Pickled butternuts, tasty, crispy - a masterpiece among mushroom preparations for the winter. There are not too many canning recipes, but even the simplest ones will allow you to see a real delicacy on the table.

The generous July rains passed, and the first butterflies appeared in the forest. We fried the potatoes, we got the first pleasure, it's time to think about harvesting the most delicious mushrooms.

How to pickle butterfish for the winter

Long gone are the days when boletus was harvested for the winter in barrels. Now canned in jars, it is more convenient to implement. Sterilize, or do without a rather troublesome procedure, you decide. But if done according to the rules, pickled mushrooms are excellent in apartment conditions and do not explode.

Exists classic way pickling with a thoughtful selection of spices. Peppercorns, lavrushka are certainly put in the workpiece, vinegar acts as a preservative. Based on this recipe, you can prepare various options pickled mushrooms. For a variety of taste, mustard seeds, garlic, celery, and carrots are added to the marinade. They make it with butter, and then, having opened a jar, you will get a full-fledged mushroom snack.

  • Do not confuse oil with false mushroom. Real hats are covered with a sticky, easily removable film. On the underside, the fungus has a spongy, easily absorbing water, yellow structure.
  • Select small specimens for preparation, they look tastier and more appetizing on the table. Divide large butternuts into 2-4 parts, but not too small.
  • Mushrooms quickly absorb water, so wash them in small portions under running water.
  • Painted hands? The hat paints fingers in a brown color, which is difficult to wash off. Wipe your fingers with lemon juice, the stains will quickly be removed.

The classic recipe for pickled butter in jars

Here is the easiest recipe for pickling mushrooms for the winter. Anyone who has ever held a basket of mushrooms in their hands can do it.

Take for the marinade per kilogram of cooked butter:

  • Water.
  • Cloves - 1-2 sticks.
  • Bay leaf - a couple of pieces.
  • Peppercorns - 3 pcs.
  • Cinnamon - a piece of a stick about half a centimeter.
  • Essence - a small spoon.
  • Salt - 1.5 large spoons.
  • Citric acid - on the tip of a knife.
  • Sugar - a teaspoon.

How to marinate:

  1. Remove the film from the mushroom caps, wash them, cut them.
  2. Throw in a saucepan, bring to a boil, cook for 8-10 minutes.
  3. Throw it in a colander. When the liquid drains, weigh and count the amount of spices, focusing on the recipe.
  4. Return to the pan, fill with new water, covering the mushrooms 2 fingers higher.
  5. Fold in the spices (excluding the essence).
  6. On high power, let it boil, slow down, continue to cook on low heat for 10 minutes.
  7. In parallel, prepare the jars by sterilizing them in any acceptable way (scald, hold in the oven).
  8. Divide the pickled mushrooms into jars. Roll up the workpiece, turn over, cool. Butterflies are perfectly stored in a city apartment.

Marinate with mustard - recipe per liter of water

Mustard acts as an additional preservative. Adds a little acidity to the marinade. I recommend making at least a jar for testing, the butter is incredibly tasty and crispy.

For a liter of water you will need:

  • Garlic - 3 cloves.
  • Mustard seeds - ½ tablespoon.
  • Table vinegar - 100 ml.
  • Bay leaf - a couple.
  • Clove sticks - 3 pcs.
  • Salt - one and a half large spoons.
  • Sugar is a spoon.
  • Umbrella dill, horseradish leaf, 5 peas of allspice and black pepper.

Horseradish is indicated in the recipe, I personally exclude it. But sometimes I put ground coriander, cinnamon, a small piece of hot chili pepper.

Step by step cooking recipe:

  1. Clean, wash and boil the butternut squash. After boiling, note 5 minutes, this is enough for cooking.
  2. Drain the liquid remaining from the cooking oil.
  3. From the amount of water and spices indicated in the recipe, cook the marinade.
  4. When it boils, send the mushrooms to the pan. Boil 20 minutes.
  5. Fill jars, roll up, turn over, cool. Store the workpiece in a pantry or cellar.

Butterfish marinated with garlic and oil without sterilization

The recipe from a series of simple ones also belongs to the traditional methods of harvesting butter.

Required:

  • Mushrooms - kilogram.
  • Salt - 2 tablespoons.
  • Water - 2 liters.
  • Sunflower oil - 60 ml.
  • Garlic cloves - 4 pcs.
  • Essence - a teaspoon.
  • Sugar - 2 tablespoons.
  • Bay leaf, peppercorns - 4 pcs.

How to pickle butternuts:

  1. Put the peeled and washed mushrooms in a saucepan, cover with water, add a small spoonful of salt.
  2. Put to boil. When the mushrooms boil, then settle to the bottom, remove from the burner. Drain the liquid, cool the mushrooms.
  3. Simultaneously cook delicious marinade. Boil a liter of water, add the remaining salt. Throw sugar, pepper, bay leaf.
  4. Transfer the oil to the marinade. Pour in the essence, let it boil.
  5. Throw chopped garlic, boil again. Arrange in jars, splash a little oil and close with nylon lids. Store preferably in the refrigerator. However, if the banks are rolled up, then conservation is without surprises in the pantry.

Butter in Korean for the winter - a simple recipe

Korean cuisine has become so popular that it is impossible not to pay tribute to the tradition. Keep the recipe for marinated butter with Korean seasoning. An amazing snack that is eaten until it's gone. For the winter, as a rule, nothing remains. Similarly, you can pickle russula, and get to know other options

Prepare:

  • Mushrooms - kilogram.
  • Garlic cloves - 5-6 pcs.
  • Vegetable oil - 250 ml.
  • Big bulb.
  • Table vinegar - a large spoon.
  • Sugar - 2 small spoons.
  • Paprika, sweet - a teaspoon (if desired, add a pinch of spicy).
  • Salt - a teaspoon.
  • Seasoning for Korean carrots - a pack.

We marinate:

  1. Boil the mushrooms for half an hour in salted water. Throw it in a colander.
  2. Heat the oil in a frying pan, fold the onion cut into half rings (pour everything in the oil). Roast a little.
  3. Separately, prepare the marinade from the water and seasonings indicated in the recipe.
  4. Add fried onions, marinade to mushrooms. Stir well.
  5. When the workpiece has cooled, place the jar on the shelf of the refrigerator.
  6. Small mushrooms will marinate for 8 hours. For large ones, it will take up to a day.

Delicious, Crispy Pickled Butter with Vinegar - Video Recipe

A good recipe for marinated mushrooms. Watch, repeat, preserve. Good luck with your preparation!

Pickled mushrooms are a great appetizer for the winter. For pickling, you can use almost all types forest mushrooms, but the oils are especially good. Experienced chefs know many ways to harvest these gifts of the forest, and each recipe for pickled butter is good in its own way. Appetizing, tasty and healthy mushrooms not only diversify the daily menu, but also serve as a decoration for the festive table.

The benefits and harms of the product

Oils are not only tasty, but also very useful. The benefits of mushrooms are due to the chemical composition. They contain:

All components are important for the proper functioning of the human body. In addition, butterflies have a low energy value(only about 19 calories per 100 g), which is important for people on a diet. Despite the obvious benefits, there are some contraindications to the use of oil. Exclude mushrooms from the diet should:

  • pregnant women, children under three years and to people of senile age, since for them it is too heavy food;
  • with individual intolerance and a tendency to manifestation of allergic reactions;
  • people suffering from gastritis, cholecystitis and stomach ulcers (in the acute phase).

And also it is necessary to take into account that oily tend to accumulate heavy metals, toxins and other harmful substances. Therefore, it is strongly not recommended to pick mushrooms near highways, chemical and industrial enterprises.

What is the importance of marinade

Two hours after cooling, the mushrooms can be served at the table. Such oils are good as an appetizer or part of various salads.

That's all the basic information on how to pickle boletus at home. A cook who wants to please his family with a delicious dish or surprise his guests should try to preserve at least a jar of this product, because the cooking process is simple, and the result is always excellent.

Butter mushrooms are suitable for pickling better than any other varieties of mushrooms. The taste of butterdish after pickling is more pleasant than after processing in any other way. Mistresses with great pleasure make such blanks for the winter. Today, there are dozens of recipes for marinating oil. The main thing is to follow the correct technology for preparing mushrooms and take into account some features of their pickling.

Taste qualities and characteristics of butter

Oil can belongs to the genus of edible tubular mushrooms of the Boletov family. Home characteristic feature the butterdish is its hat - oily, sticky, often with an easily peeled skin (the mushroom got its name precisely because of this rare feature).
The stem is solid, under the cap there is a “veil”, sometimes connected with the skin of the cap. Depending on the age of the specimen, the shape of the cap can be either convex or flat. The flesh is whitish or yellowish, easily cut (perhaps this is why worms love the mushroom so much).

The taste qualities of butter are in no way inferior to everyone's favorites. In young yellow-brown butter pine-coniferous taste and aroma. The taste of old mushrooms is similar to metallic.

Butterdish is popularly called "forest meat", because in its own way chemical composition it resembles a mixture of meat and vegetables. These mushrooms contain proteins, fats, carbohydrates, minerals, fiber, riboflavin, pyridoxine, lecithin, resinous substance, mushroom antibiotics, as well as many trace elements.

The rich composition helps to strengthen the body, prevents the deposition of cholesterol, helps reduce headaches, accelerates the process of removing uric acid and salt from the body.
The product is eaten in autumn season to be ready to meet with colds, improve mood and vitality. As for the application of these amazing mushrooms V traditional medicine you could write a whole book.

Did you know? It is curious that mushrooms are able to take a tan. With enough sunlight, they produce vitamin D,which changes the color of their hat.

Features of the choice of mushrooms

Main danger, which may lie in wait for oil lovers, is the purchase or collection of their false counterparts. You should carefully study the differences between these representatives of the same family and always make sure of the quality of the mushrooms.

In the forest

Main common features, by which an ordinary butter dish should be determined:

  • a hat with a slimy sticky skin, shiny, as if oiled;
  • the presence of a spongy layer.

According to the first indicator, other mushrooms can be taken for oil. In addition, the hat at the oiler in dry weather can become glossy. But if the fungus does not have a second sign, you can safely reject it.

Among the inedible twins and false (poisonous) species that should be avoided, experienced mushroom pickers distinguish yellow-brown and Siberian butterflies. You can distinguish a yellow-brown look by a purple hue and a “metallic” smell.

Siberian boletus is also colored lilac on the cut, and when touched, their tubular layer turns red.

Some danger in the form of allergic reactions and intestinal disorders is represented by old, overripe and wormy specimens, that is, mushrooms collected in the wrong climatic period.

The butterdish appears in June and grows until October. Mass fruiting occurs in September.
At a temperature of -5 ° C, fruiting stops. And after freezing of the soil at a depth of 2-3 cm, fruiting is no longer resumed.

Butterflies grow in groups in pine, birch and oak forests. These mushrooms love temperate cool climates and sunny locations. Look for them in clearings and forest edges.

Important! It is strongly not recommended to collect oilseeds in an environmentally friendly way. hazardous areas: In city parks or along busy roads. Absolutely all mushrooms growing near roads accumulate harmful substances fromautomotiveexhaust gases.

When self-picking, it is better to take young mushrooms. Give preference to small or medium (the size of the hats should not exceed 6-8 cm in diameter). Don't be tempted by very large specimens.

Large sizes are characteristic of old mushrooms, which may contain toxic substances. Without regret, discard randomly collected wormy specimens.
Butter is a rather perishable product, which is a favorable environment for the reproduction of bacteria. Therefore, when self-collecting, you do not need to carry them all home. You should make a preliminary selection and cleaning of debris in the forest.

Proper processing of butter also includes their obligatory washing, cleaning, followed by boiling or freezing. Moreover, all these processes must be performed on the day of collection or no later than the next morning.

It is especially important not to neglect this rule when harvesting mushrooms for future use (canning), because many bacteria that die during heat treatment can be preserved in pickled mushrooms.

At the time of buying

If you have never had to pick mushrooms on your own or you have not yet come across butterflies, you need to know a few important rules selection of quality and fresh specimens in suitable locations.
This variety is rarely found in stores, as it is not grown in an artificial environment. More often they are sold in the markets and near the markets. There is only one way out - mushrooms are best bought at grocery markets. There is also a risk of poisoning, but much less.

It is believed that at the grocery market, experts check several mushrooms from a batch for worminess and freshness.

Important!Professional mushroom pickers strongly recommend not to buy products from the hands.Avoid also spontaneous markets.In search of goods for sale, sellers do not go far into the forest, but try to pick mushrooms in roadside plantings or along roads.

To significantly reduce the risk of poisoning, follow these simple rules:

  • as when collecting in the forest, choose only small and medium-sized butterflies on the market - young samples do not have time to absorb toxic substances;
  • examine the mushrooms by touch - they should be elastic;
  • never purchase a product whose stem or cap is watery or immediately turns into dust;
  • at fresh mushrooms there should be no wilting symptoms or other suspicious signs.

How to marinate boletus deliciously: a step-by-step recipe with a photo

There are several nuances of marinating butter that will help you get the most tasty dish without risking the health of your family.

What you need in the kitchen

Kitchen utensils that will come in handy during the cooking process include a 2-liter enameled or any other stainless steel pan, one and a half liter jars, threaded seaming lids.

In addition, a small knife, a slotted spoon, a ladle, a colander, as well as a teaspoon and a tablespoon (for measuring bulk products) will come in handy.

How to cook pickled butterfish: video

Required Ingredients

General list necessary ingredients for classic pickled butter includes:

  • mushrooms - 2-2.5 kg;
  • distilled water - 2 liters;
  • coarse salt - 50 g;
  • citric acid- at the tip of a knife;
  • sugar - 80 g;
  • - 3 peas;
  • black peppercorns - 9 peas;
  • - 2 pcs.;
  • - 1 bud;
  • 70% vinegar (per 1.5 liter jar) - 1 tsp

Cooking process

Having dealt with kitchen utensils and ingredients, you can proceed to the preparation of mushrooms, as well as to the direct pickling process.

Preparing and boiling mushrooms

To begin with, let's clarify that the characteristic pleasant taste of butter is usually acquired only after cleaning - removal of the slippery film from the caps, which actively absorbs harmful substances from the atmosphere and can add bitterness.
In addition, unpeeled caps give an unsightly appearance to conservation. Therefore, before pickling mushrooms, this element must be disposed of. The cleaning process itself is quite simple. The skin of the cap is connected to the so-called bedspread, located under the cap of the mushroom.

By hooking the skin under the hat with a small knife, you can easily remove it. But at the same time, the mushroom must be dry, that is, the films must be removed in a dry form, and only then washed.

Important!As a result of cleaning oil on the hands, stable, difficult to wash stains form. You can quickly deal with these spots if you hold your hands in a solution of acetic or citric acid.

So, mushrooms are ready for the next step - the washing process. Each mushroom should be thoroughly rinsed under running cold water. If the products are large, cut them into several parts during the washing process. This will allow you not to worry about their taste characteristics.

To be completely sure that the bitter taste has been completely eliminated, you can additionally subject the products to heat treatment (certainly in enamelware). And the remaining broth must be drained.

Next, you need to boil the butternuts until cooked. For this purpose, bring 1 liter of water to a boil. In boiled water, add 1 teaspoon with a slide of salt and a little citric acid (on the tip of a knife), mix lightly. We launch prepared oil into the water.

After boiling water, remove the resulting foam from the surface. Boil the product until cooked for another 20 minutes. Throw ready mushrooms in a colander.

Marinade preparation

We proceed to the preparation of the marinade. To do this, bring 1 liter of purified water to a boil, add coarse salt (2 tablespoons with a small slide), sugar (3 tablespoons with a small slide), allspice peas (3 peas), black peppercorns ( 9 peas), bay leaf (2 pcs.), 1 clove bud, 1 chopped clove.

Bring the liquid to a boil and continue to boil for 5 minutes. Marinade is ready!

Bank bookmark

Before decomposing the product into jars, you need to prepare containers and lids. We sterilize one and a half liter jars for 10 minutes. Boil the lids for 10 minutes.

Fill three-quarters of sterilized jars with boiled mushrooms. Then, up to the very neck, fill the products with the finished marinade (using a ladle). Adding vinegar essence: 1 tsp 70% vinegar per 1.5 liter jar. Close the jar tightly with a boiled lid.

After the blanks have completely cooled down, we remove them for storage in a cool place. After 10 days of marinating, the butternuts are ready for use.

Other recipes

In addition to the classic pickling recipe, there are interesting variations with garlic and or with and.

With garlic and mustard

Ingredients:

  • mushrooms - 2.5 kg;
  • water - 2.5 l;
  • granulated sugar - 30 g;
  • salt - 40 g;
  • table vinegar (9%) - 50 ml;
  • granular mustard - 30 g;
  • garlic - 3 heads;
  • bay leaf - 10 pcs.;
  • allspice peas - 10 pcs.

Walkthrough:

  1. We clean the mushrooms, be sure to remove the skin. Then we wash and cut the products.
  2. Of the 2.5 liters of water indicated in the recipe, pour one and a half liters into the pan, add butter, bring to a boil and cook for 15 minutes, removing the foam.
  3. We throw the mushrooms into a colander, and pour out the water in which they were boiled.
  4. Prepare the marinade from the remaining ingredients. Garlic for it needs to be peeled, but it is not necessary to cut.
  5. After the marinade boils, we add butter to it and cook them for 5 minutes.
  6. We distribute hot mushrooms in sterilized jars, cover with lids.
  7. We sterilize jars with blanks in a large saucepan for 10 minutes.
  8. We take out the jars from the pan and roll up the lids. They should cool slowly, at room temperature. After complete cooling, remove the preservation for storage.

Pickled according to this recipe, butternuts are crispy.

With green onions and horseradish

Ingredients:

  • peeled and chopped butternuts - 1 kg;
  • water - 2 l;
  • bay leaf - 2 pcs.;
  • horseradish root - 20 pcs.;
  • (umbrellas) - 3 pcs.;
  • garlic - 5 cloves;
  • green onions - 0.5 kg;
  • table vinegar (9%) - 50 ml;
  • salt - 80 g;
  • granulated sugar - 20 g.

Cooking process:

  1. Boil pre-peeled and chopped mushrooms until tender. For this purpose, you will need no more than 1 liter of water, which is not included in the recipe.
  2. Wash green onions thoroughly, dry and cut into strips about 2.5 cm long.
  3. From 2 liters of water, 80 g of salt, 20 g of sugar and 2 bay leaves, we prepare the marinade.
  4. After the marinade boils, add 3 dill umbrellas and 5 garlic cloves to it. Let the mixture boil for a few more minutes, then remove the dill and garlic from there.
  5. Add oil to the marinade, cook for 10 minutes, pour in vinegar, add chopped green onions, mix. Add the peeled horseradish root, mix again and immediately turn off the stove.
  6. In pre-sterilized jars, pour the mushrooms along with the marinade.
  7. We roll up the jars with lids. After 12 hours, we take out the preservation in a cold place.

This snack should be stored in the refrigerator for no more than 3 months.

Rules and conditions for storing blanks

It is strictly forbidden to use galvanized and glazed clay containers to store the pickled product. Such dishes provoke the accumulation of dangerous amounts of zinc and lead in mushrooms.

Store canned pickled butternuts in a cool, dark place. Marinating makes it possible to use the product throughout the year.

What to serve with butter to the table

On the basis of pickled butter, gourmet cold and hot dishes, fragrant soups and sauces are obtained. In cooking, the product is used in combination with onions, cloves, bay leaves, allspice, as well as dill seeds.

This marinated product is very popular as a filling for pies, mushroom hodgepodge and roast potatoes.

Mushrooms also harmonize perfectly in dishes with eggs, potatoes, meat, fish, seafood, nuts, sour cream, sunflower oil, fried onions.

Did you know?The first documented study of the effects of hallucinogenic mushrooms on humans was carried out in 1799. It happened in London after an unfortunate story that happened to one family: not distinguishing poisonous specimens from edible mushrooms and having eaten them, the whole family perished. The police found the father, mother and their two children dead right at the dinner table.

As a conclusion, we note that moderate and regular use of pickled butter in food will only benefit the body. These mushrooms should not be consumed every day as they may cause digestive problems.

It is enough to add them to the menu 2 times a week or even a little less often. Fragrant and delicate marinated boletus will appeal to everyone. Bon appetit!

Pickled butternuts are the most common mushroom preparation. They cannot be confused with other mushrooms. Collecting them is a pleasure, because the basket fills up quickly and you have to get another bag.

Most often, mushrooms of this species are preserved by pickling. Young, dense and not overripe are suitable for cooking. If they are large, then the caps are cut, the legs are cut off and also divided, and small mushrooms are preserved whole.

Today we will consider different recipes pickling for the winter is oiled with skin on hats and without skin (peeled from the film on the hat).

Pickled boletus for the winter, hot-cooked with skin

Find out the recipe in which the film (skin) on the hat will not be peeled, while pickled butternuts will be tender and tasty. In this recipe, sterilization of jars of mushrooms is not done.

Ingredients:

  • Oilers

For marinade per 1 liter of water:

  • 2 tbsp. spoons of salt
  • 3 art. spoons of sugar
  • 1.5-2 teaspoons of vinegar essence 70%
  • Spices: 3 bay leaves, 8 black peppercorns, 4 garlic cloves

Cooking

1. We clean the mushrooms from debris, wash them. put in a pot of water and put on fire.

Mushrooms need to be processed quickly, as they quickly darken in the air. After cutting, they must immediately be lowered into cold water, to which 1 teaspoon of salt and 2 g of citric acid are added per 1 liter of water.

2. Water comes to a boil, foam begins to appear, which we remove with a spoon. Along with the foam, garbage also rises to the top, which we also remove. We notice that the oil does not darken due to the presence of citric acid. So cook, stirring, 20 minutes.

3. When cooking, the mushrooms decrease in volume and are evenly distributed in the volume of the brine.

Cooking is considered complete as soon as the mushrooms sink to the bottom.

4. Turn off the fire, take the mushrooms out of the pan into a colander. Rinse the cooked butternut squash under running water.

5. We put boiled mushrooms on the scales, it turned out 1,340 grams.

6. Prepare the marinade: pour 1 liter of water into the pan, put 2 tbsp. spoons of salt, 3 tbsp. spoons of sugar, 2 bay leaves, 8 black peppercorns, 4 cloves of garlic. The amount of marinade is sufficient for our amount of boiled mushrooms.

7. As soon as the marinade boils, dip the oil into it. Bring to a boil again and pour in 2 teaspoons of vinegar essence. Mushrooms should boil for another 15 minutes. All pickled butternuts are ready.

8. Lay the mushrooms hot in sterilized jars.

9. As soon as the jar is full, immediately twist it with a lid and turn it over. Ready.

Good luck preparing!

How to cook marinade for mushrooms for the winter - video recipe

Watch the preparation of the marinade for a large number butter. The reasoning of the author of the video will be very useful to you, because today we are collecting oil mushrooms, and on the way home we may come across a lot of white mushrooms.

The general principles of marinade cooking will help you replenish your knowledge for harvesting and

Pickled butterfish - a classic recipe with vinegar without sterilization

Most people clean the oil from the film on the hat. And that's what my parents taught me. Check out the classic approach to preserving mushrooms for the winter.

Cooking method

1. First of all harvested mushrooms we clean it of debris and remove the film from each hat.

2. We cut off all the legs from the hats and put them in another cup to cook mushroom mushrooms from them or fry them deliciously.

3. Wash the peeled mushrooms under running water, each separately.

If there is no running water, then you can wash them by repeated immersion in a bucket with cold water and let her drain.

4. We cut large hats into pieces, and leave small ones whole.

5. Put the prepared mushrooms in a cooking pot and pour cold water. We put the pan on the fire and cook for 15 minutes.

During cooking, the brine should cover the mushrooms. In order to boil evenly, they are gently mixed with a wooden spatula during cooking.

6. In the meantime, sterilize glass jars over steam.

7. We also boil iron lids.

8. Let's start preparing the marinade. We turn on the reasoning: We have 500 g of butter. For this amount of mushrooms, pour 300 g of water into a saucepan, pour 1.5 tbsp. spoons of sugar, 1 tbsp. a spoonful of salt with a slide, 6 pcs. black peppercorns, 2 pcs. cloves and coriander peas. We put the saucepan on the fire.

9. When the marinade boils, immediately take the mushrooms from the pan in which they were cooked with a slotted spoon and place them in a saucepan with marinade. Cook marinated butternut squash in a saucepan for another 15 minutes. Then remove from heat and let cool slightly.

10. In a saucepan with mushrooms, add 1 teaspoon of vinegar essence 70% and mix.

11. Cut the garlic into a jar and put a bay leaf.

12. Finally, put the marinated butternut squash into the prepared 0.5 liter jar. Pour the marinade on top and close with an iron lid.

13. As always, turn the jar over and wrap it until it cools.

Video on how to marinate butterfish for the winter under iron lids

Look at the recipe for harvesting a large amount of oil for the winter.

Today, recipes for harvesting mushrooms for the winter without sterilizing jars were considered, which significantly reduces cooking time. The safety of cans is proven by life practice.

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 problems nervous system, strengthens it, saturates the blood with red bodies, 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. To worm mushrooms did 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, but rather soak for a few 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 glass 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 on top sunflower oil. 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 butter marinated 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 (the water should reach the neck of the jar), on the bottom of which a rag is laid out and sterilize (cook over low heat), covering 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, we will clear the seeds hot peppers, cut into thin circles, just 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.
  • Feathers green onions- 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 into the marinade lemon juice and vinegar, 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.