Butter marinated for the winter recipes are simple. Step-by-step recipes for pickled butter for the winter

When the topic comes to the edible representatives of the "mushroom kingdom", then fruiting bodies with a brown cap and an oily film can immediately be noted here. Of course, we are talking about butterflies, who love to grow as whole families in coniferous forests. Therefore, after good heavy rains, you can collect several baskets with these beautiful mushrooms.

However, butterflies are loved not only for their high yields. They are also preferred for versatility and taste. They lend themselves perfectly to any processing process: frying, stewing, pickling, drying, salting and even freezing.

Canned boletus is an appetizer, without which not a single feast of a “quiet hunt” lover can do. After all, what could be better than getting a beautiful mushroom out of a jar and feasting on it? To learn how to preserve oil at home, you first need to familiarize yourself with a few general rules.

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

The oil should be cleaned dry, after spreading it on a newspaper or baking sheet to dry it slightly. In this case, it will be much easier to remove the skin from the hats and remove adhering debris. In no case do not soak the fruiting 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 butter should be cooked 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. salt and 3-4 tbsp. l. table vinegar. Remove the mushrooms from the bowl and rinse with cold water. Before pickling, it is better to cut large specimens into several parts, and leave their young "brothers" whole.

So, the preparatory stage is over and now you can get acquainted with simple but tasty recipes for canned oil for the winter.

Preservation of mushrooms oil for the winter: a simple recipe

Traditionally, the preservation of buttered mushrooms involves the use of a marinade. We suggest you familiarize yourself with the simplest recipe for this workpiece.

• Butter (boiled) - 5 kg;
• Water - 1 l;
• Salt and sugar - 3 tbsp. l.;
• Black peppercorns - 13-15 pcs.;
• Sprigs of cloves - 2 pcs.;
• Bay leaf - 8 pcs.;
• garlic cloves - 3-4 pcs.;
• Dry dill umbrellas - 4 pcs.;
• Vinegar.

Important: canned butter mushrooms also require mandatory sterilization of cans!

Put water on fire and bring to a boil.

Combine all ingredients (except vinegar) and boil the marinade for 10 minutes.

Meanwhile, boiled mushrooms should be decomposed into prepared jars.

Remove the finished marinade from the stove and spread over the oil, let cool slightly.

Pour 1 tbsp into each jar. l. vinegar and close with capron lids.

Butterflies canned for the winter feel good in a cool place - a basement or a refrigerator.

The recipe for canned mushrooms is oiled for the winter

This recipe for cooking canned oil for the winter can also be considered one of the simplest. The minimum set of products will provide your guests with a delicious snack.

• Butter mushrooms - 1 kg;
• Purified water - 1 l;
• Onion - 1 medium head;
• Carrots - 1 pc.;
• Sugar, salt - 1 tsp each;
• Bay leaf - 5-7 pcs.;
• Carnation - 1-2 branches;
• Black pepper (peas) - 10-12 pcs.;
• Citric acid - at the tip of a knife;
• Vinegar 9% - 3 tbsp. l.

How to preserve butter mushrooms with this simple recipe?

If the oil is not boiled, then it is necessary to do this in the manner indicated above.

Prepare the marinade: put a container of water on a strong fire and bring to a boil.

In the meantime, cut the carrots with onions into strips and put them in a saucepan.

When the marinade with vegetables boils for 5 minutes, add the rest of the ingredients on the list, including butter. Mix everything thoroughly and after a few minutes turn off the fire.

The contents of the pan are laid out in sterilized jars, rolled up, wrapped in a blanket and left to cool for 10-12 hours.

How to preserve butter mushrooms: a spicy recipe

The following recipe for canned butter mushrooms will bring a savory variety to the dishes on your table. This blank can also be safely used as one of the main components for salads with chicken and vegetables.

• Boiled butternuts - 2 kg;
• Purified water - 0.4 l;
• Wine vinegar - 0.4 l;
• Onion - 1 medium head;
• Salt - 4 tsp;
• Black pepper - 13-17 peas;
• Lemon zest - 3-4 tsp;
• Ginger root (grated) - 3 tsp with top;
• Sugar - 2 tsp

Despite such seemingly complex ingredients, the preparation of canned butter according to the recipe below will not be difficult.

Put water mixed with vinegar on the stove and bring to a boil.

Finely chop the onion, and then put it into the liquid along with the oils and the rest of the ingredients. Mix well, reduce the heat to a minimum intensity and boil for 15 minutes.

After the marinade with mushrooms, evenly distribute among the jars and close with metal lids.

How to quickly preserve butter mushrooms at home

An economical option showing how to quickly preserve butter mushrooms at home. They will look great on your table on any day: festive and everyday.

• Butter mushrooms (boiled) - 3 kg;
• Large carrots - 4 pcs.;
• Onion - 0.8 kg;
• Heads of garlic - 2 pcs.;
• Vinegar 9% - 200 ml;
• Vegetable oil - 300 ml;
• Hot pepper (chili) - 3 pcs.;
• Seasoning for vegetables in Korean - 2 packs;
• Sugar - 250 g;
• Salt - 125 g.

The first step is to clean and cut vegetables. Chop the onion in half rings, grate the carrots on a Korean grater, pass the garlic through a crush, and chop the hot pepper as finely as possible.

Pour 30 ml of vegetable oil into a frying pan and fry the onion until golden brown.

Combine all the ingredients in one deep bowl, mix well and let it brew for 20-30 minutes.

In the meantime, you can sterilize the jars and lids.

Arrange the finished mass in jars, cover with lids on top, and boil with spicy contents in water over low heat for 25 minutes.

After the workpiece has cooled completely, it must be transferred to the basement or put in the refrigerator.

An easy recipe for conservation oil for the winter

An original, and at the same time, easy preservation recipe is oiled for the winter in oil or lard. It turns out an almost ready second dish, for the preparation of which acetic acid is not needed.

• Boiled butternuts;
• Salt;
• Ground black pepper;
• Vegetable oil.

Instead of regular sunflower oil, you can use butter or olive oil. An excellent alternative would also be animal fat, namely melted lard.

So, put the boiled mushrooms in a deep frying pan and pour oil so that the fruiting bodies literally float in it. Cover with a lid and cook until cooked through for about half an hour.

10 minutes before the end of the process, open the lid and let the unnecessary liquid evaporate.

At the end, season the mass with salt and pepper to taste, remove from the stove.

Separately, put the mushrooms in sterilized jars, and then evenly distribute the marinade from the pan between them.

The oil layer should be about 1 cm, otherwise it will be necessary to boil some more of it to add to the desired mark.

Allow to cool and close tightly with capron lids.

This recipe for preserving butter mushrooms is also considered very practical. This convenient preparation can be immediately fried with potatoes or served with some other side dish.

Canned mushrooms are oiled at home with mustard

After completing the preparatory stage (cleaning and boiling), you can safely proceed to the conservation of oiled mushrooms at home. We suggest using a pickling recipe with the addition of mustard. This recipe is sure to please you and your family.

• Prepared butternuts - 4-5 kg;
• Dry inflorescences of dill - 8 pcs.;
• Black peppercorns - 13-16 pcs.;
• Allspice peas - 5-8 pcs.;
• Bay leaf - 10 pcs.;
• Carnation - 3 branches;
• Mustard seeds - 1 tsp without a slide;
• Sugar - 2 tsp;
• Salt - 4 tsp
• Vinegar 9% - 100 ml;
• Water.

Put the butternuts in a saucepan and cover them completely with water. We are waiting for the boil, but do not forget to periodically remove the resulting foam.

Boil the mass for 30 minutes and add all the spices indicated in the list of ingredients. If necessary, add more salt and sugar.

After all the components have already been connected, boil for another 15 minutes.

While still hot, we roll the pickled mushrooms into jars, wrap them in a blanket and leave for 12-14 hours.

Such a recipe for canned butter is a success with residents of apartment buildings, since such a blank can be safely put in the pantry for storage.

Recipe for canned butter with honey

A wonderful appetizer, in which there are sweetish honey notes, will amaze any lover of mushroom preparations with its piquancy. In addition, the lack of complexity makes the recipe in demand among novice housewives.

• Purified water;
• Boiled oil - 1.5 kg;
• Honey (any) - 1 tsp with a slide;
• 9% vinegar - 130 ml;
• Salt - 2 tsp;
• Black pepper - 8-10 peas;
• Lavrushka - 3-4 leaves;
• Carnation - 1 branch.

Put the butterflies in an enamel bowl and cover with water 1 cm above the level of the fruiting bodies. Put the container on medium heat and boil a little - about 10 minutes.

Then add all the other products from the list to the mushrooms and stir until the honey and salt are completely dissolved. Continue to cook butter in the marinade for about 40-45 minutes, after reducing the heat to a minimum.

In the meantime, it is worth preparing glass jars along with lids by sterilizing them for 5-7 minutes.

Arrange the preservation in jars, roll up, turn the lids down and wrap with a blanket, leaving it in this position until it cools completely.

Thanks to this recipe, you will get a very tasty preservation of oil at home. Be sure to try it and see for yourself!

Recipe for marinated butternuts, canned for the winter

A win-win recipe for pickled butternuts, canned for the winter, will become one of the main ones for your family. The fact is that you can take the first sample from this workpiece the very next day. Everything is simple to the point of banality - today we marinate, and tomorrow ready-made mushrooms flaunt on your table in front of the guests.

• Boiled mushrooms (butter) - 4 kg;
• Water - 0.8 l;
• Sugar, salt - 5 tsp each;
• Carnation - 1 pc.;
• Bay leaf - 5 pcs.;
• Vinegar - 3 tsp

How to preserve oil for the winter according to the above list of products? There is no need to invent anything, because everything is done very easily and simply.

So, put a bowl of water on the fire and wait for it to boil.

When you see that this process is in full swing, then it's time to throw in all the ingredients except mushrooms. Mix well and leave the marinade to cook for about 7 minutes.

In the meantime, quickly spread the butternuts into jars and pour over the hot brine.

Close jars tightly, turn upside down and leave to "rest".

The next day, take a ready-made snack that can be served at the table with fresh herbs and onions cut into half rings.

Marinated oil with cinnamon

An exquisite recipe for preserving mushrooms oiled for the winter will bring an original flavor variety to the festive table. This component creates a richer flavor than traditional pickling.

• Butter - 2.5 kg;
• Cinnamon - at the tip of tsp;
• Sugar - 3 tbsp. l.;
• Salt - 2 tbsp. l.;
• Allspice (peas) - 7 pcs.;
• Apple cider vinegar - 1 incomplete glass;
• Bay leaf - 3 pcs.;
• Water (boiling water) - 1 l.

In boiling water, combine together sugar, salt, pepper, bay leaf and cinnamon.

Boil the marinade for 5-7 minutes and strain with a colander.

Put the filtered brine back on the fire, pour in the vinegar and boil for 2-3 minutes.

Fill jars with spread mushrooms with marinade, screw tightly with iron or plastic lids and let cool.

Store the workpiece in a cool place - a basement or refrigerator.

Preservation Recipe Buttered with Vegetables in Tomato Sauce

Wild mushroom blanks can be made in a variety of ways. We invite you to familiarize yourself with an unusual, but insanely delicious recipe for preserving butter with vegetables in tomato sauce. I must say that the sauce can be purchased at any store, or you can make it yourself based on tomato paste, fresh tomatoes and various spices.

To learn how to preserve oil according to the proposed recipe, you must first prepare all the ingredients.

• Peeled oil - 1.5 kg;
• Zucchini - 1 kg;
• Bulgarian pepper - 0.6 kg;
• Carrots - 0.5 kg;
• Onion - 0.5 kg;
• Tomato sauce (you can tomato paste) - 300 g;
• Vegetable oil;
• Salt, sugar, spices - to taste

I must say that forest mushrooms are very well combined with vegetables, especially if they are fried beforehand.

Peeled butternuts cut into large pieces, pour water and boil for 20-25 minutes with the addition of salt.

Meanwhile, peel, wash and chop all vegetables. Zucchini must be cut into 1x1 cm cubes, carrots should also be chopped into cubes, but a little smaller. Onion and pepper should be cut into thin half rings.

Fry all the vegetables in turn in a pan with vegetable oil until half cooked.

Last, lightly fry the butternut squash and pour into a common pan along with the rest of the vegetables.

Add tomato sauce, salt, sugar, pepper, spices (optional), mix gently and simmer over low heat for 10-15 minutes.

Butter is a dietary product (only 20 kilocalories per 100 grams of product). They can completely replace meat in the diet, because they are saturated with proteins, 10 grams of protein per 100 grams of mushrooms. And unlike meat (fried and fatty), mushrooms, on the contrary, remove cholesterol, due to the content of lecine in them. Pickled butterfish for the winter is a great snack option for losing weight, as well as raw foodists.

Ingredients:

Oilers- 2 liter jar

Salt- 1 tbsp

Lemon acid— 0.3 h/l

for the marinade

Water- 1 liter

Salt- 1.5 tbsp

Sugar- 2 tbsp

Vinegar 70%- 1 tbsp

Garlic- 4-5 cloves

Pepper black peas- 15 pcs

Bay leaf- 2 pcs

How to pickle butterfish for the winter

1. Clean the oils from the film. Cut off the dirty part of the stem of the mushroom.

2 . Rinse in cool water. Cut large mushrooms into 4 parts, medium ones in half. For pickling, butternuts should be approximately the same size.

3 . Pour 1 liter of water into a saucepan, add 1 tbsp. l salt and citric acid on the tip of a knife. Mix, put on fire. Add mushrooms. After boiling, cook butter for 10 minutes.

4 . Throw the mushrooms in a colander. Drain the water.

5 . Then you need to prepare the marinade for butter. To do this, pour 1 liter of water into the pan again, add salt 1.5 tbsp, sugar 2 tbsp, black pepper 15 peas, 2 bay leaves. Put on fire, bring to a boil, then cook the marinade for another 5 minutes.

6. Pour the oil into the pan with the marinade and cook for another 5 minutes. Remove foam.

Remove the pan from the heat, add the vinegar and peeled garlic.

7. Arrange the mushrooms in sterilized jars, pour the marinade up to the neck. Roll up.

Put "under a fur coat", lids down until completely cooled. Then put in the cellar or refrigerator.

Delicious marinated boletus are ready

Bon appetit!

Pickled butternuts benefits and cooking secrets

An excellent mushroom is a butter dish, which is suitable for consumption in a wide variety of forms, both fried and boiled, and most importantly, canned, which is important during the sunset season. Most importantly, it is a good cleaning of the mushroom, otherwise the taste of the spins may be spoiled. So, before studying the recipes, you need to proceed with the basic fact-finding information about the oils.

Butter contains vitamins B6 and B2, as well as fiber, which has a positive effect on metabolism, normalizes and speeds it up. Vitamin B2 also acts as a tonic for the immune system, helps the body to properly absorb all the elements that come with food and drink, helps metabolism, and also activates the action of vitamin B6 in the body. It is this vitamin that fights the problems of the nervous system, strengthens it, saturates the blood with red bodies, and is indicated for anemia.

Secrets of cooking marinated oil for the winter

• First of all, the mushrooms must be cleaned of the film covering the cap, since the mucus on the skin of the butterdish cap will cause bitterness when cooked. But, we advise you to do this with gloves, if you do not want to go through several days with black fingers.
• If you add salt to the water during boiling, or any acid (a little vinegar, citric acid), they will become light, even if they lie down a little, they will acquire a beautiful brownish tint. By the way, the butter dish can be stored in the refrigerator for no more than a day, then it begins to wither.
• Try to sort out the mushrooms as quickly as possible. So that wormy mushrooms do not "infect the neighbors in the basket."
• Before cooking mushrooms for seaming, be sure to take care of their cleanliness, immediately sort and rinse in warm water, or rather soak for several hours, then rinse again. The size of each mushroom directly affects the texture and thus the taste. Therefore, butternuts should be as similar as possible, roll up large ones with large mushrooms, small ones with small ones.

Butter marinated for the winter recipes

Delicious winter marinated boletus are always a good snack, especially in the cold season, when something tasty will cheer you up and help you quickly figure out dinner. We have selected for you the most popular recipes on the Internet.

Butter marinated for the winter with garlic

• Mushrooms, boletus (previously peeled and boiled) - 1 kilogram.
• Garlic - 1 head, 5-6 cloves.
• Vinegar - 2-3 teaspoons (vinegar not diluted, 70%).
• Sunflower oil - 3 tablespoons.
• Coarse salt - 3 teaspoons.
• Sugar - 2 tablespoons.
• Black peppercorns and bay leaf, two cloves.

Leave the pre-boiled mushrooms to drain excess water. Peel and finely chop the garlic. We are preparing a marinade for butter, which can be used for other, your favorite mushrooms. Pour water into the pan, throw seasonings, parsley and pepper, cloves, bring to a boil, when the marinade boils, put mushrooms in it and pour vinegar, add garlic. We put on a slow fire until it boils, turn off and leave to cool.

Arrange warm mushrooms in sterilized jars, pour a few drops of sunflower oil on top. We roll up the finished marinated boletus with lids and put it in the refrigerator until the festive occasion.

Butter marinated for the winter with mustard

• Small butterflies - 5 kilograms.
• Mustard, grains - 5 tablespoons.
• Garlic - 25-30 teeth.
• Purified water - 5 liters.
• Vinegar - half a glass (9%).
• Salt - 4 tablespoons.
• Sugar - 3 tablespoons.
• Allspice peas - 30 pieces.
• Bay leaf - 12 pieces.

Spicy and fragrant, tasty and suitable as a side dish for many dishes, as well as giving an unforgettable taste in mushroom salads - these are marinated butternut squash with mustard. Before cooking, it is necessary to rinse and clean the mushrooms well, as well as remove the film from them so that they do not give bitterness. Now you can boil the butternut squash in 3 liters of water for 15 minutes, then turn it off.

While the mushrooms are being cooked, you can make a marinade: bring 2 liters of water to a boil, in which we first put pepper and bay leaf, sugar and salt, as well as vinegar and mustard.

We throw the boiled butternuts into a colander, let the liquid drain, and then send it to the marinade over medium heat for half an hour. Remove from heat, cover the pot with a lid. We leave the mushrooms in the marinade for at least 5 hours, after which you can either close them in jars and hide them in the refrigerator, or immediately taste them with boiled potatoes. In order for the mushrooms to be stored all winter, they must be placed in sterilized jars while they are still hot, even very hot. Then put the jars in a saucepan with water (water should reach the neck of the jar), on the bottom of which a rag is laid out and sterilized (cook over low heat), covered with lids (without twisting) for another 15 minutes, then roll up the lids.

Marinated spicy butterfish

• Butter - 2 kilograms.
• Sunflower oil - 2 cups.
• Garlic - 10 cloves.
• Onions - 3 pieces.
• Vinegar (9%) - 2 tablespoons.
• Salt - 2 tablespoons.
• Sugar - 3 teaspoons.
• Paprika - 2 teaspoons.
• Seasoning for carrots in Korean - 1.5 packs, you can put only 1 pack.

First of all, boil the mushrooms, salt the water a little, put it on medium heat, remove it after half an hour and put it in a colander to drain excess liquid. In the meantime, boil water, you need 200 milliliters, to which we add salt and sugar, paprika, the marinade is ready.

In a deep saucepan, heat the oil and cut the onion into small cubes, pass it. We put butternuts in a saucepan, pour marinade and add oil with onions, garlic passed through a press and seasoning for “Korean carrots”. You don’t need to cook, just leave the mushrooms to marinate in the refrigerator for a day, then arrange the marinated boletus in jars for the winter. For long-term storage of seamings, jars need to be sterilized, rolled up with lids.

Butter marinated for the winter with hot peppers and soy sauce

• Butterfish - 5 kilograms.
• Sugar - 5 tablespoons.
• Salt - 2 tablespoons.
• Soy sauce - 3 tablespoons.
• Chili pepper - 1 piece.
• Dill seeds - 1 teaspoon.
• Black peppercorns - 10 peas.
• Garlic - 12 teeth.
• Bay leaf - 2 pieces.
• Vinegar - half a glass.

To make our pickled butternut squash for the winter tasty and fragrant, they should first be cleaned well and then boiled for half an hour in slightly salted water. When the mushrooms are ready, fold in a colander, and in the meantime, you need to prepare the marinade.

Boil 1 liter of water, to which we add peppercorns, soy sauce, salt and sugar, as well as bay leaf, finely chopped garlic, dill, of course, peel hot peppers from seeds, cut into thin slices, also add to the marinade. After several minutes of boiling, vinegar should be added to the marinade, and after 5 minutes, mushrooms should be poured. We cover with a lid and boil the butter for about 20 minutes, after which we let it cool right in the pan, then put it in sterilized jars and roll it up with lids, turn it upside down for several days, then you can hide it in the basement, keep it in the refrigerator.

Butter marinated with spices and ginger

• Butter - 2 kilograms.
• Ginger, root, already grated - 2 tablespoons.
• Onion - 1 piece.
• Green onion feathers - 10 pieces.
• Garlic - 7 pieces.
• Hot pepper, chili - 1 piece.
• Cardamom and cloves, bay leaf - 2 each.
• Lemon juice - 2 tablespoons.
• Wine vinegar - 1 cup.
• Sesame oil - 1 tablespoon.

First you need to rinse well and peel the caps, oil from the skin, put to cook for half an hour over low heat. In the meantime, we will prepare an original and fragrant marinade: chop the garlic and onion feathers finely, and also cut the onion into half rings, then add the ginger, already grated, pour 1 liter of water, heat it up a little and add spices, as well as spicy, peeled from seeds pepper. Salt and sugar can be added to taste. After 10 minutes, pour lemon juice and vinegar into the marinade, cook for another 10 minutes over low heat.

Add the boiled butternuts to the marinade, keep on low heat for 20 minutes, turn off, add oil, mix and leave for 10 minutes. In prepared, sterilized jars, be sure to drain them, lay out the mushrooms, roll them up with lids.

Butter marinated for the winter with carrots

• Butterfish - 4 kilograms.
• Carrots - 3 large pieces.
• Onions - 3 large pieces.
• Purified water - 1 liter.
• Black pepper, peas - 25 pieces.
• Bay leaf - 7 pieces.
• Salt - 80 grams.
• Vinegar - 1 cup.

Butter should be sorted out well, washed and cleaned, boiled for 15 minutes, drained of dirty water, then poured again and boiled again for 10 minutes, put in a colander to make the water glass.

Now let's prepare the marinade: chop the carrots and onions finely, pour a liter of water, put the vegetables in it, add all the spices, salt and vinegar, cook on medium heat for 20 minutes, bring to a boil. Add oil, cook for another 20 minutes, put it in pre-sterilized jars, roll it up, let it cool upside down, after a few days we hide it in the basement.

Butter marinated with cinnamon

• Butter - 1 kilogram.
• Citric acid - 10 grams.
• Salt - 2 tablespoons.
• Sugar - 3 tablespoons.
• Vinegar - 100 grams.
• Carnation - 1 piece.
• Peppercorns - 5 pieces.
• Cinnamon - half a stick.

Mushrooms must be sorted out and the small ones separated, which we will roll up. They need to be washed several times, and then peeled off their caps, as it can give a sharp bitterness when consumed. So, we collect water in a saucepan and add a little salt so that the butter does not darken, boil for half an hour over medium heat. We throw it away in a colander.

In a separate saucepan, you need to prepare the marinade, put 1 liter of water on the fire, then add vinegar and citric acid, salt and sugar, cloves, pepper and cinnamon, bring to a boil. When it boils, we throw boiled mushrooms for 15 minutes over medium heat.

We spread the butternut marinated for the winter in sterilized jars, fill it with marinade, put it in a saucepan with water. We sterilize with mushrooms for another 15 minutes, then we take it out and roll it up with lids, store it upside down for several days, after which we hide it in the cellar.

Butter mushrooms are universal mushrooms, inferior in their taste properties only to mushrooms. The correct recipe for pickled butter is the key not only to a joyful meal, but also to a beneficial effect on the body. This type of mushroom is used in many dishes. The secret is that they pair well with other foods and have several health benefits. In particular, oils contain many vitamins, and the protein contained in them is equivalent to an animal and will help replace meat.

Pickled butter recipe: cooking for the winter

Pickling oil for the winter is one of the most popular ways to cook this type of mushroom. The fact is that in cold weather a person lacks a number of vitamins, and these mushrooms, even in jars, do not lose most of their useful properties. In addition, it is very economical for a large family. Hearty and tasty food for a long time.

If you yourself collected butternuts, then they must be sorted out and prepared for cooking. First of all, remove the skin and clean it of dirt and spruce branches. Next, you will need to cut off the leg.

Thus, it is necessary to sort out all the mushrooms and you can proceed, in fact, to the recipe:

1. Pour about half a liter of water into the pan;
2. Bring it to a boil and throw mushrooms into the pan;
3. Oils are boiled for 15 minutes (do not forget to remove the foam);
4. Remove the mushrooms and rinse them under cold running water;
5. Then repeat the procedure with boiled mushrooms;
6. This time the butternuts are cooked for about 10 minutes;
7. Rinse the mushrooms a second time and set to cook completely;
8. Pour exactly two liters of water into the pan and add mushrooms boiled twice in boiling water;
9. Add pepper, two bay leaves, one and a half tablespoons of salt and an onion head to the pan.
10. Bring to a boil and simmer for about 40 minutes;
11. Five minutes before the end, add vinegar essence.

Please note that if not a single head of onion has darkened, then you don’t have a single bad mushroom in your pan.

Delicious pickled butter for the winter from grandma (video)

Pickled butterfish in jars without sterilization

In order to avoid various food infections, it is recommended to sterilize the jars, but there are still cooking methods that allow you to marinate the oil without sterilization. Not everyone wants to mess around with a seaming key, so there are alternative options for making oil.

1. Peel and boil the mushrooms in salted water:
2. Next, immediately add vinegar to prevent browning of the mushrooms;
3. You can boil butternuts once for no more than ten minutes.

After that, you need to make a marinade. This will require:

• Bay leaf - 1 piece;
• Peppercorns - 2 pieces;
• Carnation - 2 pieces;
• Allspice - 1-2 pieces.

After the marinade boils, load the mushrooms into it and simmer for about five minutes. It remains only to spread the oil in jars and pour hot marinade over it. Remember to close the lid tightly and wait for the product to cool before storing it for a long time.

The main thing when cooking is to use the necessary amount of vinegar so that you can do without sterilization.

A simple recipe for pickled butter at home

Many are looking for the easiest recipe for pickling mushrooms. In principle, they are all approximately the same, but there is the least complicated way to cook butter. For this recipe, you will need the same ingredients as in the previous cases.

1. Wash the butterflies and clean them;
2. Boil the mushrooms in salted water and add a little citric acid;
3. You need to cook for twenty minutes;
4. The top film can be left on if you want a more viscous marinade;
5. Throw the mushrooms in a colander and rinse with water;
6. For one liter of water we put two tablespoons of salt, three tablespoons of salt, 80 grams of nine percent vinegar, add garlic, pepper and dill (it is important that the marinade completely covers the mushrooms);
7. When the marinade boils, you need to add mushrooms and seasonings there (make sure that the mushrooms sink to the bottom at the end of cooking);
8. Remove from stove and fill into sterilized jars.

How to pickle frozen mushrooms

Is it possible to marinate not fresh, but frozen mushrooms? Theoretically, there is nothing dangerous in this, but be prepared that their taste will be very different. In general, food for an amateur. Some do not really like pickled butternuts, as they become very viscous and heavy on the stomach in taste. Nevertheless, it is possible to try such food. The main thing is that you save a lot of time by not wasting a minute on preliminary procedures.

1. Throw frozen mushrooms into boiling water;
2. Boil for 15 minutes and drain the water;
3. Next, cook for 20 minutes, but with onions;
4. Throw away the onion after cooking and start preparing the brine;
5. To prepare the brine, it is necessary to pour salt, sugar and spices into a pot of water;
6. Boil 15 minutes;
7. Put the mushrooms in sterilized jars, fill to the top with brine, add two tablespoons of vinegar and roll up.

After cooking, the jars must be turned over and left to cool for ten hours. You can serve this dish on the table two days after pickling.

Pickled boletus with unpeeled hats

If you do not clean the caps, then the marinade will eventually turn out to be bitter. Such a dish will suit lovers of spicy taste. Such pickling will come out especially spicy in combination with garlic sauce and chili peppers. The main thing is to carefully follow the recipe so that in the end the dish turns out to be edible.
The cooking procedure itself is identical to the standard one, but, here, the marinade is prepared in a somewhat non-standard form.

1. Stir sugar and salt in a liter of water until dissolved;
2. Add black pepper and bay leaf;
3. Pour the marinade over the mushrooms and only then add the chili and garlic.

North American Pickled Butter Recipe

If you appreciate gourmet food, then, no doubt, you will like mushrooms cooked using wine vinegar. Perhaps this is the most expensive way to pickle oil, but it's worth it.

1. According to tradition, boil and clean a kilogram of mushrooms;
2. Add one glass of water, three times as much wine vinegar, three tablespoons of ginger root, a tablespoon of lemon zest, salt and pepper to taste;
3. After boiling, cook for about 15 minutes over medium heat.

The taste will turn out to be very unusual, and get ready for the fact that the aroma will surprise you greatly. This is how butter is cooked in North America. This recipe is very popular with Russian immigrants. Do not forget to arrange the butter in jars and put in the refrigerator. Cellar storage is not allowed.

Pickled butterfish (video)

Pickling oil does not require much skill. By following simple instructions, you can prepare huge stocks of healthy dishes for the winter. In modern cooking, boletus is very popular due to the unique combination of rich vitamins and ease of preparation. The main thing is not to forget about safety when preparing mushrooms. During sterilization, there will be no problems, and without it, the necessary amount of vinegar will help to play it safe.

Butter mushrooms are those mushrooms that, after pickling, become incredibly tasty. Every housewife has her favorite pickled butter recipe. But what about for beginners? Choose for yourself the recipe that will become your favorite and branded and will help you properly marinate mushrooms at home.

Butter mushrooms are those mushrooms that, after pickling, become incredibly tasty.

Before you close the butterflies for the winter, you need to sort them out to separate good mushrooms from false ones.

It is forbidden to collect these mushrooms in environmentally unsafe places, including near highways, as they, like a sponge, are saturated with harmful substances, and their preparation can lead to poisoning.

Always separate mushrooms by size. For pickling, it is better to prepare medium-sized mushrooms. Larger ones can also be closed, but in a separate container or cooked according to a different recipe, previously cut into 4 parts.

The most difficult and longest thing is to clean the butternuts, and you need to do this before washing and slicing them. Using a small knife, pry off the film from the hat and remove it.

Do not clean without gloves, otherwise you risk getting dark spots on your hands that are quite difficult to remove.

Due to the spongy structure of the fungus, it is absolutely impossible to wash it for a long time, let alone soak it, as mucus appears on it and it quickly deteriorates.

Butter mushrooms are not only common, but also incredibly tasty. In addition, they are also perfectly absorbed by the body, which is not typical for mushrooms. They can be fried, dried, and marinated. It is marinating oil at home for the winter that can be considered the best way to cook these mushrooms. A jar of oil will perfectly fit into the festive atmosphere and will become a table decoration.

This recipe can rightfully be called universal. In this way, you can cook not only boletus, but also mushrooms, and mushrooms. The whole cooking process does not take a lot of time and does not require special skills.

You will need:

• one and a half kg. fresh oil;
• one and a half liters purified water;
• 3/4 cup of vinegar;
• one and a half st. l. ordinary salt;
• 2 cloves;
• 2 pcs. laurel leaf.

Pickled boletus recipes for the winter:

1. The skins are removed from the mushroom caps. It is easier to do this if the mushrooms are still dry. Excessive slipperiness, characteristic of butter, will not allow you to clean the skin when wet. For this, a regular knife is used. Only the edge is attached to them, after which the skin is easily removed.
2. Mushrooms are thoroughly washed. Particularly large ones are cut into a couple of pieces.
3. Water is brought to a boil and prepared butter is poured into it.
4. Mushrooms are in boiling water for a quarter of an hour, after which they recline in a colander to quickly drain all the water from them.
5. To prepare the actual marinade, water is placed on the fire. Salt and all spices are poured into it.
6. After the future marinade boils, all the necessary vinegar is poured into it.
7. Mushrooms are carefully laid out in pre-sterilized jars and poured with freshly boiled marinade.
8. At the end, the jars are immediately rolled up and sterilized for a quarter of an hour.

Important! Skin cleansing is a painstaking process, but a necessary one. Even the smallest of butterflies should not be ignored. By skipping at least one mushroom, you can get an unappetizing black preservation with an unpleasant bitter aftertaste. It is better to carry out this procedure with gloves, in order to avoid staining hands in black.

How to pickle boletus recipe

The highlight of this recipe is the marinade, which is more typical for oriental cooking. Habitual boletus with its help acquire an incredible, spicy aroma and simply incredible taste.

You will need:

• oily - 2 kg .;
• purified water - 2 liters;
• onion - 1 pc.;
• onion greens - 80 gr.;
• garlic - 5 cloves;
• ginger root - 50 gr.;
• carnation - a pair of inflorescences;
• chili pepper - 1 pc.;
• cardamom - 2 packs;
• laurel leaf - 1 pc.;
• lemon juice - 3 full tbsp. l.;
• wine vinegar (white) - 200 ml;
• sesame oil - 1 tbsp. l.

Marinated butternut squash for the winter is a simple recipe:

1. Mushrooms are peeled and washed thoroughly, after which they are boiled for a quarter of an hour.
2. Water is put on fire.
3. The onion is cut into rings.
4. Green onions are chopped with a knife.
5. Ginger root is rubbed with a regular fine grater.
6. Onion and green onions, ginger root, cloves and pepper are poured into boiled water.
7. Cardamom and bay leaf are added.
8. Garlic is crushed with a press or a knife and poured into the water in the same way.
9. The water continues to boil for another couple of minutes, after which vinegar and lemon juice are added to it.
10. Prepared butter is poured into the resulting liquid and boiled for a quarter of an hour, stirring occasionally.
11. At the end of cooking, sesame oil is added.
12. It remains only to decompose the finished product into pre-washed and sterilized jars and roll up.
13. Banks are placed in the refrigerator, where they can be stored for a long time.

Pickled boletus for the winter recipes without sterilization

This method is attractive for its simplicity and minimal time costs. At the same time, this does not affect the taste characteristics of the product. A great option for those who do not have time or simply do not like to mess around in the kitchen for a long time.

You will need:

• 1 l. purified water;
• 7 art. l. any vegetable oil;
• 3 full art. l. Sahara;
• Z with a slide st. l. salt;
• 1/2 cup vinegar;
• 4 cloves of young garlic;
• 1 bay leaf;
• 3 pcs. allspice.

How to pickle boletus for the winter in a simple way:

1. Mushrooms are peeled on caps and washed thoroughly. If large mushrooms are available, they should be cut into several pieces so that all specimens are marinated evenly.
2. Water is put on a small fire and must be brought to a boil.
3. Salt is poured into boiling water and vinegar is added.
4. Mushrooms are poured into the resulting liquid and boiled for a quarter of an hour.
5. The foam that forms during the process must be removed.
6. Ready mushrooms are removed from the fire and lean back on a sieve or colander.
7. Laurel leaf, pepper are added to the water, sugar and salt are poured.
8. The resulting liquid is brought to a boil.
9. Mushrooms are placed in a boiling liquid and brought to a boil.
10. At the end, vinegar is poured in and chopped garlic is added.
11. Oils are laid out in pre-washed and sterilized jars, poured with marinade.
12. Oil is added to each of the jars.
13. Jars are sealed and placed in the refrigerator.
14. Such mushrooms can be tasted after only three days, after preparation. True, their shelf life is only 4 months.

Important! To determine that the mushrooms are fully cooked, no special skills are needed. When they are all at the bottom of the pan, then they are considered completely ready.

How to pickle butter mushrooms quickly

In the event that pickling is not done in the form of a preparation for the winter, but for eating in the near future, this recipe is ideal. The whole process will be quite fast, because it does not involve boiling the main product additionally.

You will need:

• 5 kg. butter;
• 100 gr. dill;
• Zest of 1 lemon;
• 5 glasses of purified water;
• 4 full art. l. salt;
• 4 without top st. l. Sahara;
• 5 pieces. black and allspice pepper;
• 2 pcs. laurel leaf;
• 2 cloves of young garlic;
• Half a glass of vinegar.

How to pickle butternut squash at home:

1. Mushrooms are cleaned and washed thoroughly, after which they are boiled.
2. Banks are washed with soda, dried and warmed up a little.
3. Dill and a small piece of lemon zest are placed in each of the jars.
4. Mushrooms that have not yet cooled down are laid out in jars.
5. Water is poured into the pan and put on fire.
6. Sugar and, of course, salt are poured into the water, spices and chopped garlic are added.
7. The resulting liquid is brought to a boil and continues to boil for at least another five minutes.
   Banks are poured in full 1 tbsp. l. vinegar and pour the freshly prepared marinade
8. Banks are closed with nylon lids and left to cool.
9. Such mushrooms are stored exclusively in the refrigerator. They can be considered ready after three days after preparation.

Pickle oil for the winter recipes from Korea

Korean-style vegetables have long won love among our population. These are excellent snacks that have become indispensable both on a normal day and on a festive one. Butter, cooked in Korean, is still very few people are familiar with, although they will turn out to be an even more delicious snack than, for example, carrots or eggplants.

You will need:

• 1 kg. freshly harvested oil;
• 1 pack seasonings in Korean;
• 1 maximum filled glass of vegetable oil;
• 1 with a slide st. l. Sahara;
• 1 st. l. vinegar;
• 1 without a slide tsp salt;
• 1 PC. - a small bow;
• 1 tsp paprika (sweet).

How to pickle boletus for the winter:

1. Mushrooms are thoroughly peeled and washed.
2. Slightly salted water is put on fire. Oils prepared for cooking are poured into it.
3. Mushrooms are boiled for about half an hour, after which water is drained from them.
4. The frying pan is put on fire and warms up.
5. Oil is poured into a hot pan.
6. The onion is chopped in such a way that small cubes are obtained. After that, it is fried until it acquires a golden hue.
7. Pour all the remaining ingredients into a glass of water and pour into the cooled mushrooms.
8. Added to them and hot oil with fried onions.
9. At the end, chopped garlic is added and everything is thoroughly mixed.
10. For pickling, the resulting mass is placed in the refrigerator for a day.

How to pickle oil for the winter recipes

A great recipe for lovers of experiments. In addition to the amazing taste, the mushrooms will acquire another, simply incredible feature - they will become crispy, like lightly salted cucumbers.

You will need:

• 2 and a half kg. fresh oil;
• 12 glasses of purified water;
• 3 with the top of Art. l. Sahara;
• 4 incomplete art. l. ordinary salt;
• 1/4 cup vinegar;
• 30 gr. mustard (in grains);
• 80 gr. young garlic;
• 10 pieces. laurel leaves;
• 10 pieces. allspice.

Butter pickled recipes for the winter:

1. Mushrooms are peeled and washed thoroughly, if necessary, they are also cut.
2. Oils are boiled in one and a half liters of water for a quarter of an hour. Be sure to remove the foam, which periodically appears.
3. All water is drained from boiled mushrooms. For this, it is best to use a colander.
4. A liter of water is put on fire.
5. Peeled but not chopped garlic is added to the water, as well as all the ingredients that remain.
6. After the liquid boils, mushrooms are poured into it and boiled for at least five minutes.
7. The finished product is laid out in pre-washed and sterilized jars, covered with lids.
8. Each of the jars undergoes another sterilization. To do this, they are placed in a pot of water and boiled for a quarter of an hour.
9. It remains only to roll up and wrap the banks.

There are a huge number of recipes on how to pickle boletus for the winter in jars and allowing you to pamper yourself and loved ones with mushrooms. They can be both harvested for the winter, and immediately put on the table. And if you give free rein to your imagination, you can create your own masterpieces by changing the amount of spices, adding or subtracting some ingredients. You can create your own, unique dish that is sure to please not only the household, but also the most demanding guests.

Thanks to our collection of recipes, you can also easily please your loved ones with dishes such as making salads from or.