How to pickle butter for the winter at home

Few can calmly walk past showcases with pickled mushrooms in jars or vases with this appetizer on a festive table. Pickled boletus is one of the five most delicious and popular mushroom blanks that can be prepared at home. Plus, these mushrooms are almost ubiquitous and very easy to harvest.

Features of pickling butter

Butterlets belong to tubular mushrooms, so it is almost impossible to confuse them with the poisonous representatives of this kingdom. In addition, they are characterized by a very oily, oily surface of the cap, which does not allow them to be confused with any other mushroom.

Therefore, the bulkhead of the mushrooms after they have been brought from the forest makes it easy to isolate the boletus from the general heap.

And then comes the most unpleasant moment - cleaning. The fact is that the oily film covering the oil caps is very bitter, so it must be removed before any processing. This is not so difficult to do by picking up the edge with a knife and gently pulling it off the entire surface of the cap. But when there are a lot of mushrooms, and they are all small in size, the operation may take some indefinite time. In clear weather, you can try to dry the butter slightly in the sun, then it will be easier to get rid of the skin. It is better to grease the blade of the knife with vegetable oil.

In mushrooms, most of the stem is also necessarily cut off, because it is tougher and not as delicious in taste as the cap.

It is also necessary to take into account the fact that it is advisable to carry out work on cleaning oils with gloves. If this is not done, the hands may turn black and the color may persist for a whole week. If you still could not save your hands, then water with diluted vinegar or citric acid will help to wash them.

A feature of butter oil is also the fact that they need to be processed as soon as possible after collection or acquisition, literally within a day, otherwise they will deteriorate. You can extend their shelf life for several hours by placing them in the refrigerator.

Fast processing is also necessary for the reason that these mushrooms are a delicacy not only for people, but also for worms. Even an apparently clean mushroom cut in the forest can, after a few hours, be filled with worms that eat it. Therefore, it is necessary to sort out and clean them as soon as possible.

After cleaning, the mushrooms are washed either in a large amount of water or under a current stream. Butters are not recommended to be soaked, even for a short time, as they absorb liquid too much and may become too watery. And this, in turn, will not reflect in the best way on their taste. After a quick rinsing in water, the mushrooms must be dried on a horizontal surface.

Is it possible to pickle frozen boletus mushrooms

Marinating frozen butter is no different from the same procedure, but with fresh mushrooms. Moreover, frozen fruit bodies even have an advantage - they are already completely ready for pickling. They do not need to be washed, sorted and cleaned. Frozen mushrooms do not even need to be thawed first. They can be placed in boiling water or marinade directly from the freezer.

Is it possible to pickle butter with other mushrooms

On the question of whether it is possible to pickle boletus with other mushrooms, the opinions of the hostesses sometimes differ dramatically. In fact, there are no official prohibitions on combining different mushrooms in one marinade. Even on sale you can find an assortment of pickled mushrooms, among which there are boletus as well. It is not recommended only to combine plate and tubular groups, since they have too different heat treatment times.

There are other observations that show that it is best to marinate each mushroom separately if possible. For example, if boletus is pickled together with boletus, the first will become darker in color.

On the other hand, many people like the different taste of mushrooms in one piece, especially when it becomes possible to enhance the taste or decorativeness of the snack with the help of one or another type. True, judging by the reviews, most housewives still prefer to pickle butter for the winter, without mixing them with other mushrooms.

Preparing butter for canning

Much has already been said about preparing butter for pickling in the previous sections.

It is also important to note the fact that small mushrooms are used for pickling, first of all, with caps up to 3-4 cm in diameter.If a lot of butter was collected, then the caps of larger mushrooms are also quite suitable for pickling. They are allowed to be cut into several pieces and pickled in separate containers.

An important stage in preparing butter for pickling is boiling them in slightly salted water.

Small mushrooms are boiled for no more than 15-20 minutes, and large caps - up to 25-30 minutes. To prevent the mushrooms from darkening later, it is recommended to add a small amount of vinegar or citric acid to the water during the initial cooking, in addition to salt. During cooking, it is imperative to remove foam from the surface of the water. Determining the end of cooking is quite simple - all the mushrooms should settle to the bottom, and not float on the surface.

What vinegar should be added for pickling butter

In the classic recipe for making butter marinade, ordinary 9% table vinegar is used. But housewives most often use 70% vinegar essence, which is simply added at the last moment to the boiling marinade.

Natural types of vinegar are also suitable: apple cider and grape. Below will be described recipes for pickling butter at home using various types of vinegar. Pickled mushrooms can be made even without vinegar, using, for example, citric acid.

How to pickle butter for the winter in jars

There are two main ways to pickle butter: hot and cold. In addition, mushrooms can be pickled using sterilization and then the blanks can be stored for a long time even at room temperature. You can do it in a less time-consuming way, without sterilization.It, of course, takes less time and is more convenient, but much higher requirements are imposed on the preservation of such mushroom blanks.

In general, it is undesirable to do without heat treatment of butter oils during pickling because of the danger of infection with botulism. The fact is that this bacillus dies after 30-40 minutes of treatment in water at a temperature of + 80 ° C. But delicate mushrooms can be digested in such a period. Therefore, they are boiled first in plain water, and then again in the marinade. Or sterilization is used. Its duration should be:

• for 0.5 l cans - 25 minutes;
• for 0.65 l cans - 40 minutes;
• for 1 liter cans - 50 minutes.

How to marinate boletus hot

When using the hot method, the boletus is boiled for a certain time in a boiling marinade from the very beginning, and then laid out in glass jars.

Cold pickled butter

The cold pickling method means that the mushrooms are immediately laid out in jars, and the marinade for them is cooked separately. Then they are poured with jars of prepared mushrooms and, if desired, sterilized.

Recipes for making pickled butter for the winter

There are a great many recipes for butter, canned for the winter in pickled form.

Most often, the following products are used as additional ingredients to the classic marinade recipe:

• onion;
• allspice peas;
• powdered dry basil;
• chilli;
• grated ginger root;
• cloves;
• sesame seeds;
• mustard seeds;
• lemon juice;
• cardamom;
• horseradish;
• cinnamon;
• paprika;
• green onions;
• citrus zest.

The classic recipe for pickled butter

In the classic recipe for pickling butter, there are a minimum of components. If we proceed from the simplest calculation for making a marinade for butter, then 1 liter of water will require:

• 3 tbsp. l. rock salt with a slide;
• 2 tbsp. l. granulated sugar;
• 2 tbsp. l. 9% vinegar or 1 tsp. vinegar essence.

This amount should be enough to marinate 2 kg of fresh mushrooms.

As additional spices, they are also traditionally used (based on 1 liter of marinade):

• 1 tbsp. l. black peppercorns;
• 6 peas of allspice;
• 6 bay leaves.

Preparation:

1. The mushrooms are sorted out, peeled, possible worm-like places and damage, washed and, if necessary, sorted.
2. Boil in water with the addition of salt and vinegar, depending on the size of the mushrooms, from 10 to 20 minutes.
   Attention! If the onion is lowered into the water in which the boletus is boiled, and it remains light, then all the mushrooms are of high quality.

3. The water is drained, the mushrooms are thrown into a colander.
4. Fresh water is poured into a saucepan, heated to a boil, the required amount of salt and sugar is dissolved in it.
5. Put boiled mushrooms in the marinade and simmer over moderate heat for about 10-15 minutes.
6. The resulting foam is constantly removed.
7. Add spices and vinegar.
8. Heat the water in another wide-bottomed saucepan.
9. In cleanly washed jars, mushrooms are placed on the shoulders, poured with marinade almost to the very top and covered with lids.
10. Place the jars with mushrooms in the pan so that the water on their outside rises above the middle of the jars.
11. Turn on the fire under a saucepan with jars, heat to a boil and sterilize for at least 20 minutes.
12. Without opening the lids, take the jars out of the pan, roll them up or screw them tightly.
13. Turn over, wrap and leave in this form for at least 24 hours.

Pickled butter with onions

In mushrooms pickled according to the previous recipe, you can add 2 onions per 1 kg of mushrooms. Usually they are cut in half rings and placed in a marinade along with spices.

Butter pickles with garlic

Many housewives love the taste of garlic in pickled mushrooms. For 1 kg of mushrooms, you can add 5-6 peeled cloves of garlic. They are usually chopped into thin slices and added to the marinade at the end of cooking.

Butter pickled in oil

Pickled butter, pre-fried with vegetable oil, turns out to be very interesting in taste.

You will need:

• 1 kg of mushrooms;
• 150 ml of vegetable oil;
• 50 ml of water;
• 1 tbsp. l. rock salt;
• 1 tbsp. l. Sahara;
• 1 bunch of parsley and dill;
• 5 tbsp. l. 9% vinegar;
• a small head of garlic.

Preparation:

1. Mushrooms are pre-boiled.
2. The garlic is peeled and finely chopped or passed through a press.
3. The greens are finely cut with a knife.
4. The oil is poured into a frying pan and boiled butter is fried in it.
5. Place them in sterile jars with a slotted spoon, sprinkling with chopped herbs and garlic.
6. Add water, salt, sugar and vinegar to the pan, heat until all the spices are dissolved and pour the mushrooms in jars with the resulting marinade.
7. Sterilize the required time, seal for the winter.

Mushrooms with the addition of oil can also be pickled in a more traditional way. In this case, after laying out in cans, butter with marinade on top is left with a little space, which is filled with boiling vegetable oil. It should completely cover the contents of the jar. Plastic covers are used, and the workpiece is stored in the refrigerator. A layer of oil protects the contents of the cans from possible deterioration and mold.

According to the recipe for pickling butter for the winter in jars of oil, you will need:

• 1 liter of water;
• 2 kg of mushrooms;
• 3 tsp 70% vinegar;
• 2 tbsp. l. Sahara;
• 4 tsp salt;
• 3 lavrushkas;
• 4 peas of black and allspice;
• 4 tbsp. l. vegetable oil.

Pickled butter with mustard

Using the technology described in the classic recipe, you can easily pickle mushrooms with the addition of mustard. This addition will make the snack more savory and add a tangy flavor to it.

You will need:

• 3 kg of pre-boiled oil;
• 100 ml of 6% vinegar;
• 3 tbsp. l. mustard seeds;
• 2 tbsp. l. salt;
• 1.5 tbsp. l. granulated sugar;
• 1.5 liters of water;
• 8 bay leaves;
• 10 peas of allspice;
• 1 tbsp. l. black pepper;
• 20 cloves of garlic.

Pickled butter with cinnamon

Cinnamon butter marinated blank can provide a very original taste. It is often added mixed with cardamom. And instead of the usual table vinegar, wine is used. The rest of the manufacturing technology is no different from that described in the classic recipe.

You will need:

• 2 kg of mushrooms;
• 1 liter of water;
• 1.5 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 50 g grated ginger root;
• 3-4 grains of cardamom;
• ¼ h. L. powdered cinnamon;
• 2 lavrushkas;
• 250 ml wine vinegar;
• 3 inflorescences of a carnation;
• 5 peas of allspice.

Pickled butter with carrots

The addition of carrots and onions will look very harmonious with the previous recipe. For 1 kg of boiled butter, take 1 onion and 1 medium carrot. The vegetables are peeled, cut into strips and lightly sautéed in boiling oil. Add to the boiling marinade at the same time as boiled mushrooms. Then they act according to the already familiar technique.

Pickled butter for the winter in a slow cooker

If the hostess is used to using a multicooker in everyday cooking, then there is a simple recipe for making pickled butter for the winter using this apparatus.

You will need:

• 1 kg of oil;
• 1 tbsp. l. salt and sugar;
• 3 liters of water;
• 1 tbsp. l. vinegar essence;
• 4 things. fragrant and 8 pcs. black peppercorns;
• 1 bunch of fresh dill;
• 3 bay leaves;
• 1 onion.

Manufacturing:

1. Add 1.5 liters of water to the multicooker bowl, put 1 onion and peeled and washed butter.
2. Set the "soup" mode and cook for 12 minutes.
3. The water and onion are removed, the mushrooms are thrown into a colander.
4. Pour 1.5 liters of fresh water into a bowl and put mushrooms, adding spices.
5. Cook in the same mode for another 30 minutes.
6. Dill is washed and cut, added to the multicooker and boiled for another 5 minutes.
7. Top up with vinegar essence and, spreading the mushrooms in jars, pour boiling marinade.
8. Roll up hermetically.

Pickled butter with cloves

Clove is an indispensable attribute of many mushroom pickles and complements the taste of butter.

It can be used as a supplement to any of the recipes described here. For 1 kg of mushrooms, an average of 2-3 carnation inflorescences are added.

Pickled boletus in its own juice

According to this recipe for the winter with wine vinegar, pickled boletus turns out to be light, fragrant and unusually tasty.

You will need:

• 500 g oil;
• 2 tbsp. l. wine vinegar;
• 2 tbsp. l. sesame oil;
• 1 tsp salt without a slide;
• 7 peas of allspice;
• 2 bay leaves;
• ½ tsp granulated sugar;
• garlic, herbs - to taste.

Preparation:

1. The mushrooms are cleaned, washed and boiled for 15 minutes in salted water.
2. Drain off excess water and place in a frying pan with oil, vinegar and all the seasonings.
3. Stir and over low heat, leave to simmer for 5 minutes under the lid.
4. Then the lid is removed, garlic and herbs are added and heated for the same amount of time.
5. The finished snack is laid out in sterile jars and stored in the refrigerator.
6. For long-term storage, it is advisable to additionally sterilize the workpiece.

Pickled boletus with celery

You will need:

• 2 kg of boiled butter;
• 4 onions;
• a bunch of celery;
• 2 bell peppers;
• 5 cloves of garlic;
• 100 ml of vegetable oil;
• 2.5 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 liter of water;
• 120 ml 9% vinegar.

Manufacturing:

1. Prepare vegetables: cut onion into rings, celery and garlic - into small pieces, bell pepper - into strips.
2. Add salt, sugar, oil and vinegar to the water, heat until boiling.
3. Place boiled mushrooms and vegetables in the marinade, mix well.
4. Let the mixture boil for at least 10 minutes, then put in sterile jars.
5. For storage in the refrigerator can be closed with plastic lids.
6. For storage in the pantry, it is better to subject the workpiece to additional sterilization, and then seal it tightly.

Spicy pickled boletus

Fans of spicy food should definitely take note of the recipe with the addition of chili peppers, garlic and other spices to the classic ingredients.

You will need:

• 1 liter of water;
• 1 tbsp. l. salt and sugar;
• 2 kg of boiled butter;
• 50 ml of 9% vinegar;
• 1 chili with seeds;
• 4 cloves of garlic;
• 4 carnations;
• 3 lavrushkas;
• 5 peas of black and allspice;
• 2 dill umbrellas;
• 1 horseradish leaf;
• 1 tsp coriander.

Preparation:

1. A marinade is prepared from water and spices with vinegar.
2. Boiled butter is placed in it.
3. Boil for 20 minutes, then add finely chopped chili and garlic.
4. Heat for about 10 more minutes, roll it over the banks and cool in wrapped form.

Pickled butter without seaming

You will need:

• 1 kg of mushrooms;
• 1 glass of water;
• 3 cups wine vinegar
• 1 tbsp. l. crushed lemon or orange peel;
• 1 tsp salt;
• 3 tbsp. l. chopped ginger root;
• 3 cloves of garlic;
• pepper to taste.

Preparation:

1. Initially, the mushrooms are boiled.
2. Fresh water (1 glass) is heated to a boil, spices and boiled butter are added, boiled for a quarter of an hour.
3. They are laid out in jars with a slotted spoon and sprinkled with chopped garlic.
4. Citrus zest, ginger root and vinegar are added to the mushroom broth. Heat to a boil.
5. Pour the contents of the jars with the resulting marinade.
6. Cool, put in the refrigerator.

After a day, you can try the mushrooms. They are stored in the refrigerator for a week or two.

When can you eat pickled boletus

Usually hot pickled boletus can be eaten after 2-3 days. Those that were made using the cold method manage to be well saturated with the aroma of brine and spices only after 3-4 weeks.

How many calories are in pickled butter

The calorie content of butter, harvested for the winter in pickled form, is about 19 kcal per 100 g of product. They are also low in fat and quite high in protein.

Shelf life of pickled butter

In the cool conditions of a basement or cellar, sterilized mushrooms can last for a year or two, although they are often eaten much earlier. Indoor blanks are best consumed within a year.

Mushrooms can be stored for several months without sterilization.

How to store pickled boletus

It is advisable to store pickled boletus at a temperature not exceeding + 10 ° С without access to light. Sterilized workpieces may be stored under conditions from + 10 ° C to + 20 ° C, but not more than a year.

Conclusion

Pickled boletus can serve as an excellent appetizer in the everyday menu, and will also become a worthy dish during a festive feast. Moreover, with a rich choice of recipes, any housewife can choose a dish to suit her taste.

Reviews of pickled butter recipes

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