Marinated boletus for the winter - the most delicious recipe

Rules for pre-treatment are oily

Many housewives argue that it is necessary to peel off the skin covering the cap of the butter. It will allegedly make the finished product taste bitter. In fact, the film only has this property on very old mushrooms; it does not need to be removed from young ones. Simply wash the mushrooms with a soft brush, removing all dirt on the cap and stem.

Damaged parts from the oil must be cut off, since it is not possible to wash out the debris that has penetrated into the porous structure, and it is dangerous to leave it. During processing, harmful microorganisms that can cause poisoning will begin to multiply in these places.

After cleaning, boil the boletus in lightly salted water for 25–30 minutes. To prevent the flesh from darkening, it is better to cook large mushrooms whole, adding vinegar or citric acid to the water, only then cut into smaller pieces.

Step-by-step instruction

Before you start canning, the butter must be prepared. You will also need to prepare jars and lids:

• they need to be sterilized and dried. You can do this in water, over steam or in the microwave;
• First clean the boletus from forest debris, cut off the lower part of the stem, remove the soil and remove the skin from the cap;
• then the mushrooms are washed in cold water.

Important! If you wash the oils first, then after that it will be difficult to clean them, they will become slippery and will jump out of your hands.

To remove specific mucus from the surface of mushrooms, you need to perform some steps:

• soak the mushrooms in salted water and rinse well;
• change the water and repeat the procedure twice;
• Rinse the boletus under running water, thoroughly rinsing each fungus.

Attention! If you come across a wormy oil can, it is better to throw it away completely, otherwise it will ruin the entire preservation.

Large boletus is cut into 2 or 4 parts, small ones are left whole. The preparation will look more beautiful if you roll the mushrooms according to size - large ones separately from small ones, add medium-sized fruits to any others.

How long should you cook butter to preserve for the winter?

Before canning, butter must be boiled. To do this, you need to boil water, salt it and put the mushrooms in it. They should be boiled for at least 15 minutes, but no more than half an hour.

Attention! It is better to choose a larger container (for convenience); add salt to taste, but not too much, so that the result is not over-salted canned food. As a rule, a tablespoon per 2 liters of water is enough.

Afterwards, place the mushrooms in a colander and let them drain. During cooking, foam forms, which must be removed using a slotted spoon.

Important! To avoid contamination of preserved food with botulism, it is recommended to boil mushrooms three times at intervals of 24 hours. Long-term sterilization or boiling of mushrooms after opening the can before use is also suitable.

The simplest recipe

Do you pickle mushrooms for the winter?

Constantly! Rarely, but it happens

Butter is prepared using this method without sterilization, which saves time and requires minimal effort.

Ingredients for the dish:

• Mushrooms – 3 kg.
• Water – 2.5 l.
• Sugar – 100 g.
• Salt – 120 cm.

• Vinegar 70% - 30 ml.
• Cloves, allspice peas – 10 pcs.
• Lavrushka – 7 pcs.

Cooking process:

Boiled boletus is placed in a saucepan, filled with water, salt and sugar are added. Cook the product for 20 minutes.

1. After 20 minutes, put spices on the bottom of the sterilized jars and fill them with mushrooms without brine.
2. Pour vinegar into the pan with brine and boil for another 5 minutes.
3. Pour brine over the mushrooms and roll up the lids.

The jars are turned over and wrapped to self-sterilize the canned food. Butter prepared according to this recipe can be stored in a cool place for at least 12 months.

Boletus should be processed immediately after collection, as quickly as possible, since it quickly darkens when exposed to air. To maintain the whiteness of the structure, during cleaning, mushrooms are placed in cold water with the addition of 1 tsp. salt and 2 g of citric acid per 1 liter of water.

Recipes butter for the winter

There are many different classic recipes for pickling butter, but they are all different from each other. Pay attention to the most popular recipes for making pickled butter for the winter in jars.

Without sterilization

In order to marinate boletus in a half-liter jar without sterilization, you will need the following products:

• 750 g mushrooms;
• 1 liter of water;
• 1 tbsp. l. vinegar;
• 1/2 tbsp. l. salt;
• 1/2 tbsp. l. Sahara;
• 3 black peppercorns;
• 4 bay leaves.

Step by step recipe:

1. Boil the mushrooms for an hour, and then transfer to a container with water.
2. Add all the bulk ingredients and wait until it boils, do not remove from the heat for about 5-7 minutes.
3. After the time has passed, add vinegar and add the remaining ingredients.
4. Place the butter in pre-prepared containers.
5. Close the jars tightly and wrap them in heat-preserving fabric.

Unsterilized boletus can have a long shelf life, up to about one year.

This option can be presented as an independent snack to the table by mixing mushrooms with sour cream. Guests or family members will definitely like this.

With carrots

Ingredients:

• 1.5 kg of mushrooms;
• 3 bay leaves;
• 3 pcs. allspice;
• 3 cloves;
• 3 g citric acid;
• 2 tbsp. l. salt;
• 1 tsp. Sahara;
• 2 tbsp. l. table vinegar;
• 1/2 tsp. cinnamon;
• 1 onion;
• 1 medium sized carrot.

Preparation:

1. Boil the butter in salted water for 20 minutes. Place on a sieve and rinse.
2. Chop onions and carrots in any convenient way.
3. Prepare the marinade: place all the vegetables in it, add spices. Boil.
4. Place butter in the resulting brine and add water so that it exceeds the level of the mushrooms.
5. Bring the marinade to a boil and cook for about 12 minutes.
6. Quickly pour the pickle with mushrooms into the prepared jars. You need to add marinade up the neck of the container.
7. Preserve the jars tightly, turn them over and wrap them in a warm towel until they cool completely.
8. Store pickles in a dark and cool place.

Reference! It is not necessary to add lemon juice. Thanks to it, the mushrooms do not lose their color (do not turn black).

With 9% vinegar in jars

Ingredients:

• 1 kg butter;
• 1 liter of water;
• 9% percent vinegar;
• 0.5 tsp. salt;
• 2 tbsp. l. Sahara;
• If desired, you can add bay leaf, cinnamon, allspice, and cloves.

Recipe:

1. The peeled butternuts must be boiled in a saucepan, adding sugar and salt. Remove the resulting foam. You need to cook until the mushrooms settle. After this, you need to let the butter cool down.
2. To prepare the brine, you need to prepare a marinade of water, salt, sugar and spices and cook for 5 minutes. Next add 3 tbsp. l. vinegar.
3. Transfer the butter into glass jars and pour boiling marinade over it.
4. Place in a saucepan with boiling water. Place a silicone mat on the bottom of the pan to prevent the jars from bursting.
5. Cover the jars with lids and sterilize for 25-30 minutes.
6. Roll up and turn over, wrapping in a warm blanket.
7. After cooling, you need to place the containers in the cellar or basement.

Reference! Canned buttermilk contains about 3 g of protein, 500 g of fat and 1.5 g of carbohydrates.

With citric acid without vinegar

This is a fairly easy canning recipe that will pleasantly surprise you with its taste. Real jam!

You will need the following ingredients:

• 1 kg butter;
• 1 liter of water;
• 2 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 3 bay leaves;
• 3 black peppercorns.

Cooking method step by step:

1. You need to pour water into a container.
2. Add salt and sugar.
3. Peel the butter, rinse and place in a saucepan.
4. Cook for 40 minutes.
5. Five minutes before the end of cooking, add citric acid.
6. Place mushrooms in prepared jars and pour marinade over them.
7. Seal the jars tightly, turn them over and wrap them in a blanket.
8. After cooling, you need to lower the jars into the cellar or basement.

With mustard

For preparation you will need:

• 1 kg butter;
• 2 tbsp. l. salt;
• 3 black peppercorns;
• 3 bay leaves
• 2 tbsp. l. Sahara;
• 3 tbsp. l. mustard;
• 1 tbsp. l. table vinegar;
• 3 cloves of garlic.

Recipe:

1. Pour water into the pan.
2. Add salt, sugar, pepper, bay leaf and mustard.
3. Cook for 5 minutes and add vinegar at the end.
4. Separately, boil the butter for half an hour.
5. Place garlic cloves at the bottom of sterilized jars, add mushrooms and pour marinade.
6. Close the jars with lids.

Recipe for 2 liters of water

Marinade ingredients for this amount of liquid:

• 1.5 kg butter;
• 3 tbsp. l. salt;
• 6 tbsp. l. Sahara;
• 3.5 tbsp. l. table vinegar;
• black pepper to taste;
• 2 bay leaves;
• Dill seeds.

Method for preparing the marinade:

1. Pour salt and sugar into a saucepan with water and pour acetic acid.
2. Place the future marinade on the fire and bring to a boil.
3. Place the mushrooms and remaining spices into the pan. Cook until done over medium heat.
4. Transfer the mushrooms along with the marinade into jars. They need to be preserved and wrapped in heat-preserving material.
5. Mushrooms can be consumed after 20-45 days. Store at a temperature no higher than 10 degrees.

In jars with iron lids

Thanks to this method, the boletus comes out special. They crunch pleasantly in your mouth.

What you will need:

• 1.5 kg of mushrooms;
• half a bell pepper;
• 1 carrot;
• 1 onion;
• 0.25 tbsp. vegetable oil;
• 0.33 tbsp. vinegar;
• 5 peas of allspice;
• 3 bay leaves;
• 3 cloves of garlic;
• 1 teaspoon salt;
• 1 teaspoon of sugar.

How to cook:

1. Peel the vegetables and chop as desired. Fry them in a frying pan until half cooked.
2. Mix boiled mushrooms with fried vegetables.
3. Pour water into a saucepan, add spices, salt, sugar and pour a little vegetable oil. Place on fire and bring to a boil.
4. Add vinegar.
5. Place vegetables and butter in jars.
6. Pour marinade to the top, close the lids and sterilize for 20 minutes.

In jars under nylon lids (without sealing)

This is a fairly quick cooking method that does not require special ingredients.

Ingredients:

• 1 kg of boiled mushrooms;
• 500 ml water;
• 4 sprigs of dill;
• lemon zest;
• 1 tbsp. acetic acid;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 3 bay leaves;
• 1 head of garlic;
• 5 pieces of black pepper.

Description of the quick cooking process:

1. Pour the zest, grated on a fine grater, into the jars, and also add dill and boiled mushrooms.
2. Pour water into a saucepan, add pepper, bay leaves, sugar, chopped garlic and salt.
3. Cook the mixture for 6 minutes.
4. Pour the brine into the jars with mushrooms and add one tablespoon of acetic acid.
5. Cover with lids and wait for complete cooling.
6. Place in the refrigerator for several days. After time has passed, you can eat it. Even without seaming, the mushrooms turn out delicious.

Butter with garlic and mustard

The preparation with garlic and mustard seeds is basically similar in preparation technology to the classic recipe.

Ingredients for preparation:

• Mushrooms – 2 kg.
• Water – 1 l.
• Sugar – 40 g.
• Salt – 50 g.

• Vinegar 9% - 50 ml.
• Garlic – 10 cloves.
• Mustard seeds – 1 tbsp. l.
• Bay leaf and allspice – 10 pcs.

Cooking steps:

1. The butter is placed in a saucepan, filled with water, salt and sugar, as well as all the spices.
2. Garlic is cut into slices and placed on the bottom of sterilized jars.
3. Cook the mushrooms for 15 minutes. 5 minutes before readiness, add vinegar.
4. Place the finished boletus into jars, distributing the marinade evenly so that it is 0.5 cm higher than the product.

Expert opinion

Melnikov Vladimir Mikhailovich

Knows 1000 ways to cook, pickle and marinate any types of mushrooms

The jars are rolled up and wrapped for slow cooling. Butter prepared according to this recipe turns out spicy and distinctly crispy.

Butter in Korean

Fans of spicy dishes will definitely appreciate the butter, prepared with Korean carrot seasoning and chili pepper.

For preparation you will need:

• Mushrooms – 2 kg.
• Carrots – 500 g.
• Water – 500 – 600 ml.
• Chili pepper – 2 pcs.
• Garlic – 10 – 12 cloves.

• Korean seasoning – 1 sachet 10 – 15 g.
• Salt – 8 tsp.
• Sugar – 6 tsp.
• Vinegar 9% – 7 tbsp. l.
• Onions - 2 medium heads.

Cooking method:

1. Onions, cut into half rings, and carrots grated into long strips are fried in vegetable oil.
2. Mushrooms are cut into slices, added to carrots and onions and simmered for 10–15 minutes.
3. Prepare a brine in a saucepan. Add Korean seasoning, garlic, cut into slices, and pepper rings. Boil everything for 5 minutes.
4. Then pour the fried mass into the brine and cook for another 10 minutes.
5. The finished mushrooms are placed in jars, rolled up and turned over. Cover to cool slowly.

Spicy butter with garlic

A large amount of garlic and vinegar provides the mushrooms prepared according to this recipe with a piquant, pronounced taste. Gourmets can recommend adding a piece of hot chili pepper.

Required ingredients:

• Mushrooms – 2 kg.
• Salt – 2 s. l.
• Sugar – 3 tbsp. l.

• Vinegar 70% - 1 tbsp.
• Pepper – black 10 peas.
• Garlic – 10 cloves.

Cooking process:

1. A brine is prepared from water, sugar and salt, spices are added to it, and boiled for 5 minutes.
2. Pre-cleaned and boiled mushrooms are placed in a pan and filled with brine. Boil the butter for 15 minutes.
3. 5 minutes before the end of cooking, add vinegar.
4. I put the finished mushrooms in a jar, sprinkling them with slices of garlic. They roll them up with iron lids and wrap them up.

Instant butter with oak leaves

Mushrooms prepared according to this express recipe cannot be stored for long periods of time. Unlike previous recipes, they are marinated without prior boiling.

Necessary components for 1 kg of mushrooms:

• Water – 300 ml.
• Salt – 1 tsp.
• Sugar – 1.5 tsp.

• Vinegar 9% - 1.5 tsp.
• Bay oak leaves – 3 pcs.

1. The butter is cleaned, washed, then placed in a sieve and blanched for 5 minutes in boiling water. Pour the mushrooms into a saucepan, add brine, and cook for 15 minutes. Vinegar is added at the end of cooking.
2. Lay bay leaf, oak leaves, garlic slices at the bottom of half-liter jars, then add mushrooms. After a day, the dish is completely ready to eat.

Recipe for crispy pickled butter

The proposed recipe for marinating butter at home will appeal not only to you and your family, but also to your guests. The mushrooms turn out quite crispy, with a pronounced aroma of butter and spices.

• boiled butter - 1 kg;
• water – 600 ml;
• salt – 1.5 tbsp. l.;
• vinegar 9% – 3 tbsp. l.;
• ground coriander – 1 tsp;
• cloves – 4 inflorescences;
• bay leaf – 3 leaves;
• green basil - 4 sprigs.

Add boiled mushrooms to salted hot water, let it boil and add vinegar.

Place the mushrooms in clean jars, add all the spices described in the recipe, and pour in the hot marinade.

Place the filled jars in a pan with hot water and continue sterilization for 30 minutes.

Roll up, turn over, wrap in a blanket and let cool completely.

Take it to the basement or store it in the refrigerator.

Preparing pickled buttermilk according to this option will not be burdensome for you, but in winter the taste of the preparation will appeal to all your household members. They will ask you to make only such buttery things.

With vegetable filling

Butter in combination with vegetables is an original, tasty snack.

To prepare 1 kg of mushrooms, prepare the following components:

• Tomatoes – 3 pcs.
• Zucchini – 1 pc.
• Cucumber (preferably salted) – 3 sh.
• Carrots – 2 pcs.
• Onion – 2 pcs.

For the brine:

• Bay leaf – 2 pcs.
• Black peppercorns – 10 pcs.
• Cloves – 5 pcs.
• Salt – 3 tsp.
• Sugar – 4 tsp.
• Vinegar 70% - 1 tsp.

Cooking process:

1. Cut the carrots into circles, the onion into half rings and sauté the vegetables until the color changes.
2. Young zucchini and cucumbers are cut into cubes and stewed with carrots and onions for 15 minutes.
3. Then add a large diced tomato.
4. Fry the mushrooms in a separate frying pan for 15 - 20 minutes. Then add them to the vegetables.
5. At the same time as frying the mushrooms and vegetables, the brine is prepared. Add all the spices, salt and sugar to the water and boil for 5 minutes.
6. The mixture is put into jars. The cooled brine is brought to a boil again, vinegar is added to it and the mushrooms are poured in.
7. Filled jars are immersed up to their shoulders in a container of hot water and sterilized for 30 minutes.
8. The finished canned food is rolled up, turned over and wrapped. After cooling, put it in a dark, cool place.

Recipe for pickled butter for 1 liter of water without sterilization

Butter is especially good when marinated. Having taken out a jar of mushrooms, you can season them with unrefined oil and trim the onions. A delicious snack is ready! The hand reaches out to take more and more. It won't stay on the table for long!

Ingredients:

• 5 kilograms of butter
• A tablespoon of 9% vinegar in jars
• Liter of clean water
• A couple of carnations
• A couple of sprigs of fresh dill
• 2 tablespoons coarse salt
• 3-5 bay leaves, depending on size
• 2 tablespoons granulated sugar

Butter in its own juice

Light, crispy and incredibly tasty butter in its own juice is suitable for long-term storage and consumption immediately after preparation.

Set of ingredients for 500 g of boiled butter:

• White wine vinegar – 2 tbsp. l.
• Vegetable oil – 2 tbsp. l.
• Allspice – 7–8 pcs.
• Bay leaf – 2–3 pcs.

• Salt – 1 tsp.
• Sugar – 0.5 tsp.
• Greens - to taste.
• Garlic - to taste.

The butter, washed after pre-cooking, is placed in a heated frying pan, oil, vinegar, salt, sugar and spices are added. Simmer covered for 5–7 minutes. The mushrooms will release juice, which will serve as a marinade. The finished boletus is transferred to sterilized jars and filled with the resulting juice.

To marinate boletus, you can use one of the described recipes or experiment with various additives. Mushrooms go well with dried dill, curry, celery, tarragon, and coriander. Butternuts will be a wonderful addition to your everyday or holiday table.