Salting mushrooms butter in a cold, hot, dry and combined way: recipes for homemade preparations

In Russian cuisine, salted mushrooms are considered an exquisite delicacy, and boletus is no exception. When salted, these mushrooms represent a culinary masterpiece for which many have true love. Let's find out how to salt butter at home and look at the best step-by-step recipes.

Previously, mushrooms were salted in massive vats or wooden barrels, for example, they salted milk mushrooms for the winter. Over time, new recipes and solutions appeared that simplified salting of butter and helped to adapt the technology to home conditions.

Today, each housewife approaches this culinary challenge in her own way. Some use whole mushrooms for salting, others are cut into several parts, and still others only salted the caps. There are no standards or hard rules in this matter. The chef chooses the method of preparation and the set of spices that he likes best. Consider five popular recipes for making salted butter.

The hot way to pickle mushrooms with butter: a traditional recipe

For the traditional method of hot salting butter, you need to take the following ingredients:

boletus - 2 kg;
salt - 50 g;
dill (seeds) - 1 tbsp. l .;
bay leaf - 6 pcs.;
cloves and black peppercorns - 5 pcs each;
allspice - 3 pcs.;
cherry and currant leaves (black) - 7 pcs.

Throw the boiled oil on a sieve, let the water drain and leave to cool.

Put in an enamel pan in layers, sprinkle with all the spices and pour boiling water so that the liquid covers the mushrooms.

Keep the workpiece at a temperature of 15-18 ° C until a sour smell appears.

Take the dishes to the basement or distribute them in jars, cover with plastic lids and refrigerate.

After 10-12 days, the mushrooms will be salted, and you can fry the potatoes!

The best way under a nylon cover

Today there is an unthinkable number of delicious mushroom preparations, including salted boletus under a nylon lid. This culinary masterpiece is incredibly easy to prepare, but tastes good and will defy many of the more intricate treats.

Ingredients:

Boiled butter - 3 kg.
Salt - 150 g.
Garlic - 7 cloves.
Dill - 5 umbrellas.
Black pepper - 10 grains.
Allspice - 7 pieces.
Vegetable oil - 100 ml.
Currant leaves.

Preparation:

Pour salt into an enamel bowl and spread it evenly. Put some of the boiled oil on top.
Scatter over currant leaves, dill, chopped garlic and spices, sprinkle with salt. Layer the remaining mushrooms and spices on top.
Cover the contents of the dishes with a plate and press down with a load. After a day, arrange the ingredients in glass jars, fill with brine. Pour a little vegetable oil into each jar and close with nylon caps. Place the oil jars in the refrigerator. After 2 weeks, the treat is ready.

You will have to wait a little to try the salty boletus at home under the nylon lid. But if you do everything right, the finished dish will fully compensate for the time spent waiting for a unique gastronomic experience.

Aromatic salting of mushrooms butters in a hot way

Hot salting of mushrooms using this recipe will help housewives prepare an excellent aromatic and tasty dish. It will become a real masterpiece for everyone who loves salted mushrooms.

water - 1 l;
boletus - 1.5 kg;
sugar - 70 g;
salt - 50 g;
white peppercorns - 5 pcs.;
bay leaf - 3 pcs.;
cloves - 5 pcs.;
dry dill - 1 tbsp. l .;
cinnamon - a pinch.

Cool the pre-boiled mushrooms, cut into pieces and refill with water.

Let it boil, and then add salt and sugar.

Add all the required spices, stir well and let it boil for 15 minutes.

Spread the butter in jars with a slotted spoon, leaving a little free space to the top.

Pour boiling brine, roll up the lids and wrap with a blanket.

Leave in this position until completely cooled and take to a cool room.

I must say that such a hot way of salting butter for the winter is one of the most common.

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. A pickled product is believed to have 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.

Hot salting of young butter for the winter with citric acid

Another interesting option is offered for hot salting of young butter for the winter. Even beginners inexperienced in this matter can cope with it.

boletus - 3 kg;
water - 1.5 l;
bay leaf - 7 pcs.;
black pepper and white peas - 5 pcs.;
sugar - 100 g;
salt - 70 g;
cloves - 5 pcs.;
star anise - a pinch;
rosemary - ¼ tsp;
citric acid - ½ tsp.

Dip fresh peeled mushrooms in boiling water and cook for 20 minutes over medium heat until they sink to the bottom.

Pour in salt, sugar, citric acid, stir and boil for another 10 minutes.

Add all the spices according to the recipe to the brine, let it boil for 10 minutes and turn off the stove.

Put the boletus in sterilized jars, pour the brine in which the mushrooms were boiled and roll up.

Cover with a blanket and leave until it cools completely.

Store in the refrigerator or take to the basement.

If all the processes are done exactly according to the recipe, the butter will taste great, and at any feast they will be the most demanded of the snacks.

After salting for the winter in a hot way, the butter oil must be taken out to a cool room, in which the temperature is maintained at about 8-10 ° C warm. It is impossible for salted mushrooms to freeze, then they will become tasteless. If the temperature is higher than recommended, the mushrooms will sour and lose their taste.

If the volumes of butter are large, they can be salted in wooden barrels, which will further enhance the taste of the forest product. The brine should completely cover the butter, and if it decreases, add cold boiled water. The cheesecloth that covers the salting and wooden oppression should be rinsed once a week in salted water, and the deposits on the sides of the keg should be removed.

Butterlets are one of the most common mushrooms in the CIS countries. They gained their popularity long ago and are kept at a high level. A lot of people have learned to use forest mushrooms with a great scent in a wide variety of forms. Butterlets can be boiled, fried with sour cream, stewed with potatoes. Also, mushrooms can be salted or pickled.It is very interesting to learn how to salt boletus mushrooms, because they are famous for their taste and are very relevant in winter.

Home preservation storage

You need to know not only how to salt boletus mushrooms, but also how to store them correctly. If stored improperly, any homemade canned food deteriorates very quickly, and this is fraught with food poisoning. Statistics claim that the majority of fatal food poisoning in adults and children is caused precisely by the consumption of poor-quality home-salted mushrooms.

There is a common misconception that canned mushrooms have an unlimited shelf life. In fact, the shelf life of salted butter oils is not that long. The ideal option is to eat mushrooms in the first winter. or in the spring after their preparation. However, if canned food is prepared according to all the rules, they will not lose their useful properties and taste in the second year. But it is already undesirable to store such blanks for more than two years. In order to avoid food poisoning with expired canned food, it is recommended that immediately after placing the mushrooms in the jars, stick the inscription on each jar: “Salted butter. The date of conservation is summer 2020 ".

If it is not possible to carry the mushrooms to the garage or underground, you can store them in the refrigerator (however, the banks will take up a lot of space there). But it is not recommended to take out boletus to the balcony in the cold season. If the mushrooms freeze during a severe frost, and then thaw when they are brought into the room, life-threatening toxins can form in the brine and in the boletus themselves.

Salted butter is a delicious and nutritious dish. It is not difficult to prepare such canned food, therefore these mushrooms are very popular among lovers of "quiet hunting". In order for the mushrooms to turn out to be crispy and appetizing, it is necessary to strictly observe the preparation technology and storage rules for ready-made canned food.

Published on 03/16/2018 by samsonmain. This entry was posted under Salting mushrooms. Bookmark the permalink.

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Hot method of salting butter

For the preparation of butter, hot and cold salting methods are used. You can learn more about their recipes. First of all, it is worth considering how hot salting is made.

In the process of conservation, it is first of all necessary to select extremely young elastic mushrooms. If it is not possible to select small fruits, then large ones can also be used, but then they will have to be cut into about three parts. Mushroom caps have a certain film. It must be removed during cleaning. If it remains on the mushroom, then the product will taste bitter in the future. High-quality cleaning is the key to success and great taste. The recipe for salting butter requires one kilogram of mushrooms and the following components:

dill - 5 g;
bay leaf - three pieces;
five leaves of currant;
coarse salt - 30 g;
litere of water;
allspice, cloves and any other spices are added to taste.

After the preparatory procedures, you can proceed to the direct salting of butter... So, salted butter has the following recipe:

Mushrooms should be boiled in an enamel pot. Pour water into a container, add salt and bring to a boil. Mushrooms are already placed in boiling water.
When the water begins to boil again with mushrooms, then the fire must be reduced and left to cook for about 20 minutes more. It is very important to stir the mushrooms while doing this. 5 minutes before the end of the cooking process, you need to throw the spices.
Next, you need to let the mushrooms cool down. Then they are placed in glass jars, but at the same time they fit as tightly as possible. The pickle in the jar should be no more than 20%.
Banks can be rolled up or closed with ordinary nylon lids and placed in a cool place.

So you can salt the butter in a hot way.

Storage rules for salted mushrooms

The oils are stored in a cold place - for example, in a refrigerator or an ordinary cellar at a temperature not higher than 5 ° C (at a higher temperature they will sour or mold), but also not lower than 0 ° C (they will freeze, which will worsen their taste). Cold-salted ones can even be left in the keg, but it is important to ensure that they do not grow moldy or spoil, and that the brine constantly covers the mushrooms.

Storage of mushrooms is carried out only in a clean, sterilized container. Otherwise, there is a high risk of getting sick with botulism.

Butter mushrooms are tasty and low-calorie, but they are rich in various useful substances, including fiber, minerals, proteins. They are excellent sources of vitamins for the human body during winter and do not lose their properties even when salted.

Popular pickling option

This method also has a second variant, which is even more famous. It gained its popularity due to its simplicity and economy. Even a beginner who does not have the necessary experience can handle the recipe. First of all, you should assemble the components:

4 allspice peas;
2 bay leaves;
half a teaspoon of black pepper;
65 g sugar;
45 g salt;
1 kg of oil;
1 liter of water.

Mushrooms also need to be carefully prepared for the salting, they must be washed and cut. Banks should be sterilized for at least 15 minutes. The following recipe for salted butter is even simpler:

Mushrooms must be boiled in water until they sink to the bottom.
Add salt, granulated sugar, spices to taste to the water and leave to cook for another 7 minutes.
After cooking, the boletus is tightly packed into jars, but 15 percent of the space must be left for the brine. The brine in this case is the water in which they were boiled.
The can is rolled up.

After that, all the jars must be placed under the blanket so that they gradually cool down. When they are completely cool, you need to place them in the cellar. This method of salting gives the mushrooms a crispy and very aromatic taste.

True gourmets will be able to appreciate this dish.

Spicy mustard mushrooms

Fans of spicy snacks with a pleasant sour-salty taste will like the recipe for making butter with the addition of mustard. Such mushrooms keep well in a cool place: a cellar or refrigerator will do.

How to salt cauliflower: 4 best recipes

A spicy snack is prepared from the following ingredients:

a kilogram of oil;
2 large spoons of salt;
sugar to taste;
3 large spoons of mustard;
a large spoonful of vinegar;
garlic and spices to taste.

Fans of spicy snacks with a pleasant sour-salty taste will like the recipe for making butter with the addition of mustard
Cooking sequence:

The oil is washed, cleaned of forest debris, cut into small cubes and boiled in salted water for a quarter of an hour. It is allowed to add a little vinegar to the brine.
Mushrooms are thrown into a colander, allowed to drain.
Salt, sugar, mustard and spices are dissolved in a liter of liquid, brought to a boil. Boil for 5 minutes and add vinegar.
Mushrooms are placed on the bottom of prepared sterile containers, poured with boiling marinade, and covered with a hot lid.

The jars are sent to the refrigerator after they have completely cooled down. Canned mushrooms are served as a stand-alone snack or as an ingredient in salads.

Cold method

It should be noted right away that this type of preparation is used relatively rarely. This method is not 100% suitable for butter, since the structure of the mushroom itself is brittle. Under the pressure exerted by this method, the mushrooms can break and lose their aesthetic appearance.But nevertheless, it is used in case it is necessary to preserve a large number of mushrooms quickly. There are several options for such salting.

With this method of salting, a large enamel-type pan is used. It should be 10 kg in volume and also contain a wooden lid. But the lid itself should be smaller in diameter than the diameter of the pan itself. Before starting cooking, you need to stock up on all the necessary components:

50 g dill;
350 g of coarse salt.

The further salting process does not carry any difficulties. Wader do everything strictly according to the rules:

Dill is laid out at the bottom of the pan, as well as cherry and currant leaves.
Mushrooms, which must be washed and cleaned in advance, are laid out in layers. Moreover, each layer must be salted. One kilogram of mushrooms should have about 30 g of salt.
On the very last layer of mushrooms, a layer of currant leaves, cherries and, of course, dill is also laid. The ingredients are covered with a wooden lid, and an additional weight of about 4 kg is placed on top of it.
Next, the mushrooms are placed in a cool place. The time of such salting is about one month.

Another method is simple, and the mushrooms after such preparation get a great taste and aroma. Components that come in handy:

5, 5 kg of mushrooms, which must be peeled and cut in advance;
rock salt - 200 g;
currant and grape leaves, 12 pieces;
dill - about 12 umbrellas.

Then you can proceed to the direct process of salting. First of all, the mushrooms need to be divided into about three equal portions. They are divided by size: large, medium and small.

Salt is placed on the bottom of a wooden barrel - 30 g. Next, the largest mushrooms are placed and again sprinkled with salt, but already in the amount of 60 g. Grape currant leaves and dill are placed on top. The second layer is represented by medium-sized mushrooms, salt is also sprinkled on top and all the leaves are stacked. And the last layer is represented by small oil.

On top of the mushrooms are covered with gauze, the lid is laid and a load of about 4 kg is placed.

The barrel should be set in a cool place for about one month. The temperature in this place should not be more than 20 degrees. Mushrooms that are prepared in this way are delicious and nutritious.

Those mushrooms that have been placed in a jar must be left in a cold room for 25 days. When this period has passed, they will be ready for use. This type of forest mushroom tastes good in any cooking method. Also, mushrooms can be dried and frozen, and in winter they can be added to stewed potatoes.

It is possible to salt the butter in a hot way when the harvested crop is too much, which will allow you to preserve an appetizing delicacy for the whole year. They are among the ten most delicious, aromatic and delicate edible mushrooms, and are suitable for pickling, roasting, pickling, drying and pickling.

Video

We suggest you watch a few more recipes for salting and pickling butter in the following videos:

For several years she worked as a TV program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, he prefers harvesting, but for the sake of this she is ready to regularly weed, pick, pinch, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are grown by your own hands!

Found a bug? Select the text with the mouse and click:

From varietal tomatoes you can get "your" seeds for sowing next year (if you really like the variety). And it is useless to do this with hybrid ones: the seeds will work out, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

In Australia, scientists have begun experiments to clone several grape varieties from colder regions.Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

It is believed that some vegetables and fruits (cucumbers, stalk celery, all varieties of cabbage, peppers, apples) have a "negative calorie content", that is, digesting more calories than they contain. In fact, the digestive process uses only 10-20% of the calories from food.

The novelty of American developers is the Tertill robot, which weeds in the garden. The device was invented under the guidance of John Downes (the creator of the robot vacuum cleaner) and operates autonomously in all weather conditions, moving on uneven surfaces on wheels. In doing so, he cuts all plants below 3 cm with the built-in trimmer.

Oklahoma farmer Carl Burns has developed an unusual variety of colorful corn called Rainbow Corn. The grains on each ear are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored common varieties and their crossing.

Compost - rotted organic residues of various origins. How to do it? Everything is piled in a heap, a hole or a large box: kitchen leftovers, tops of garden crops, weeds mown before flowering, thin twigs. All this is interlayered with phosphate rock, sometimes with straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with foil. In the process of overheating, the pile is periodically ted up or pierced for fresh air. Usually compost “matures” for 2 years, but with modern additives it can be ready in one summer season.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more readily available.

One of the most convenient methods to prepare a grown crop of vegetables, fruits and berries is freezing. Some people believe that freezing leads to a loss of the nutritional and beneficial properties of plant foods. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

"Frost-resistant" varieties of garden strawberries (more often simply - "strawberries") also need shelter, as well as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have shallow roots. This means that without shelter, they freeze out. Assurances of sellers that strawberries are "frost-hardy", "winter-hardy", "tolerate frosts down to -35 ℃", etc., is a deception. Gardeners should remember that the root system of strawberries has never been changed.

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.

How to salt butter in a hot way

In order for butter to turn into a fragrant healthy snack, they should be properly prepared, and in the process of salting, adhere to a step-by-step algorithm of actions.

Tips for preparing components:

Butters got their name because of the special sticky film that covers the cap. It should be removed during cleansing, since in a salted form the mushrooms will acquire a noticeable bitter taste.
The oil should not be soaked for a long time before cleaning, as the tubular fibers will absorb water, swell and begin to slip out of your hands.
Grab the film with a knife smeared with oil and pull it over the cap.
It is better to wash off the debris from the cap only after the sticky film has been removed.
Sorting is best before salting, as larger specimens will take longer to cook.
Do not throw away the legs, but cook hearty and aromatic caviar from them.
Before cooking, it is better to rinse the collected mushrooms in cool salty water, as this will cause all the parasites to float, and the sand and debris will settle down.
For cooking 1 kg of raw materials, a brine from 1 full tbsp is required. l. fine salt and a pinch of citric acid in 1 liter of filtered water. Boiling takes 20 minutes.

Advantages of hot salting butter

There are 3 types of salting:

Advantages of hot salting:

Preservation of beta-glucans and phosphorus contained in the composition, which will strengthen the immune system.
A high content of proteins and protein, which are assimilated by the body by 85%. This fact gives the dish a reputation as a meat substitute.
The hot ambassador ensures safety, since pathogenic bacteria die at the temperature.
Harvesting for the winter "hot" provides a better processing of raw materials, which will allow you to count on the safety of products. After seaming, the conservation can be stored all year round, while the mushrooms do not lose their taste and nutritional qualities.

About the benefits of butter

Traditionally, for the New Year, Christmas, Defender of the Fatherland Day and other "winter" holidays, salty mushrooms "with vodka" appear on the tables - an excellent snack. It is believed that the tastiest are salty waves and mushrooms.

Recently, however, these mushrooms are becoming less and less. In addition, they are not found in all regions.

The same goes for milk mushrooms. But boletus grows almost everywhere: in the south, and in the north, and in the east. In order to get a full basket of these fragrant mushrooms, you do not have to work hard, because they usually grow in large families. One tilt - and in the hands of the mushroom picker a cheerful family of small neat mushrooms.

Nutritional experts say that boletus has not only high taste, but also a high nutritional value, as:

These mushrooms are a real storehouse of protein.
Oiler is one of the few mushrooms that almost completely retain all the nutrients after heat treatment.
They contain a lot of healthy carbohydrates, so such food will not let you weaken during prolonged fasts.
These mushrooms, especially young ones, are rich in natural antioxidants. Cosmetologists claim that regular consumption of oil has a beneficial effect on the general condition of the skin, nails and hair.

Collection and cleaning rules

A real mistress should know not only how to salt butter, but also how to make these "gifts of the forest" become completely suitable to salting.

Before you go for butter, the mushroom picker should know the following:

These mushrooms are quite fragile, so the ideal "container" for them is a light willow basket. Do not put butter oil in a plastic bag or plastic bucket. First, they "suffocate" and deteriorate. Secondly, in a bucket or in a bag, they will be compressed, quickly crumpled, crumble and become unsuitable for salting.
"Gifts of the forest" are carefully cut with a sharp knife. If you twist fragile mushrooms out of the ground with force, they will deform. In addition, the filaments of the mycelium (mycelium) will be damaged, and the boletus will no longer grow in this place.
Many mushroom pickers complain that it is very inconvenient to collect boletus, since these mushrooms are quite small in size. Since they grow in "families", experts recommend taking only the largest boletus from a particular "family".Let the little ones remain in the ground, after a while they will grow up and multiply. So you shouldn't be greedy. All the same, the "kids" will then be very difficult to clean.
Butterlets got their name from the characteristic film that covers the cap of the mushroom. Therefore, it is recommended to take a clean cloth or a roll of toilet paper with you on a hike in the woods in order to periodically wipe your hands from slippery oily deposits.

Before you start pickling the "harvest", the mushrooms must be properly processed. To do this, you first need to carefully cover the table with a newspaper and lay out the collected oil on it. Then, with the tip of a knife, carefully remove the oily film from the surface of each individual mushroom. This is done with light movements so as not to damage the fragile oiler in any way. When all the "gifts of the forest" are cleaned, they need to be soaked in cold water for several hours. This is necessary so that all adhering dust and dirt flew off the mushrooms. After that, you can safely start cooking.

Many housewives do not like to fiddle with oils due to the fact that after cleaning them, the fingers darken, almost turn black. This is due to the dark pigment contained in the oily film on the surface of the mushrooms. You can deal with this problem by wearing rubber gloves. However, not everyone likes to peel mushrooms with gloves. This is very inconvenient, especially if the boletus is very small. In such cases, lemon juice will save the day. It brightens the hands and removes blackness almost completely.

Salting features

Even a novice housewife can easily cope with salting butter. The classic recipe for salted butter does not involve anything complicated, so such canned food can be easily prepared in the country or in a country house.

For to prepare a delicious and aromatic snack for the New Year, you must:

Cut the cleaned and thoroughly washed oil into halves. Small mushrooms can be left intact, they will be well saturated with brine and will look very appetizing on a plate.
Place the mushrooms in a large enamel pot. It is impossible to use a metal pan for this purpose, because the butter will oxidize and become unsuitable for human consumption.
Pour cold water over the contents of a saucepan. If the tap water is too hard or has a bad taste, it is better to use bottled or spring water, since the taste of salted mushrooms is largely dependent on the brine.
Place the saucepan over medium heat and let it boil.
After boiling, reduce heat on the stove to the very minimum, add salt and add spices. Of the spices, bay leaves, black peppercorns, and sometimes cloves are commonly used. However, it is not recommended to abuse cloves; one or two small buds are enough. This seasoning is too fragrant, and in large quantities it will easily "clog" the delicate aroma of mushrooms.
When the mushrooms boil in salted water seasoned with spices for a few minutes, remove the saucepan from the heat.
Then you need to let the brine cool down a little so as not to burn yourself when working with cans.
The slightly cooled brine is poured into jars, mushrooms are also laid out there.
Ready-made canned food is wrapped in a warm blanket and left in this form for about half a day until the cans have cooled completely. Then you should take the salted mushrooms to a cool, dark place (garage, barn, basement).

When filling cans with brine, do not pour liquid to the very top. It is necessary to fill the jar approximately up to the shoulders, so that about two centimeters of empty space remains. For hermetic closing of canned food, you can use both nylon caps and metal screw caps, which are fixed on the can using a seaming machine.

Serving salted mushrooms

Salted butter for the winter is an excellent, refreshing snack for those who observe lengthy Orthodox fasts - Christmas (or the so-called "Filippov" fast) in late November - early January and Great Lent, which lasts from late February - early March until the Bright of Christ Resurrection.

Canned butter can be served on the table as follows:

Laying out on plates separately for each guest, as a snack for spirits. Small whole mushrooms will look especially impressive in this case.
As an additive to lean dishes: pasta, buckwheat, boiled potatoes.
As a side dish for meat dishes: cutlets, schnitzels, chops.
You can also bake a wonderful canned mushroom pie from ready-made puff pastry or yeast dough. Some housewives use salted mushrooms as a so-called "bake" for pancakes.

The classic recipe for salting butter in a hot way

Hot salted boletus mushrooms are a fragrant snack that will allow you to have a hearty delicacy on hand all year round. Storage takes place in the cellar, so the refrigerator is not overloaded.

3 kg of mushrooms boiled in salted water;
5 liters of drinking purified water for brine;
40 g of extra salt without additives;
5 p. L. granulated sugar;
6-10 pcs. allspice and black peas;
4-5 laurel leaves;
5-6 carnation stars.

Hot salting method:

Pour the washed, cleaned and boiled oil into an enamel container and fill it with clean water. Send mushrooms to fire and boil.
Pour all the spices and salt into the pan. Boil food in brine for 30 minutes.
Rinse jars in hot water with baking soda and sterilize over a kettle or in an oven.
Distribute the workpiece over hot cans, fill the container with brine to the top and seal it with lids.
Turn the cans upside down and wrap them in a blanket. Allow the conservation to cool in this form.
Remove the banks to the cellar.

The appetizer will turn out to be rich, aromatic and moderately spicy. When serving, mushrooms can be flavored with salad onion rings and chopped dill.

Selection and preparation of ingredients

Butter can is an edible and tasty mushroom, but rather difficult to process. The main problem is the dark brown oily film covering the cap of the fruiting body. When harvesting mushrooms on an industrial scale, no one removes this skin, however, in this case, the brine or marinade turns out to be cloudy, and the boletus themselves are dirty, slimy and not very appetizing in appearance.

At home, some experts advise removing the film from at least old and large mushrooms, but real gourmets will appreciate the work of the hostess, who is not too lazy to clean all the mushrooms without exception. Without the top film, the boletus becomes so light, clean and delicate that they can compete with their more noble brethren - boletus.

When removing the film from oil, you need to follow two fundamentally important rules:

It is imperative to work with gloves (best of all, medical ones: they tightly fit the hand and allow you to firmly hold the knife in it), since the film leaves poorly washed off dark spots on the hands.
It is better to clean dry mushrooms, because after soaking they literally slip out of your hands, and the work turns into a real torture.

For the blank, it is best to choose young specimens of approximately the same size, in this case they can not be cut, but left intact. It is these mushrooms that have the most elastic and tender pulp.

Another secret from experienced mushroom pickers: before pickling or pickling, any mushrooms should be soaked at least overnight in slightly salted water. Salt dissolved in water helps to open the pores of the fungus, therefore, such a manipulation will allow not only to clean the mushrooms from the outside, but also to get rid of dirt and sand particles that have penetrated deep into the fruiting body.After soaking the oil, carefully remove it from the container using a colander or sieve, and drain the water with debris that has settled at the bottom.

Hot salting butter for the winter with dill and currant leaves

The piquant taste and spicy aroma of hot buttered butter can be easily provided with the addition of raspberry or currant leaves, herbs and spices to taste.

2 kg of peeled hats with legs;
40 g of simple kitchen extra salt;
2-3 branches of dried dill;
6 pcs. laurel leaves;
5 pcs. cloves and black peppercorns;
3 allspice peas;
7 pcs. black currant bush leaves.

Hot salted butter recipe in cans:

Boil clean, skinless caps in salted water, discard on a sieve and drain. Cool the mushrooms.
Send to a saucepan, sprinkle with spices, salt and pour boiling water so that the water completely covers the mushrooms.
Boil the workpiece for 15-20 minutes and distribute it in sterile jars. Put the mushrooms first, then fill the jars with brine to the top.
Sterilize the lids in boiling water, then roll the cans tightly and turn them upside down with the lid.
To cool down more slowly, wrap the jars with a blanket or blanket.

Delicious salting recipe in a bucket

Butterlets - 3 kg.
Salt - 200 g.
Dill to taste.
Currant leaves - to taste.
Peppercorns.

Sort fresh oil, remove forest debris and dirt, rinse several times with water. If you find suspicious mushrooms, throw them away. Health is a bad joke.
Sprinkle the bottom of the enamel bucket with salt, line the butter in rows with the caps down, sprinkling abundantly with salt. Make a small pillow of pepper and currant leaves between the layers.
Cover the contents of the bucket with a wooden circle or plate, press down with a load. A week later, the mushrooms will sit down, a brine will appear.
If there is too much liquid, discard. Wrap the bucket with plastic wrap, cover and send to a cool place for two months. At the end of the time, the treat is ready.

When salting butter, some housewives cover the top of the bucket with cabbage leaves. Thanks to the mushroom brine, they make a wonderful basis for the preparation of excellent cabbage rolls. You should definitely try it.

about 4 kilograms of oil;
200 grams of table salt;
dried dill to taste;
currant leaves;
allspice peas.

Put the bottom of an enameled bucket of standard volume with salt, and put a row of mushrooms on top. Between the laid layers of fruits, there should be a pillow of salt, pepper and various leaves. Further, as in previous recipes, boletus is pressed down by oppression. In this form, they are left in a cool cellar for about 2 months.

Oils can be pickled in a wooden barrel

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How to salt mushrooms hot for the winter: the best recipes
Cold pickling of cabbage in jars

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Hot salting recipe with citric acid

Citric acid gives the workpiece sharpness, pleasant acidity and juiciness of the mushroom pulp.

Required product list:

1 kg of pure oil without a skin on the cap;
1 liter of drinking water from the filter;
30 g granulated sugar;
2 tbsp. l. kitchen coli;
5-6 leaves of laurel;
3 cloves of garlic;
5-6 carnation stars;
a pinch of star anise and rosemary;
incomplete glass of vinegar.

Step-by-step hot salting method:

Boil the peeled oil in slightly salted water for 20 minutes. Discard on a sieve and hang to allow excess water to glass.
For the marinade, boil filtered water, add all the spices and herbs to it, boil the mass for 10 minutes after boiling again.
Pour a bite at the very end.
Pour oil into sterile jars and fill the containers with hot brine to the top.
Roll up the conservation, cool under a blanket and put in the cool of the cellar.

Unusual recipes

In addition to traditional recipes, there are also unusual ones that will help salt butter at home and achieve an interesting taste.

Salting in a bucket

To do this, you need butter (2 kg), salt (150 g), currant leaves, black peppercorns, dill. Fruits are laid out at the bottom and covered with spices on top. There should be several such layers. A flat plate and something heavy are placed on the contents for 7-10 days. After a week, the mushrooms should release juice, and if it is not enough, then add boiled water. The bucket is covered with foil and a lid and placed in a cool place for several months.

Spicy mushrooms

For cooking, it is necessary to thoroughly wash the fruit parts (2-3 kg) and peel off the film. In a large saucepan, the mushrooms are laid out in layers, and each layer is covered with chopped bay leaves (7 pieces), pepper and peas (10 pieces), chopped garlic (4 cloves), a teaspoon of dill seeds and cloves. Oppression is placed on the contents and left for a couple of weeks in the refrigerator.

With citric acid

The citric acid butter recipe is one of the variations of the hot method. In order to cook mushrooms according to this recipe, you need to add half a teaspoon of citric acid, a pinch of star anise and half a teaspoon of rosemary to the hot method in the brine.

How to salt butter for the winter hot with dill seeds and cherry leaves

This recipe for hot salting butter will provide a fragrant snack for the entire winter. Mushrooms are easy to use as an ingredient in a soup or salad.

4 half-liter cans require:

boletus - about 2.5 kg (how much will fit depending on the size);
50 ml of refined oil;
1 liter of purified drinking water;
40 g finely chopped extra salt;
20 g white sugar;
3 lavrushkas;
6 pcs. allspice (peas);
3 pcs. carnation stars;
a pinch of cinnamon and mustard seeds;
head of garlic;
cherry sheets - 4-5 pcs;
on a branch of dill in each jar.

Step-by-step hot salting process:

Wash, peel and chop the butterlets, if there are large specimens.
Boil in water for 15 minutes, discard on a sieve and let the water drain.
For the marinade mixture, combine all the spices with salt in water. Put the cherry leaves and garlic pressed with a press into a saucepan.
Boil the mass, pour in vinegar at the very end and lay out the butter.
Cook the workpiece for 10 minutes.
Distribute mushrooms with hot marinade in a sterile container, adding a spoonful of vegetable oil to each.
Roll up, let the jars cool under a blanket and put them in the cellar for storage.

The appetizer will take on a pleasant smell, and you need to serve it with a sprinkle of herbs, sprinkled with olive oil.

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 taste 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 13 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 hot salt cinnamon butter in jars

The savory hot mushroom recipe provides a mouth-watering and satisfying snack that the whole family will love.

Food set for cooking:

litere of water;
5 large refined oils;
3 tbsp. l. refined sugar;
3 tbsp. l. finely chopped salt;
3-4 peas of white pepper;
3 laurel leaves;
5 clove buds;
1 tbsp. l. dried dill;
a pinch of powdered cinnamon.

Salt butter for the winter in a hot way step by step:

Cut the peeled boiled mushrooms into slices and add water.
Boil, season with salt and sugar.
Put all the spices, stir and boil for 15 minutes.
Gently distribute the butter oil with a slotted spoon over a sterile half-liter container, pour boiling brine to the top and seal.
Wrap with a blanket for slow cooling and take to a cool place for long-term storage.

Preparing butter for salting

After the crop is harvested, it must be processed and cleaned as quickly as possible. The fact is that the fruits deteriorate very quickly and insects grow in them, after which it is no longer possible to eat mushrooms.

Butters do not need to be soaked before cleaning and even less washed. They are harvested exclusively in dry form, if necessary, they are only blotted with a damp cloth during processing. To peel the fruit with high quality, you need to put a container of water in front of you, and also take a sharp knife. When washing, the mushrooms must be sorted, since small fruits are suitable for salting, and large ones for cooking and cooking roast and other dishes.

After the harvest of oil is harvested, it must be processed and cleaned as soon as possible.

You need to process the fruits as follows: remove the skin from the cap and remove all wormy or damaged areas, remove a layer of dirt or earth, and other forest debris. Then blot them with a cloth and start another process - cooking. Boil the butter oil for about 10 minutes from the moment the liquid with mushrooms boils.

Further, boiled mushrooms can be harvested for future use, including salting in various ways with the addition of your favorite spices.

Tip: When touched with mushrooms, they can turn your hands dark. To prevent this from happening, the palms are moistened in vegetable oil.

We are often asked the question: "I want to salt butter, what should I do with them?"

At the preparation stage, you should sort out the mushrooms. Butter oils for the winter are distributed in the following way: small ones are great for salting, and medium and large boletus can be frozen in the freezer.
Further, the mushrooms should be cleaned of various debris, such as needles of conifers and various leaves, and finally rinsed thoroughly.
It is equally important to ensure that the fruits are fresh and not wormy. Often before salting, the legs of the mushrooms are cut off and only the caps are used. But small young mushrooms can be salted completely. This will absolutely not affect their taste. But the appearance will be much more attractive.
You can also remove the top skin from the fruit, but this process is quite laborious, and not all cooking can do this kind of work.

Hot salted butter with star anise and rosemary

Natural spices give a delicate aroma and original taste to the pulp fibers. Spices do not interrupt the taste of preservation, but emphasize it.

3 kg of large boiled butter;
5 liters of drinking water from the filter;
7 bay leaves;
5-6 pcs. white and black peppercorns;
100 g granulated sugar;
70 g of salt without additives;
5 clove buds;
a pinch of star anise;
a pinch of rosemary;
lemon acid - on the end of the knife.

Hot salting consists of the following steps:

Pour water into a saucepan and send butter to it.
Season the preparation with salt, add lemon acid, spices and herbs according to the list and boil the mass for 10-12 minutes.
Spread butter oil into sterilized jars with a slotted spoon, fill with hot brine and roll tightly.
Wrap the blanks with a blanket, wait until they cool and put them in the cellar.

Answers to common questions

Butter mushrooms are common mushrooms in our area, which are often used by housewives for pickling. There are many recipes for pickles that will suit everyone's taste.

We always prepare butter for the winter. I especially like to salt or pickle them. Indeed, due to their neat appearance and delicate texture, they just ask for a fork. We do not have such banks for a long time.And not at all because they deteriorate. They are simply eaten, usually before the scheduled time.

In winter, such mushrooms help out when you want potatoes with butter. They can also be used as an independent snack. There is an application in any case. The main thing is to prepare more of them! Today I have just collected for you the most delicious ways to save butter for the winter.

How to hot pickle butter with garlic

The delicate aroma of garlic awakens the appetite, gives the appetizer a piquancy and light spice.

A set of products for cooking:

2 kg of boiled butter;
2 liters of drinking water;
3 full Art. l. Sahara;
3 tbsp. l. fine salt without impurities;
3 tbsp. l. vinegar;
40 g of mustard seeds;
2 heads of garlic;
12 laurel leaves;
12 peas of allspice and black pepper.

Step-by-step hot salting method:

From the proposed spices, cook the brine, to which add the peeled, but not chopped garlic.
After 5 minutes, pour the boiled butter into the marinade and keep them on the stove for another 5 minutes.
Fill sterile jars with mushrooms, top up with boiled brine and sterilize for 15 minutes.
Screw tight and leave to cool. Keep cool.

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 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.

Storage rules

It is best to store hot-salted mushrooms in a cool, dark place at an optimum temperature of + 8 + 12 degrees. At a low temperature, mushrooms will become brittle and lose their taste, and at a high temperature, they may turn out to be sour due to the fermentation process.

Conclusion If you properly salt the butter in a hot way, an appetizing snack can be saved all year round. Moderately spicy, fleshy mushroom pieces with herbs and spices are usually served with crispy sweet onions, a splash of vinegar and fragrant vegetable oil. The use of hot oil, will saturate the body with proteins and amino acids without animal products.

Basic security measures

Butterlets are considered to be some kind of delicacy, especially when salted. But it is very important to note that for their ideal preparation, it is worth peeling off the surface skin, since in the process it releases unpleasant mucus. Many people prefer to wash them thoroughly - this is faster, and the result is almost the same. When cooking, it is equally important to follow basic safety measures, such as boiling dishes and thoroughly boiling mushrooms, since there is the most common disease that can be easily infected from fungi - botulism. There are also certain conditions under which the causative agents of this infectious disease will not have the opportunity for further development:

Creation of an acidic environment, or rather the preparation of mushrooms using acids such as acetic or citric.
The presence of oxygen.
Sterilization of all dishes. This can be done even after opening the mushrooms before eating.
Low storage temperature.

There are many options for salting butter, and each of them has its own advantages.The addition of any additional ingredient or spice depends entirely on the taste preferences of the owner of the mushrooms.

All lovers of winter pickles may also be interested in recipes for pickling black milk mushrooms, pickled hot peppers and salted cabbage.

Salted butter for the winter

This method will allow you to preserve the mushrooms throughout the winter period, since it is rolled into banks. It is also the most suitable for city residents, since it does not require special knowledge and a lot of space.

Number of products required:

Butter in the amount of 1 kg;
Water with a volume of 1 liter;
Sugar sand in the amount of 60 grams;
Rock salt in the amount of 40 grams;
Three black peppercorns;
Two carnations;
Two bay leaves.

Salting butter for the winter:

Mushrooms must be thoroughly cleaned of debris, washed and cut into large pieces. There is no need to cut small butter oils.
Banks need to be prepared in advance. To do this, they are sterilized for 20 minutes.
Pour the mushrooms into a container and add water. Put on fire and cook until they begin to sink down.
Sugar, salt and all the necessary spices are added to the mushrooms. Cook for a few minutes.
Get the mushrooms and put them in jars, it is important to leave a little space on top, but no more than two centimeters.
Pour the brine over the mushrooms and roll up.
It is imperative to cool the jars under warm clothes and blankets. Then they are placed in a cool place for later storage.

Pickled butter recipe with lavrushka and garlic

I offer you another simple recipe for delicious pickled mushrooms for the winter. Try it! You will definitely like it!

Ingredients:

For boiling per liter of water - one onion

Marinade per liter of water:

4 different types of peppercorns
4-5 cloves of garlic
A couple of lavrushins
A tablespoon of unscented oil
One and a half teaspoons of sugar sand
4 tablespoons vinegar 9%
2 tablespoons of salt
And, in fact, the mushrooms themselves

One half-liter jar holds about 400 grams of boiled mushrooms and 100-150 liters of finished marinade.

Preparation:

1. Sort out the oil cans well. Clean them if necessary. But I usually don't. Cut into large pieces. Small ones are best left whole.

2. Put them in a saucepan and cover with clean water. For each liter of liquid poured in, add a small onion.

3. As soon as everything boils, boil at low power for 40 minutes. Then drain the water completely. This is convenient by placing the mushrooms in a colander. In the meantime, they cooked, you can prepare jars with lids.

4. Combine all products for the marinade together. At the same time, cut the garlic into small slices. Put on the stove. Once it boils, cook for 5 minutes.

5. Now combine the finished marinade with the mushrooms and let them simmer for another 7 minutes together. Then remove the onion, and immediately put the mass in jars, along with the marinade and all the spices. Cork and place on a towel with the neck down. Wrap tightly and leave as it cools, about overnight.

The combined method of salting butter with cherry leaves

When using the combined method of salting butter, a dish is obtained for true connoisseurs of mushrooms.

boletus - 3 kg;
salt - 3 tbsp. l .;
water - 1 l;
cloves of garlic - 8 pcs.;
olive oil - 50 g;
dill (seeds) - 1 tbsp. l .;
cherry leaves - 5 pcs.;
black pepper and white peas - 5 pcs.

The combined option includes hot salting of mushrooms.

Boil the cleaned oil in salted water for 25 minutes, remove it with a slotted spoon in a sieve and drain all the liquid.

Cut chilled large mushrooms into pieces.

Sprinkle a small amount of salt into a bowl in an even layer and put a number of butter on top. Sprinkle again with salt, sliced garlic, cherry leaves, a mixture of peppercorns and dill seeds.

In this way, lay out the entire amount of available mushrooms in layers, sprinkle with spices and salt.

Put a load on top of the mushrooms and leave in a container for 24 hours so that the boletus is salted in its juice.

After a day, put the mushrooms in jars, pour the resulting brine and add olive oil for better preservation, close with plastic lids, put in the refrigerator.

Such mushrooms, salted for the winter, turn out to be crispy and fragrant in taste.

Salt butter gourmet recipe

This option is mainly used only by real gourmets and mushroom lovers. The mushrooms are crispy, and their taste is rather unusual and pleasant.

Required Ingredients:

Butter in the amount of 5 kg;
Salt in an amount of 200 grams;
Water in a volume of 3 liters;
A whole head of garlic;
Six dill umbrellas;
Currant leaves in the amount of six pieces;
Fifteen peas of black pepper;
Vegetable oil in a volume of 100 ml.

How to salt butter for the winter in jars:

The cleaned and washed oil must be boiled for 20 minutes. Then they are reclined in a colander and left there until the entire amount of liquid is completely exhausted. The entire number of mushrooms is divided into three equal parts.
50 grams of salt is poured onto the bottom of a previously prepared container and two currant leaves and two dill umbrellas, five black peppercorns are laid on top of it. Then the mushrooms are laid out, which are sprinkled with salt in the amount of 50 grams on top.
The next two layers are performed in the same way. These layers are covered with flat dishes, on top of which the load is placed.
At the end of the day, the mushrooms are laid out in prepared banks and filled with their own brine.
Vegetable oil is added to each of the jars.
Filled cans are covered with ordinary nylon lids and put into the refrigerator. Salting lasts for three weeks. After that, the mushrooms can be eaten.

Salting options

There are several options for salting mushrooms. The most common are three methods, cold, hot and combined. Each of them allows you to get delicious salty mushrooms. Each housewife decides how to salt the butter oil individually, based on personal preferences.

Cold salting

This method is suitable for residents of private houses with a basement or simply for owners of cellars, in which tubs with salting mushrooms can be placed. This is due to the requirement for a special temperature regime for the product; during the salting process, it should be kept at a temperature not higher than 18 degrees. It is also desirable to have a wooden tub or barrel. This container is ideal for pickling mushrooms in their own juice. If there is none, then you can use glass or enamel dishes and salt in it. It is important that it does not oxidize.

The amount of ingredients required to salt the boletus is based on 5 kg of mushrooms. A glass of coarse salt, 9-10 currant leaves, the same number of grape leaves, 9 dill inflorescences.

If the boletus is of different sizes, then they should be divided into heaps by size. Large specimens should be placed first in the barrel and the process should be completed with the smallest ones. You need to spread it with the caps down. First, sprinkle the bottom with a small amount of salt (no more than 20 grams) and start placing large mushrooms on it. Sprinkle them with the third part of the remaining salt, put 4 leaves and 4 sprigs of dill on them. Then we put the medium mushrooms and repeat the process with salt and herbs, leaving half of the latter for the final soy. On top, again lay out small butter and the remnants of leaves and dill, sprinkle with the remnants of salt and cover with a clean cloth.

We put a press on top and send the container to a cool place. After a month, you can start eating small mushrooms. If the food seems slightly salty, you can soak the mushrooms in cold water for two hours.

Hot method

This option is more widespread, since it does not require such things as wooden tubs and allows you to immediately roll up the product in jars and send it to storage.

Advice! Banks must be sterilized. Otherwise, the bacteria in the container will spoil the entire workpiece completely.

One kilogram of butter will need: a liter of water, 3 tablespoons of sugar, two tablespoons of salt, 3 black peppercorns, 2 cloves, 2 bay leaves.

The cooking process is extremely simple. Mushrooms should be poured with water and put on fire. As soon as the food begins to sink, the rest of the ingredients are added to the pan and cooking continues. After 5 minutes, the boletus must be spread out in sterilized jars, leaving a couple of centimeters of void, which is filled with brine.

The jars are rolled up with lids and left to cool, wrapped in a warm blanket. Then they are moved to a cool storage area. Salting mushrooms in this way will turn out quickly, and subsequently delicious.

Pickles in a small container

Not all people have a basement at home. Residents of high-rise buildings are sometimes deprived of such pleasure. It will be interesting for them how to salt butter in jars for the winter. After all, such a container can be safely stored even on the smallest balcony or in the refrigerator. For this method, the following components are required for 1 kilogram of mushrooms per liter of liquid:

6 bay leaves, 60 grams of salt, 10 black peas and 8 pieces of a chive, 3 cloves, 75 grams of sugar and a few grains of dried dill.

The procedure in this case should be as follows:

Put the mushrooms in a deep saucepan, add water and put on fire. Cook for 10 minutes.
After the time has elapsed, add a little citric acid and continue boiling for another 2 minutes. This is necessary so that the boletus does not darken. Those who are not embarrassed by gray mushrooms can skip this stage.
After that, the broth must be drained.
Transfer the mushrooms to the pot again, fill it with water and cook for another 15 minutes.
After that, the contents must be filtered again.
Add the necessary ingredients to the liquid according to the recipe and cook for 5 minutes.
Arrange the mushrooms in sterilized jars and pour over the prepared hot brine.
Add 30 grams of table vinegar to each of them and close tightly with lids.

In a cool place, such oil can be stored for a long time.

Video - Pickled butter, a delicious and easy way

The author of this video offers his own recipe for pickled butter. In her video, she will tell you everything in detail and even show.

Pickled butter is very tasty. It is impossible to imagine a cellar without such bright and shiny jars. In winter, they fly off the table in no time!

If you happen to collect or buy a bucket of butter, then I recommend using our recipes. Even a novice hostess can handle them.