How to pickle butter for the winter in vinegar jars: 11 recipes

One of the finest snacks comes from pickled butter. Also, these mushrooms can be a great addition to salads. It goes well with meat and fish dishes, as well as hot fried potatoes. They are also often used for fillings of products such as pizza, pies, pancakes. Undoubtedly, this is one of the best blanks that will perfectly decorate even a festive table.

The methods for preparing butter oil are quite simple, they turn out to be very tasty and tender. For pickling, it is advisable to use small mushrooms, since large ones are more suitable for boiling or freezing.

How to pickle boletus with vinegar in jars at home

The method of home marinating is simple, it is important to choose high-quality mushrooms, and even more important is the preparation of the marinade. After all, what it will be, this will be the taste of mushrooms. To prepare a delicious aromatic marinade for oil with vinegar, you need water, spices, vinegar, rock salt, sugar.

How much vinegar is needed for a classic marinade

Table vinegar should be added to kill the bacteria that cause botulism and create an environment for fruit preservation. The amount of concentrate depends on the weight of the rest of the ingredients in the recipe.

Here are some examples of the proportions of the main components of the marinade:

number
Recipes	Water	Mushrooms	Table vinegar 9%	Salt	Sugar
In the bank	150 ml	350 g	10 ml	10 g	10 g
For winter	500 ml	1 kg	20 ml	20 g	20 g
With vinegar	1 l	1 kg	50 ml	30 g	25 g
Without sterilization	1 l	2 Kg	80 ml	40 g	50 g

Read the recipes carefully. If you overdo it with vinegar, the mushrooms will lose their flavor. Be safe - add a lower dose, wait for the mixture to cool to normalize the acidity.

In the event that the acid is not recommended for use, try pickled boletus without vinegar. This method of conservation is suitable for people with gastrointestinal diseases.

How much salt is needed for the marinade

Before you salt the butter with vinegar, study the recipe. In the table, see the ratio of the weight of mushrooms, the volume of liquid to the amount of salt. Remember, in 1 tsp. - 10 g of salt, in 1 tbsp. without a slide - 20 g, with a slide - 30 g.

Author's note

Agapov Vladislav

Coarse rock salt or "Extra" is suitable for salting butter for the winter with vinegar.

How to prepare jars

The first place among the causes of the dangerous disease botulism is occupied by canned mushrooms in closed containers. To minimize troubles, follow the storage rules, do not violate the instructions for preparing the product and cans.

Choose glass containers that are free from defects. Housewives prefer jars with a volume of less than 1 liter, so that the ready-made snack can be eaten immediately after opening.
Wash the jars thoroughly:

Dissolve a handful of soda or mustard powder in hot water, lower the container for half an hour;
clean the dishes, rinse;
dry on a towel upside down.

Sterilize in the oven at 120-180 ° for 15 minutes. Refrigerate without removing from the oven.

Invariant sterilization method:

Place a stopper on a saucepan with boiling water.
Set the jars upside down, reduce heat, stand for 10 minutes. Finish the steam treatment when drops of water begin to run down the walls of the vessels.
Carefully remove the containers and place them on the table without turning them over.

Author's note

Agapov Vladislav

Housewives process containers in a microwave oven or other household appliances.

Caps, O-rings, wash with soapy water, rinse. Tin cans - put to boil, polyethylene - hold in boiling water for 5 seconds. Gently pick up the edge with tweezers or a fork, transfer to a clean kitchen towel. Use within 10 minutes after sanitizing.

After all the jars are prepared, try the recipe for pickled butter with vinegar in a liter jar. The proven method of procurement will not give you any trouble.

Why marinade can cloud

Jars with mushrooms can become cloudy immediately after cooking due to poor preparation of ingredients and / or containers. If the liquid in a glass container during storage of conservation has changed its color to a darker one, and the lid is swollen, this indicates that this container contains dangerous microorganisms that cause botulism. You should not open such a jar and eat its contents too. It is best to destroy the conservation in order to avoid tragic consequences. Here are some helpful tips to help prevent botulism in canned food:

When collecting mushrooms, do not pull them out, but cut them off with a knife. This will help to reduce the risk of contracting botulism, since the habitat of its pathogen is the earth. For the same reason, it is necessary to cut off part of the mushroom leg with dirt, and not just wash it.
Vegetative forms of botulism die after 5 minutes of boiling or when mushrooms are heated at a temperature of more than 80 degrees.
It is better to use a pickled product after a 20-minute heat treatment in boiling water with the addition of acid and salt.
Be sure to sterilize cans, canning lids.
Marinate foods with vinegar, citric acid. Harmful microorganisms die from exposure to such an environment.
Use salt water to sterilize finished product jars. This increases the temperature of the liquid and the likelihood of the death of harmful microorganisms.
The botulism bacillus has one feature - it multiplies in an anaerobic environment, that is, without air access. Those. tightly rolled jars with mushrooms are ideal for the life of the causative agent of this disease. Botulism does not live in containers closed with plastic lids.
Keep jars of canned food in a dark place at a temperature of 8-10 degrees above zero and store them for no more than 1 year.

The classic recipe for pickled butter

Recipes differ in cooking methods: it can be a classic method or a hot canning method. Also, by including various spices and ingredients, you can reveal the aroma in new ways. Butters are attractive in sweet and savory seasoning, in a spicy filling. Let's consider the classic way.

Ingredients for 1 kg of mushrooms:

1 liter of water;
50 g table vinegar;
1 tbsp salt,
0.5 tbsp Sahara;
Bay leaf;
3 grains of dark pepper.

Cooking instructions:

Cook the brine without vinegar, and while the spices and spices are infused, process the raw butter:

Peel the mushrooms, remove the foil from the caps.
Boil for 15 minutes. Do not leave the stove, remove the foam;
Pour the first poisonous liquid, rinse the mushrooms, set to cook again.
Salt the water. To prevent the fruits from darkening, add 10 g of citric acid. Boiling will protect from damage, prevent poisoning.
After 20 minutes, tip the mushroom mass that has sunk to the bottom onto a sieve to glass the liquid. Rinse.

Try the marinade, "adjust" to the desired taste, boil. Pour in the vinegar.
Next is the cold pickling option:

Divide the boiled butter into jars.
Tamp tightly. The mushrooms should occupy 3 quarters of the container.

Fill the pieces to the brim with the marinade.
Hermetically sealed jars are an ideal breeding ground for bacteria, so use plastic lids instead of metal lids for the mushrooms.

Do you marinate butter for the winter?

Well no

Store homemade canned food in a cool place.

Nutritional value per 100 g - 18 kcal.

We suggest marinating summer butterdish according to the recipe in the video:

Video: how to pickle mushrooms for the winter

In autumn, the mushroom season begins, so lovers of tasty chanterelles, honey agarics, boletus go after them into the forest. Then the good fruits are selected and pickled for the winter. What recipes will help you make delicious preserves? There are many options for pickling butter for future use. Watch the video below for two proven ways to preserve mushrooms: from the chef and grandma's old recipe.

Pickled mushroom recipe

The most delicious and simple recipe for pickled butter for the winter without sterilization

So they marinated in Russian families. We took care of it in the pantry and feasted on it until the next season.

Components:

1 kg of oil;
litere of water;
2 tbsp salt;
3 tbsp. l. granulated sugar ;;
80 ml vinegar 9%;
8 dark pepper seeds;
Bay leaf;
dill grains.

Instructions:

Boil the oil cans in the spiced marinade for 10 minutes at medium heat.
Pour in vinegar. Season with garlic clove if desired. Turn off the stove, do not remove the pan, let the fruits moult.
Then spread the mushroom mass tightly into jars, splash a drop of vegetable oil, close with screw caps.

Put the snack in the refrigerator, where it is stored for up to six months.

Nutritional value per 100 g - 22 kcal.

If this method does not suit you with something, try pickling butter for the winter in jars with 70 vinegar. Mushrooms prepared in this way have their own sour taste.

Fried canned butter in jars: a surprisingly tasty recipe for the winter

Fried canned mushrooms are a kind of preparation that allows you to cook any dish from butter in winter.

You will need:

1 kg of freshly picked oil;
half a glass of vegetable oil.

Cooking steps:

The oils are prepared: they are cleaned of films, washed and crushed.
Prepared mushrooms are laid out in a deep container with water and put on fire.
It is not necessary to boil mushrooms for a long time; it is enough for them to stay in boiling water for only five minutes.
Butterlets are reclined in a colander.
Oil is poured into the pan and heated.
Mushrooms are poured into the hot oil and fried until they are completely cooked.
Hot boletus is laid out in pre-washed with soda and sterilized cans.
The hot oil remaining in the pan is poured into the jars and only after that they are rolled up.

Pickle butter with 9% vinegar in jars not for the winter

If you are a busy person and are reluctant to waste time, then use instant reception. The recipe is perfect for a Saturday family dinner.

Ingredients:

150 ml of water;
350 g butter;
10 g of salt, sugar, vinegar;
spice.

Workpiece:

Place the garlic wedge, 3 peppercorns, bay leaf in a 350-gram jar.
Boil the oil cans in the marinade for 10 minutes.
Roll up.

Caloric content per 100 g - 18 kcal.

Salting for the winter butter without sterilization with oregano and garlic

Oregano and garlic add spice and flavor to the snack. Also, spices harmoniously complement the taste of mushrooms, enriching it, add aroma.

Important! Garlic should not be boiled - it should be added raw, optimally placed between oils.

Ingredients:

4 kg of mushrooms;
5 liters of water;
100 g of salt;
250 ml of oil;
200 ml vinegar;
250 g sugar;
4 garlic heads;
5 bay leaves;
4 clove buds.

Pickling process:

50 g of salt is added to half of the water, the prepared boletus is boiled for half an hour.
Add 50 g of salt, spices, mushrooms to the remaining liquid, boil for another 10 minutes, then pour in the essence.
The marinated finished product is laid out in containers, poured with oil, shifted with garlic plates.

How to cook spicy pickled boletus with garlic

Sauté 3 finely chopped onions in 0.5 liters of vegetable oil.
Cut 100 g red chili into rings.
Press 2 garlic heads through a press.
Pour 50 g of salt, 20 g of granulated sugar into half a liter of boiling water. Throw in prepared onions, peppers, garlic, 2 kg of boiled mushrooms, 2. tbsp. vinegar.
Move the pot to the table.
Tamp the cooled mushroom mass into cylinders with plastic lids.
Put it in the refrigerator. After two weeks, treat the family.

Nutritional value per 100 g - 24 kcal.

If you do not like to peel off the "snotty" skin from the caps, then catch the following recipe. A young man pickles snotty oilers as a winter food in the video:

How much boletus should be boiled for preservation for the winter?

Like all other processes, preservation of oil for the winter includes a preparatory stage - cleaning and boiling. It is important to start processing in the first 10-12 hours after harvest, since the shelf life of these mushrooms is short.

The butter should be cleaned dry, after spreading it out on a newspaper or baking sheet to dry it slightly. In this case, it will be much easier to remove the skin from the caps and remove the adhering debris. Never soak the fruit bodies in water, otherwise they will be saturated with liquid and become very slippery, which will turn the cleaning process into a real test.

Peeled mushrooms must be poured with cold water and put on fire. How to determine how much boletus should be boiled for preservation? Everything is very simple here: you need to bring them to a boil and cook for 20-25 minutes, adding 1-2 tbsp. l. table salt and 3-4 tbsp. l. table vinegar. Remove the mushrooms from the container and rinse with cold water. Before pickling, it is better to cut large specimens into several parts, and leave their young "brothers" intact.

So, the preparatory stage is over and now you can familiarize yourself with simple but delicious recipes for canned butter for the winter.

Pickled butter without sterilization

The method involves the use of snacks in a short time.

Ingredient List:

2 kg of boiled butter;
3 tbsp granulated sugar;
4 carnation stars;
1 liter of water;
3 bay leaves;
80 ml vinegar 9%;
10 pieces. peppercorns;
30 g dill;
3 tbsp salt.

Cook the marinade. Add mushrooms, pour in vinegar, bring to a boil, reduce heat, boil for 15 minutes. Then pour the mass into a small container, add dried dill. Cover the containers tightly, cool.

Energy value per 100 g - 18 kcal.

Mushrooms are a self-sufficient dish that goes well with various appetizers, sauces and adjika. Find out if vinegar is added to adjika to prepare it. Spicy adjika and mushrooms are a great combination.

After pasteurization, screw the jars with tin lids

Cooking recipes

Lovers of quiet hunting have come up with a huge number of recipes, pickled for the winter, butter. All of them are made simply and even a novice cook can handle them.

Classic version

This is the easiest pickling method that does not require additional ingredients and allows you to fully experience the taste and aroma of fresh mushrooms, such as pickled boletus. A simple cooking recipe requires only 1 kg of butter, salt, granulated sugar, citric acid, vinegar, a few cloves of garlic, bay leaves, peas.

The process of cooking butter oil consists of the following steps:

The oil is carefully sorted out and cleaned.
After that, they are washed several times under running water.
Large specimens are cut into several parts, and small specimens are cut in half. As a result, all the pieces should be approximately the same size. This will help them soak evenly in the brine and marinate.
In an enamel saucepan, water, salt and citric acid are mixed.
After boiling, the chopped mushrooms are added and boiled for about ten minutes.
Then the water is drained, and the oil is dried.
During this time, the marinade is being prepared.For him, water is poured into the dishes, after which all the spices are put there.
The aromatic mixture is brought to a boil and cooked for five minutes.
Pieces of butter are placed in the marinade and cook for about seven minutes. During the cooking process, a foam will form, which must be removed immediately.
The saucepan is removed from the stove and vinegar and garlic are added to it.
The prepared gifts of the forest are laid in pre-prepared jars and rolled up.
Banks are turned upside down and covered with a blanket.
After cooling to room temperature, they are removed to the refrigerator or cellar.

Fragrant with garlic

Garlic is an incredibly healthy and flavorful product. Adding it to any dish will transform it and saturate it with a unique flavor. To marinate one kilogram of butter with garlic, you need: a liter of pure water, 30 g each of sugar, salt and vinegar, one bay leaf, at least five cloves of garlic, vegetable oil.

A simple recipe for pickled butter is made in accordance with the following sequence of actions:

Mushrooms are sorted, cleaned, washed and boiled.
The cooled gifts of the forest are dried.
Filtered water is poured into a separate stainless steel container.
Salt, sugar, bay leaves are poured into it and vinegar is poured. If you are a fan of all kinds of spices, then you can add them.
All components of the marinade are mixed and put on fire.
The fragrant liquid is cooked for thirty minutes.
A few minutes before removing from the stove, garlic, chopped into thin strips, is added there.
The jars for the finished product are thoroughly washed and sterilized.
Cooked butter is laid in them and filled with hot brine.
The jars are closed with lids and sent to cool under the covers.
The finished product is stored in a cellar or refrigerator.

With carrots and onions

These two vegetables are inextricably linked to each other in many dishes. Pickled boletus was no exception. For 1 kg of fresh mushrooms you will need: one head of onion, one carrot, 45 g of vinegar, salt, granulated sugar, spices, citric acid.

Products are marinated according to the following principle:

Prepared and boiled mushrooms are laid out in a colander and washed with cold tap water.
In a separate enamel pan, all the ingredients of the future marinade are mixed.
Finely chopped onions and carrots are added to them.
The marinade is prepared five minutes after boiling.
Butter oil are placed in the boiling liquid.
Once the mushrooms have entered the marinade, the pan is removed from the stove.
All its contents are evenly distributed over sterilized jars and rolled up.

Spicy with mustard

This recipe is suitable for all lovers of hot dishes. Pickled mushrooms are slightly spicy and very aromatic. This can be achieved by adding mustard during cooking. For pickling you need: 5 kg of small mushrooms, 30 cloves of garlic, 5 tablespoons of grain mustard, 5 liters of clean water, 0.5 cups of vinegar, salt, granulated sugar, bay leaves, allspice.

The marinated product is prepared as follows:

The oil is cleaned, washed and cut into small pieces.
After that, they are boiled for fifteen minutes in slightly salted water.
While the mushrooms are cooling, the marinade is prepared. For this, water is poured into a saucepan and brought to a boil.
Vinegar, mustard and all seasonings are added to it.
The marinade is cooked over low heat for about half an hour, and then removed from the stove and tightly closed with a lid.
Prepared gifts of the forest are placed in a saucepan with brine and marinated for at least five hours.
After the specified period of time, the entire contents of the pan are transferred to prepared jars and closed.
The product is stored in the refrigerator or cellar.

Butter oil pickled according to this recipe can be eaten without waiting for winter. They will be a great addition to boiled potatoes or porridge.

Butter in Korean

This recipe is for all Asian food lovers.Homemade Korean boletus turns out to be very spicy and moderately spicy. In the process of pickling them, the following ingredients are used: 2 kg of mushrooms, three onions, two glasses of sunflower oil, vinegar, garlic, spices, Korean carrot seasoning.

Step-by-step instruction:

Prepared mushrooms are boiled in water with the addition of salt for about half an hour.
Then they are reclined in a colander and dried.
Spices and salt are added to the water.
After boiling, the marinade is stirred until the ingredients are completely dissolved, and then removed from the stove.
Onions are cut into small cubes and fried in hot sunflower oil until golden brown.
Butter oil is transferred to a separate container. To them are added cooked onion with butter, chopped garlic and Korean-style carrot seasoning.
All products are gently mixed and the container is placed in the refrigerator for a day.
The next day, pickled foods are put in jars and closed.

With chili and soy sauce

Boletus prepared in this way are spicy and spicy. The aroma of the dish is given not only by chili peppers, but also by a large amount of seasonings, as well as soy sauce. For five kilograms of mushrooms, you need to take: two chili peppers, 12 cloves of garlic, half a glass of vinegar, 3 tablespoons of soy sauce, granulated sugar, salt, spices, dill seeds.

Pickled butter under iron lids for storage in an apartment

For safety, before rolling with tin lids, fractional pasteurization is used - tindalization.

Products:

500 g oil;
300 g of water;
1.5 tbsp Sahara;
1 tbsp salt;
5 grains of dark pepper;
2 cloves;
plastic garlic;
coriander;
1 tbsp vinegar 9%.

Instructions:

Boil the seasoned brine.
Throw in the oilers for a quarter of an hour.
Remove the broth, add vinegar.
Divide the mushroom mixture into jars.
Cover with a lid.

Start tyndalization:

In a saucepan of warm water on a cloth napkin, lower the jars with blanks. The liquid level is up to the container hangers.
Bring to a boil, pasteurize for half an hour over low heat.
After the first pasteurization, carefully place the containers on the table. Leave at room temperature without rolling.
After two days, re-pasteurize to kill any new spores. Reduce cooking time to 15 minutes.
Using special tongs, carefully remove the cans of oil from the vessel. The dubious housewives repeat the pasteurization process a third time.
Roll up the lids.

Store in the refrigerator. In hermetically sealed containers, bacteria will not develop only at storage temperatures below + 3º.

Energy value per 100 g - 22 kcal.

Preparation for work

To fully enjoy the taste of pickled butter, you need to perform a number of preparatory work. They consist in choosing the right main ingredient and preparing it for pickling.

Mushroom selection

Before preparing pickled butter, you need to choose the right mushrooms and other ingredients. The best option would be to collect these wonderful mushrooms in the autumn forest. So you can be sure that they are fresh and were not harvested in forests with an unfavorable ecology. If you do not have the opportunity to go to the forest for a "quiet" hunt, you can buy boletus in stores and markets in your city.

When buying these mushrooms, you should pay attention to the following parameters:

For high-quality mushrooms, the diameter of the cap should be more than six centimeters. Otherwise, the gifts of the forest were collected too early and will not have the desired forest scent.
You should not buy old mushrooms, which have an oversized cap. In the course of its long growth, it can accumulate a large amount of substances harmful to the human body.
A high-quality oiler has a shiny and slightly sticky cap.
The oils must be free of visible damage or blackened parts.

Processing before pickling

Before you start preparing pickled butter for the winter, you need to properly prepare them for this process. It is from these simple and uncomplicated actions that the taste of the final product will depend. Processing before pickling includes the following actions:

Freshly picked or purchased mushrooms are soaked in cold water for two hours.
Then the water is drained, and the oil is sorted. All spoiled, broken, wormy and ugly specimens, as well as plant debris: adhering leaves, twigs, earth, are removed from the total mass.
The oil is sorted by size. The smallest are best for pickling.
In small mushrooms, the lower part with roots is cut off, and in large ones - the entire leg.
The butter hat is covered with an unpleasant slippery film that has a bitter taste and can ruin the finished dish. Therefore, you need to get rid of it. For this, the caps are poured over with boiling water, after which the film is easily separated from the mushroom.
Sorted and peeled oil is transferred to a saucepan and filled with cold water.
Salt and a little citric acid are added to them, which protects the oil from darkening.
The saucepan is put on low heat and all its contents are cooked for at least twenty minutes.
After the specified time, the water is drained, and the mushrooms are washed again.

Read also: Incubator ventilation: types and effects on hatching of chicks
After completing all these steps, you can safely start pickling butter.

Crispy Vinegar Butter Recipe

The oils are not boiled, but filled with marinade, therefore they are crispy, with a fragrant smell.

Cook the marinade: per liter of water - 2 tablespoons. salt, 1 tbsp. Sahara.
Arrange the garlic, pepper, bay leaf in containers.
Pack the fungi.
Splash on 0.5 tsp. vinegar 9%.
Fill with brine, seal with screw twists.

Nutritional value per 100 g of finished product - 24 kcal.

Nothing complements the taste of crispy mushrooms like a good sauce, try the recipe for adjika without vinegar for the winter with boiling. Adjika can be used with a wide variety of dishes.

Have you tried making crispy boletus with vinegar?

Well no

Salted boletus with vinegar

It's great to pamper yourself with forest greetings from harvested butter, which are saved until summer.

Ingredients:

3 kg of buttermilk;
120 ml vinegar 9%;
2 liters of water;
15-20 peppercorns;
2 bay leaves;
1.5 tbsp salt;
1 onion.

Cooking process:

Boil water. Add oil cans, pepper, salt, laurel, onions.
Cook for 45 minutes over low heat. Remove the onion, add the vinegar, boil.
Pack the mushroom mass in a container. Roll up, wrap in a blanket, hold until cool.

Pickled butter with apple cider vinegar

Choose fruit vinegar and your usual snacks will take on a new zesty aroma and incredible taste.

With sterilization

Pickling of tiny butter "buttons" with pasteurization is a reliable preservation of mushrooms. It is not a shame to present a beautiful jar for dear guests as a treat.

Ingredients:

1 kg of oil;
600 ml of water;
3 seeds of dark and allspice;
100 ml of apple cider vinegar;
3 carnation stars;
bay leaf;
1.5 tbsp salt.

Cooking instructions:

Dip the butter oils in salted boiling water. After 5 minutes, add the apple cider vinegar.
Throw the seasoning into a container, pour the broth, where 80% of the mushroom mass, 20% is the brine.
Cover with a lid. Start tyndalization. This technique is described in detail above. Screw tightly.
Roll the jar on the table, if no air bubbles appear inside, the lid is tight.
Cool, put in a cellar to save.

Author's note

Agapov Vladislav

Pouring hot fat (melted animal or butter) into the pasteurized workpiece creates an impermeable and unsuitable for microbial nourishment protective layer, like a seaming cap.Cover such canned food with parchment without fear of damage.

For the winter, you can harvest not only mushrooms, learn how to pickle pike in vinegar with onions and oil. Fish cooked in this way has a long shelf life and contains a lot of calories.

Mustard seeds add spice

Without sterilization

No pasteurization is required. This will shorten the seaming time, the taste of butter will not be affected.

Take:

1 kg of oil;
1 tbsp Sahara;
1 tbsp salt;
4 pcs. allspice, cloves;
a quarter of a bay leaf;
100 ml apple cider vinegar 6%.

Cooking like this:

Add sweetener, salt, spices, spices to the liquid.
Boil the mushrooms after boiling for 30 minutes.
Pour in vinegar, cook for another 5 minutes.
Twist the appetizer, cover with a shawl.

Caloric content per 100 g - 28 kcal.

With garlic

It turns out a spicy snack, therefore it is suitable for healthy people.

Pre-boil 3 kg of butter for 15 minutes in salted water. At the exit, the weight is reduced by three times.
For a spicy garlic brine per liter of water, add to the second cooking of the fruit:

1.5 tbsp salt;
1 tsp granulated sugar;
1 tsp dill seeds;
2 bay leaves;
5 grains of dark pepper.

After a third of an hour from the beginning of the boil, throw in 5 garlic plastics, pour in 1.5 tbsp. l. apple cider vinegar, stir, turn off the heat.
Divide the mass into containers, tighten.
Cool on the table. Store in a cellar.

Caloric content per 100 g - 22 kcal.

Diet variety is one of the items for good health, pike heh with vinegar and onions and carrots is high in vitamins and calories. Fish meat is rich in phosphorus.

It is better to close pickled butter with screw caps.

Butter marinated for the winter hot with vinegar

When marinated, the tubular layer absorbs the smell of spices and spices. The appetizer becomes aromatic and tasty. It is enough to add onion rings to such mushrooms, and pour a little oil. And the dish is ready to eat. They can be used to bake pies or use for pizza.

Around our summer cottage this year is full of different folds. There is a quiet hunt for boletus. And it’s impossible to call it hunting. One has only to go outside the gate, and they are already beckoning with their shiny, golden hats. Everything is in sight and there is no need to search.

At first they rejoiced, collected them with pleasure. After the excitement diminished. After all, the routine work of sorting, cleaning and processing forest beauties lies ahead at home.

I will try to describe step by step the process of processing and pickling butter.

What we need:

boletus;

For the marinade for 2 cups of water:

1 tsp salt;
1 tsp Sahara;
1/2 tsp citric acid;
6 peas of black pepper;
6 peas of allspice;
1-2 cloves buds;
Bay leaf;
0.5 tsp bite essence (70%);

Cooking sequence:

1. We sort out the folds. We clean from leaves and pine needles. There is always a lot of forest debris on them, as on "snuffles". We cut out the places damaged by insects on the pulp.

2. Now we begin the most labor-intensive part of processing forest beauties. Their caps are covered with damp, slippery skin. It contains glands that constantly produce mucus. That's why they are so beautiful from above. Smooth, sticky and shiny.

But this beauty must be cleaned up. And also remove the elegant lace napkin that is under the cap. She sticks to her hands like a bath leaf and blackens them.

The peel and napkin will ruin the marinade. In cans, it darkens, becomes thick and stringy with mucus.

3. The hats just strive to slip out of the hands. We pick up a napkin with a knife from the inside of the cap and pull it towards the center. Together with the skin, it lends itself well and is removed in large shreds.

4. Wash off adhered skin remnants and scraps of sticky napkin with water.

5. We send the folds to a large saucepan. We fill it with water. Add a tablespoon of salt and 1/3 of a teaspoon of citric acid for each liter. The salt and acid will retain the color of the mushrooms, even if the small caps are unpeeled in the saucepan.

We lay small specimens entirely, cut large ones into arbitrary pieces. To be conveniently placed in the bank.

6. I had to replace the pan with a larger one. Bring the contents of the saucepan to a boil. Remove the foam cap with a spoon. With stirring, boil the mushrooms for 15-20 minutes. As soon as the fruiting bodies begin to settle to the bottom, the brew can be removed from the stove.

7. Fold the folds into a colander. We are waiting for the water to drain. And we rinse the semi-finished product with fresh water so that all the mucus (if it still remains) is washed off.

8. Now we put the mushrooms on the banks. We fill the banks up to the shoulders. We leave room for the brine so that the forest fruits are freely distributed in the marinade.

9. We begin to prepare the marinade according to this calculation. For 2 cups of water (or 500 ml), pour one teaspoon of salt, sugar and a pinch of citric acid. Add allspice and black peppercorns, cloves, bay leaves. Place the pot on the stove and bring it to a boil. Pour 0.5 tsp into a boiling solution. vinegar essence.

For 1 liter of boiled mushrooms, it takes (approximately) 250-300 ml of marinade.

10. Pour the hot marinade into the jars, up to the very top.

11. Cover the glass containers with lids. We send it to a pot of hot water for sterilization.

Make sure that the water only reaches the hangers of the cans. Otherwise, when boiling, it will overwhelm under the covers.

Be sure to place a towel on the bottom of the pot to prevent the jars from cracking.

12. From the moment of boiling, we sterilize the mushrooms in 0.7 liter jars for 10-15 minutes. Liter cans - 20 minutes.

13. Carefully remove the jars from the pan and tighten the iron lids tightly. We turn them upside down to check the tightness of the covers.

14. Leave in this position until it cools completely. We store such blanks at room temperature (in a closet).

A simple recipe for pickled butter

Cold canning option. Spend a minimum of time to create a snack, but the result will please.

Weld the fill with the products on the list:

1 liter of water
2 tbsp salt;
1 tbsp Sahara;
2 bay leaves;
15 dark pepper seeds;
clove;
half a lemon;
2 tbsp vinegar 9%.

Pack 1.5 kg of boiled butter in containers.
Pour in the marinade, roll up. When cool, store in a cool, dark place.

Calorie content per 100 g - 20 kcal.

Invariance suggests putting a torn piece of horseradish into jars.

Frequently asked Questions

We will explain the nuances of canning in the answers to below.

How to properly prepare mushrooms

First, collect the boletus:

It would be great if it would be a young pine forest away from roads and industrial facilities.
With a sharp knife on the sunny edge, cut off the caps with a small piece of the leg, leaving the mycelium intact. Give preference to young growth, as adult mushrooms often come with worms.
Pick up in cool dry weather after a recent rain shower. Prolonged rains, high humidity make the caps wet and slippery. Heat provokes worminess.

Author's note
Agapov Vladislav

Oils stain the fingertips with hard-to-wash mucus, use gloves.

Do not postpone processing until tomorrow:

Go through the crop, sort by size, get rid of wormy, doubtful and damaged fruits. Remove the debris, cut off the earthen ends.
Use a sharp knife to catch the slippery skin, pull it off the cap.
Rinse each butter under running water, divide the overgrown specimens into pieces about the size of a quail's egg.
Lay out to dry.
Fill the pot with water so that the fruit floats freely. Set the container on fire, cook for a third of an hour, preventing the contents from sticking to the bottom. Remove limescale with a slotted spoon.
Dip the mushroom mass into a colander or sieve, rinse.

For an example of such processing, see here:

Do I need to soak the boletus before pickling

We do not recommend soaking the oil:

The spongy structure, when soaked, absorbs excess moisture, the fruits lose their taste.
Oilers do not need to be soaked. There is no that lactic acid, as in milk mushrooms. Therefore, fungi are not bitter.

How much sterilized mushrooms are stored

The lower the temperature, the longer the preservation is stored, but the maximum shelf life of the product should not exceed 12 months. At room temperature - up to 4 months. Proper storage ensures the food is suitable, but what if the cheese smells like vinegar? Find out if it's a storage error or a natural process.

How to store pickled boletus

Transfer canned mushrooms to cool conditions: cellar, refrigerator, where there is no access to light and temperatures up to +3. Revise rolled up cans: throw canned food with cloudy brine, bubbles or swollen lids.

What are the best spices to use for the marinade

Traditional options include salt, sugar, vinegar, bay leaves, and peppercorns.

Black pepper gives the mushroom pickle taste, pungency. 10-15 grains are thrown onto a liter bottle of prepared butter oil.
Auxiliary link - 3-5 allspice seeds.
For 1 liter of brine, put 2 leaves of bay leaves, from 3 to 20 stars of a carnation.
The aroma is perfectly complemented by a branch of rosemary, mustard seeds.

What spices can not be used for pickled butter

There are several variations of pickling butter. Follow the recipe. For the marinade, do not use excess spices, especially cloves or garlic, so that their aroma does not drown out the specific smell of mushrooms. How to use dill in a marinade, see the video:

Watch a video on how you can pickle butter for the winter

Those who want to know more about pickling butter can watch this video. The author will not only tell the main secrets of this process, but will also pickle butter right in front of your eyes. The recipe is simple and requires no additional skills. Even a beginner can handle it.

Happy viewing!

Pickled butter is a classic of Russian cuisine. Not a single gourmet will refuse an oily mushroom on a fork. A great snack for alcohol or an addition to dinner. There is an application in any case.

I hope you enjoy today's butter recipes and prepare them for yourself. In winter, you will definitely not regret it! Take the article to your bookmarks or on the wall on social networks. So that she is always at hand when you are lucky enough to pick up a basket of butter

Visit us more often! See you soon!

Author of the publication

offline 21 hours

On a note

Preserve small mushrooms whole in one container. Uncleaned from sticky slippery film "buttons" look much more effective in cans. However, the mucus makes the marinade "jelly", bitter. Therefore, remove the skin from the cap, especially from adult fruits, and cut into several parts.
To quickly separate the film from the cap, pour it over with hot water, and then gently pick up the edge with a knife, pull it in your direction. Further, canning does not differ from other types of mushrooms.
Boil the butter twice in salted water for 15 minutes. with citric acid.
Put the fruits in disinfected jars. Pour boiling brine, pasteurize, roll up.
Store in a pantry, cellar or refrigerator.

Following this sequence and recommendations, you will get a popular dietary snack at the end. Nutritional value per 100 g - 18 kcal. The taste is a bit like champignons or lamb.

If the article turned out to be helpful, write a review in the comments. Readers are interested to know your opinion, as well as the subtleties of canning mushrooms.

How to pickle butter for the winter in jars in a hot way without sterilization

Delicious mushrooms, no hassle. I suggest you consider this recipe if you have collected butter and do not know where to put them.

Ingredients:

Mushrooms
Litere of water
A couple of lavrushins
2 tablespoons of sugar sand
One and a half tablespoons vinegar 70%
Tablespoon of salt
Cloves and peppercorns taste

Preparation:

1. It is good to sort out the mushrooms, leaving only the best ones, without signs of spoilage. Clean them of all debris that can be easily removed - leaves, twigs, and so on.

2. Wash them and, if necessary, remove the top film from the cap. If they are large, they can be cut into several pieces. Leave small mushrooms intact. If during the cut it turned out that the mushroom is wormy, do not hesitate to get rid of it.

3.Place them in a large saucepan. To fill with water. As soon as the water boils, boil them for 20 minutes. In the meantime, we will prepare the cans and cook the marinade.

4. Banks sterilize in any way that you are used to doing it. Boil the lids or pour over boiling water. Also put the marinating water on the stove. Add all the other ingredients from the list there, per liter. Boil.

5. By that time, the mushrooms have already been boiled. The water now needs to be drained and washed well. Pour hot brine into them and boil together for another ten minutes, from the moment they boil.

6. It is not necessary to wait for cooling. Immediately after 10 minutes of boiling has passed, we pour them into cans. First, you need to densely spread the mushrooms, approximately on the "shoulders". Only then pour in the brine, already to the top. Shake to release air. Now you can spin.

7. Turn them over and cover with a towel. It will provide a slow cooling, which is what we need. When everything cools down, you can transfer it to storage - in the basement or refrigerator.