Content
- 1 What is better to do with mushrooms with butter: salt or pickle
- 2 Methods for salting butter
- 3 How to salt butter in a cold way
- 4 How to salt butter for the winter according to the classic recipe
- 5 How to salt butter at home with cherry and currant leaves
- 6 How to salt boletus mushrooms with grape and currant leaves
- 7 How to salt for the winter in jars of butter oil with garlic and dill
- 8 How to salt butter with oak leaves
- 9 How to deliciously salt boiled butter
- 10 How to quickly pickle butter at home in a bucket
- 11 How to salt butter in jars with horseradish and garlic for the winter
- 12 Storage rules
- 13 Conclusion
Collecting mushrooms and their proper further processing allows you to preserve useful properties for many months. Salting butter at home is easy, so any housewife can cope with this task. Choosing the right recipe for yourself, you can prepare a real work of culinary art.
What is better to do with mushrooms with butter: salt or pickle
There are several ways to prepare butter for the winter at home. The most popular are salting and pickling. In the second case, a special marinade is used to prepare the dish, which includes vinegar, sugar, salt and various spices. It is believed that a product prepared using the pickling method has a longer shelf life than pickling.
Salting mushrooms is a way for people who do not want to eat foods that contain vinegar in any form. A vinegar marinade is a rather difficult product for digestion. It is believed that in large doses, it can cause serious harm to the body.
Salting butter is a technology that has passed through the centuries. It allows you to preserve your favorite mushrooms using only natural ingredients. In addition, salty boletus can serve both as a main dish and as an ingredient in more complex culinary masterpieces.
Methods for salting butter
You can use one of three methods to prepare a delicious mushroom delicacy. You can salt the boletus using the hot salting method. It means boiling mushrooms for 20-30 minutes and then pouring them with salty brine.
The more traditional method is cold salting of butter oil. With this method, the mushrooms are laid out in layers, sprinkling each with a large amount of salt with the addition of spices. After that, oppression is put on the boletus so that they let the juice out. This method is longer, however, it allows you to save more nutrients that can be lost during the cooking process.
There is also a combined salting method. It implies a short-term cooking of butter in boiling water, and then laying out in rows with a lot of salt. This method of salting allows you to protect yourself from possible harmful substances contained in the wrong mushrooms, but partially impairs the taste of the finished dish.
How to salt butter in a cold way
To prepare a truly delicious dish, it is important to be very responsible in choosing the main ingredient. It is best to pick mushrooms yourself - this will allow you to be confident in the quality of the raw materials. Despite the peculiarities of boletus, many people are wary of picking mushrooms.If experience in quiet hunting is not enough, it is best to buy the product from trusted mushroom pickers. The features of a quality product are as follows:
- a hat that does not have a purple tint;
- the lower part of the cap with a spongy structure;
- light purple ring on the leg.
It is best to opt for small mushrooms. You can also use large boletus, but then the salting time will increase, and the finished dish will be salted unevenly. Some housewives cut large pieces into several parts, but this makes the finished product not so attractive from an aesthetic point of view.
As for the choice of dishes for salting butter at home, it is best to build on the volume of the workpiece. Previously, large wooden barrels were used, but now it is possible to prepare a small portion of the delicacy even in a small saucepan. For workpieces, you can use glass jars or enameled dishes. It is not advisable to use stainless steel dishes.
How to prepare butter for salting
In order to protect yourself when eating a ready-made dish, it is necessary to carry out the primary processing of mushrooms. Initially, you need to get rid of excess debris that has accumulated on the legs and hats. Put the oil in a small saucepan and fill it with cold water for 20 minutes. All dirt, debris and small blades of grass will float up.
After the excess dirt has been removed from the oil, you can proceed to cleaning them. Damaged and rotten areas of the cap or legs are cut off from the mushrooms with a knife. After that, the oily film on the cap is removed.
When to put seasonings when salting butter
Spices and salt are integral parts of the recipe. Without them, you will not get a great product that pleases with a multifaceted taste. In any recipe for salting butter, salt is laid simultaneously with mushrooms, alternating layers. It is best to use coarse sea salt - the oil will absorb the required amount, and the remainder is thrown away. If you use fine salt, you can oversalt and spoil the finished dish.
As for spices, it is also recommended to use them at the time of laying. Black and allspice, dill and garlic are traditionally used. You can add the leaves of fruit trees and shrubs - cherries or black currants. Also, you can often find such an ingredient in recipes as oak chips. All spices are mixed with salt to create a flavorful mixture.
How many days are salted boletus
The duration of the salting can vary significantly depending on the selected cooking recipe. There are several factors influencing the cooking time. The most important is the amount of salt - if you don't put in enough salt, the mushrooms will still cook in the brine, but it will take a longer time. Another factor is the severity of the oppression used. A heavier load promotes faster juicing.
The average time of salting butter by the cold salting method is 1 month. Depending on the recipe variation and additional ingredients, it can be from 3 weeks to 2 months.
Is it possible to salt frozen boletus
It often happens that the mushroom picking was overly productive, and the person simply did not have enough time to process the entire crop. In such cases, you can freeze the excess using the shock freezing method - this will retain most of the nutrients.
To salt frozen boletus at home, you must follow several rules. Before freezing, the mushrooms must be cleaned of dirt and spoiled parts.Defrosting should be carried out in water at room temperature - this will preserve the juiciness of the product. Since frozen boletus is slightly altered in texture to keep it crisp, currant leaves are recommended.
How to salt butter for the winter according to the classic recipe
The classic recipe for making salted butter for the winter involves the use of oak barrels. Depending on the total amount of salting, their volume may vary. For salting a delicacy you will need:
- 10 kg of fresh butter;
- 600 g of coarse salt;
- peppercorns;
- dill umbrellas.
The mushrooms are processed by removing debris and rinsing several times. A third of the salt is poured onto the bottom of the barrel, then half of the butter is poured with the caps up. Dill and pepper are spread on them, then another third salt is sprinkled. After that, another mushroom layer is made, which is also sprinkled with salt and seasonings.
From above, the workpiece is covered with a wooden circle, on which oppression is placed. After a week, a large amount of juice will appear, the excess of which can be drained. After 2 months, the treat will be ready.
How to salt butter at home with cherry and currant leaves
The recipe is similar to the previous one in the amount of ingredients used. A feature of salting is the addition of cherry and currant leaves during the preparation process. They add great aroma and subtle flavor to the finished dish.
The oil is processed and laid out on the bottom of a wooden barrel. Sprinkle them with a layer of salt, dill and pepper. A layer of leaves is spread over the spices. It is important that they form a dense layer - this will allow the main ingredient to be soaked in their juice qualitatively. All ingredients are laid out in layers, then put under oppression for 2 months, periodically draining excess juice secreted.
How to salt boletus mushrooms with grape and currant leaves
The use of grape leaves in salting will add additional vitamins and useful microelements to the product. The most important component of grape shoots is vitamin A. In combination with currant leaves, you can get an amazing flavor and aroma mixture that will not leave indifferent any gourmet. For salting you will need:
- 10 kg of oil;
- 600-700 g of salt;
- 150 g of grape leaves;
- 150 g of currant leaves;
- dill;
- allspice peas.
The bottom of the barrel is covered with 1/3 of the taken salt. Boletus is spread on it, which is covered with a layer of leaves mixed with dill and allspice. The layer is covered with salt, then again with mushrooms and leaves with salt. The resulting workpiece is put under oppression for 2 months.
How to salt for the winter in jars of butter oil with garlic and dill
If it is not possible to use an oak barrel, and the volumes of salting are small, you can salting butter for the winter in a simple glass jar. At the same time, due to the small volumes, the cooking process is significantly reduced in terms of time. For this recipe for salting butter, you need:
- 1 kg of mushrooms;
- 3 tbsp. l. table salt;
- 4 cloves of garlic;
- a bunch of dill;
- 5 peppercorns;
- 5 bay leaves;
- 5 currant leaves.
A little salt is poured into the bottom of a small enamel pot, then layers of mushrooms are laid out, sprinkling each with spices, leaves and chopped garlic. The whole mass is put under oppression for 24 hours. After this, the boletus is laid out in a sterilized jar and poured with the juice formed during the day. The jar is removed to a cool place for 2-3 weeks.
How to salt butter with oak leaves
Oak leaves can act as an aromatic addition in the absence of a wooden barrel. It is best to use freshly plucked leaves to preserve their flavor. For salting 1 kg of butter oil you will need:
- 50-70 g of salt;
- 5 oak leaves;
- 5 peppercorns;
- 2 dill umbrellas.
To give the leaves their taste faster, they can be crushed and mixed with salt and other spices. Mushrooms are spread in an enamel pot, sprinkled with a mixture of spices, salt and oak leaves.The dish is left under oppression for a day, then transferred to glass jars along with the resulting juice, rolled up under the lids and sent for storage. The dish will be ready in a month.
How to deliciously salt boiled butter
Cooking the main ingredient allows you to be sure that all possible substances that can harm the body are removed from it. However, during cooking, the taste and aroma partially disappear, so the amount of spices is slightly increased to make the taste of the finished dish brighter. For salting you will need:
- 1 kg of oil;
- 100 g of salt;
- 5 peppercorns;
- 5 currant leaves;
- a bunch of dill;
- 4 cloves of garlic.
Boil the mushrooms for half an hour, then drain all the liquid, rinse them in running water and dry slightly. The salting is otherwise similar to the previous recipes - the butter is laid out in layers, sprinkled with salt and spices, and then put under oppression. A day later, they are transferred to a jar and sent to a cool place for a month.
How to quickly pickle butter at home in a bucket
A bucket is the best option for salting, allowing you to cook enough food for a small family at one time for the whole winter. It is best to use a wooden bucket, but they are less and less common in modern homes, so you can use a standard enamel bucket. This is one of the simplest recipes for salted butter. For salting you will need:
- 4 kg of mushrooms;
- 250 g table salt;
- currant leaves;
- dill umbrellas;
- peppercorns to taste.
Mushrooms are cleaned of debris and spoiled areas. The bottom of the enamel bucket is sprinkled with salt, on which the main ingredient is spread. The most important point with such salting is the need for a layer of salt and spices between each layer of mushrooms. After all the layers have been laid, they are pressed down with oppression. The bucket is sent to the cellar for 1.5-2 months.
How to salt butter in jars with horseradish and garlic for the winter
In order to get the most aromatic and savory dish, in addition to garlic, you can add a good portion of horseradish. This plant will endow the boletus with a great smell and add a bright piquancy to their taste. You can cut it into cubes with a knife or grate it. For salted butter for the winter in jars you will need:
- 1 kg of oil;
- 1/2 head of garlic;
- 2 medium horseradish roots;
- a bunch of dill;
- allspice;
- 100 g of salt.
The main ingredient is cleaned of dirt and boiled for 10-15 minutes. Salt is poured into the bottom of the pan, then a layer of mushrooms, a layer of spices, garlic and horseradish are spread. The layers are repeated until the oil runs out. They put oppression on top for 24 hours. Then all the ingredients are transferred to sterilized jars and sent to ripen for 2-3 weeks.
Storage rules
Storage is best done in a container in which they were salted. If the product was prepared in wooden barrels, you can transfer it to sterilized jars and roll it up under the lid. The best storage space is a basement or dark closet. The desired storage temperature is no more than 5-7 degrees.
In the absence of a basement or a special pantry, you can store cans with blanks right in the kitchen. The main rule is to avoid direct sunlight. At room temperature, mushrooms can easily endure the winter and retain their beneficial properties until the next harvest.
Conclusion
You can salt butter in a variety of ways. A huge number of cooking recipes allows each housewife to choose the perfect combination that will appeal to all family members. Salting mushrooms not only allows you to preserve the useful qualities of the product, but also significantly improve their taste characteristics.
