Add oil to the marinade, cook for 10 minutes, pour in vinegar, add chopped green onions, mix. Add the peeled horseradish root, mix again and immediately turn off the stove.
6. In pre-sterilized jars, pour the mushrooms along with the marinade.
7. We roll up the jars with lids. After 12 hours, we take out the preservation in a cold place.

This snack should be stored in the refrigerator for no more than 3 months.

Rules and conditions for storing blanks

It is strictly forbidden to use galvanized and glazed clay containers to store the pickled product. Such dishes provoke the accumulation of dangerous amounts of zinc and lead in mushrooms.

Store canned pickled butternuts in a cool, dark place. Marinating makes it possible to use the product throughout the year.

What to serve with butter to the table

On the basis of marinated butter, gourmet cold and hot dishes are obtained, fragrant soups and sauces. In cooking, the product is used in combination with onions, cloves, bay leaves, allspice, as well as dill seeds.

This marinated product is very popular as a filling for pies, mushroom hodgepodge and roast potatoes.

Also, mushrooms are in perfect harmony in dishes with eggs, potatoes, meat, fish, seafood, nuts, sour cream, sunflower oil, fried onions.

Did you know?The first documented study of the effects of hallucinogenic mushrooms on humans was carried out in 1799. It happened in London after an unfortunate story that happened to one family: not distinguishing poisonous specimens from edible mushrooms and eating them, the whole family died. The police found the father, mother and their two children dead right at the dinner table.

As a conclusion, we note that moderate and regular use of pickled butter in food will only benefit the body. These mushrooms should not be consumed every day as they may cause digestive problems.

It is enough to add them to the menu 2 times a week or even a little less often. Fragrant and delicate marinated boletus will appeal to everyone. Bon appetit!

Pickled boletus is a truly Russian appetizer that is simply adored in our country. Even in the marinade, mushrooms are able to retain their unique taste and benefits. And now we will share simple but original recipes for delicious pickled butter.

Pickled butternuts in jars - the perfect snack to any table. They can be served simply in a marinade or used in salads.

The use of pickled mushrooms also allows you to regulate blood sugar levels, and their protein slowly breaks down in our body, which prevents an increase in muscle mass.

Ingredients:

• three kilos butter;
• three liters of water;
• half a glass of sugar;
• bulb;
• 30 ml of vinegar;
• 10 pieces. cloves;
• 10 black peppercorns;
• four bay leaves.

Cooking method:

1. We lower the peeled butternuts together with the onion into the water and put on the fire. Once the mushrooms boil, cook for 5 minutes. Then pour out the water, discard the onion and pour clean water.
2. Separately, put the container on the stove, pour three liters of water, add salt and sugar. After the water boils, we shift the oil into the brine and cook them for 20 minutes.
3. At the bottom of the sterilized jars lay out the bay leaf and peppercorns. Pour vinegar into the brine and mix.
4. We fill the jars with butter and pour the marinade. We cover the containers with lids and put them in a deep saucepan. Pour water up to the necks and sterilize for 20 minutes.
5. We take out the jars of mushrooms, twist the lids and turn the containers over. Wrap them in a blanket and leave them to cool completely. We store the preservation in a dark place.

In garlic-mustard marinade

For lovers of everything spicy, we offer an original recipe for butter in a garlic-mustard marinade.

Mushrooms are sharp and crispy, but if you are afraid of too spicy taste, then reduce the amount of mustard.

Cooking method:

1. Pour 1.5 liters of water into the pan, put 2.5 kg of butter and cook them for 20 minutes. Then you need to get the mushrooms, put them in a colander, and pour out the water.
2. Pour a liter of clean water into a container, dilute two tablespoons of vinegar and two tablespoons of grain mustard in it. Pour into the resulting composition three tablespoons of salt, two tablespoons of sugar and add chopped garlic cloves from three heads.
3. As soon as the marinade boils, put the mushrooms into it and cook for 5 minutes.
4. We fill sterilized containers with oil along with bay leaves and pots of pepper, pour marinade, cover with lids and put in a deep container with water for sterilization.
5. After 10 minutes, we take out the cans and roll them up. We turn them over and wrap them up, since pickled mushrooms should cool slowly and only in warmth.

How delicious pickle with cinnamon

Pickled cinnamon butternuts is a more original recipe, unlike the usual marinade. This spice gives the mushrooms a sweetish taste and a special aroma, but we will now tell you how to pickle butter with cinnamon.

Ingredients:

• 2 kg butter;
• cup apple cider vinegar;
• ½ cup sugar;
• six peas of allspice;
• Bay leaf;
• two spoons of sugar;
• 1 g cinnamon.

Cooking method:

1. We put a pot of water on the fire, add salt and bring to a boil.
2. We put the prepared mushrooms in a colander and first dip them several times in cold water, and then into boiling water.
3. To prepare the marinade in a liter of water, add sugar, salt, bay leaf, allspice and cinnamon. 5 minutes after the brine boils, pour in the vinegar and bring to a boil again.
4. We put mushrooms in the marinade and cook them until they settle to the bottom.
5. We shift the mushrooms into prepared jars, fill them with marinade, twist and after cooling, store in a cool place.

Butterfish marinated with horseradish

Pickled boletus with horseradish and green onions - appetizing snack for any table. True, such mushrooms are stored for a short time, a maximum of three months.

Ingredients:

• 1 kg butter;
• 2 liters of water;
• 20 g horseradish (root);
• three umbrellas of dill;
• two bay leaves;
• five cloves of garlic;
• 50 ml of vinegar (9%);
• spoon with a slide of sugar;
• three tablespoons of salt;
• green onion.

Cooking method:

1. In one liter of water, boil the butternuts until tender.
2. Cut the green onion into strips 2 cm long.
3. For the marinade, it is necessary to dissolve sugar and salt in two liters of water, add a bay leaf and put the water with spices on the fire.
4. As soon as the brine starts to boil, put the garlic cloves and dill umbrellas into it, cook for a few minutes and lay the mushrooms.
5. After 10 minutes, pour in the vinegar, add the peeled horseradish root and green onions. Mix everything and turn off the fire.
6. We lay out the mushrooms in a sterilized container, roll up the lids and after 12 hours put them in a cold place for storage.

Winter preparation with spices

There are a huge number of recipes telling how to make pickled butter for the winter. By changing the amount of spices, you can create your own masterpieces, but this requires some experience. In the meantime, we want to offer interesting recipe, referred to as North American with ginger and lemon zest.

Ingredients:

• 3 kg butter;
• 400 ml of water;
• a liter of wine vinegar;
• ginger root;
• lemon peel;
• five tablespoons of salt;
• ten peas of black pepper;
• big bulb.

Cooking method:

1. Boil the peeled mushrooms for 15 minutes in salted water.
2. In a separate enamel pan pour water, add salt and sugar. Pour wine vinegar here, pour in pepper, five tablespoons of chopped ginger and a spoon with a slide of lemon zest. Mix and add mushrooms. Put on fire, bring to a boil and cook for 15 minutes.
3. We put the mushrooms in the prepared container and tightly close them with metal lids.

Instant mushrooms with carrots

If you have never marinated boletus or are just looking for new recipe, then we suggest trying marinated mushrooms with carrots. They turn out very tasty and fragrant, and the addition of citric acid and vinegar will allow them to be stored for a long time.

Ingredients:

• 1 kg butter;
• bulb;
• five peas of allspice;
• three tablespoons of coarse salt;
• three tablespoons of vinegar (9%);
• three cloves;
• three bay leaves;
• two tsp Sahara;
• carrot;
• 3 g cinnamon.

Cooking method:

1. Boil washed and peeled butternut squash for 30 minutes.
2. Onion cut into half rings, carrots - circles. Pour vegetables with a liter of water and cook for 5 minutes.
3. Then add all the spices for the marinade to them. After a few minutes, put the mushrooms in the marinade and cook for 10 minutes.
4. In the prepared containers we spread the oil along with the marinade, twist it, turn the jars over and wrap it. We are waiting for the snack to cool completely and store it in a cool place.

In sweet and sour marinade

This recipe for pickled butter is especially appreciated by fans of sweet and sour dishes.

Carrots will add richness and sweetness to the appetizer, while garlic and spices will add a little spiciness and piquancy.

Ingredients:

• two kilos butter;
• carrot;
• bulb;
• three tablespoons of salt;
• three spoons of sugar;
• seven cloves of garlic;
• 30 ml of vinegar;
• five bay leaves;
• ten peas of allspice.

Cooking method:

1. Boil forest gifts for 10 minutes.
2. We put a pot of water on the fire, pour sugar, salt, pepper and bay leaves into it. 5 minutes after the water boils, pour in the vinegar, put the carrots, onions and mushrooms. We cook 20 minutes.
3. In sterilized jars, put the mushrooms along with the marinade and twist the lids.

Pickled butterfish without sterilization

Many housewives do not like to prepare preservation for the winter for the reason that a lot of time and effort is spent on sterilizing jars, lids and other improvised means. But there is a recipe for an appetizer that can be served at the table in a day. But it’s worth considering right away that such preservation should be stored only in the refrigerator and no longer than four months.

Ingredients:

• a kilo of butter;
• two liters of water;
• three spoons of sugar;
• two tablespoons of salt;
• 15 ml of 70% vinegar essence;
• 50 ml vegetable oil;
• four cloves of garlic;
• two bay leaves;
• four peas of allspice.

Cooking method:

1. Add tsp to a liter of water. salt and the same amount of essence. We lower the prepared oil into the liquid, put the pan on the fire and wait for its contents to boil. Cook the mushrooms until they sink to the bottom. Then we throw them in a colander and cool.
2. Dissolve sugar, salt in a liter of pure water, put bay leaves and pepper. We put the marinade on the fire and bring to a boil. We lower the mushrooms into it and wait again until the water with oils boils. Then pour in the essence, stir the composition and turn off the fire.
3. Chop the garlic cloves, mix them with mushrooms and arrange them in jars, pour in vegetable oil, close the lids and put in the refrigerator.

Cooking in Korean

For all lovers of spicy cuisine, we offer an original recipe for marinated butter in Korean. According to this recipe, you can pickle forest gifts for the winter or store them in the refrigerator for up to three months without sterilization.

Ingredients:

• 1 kg butter;
• litere of water;
• 20 g of seasoning for Korean salads;
• a glass of vegetable oil;
• two tsp Sahara;
• two tsp salt;
• five cloves of garlic;
• two tablespoons of table vinegar;
• two bulbs;
• 5 g paprika.

Cooking method:

1. Pour the peeled butternuts with water (750 ml), add half of the salt and cook them until tender.
2. Cut the onion into cubes and fry it vegetable oil(250 ml).
3. Pour a glass of water into the container, add 1 tsp. salt, sugar, and also pour in vinegar and other spices for the marinade. Bring the composition to a boil and after a couple of minutes remove from heat.
4. We combine the brine with oil and onions, put the mushrooms in the jars and fill them with the resulting mixture.
5. We put containers with oils in the refrigerator, since mushrooms should be marinated in a cool place for a day.

Based on the usual method of marinating butter, you can create your own original recipes by adding other spices and seasonings. So, boletus go well with dried dill, garlic, curry, celery and other spices.