Pickled boletus is loved by people for its unique taste. Often mushrooms are fried and boiled as well, but rolled up in jars they are especially tasty. Butters marinated can serve as a single snack or as part of a salad.

Preparing butter for pickling

  1. Don't try to pick mushrooms near busy roads, factories and factories. The product must be grown in the wild with a relatively clean ecology. Otherwise, the oil will absorb all the harmful substances.
  2. To pickle mushrooms, select small specimens, sorting them separately from the larger ones. Larger boletus is cut into several parts, you should not completely abandon them.
  3. Before you start washing and cutting mushrooms, they need to be cleaned of the film. Take a small knife, be patient and start removing the top layer on the cap. To facilitate the task, the butter can be dried in the open sun.
  4. Be sure to wear silicone gloves before cleaning the film, otherwise dark spots will remain on the skin. It is also advisable to grease the knife (blade) with sunflower oil. Such a move will allow you to easily remove the film.
  5. It is strictly forbidden to soak mushrooms, as they absorb a lot of moisture due to their spongy structure. Rinse the oil in small portions as soon as possible. Then dry the product on a flat, covered with a cloth.

Pickled boletus: classics of the genre

  • purified water - 3.5 liters.
  • fresh boletus - 4 kg.
  • salt - 190 gr.
  • sugar - 120 gr.
  • coriander - 25 gr.
  • vinegar essence - 30 ml.
  • onion - 1 pc.
  • bay leaves - 7 pcs.
  • peas - 22 pcs.
  • carnation buds - 18 pcs.
  1. Carefully examine and sort out the mushrooms, get rid of the spoiled specimens. Proceed to remove the film, then rinse the prepared oil with running water. Large specimens should be cut into several sections.
  2. Take a saucepan of a suitable size, pour in water. Throw in the mushrooms and a whole onion without the husks. Turn on the hotplate, wait for the first bubbles to appear, cook for about 7 minutes.
  3. Drain the water, place the oil on a sieve, rinse under the tap. You can get rid of the onion. Separately put 3 liters. clean water to boil. Add granulated sugar and table salt, move.
  4. Next, mushrooms should be placed in a container with liquid. Butterlets are boiled for a quarter of an hour. Watch for the formation of foam, periodically get rid of it. Take glass jars of a suitable size in parallel.
  5. Place the container for the pickled mushrooms in the oven for 15 minutes. The oven temperature should be 110 degrees, but you need to start heating from 60. Now you need to put a couple of leaves of laurel and spices in each container.
  6. Wait for the moment when the mushrooms fall to the bottom during cooking. Catch them, distribute them in containers. The brine should be filtered, and then combined with the essence of vinegar. Pour the liquid into cans filled with oils.
  7. Take a large saucepan, place the containers with the product in it, pour in the water so that the liquid reaches the shoulders of the glass container. Turn on the stove, sterilize the jars for a third of an hour.
  8. Carefully remove the containers with mushrooms, roll up with clean lids. Place the glass container upside down, wrap it in an old sweatshirt, wait for it to cool. Then send the pickled boletus to a dark place.

Butter in garlic-mustard marinade

  • grain mustard - 35 gr.
  • boletus - 2.7 kg.
  • granulated sugar - 30g.
  • water - 2.6 liters.
  • salt - 45 gr.
  • garlic - 3-4 heads
  • table vinegar - 55 ml.
  • peas - 14 pcs.
  • laurel leaves - 13 pcs.
  1. Remove the film from the mushrooms in the usual way, rinse thoroughly and cut. Pour 1.5 liters into a suitable saucepan. clean water. Send the butter into a saucepan, cook for a third of an hour, and do not forget to remove the foam if necessary.
  2. In the usual way, discard the butter in a colander, rinse under the tap. You need to get rid of excess water. Next, start preparing the marinade. Remove the husk from the garlic and send to the saucepan.
  3. Pour water into the container, add the remaining ingredients. Boil the mixture for 10 minutes, after boiling, add the mushrooms. Simmer the composition for another 7 minutes. Divide the prepared boletus into pre-sterilized jars.
  4. Pour in hot brine, roll up with sterile lids. Turn the cans over, set them flat, wrap them in a warm blanket. Wait for the jars to cool, put in a cool, dark place for long-term storage.

  • drinking water - 1 l.
  • boletus - 1.9 kg.
  • salt - 35 gr.
  • vinegar - 22 ml.
  • sugar - 45 gr.
  • laurel leaf - 5 pcs.
  • garlic - 6 teeth
  • peas - 18 pcs.
  1. In the usual way, remove the film and foreign debris from the mushrooms. Wash the product thoroughly, put it in boiling water for a quarter of an hour. After the allotted time, the oil should be placed in a sieve.
  2. Pour 1 liter into another saucepan. clean water. Add peas, granulated sugar, salt, laurel to the liquid.
  3. Wait for the first bubbles to appear, add butter. Cook the mushrooms for 8 minutes. After 4-5 minutes, add the garlic vinegar.
  4. Divide the mushrooms into small, sterilized jars. Pour in the required amount of brine, roll up the lids.

Pickled boletus with carrots

  • onion - 1 pc.
  • butter oil - 950 gr.
  • salt - 6 gr.
  • sugar - 7 gr.
  • carrots - 1 pc.
  • bay leaves - 5 pcs.
  • table vinegar - 50 gr.
  • citric acid - 3 gr.
  • cloves - 5 buds
  • peas - 15 pcs.
  1. Carefully sort out the oil, remove the film, chop large pieces if necessary. Send the mushrooms to boiling water for 8-10 minutes, then discard in a colander. Rinse with cool water.
  2. Next, start preparing the marinade. Peel and finely chop the carrots and onions. Send to a saucepan with purified water, stir in pepper, bay leaves, vinegar, sugar, citric acid, cloves, salt.
  3. Wait for the composition to boil, add the oil, stir the components thoroughly again. It takes 15 minutes to cook the mushrooms, after which the product is laid out in sterilized jars and poured with hot marinade. Next, the container is rolled up with lids.

Pickled boletus with cinnamon

  • fresh butter - 900 gr.
  • drinking water - 1 l.
  • citric acid - 4 gr.
  • salt - 17 gr.
  • laurel leaves - 4 pcs.
  • sugar - 25 gr.
  • cloves - 2 buds
  • cinnamon - 3 gr.
  • peas - 6 pcs.
  1. Peel the mushrooms in the usual way, rinse. Pour water into heat-resistant dishes, send to the stove. With the appearance of the first bubbles, add the rest of the components, except for acid and oil.
  2. Simmer the composition in boiling liquid for 7 minutes. After this time, add the mushrooms, cook the product for a third of an hour. Add citric acid 2-3 minutes before the end of the procedure.
  3. Arrange the boiled mushrooms in clean containers, pour in the brine. Roll up the glass container, turn it upside down and wrap it in a towel.

Pickled boletus with horseradish

  • horseradish - 25 gr.
  • butter - 900 gr.
  • purified water - 2 liters.
  • dry dill (umbrellas) - 4 pcs.
  • green onions - 480 gr.
  • garlic - 6 teeth
  • salt - 65 gr.
  • vinegar 9% - 55 ml.
  • granulated sugar - 25 gr.
  1. After preparing the mushrooms, send them to a heat-resistant container, then pour in water. Chop up larger pieces as needed. After bubbling appears, simmer the butter for another 10 minutes.
  2. Prepare the marinade separately: combine 1.8 liters. water, laurel leaf, salt and sugar. Send container to fire. When the composition is bubbling, dill umbrellas mixed with garlic should be added to it.
  3. Discard the dill after 4 minutes. Now transfer the butter to the marinade. Boil them for 12 minutes, after this time add vinegar, onions and horseradish root (pre-washed and peeled).
  4. Stir the ingredients, turn off the hotplate. In the usual way, pack the mushrooms in sterile jars, pour in the brine, and seal. Insulate with a towel, cool, send to the cold.

  • drinking water - 2.5 liters.
  • fresh butter - 1.7 kg.
  • carnation buds - 4 pcs.
  • citric acid - 7 gr.
  • cinnamon stick - 1 pc.
  • granulated sugar - 65 gr.
  • vinegar (concentration 9%) - 125 ml.
  • salt - 55 gr.
  • pepper-peas - 22 pcs.
  1. Send the prepared mushrooms to a heat-resistant dish. Pour in 1.2 liters. clean water, wait for a boil, then add citric acid. Boil the product for about 12 minutes, then place on a sieve to drain the liquid.
  2. Combine remaining water, pepper, salt, cinnamon, granulated sugar and clove buds in a separate bowl. Wait until it boils, then add butter. Boil the composition for another 3 minutes.
  3. Place the prepared mushrooms in portions in sterilized containers. Season with vinegar and hot marinade, roll up the container with clean lids.
  4. Mushroom jars should be turned over and wrapped in a warm towel. After the container has cooled, send the boletus to a place for long-term storage (darkness and cold are the main conditions).

Pickled butter with paprika

  • garlic - 7 teeth
  • boletus - 1.2 kg.
  • sugar - 12 gr.
  • water - 1.1 l.
  • Korean salad dressing - 25 gr.
  • vegetable oil - 265 ml.
  • table salt - 12 gr.
  • onions - 1 pc.
  • table vinegar - 25 ml.
  • paprika - 7 gr.
  1. Clean the butter and rinse, cut if necessary. Send the mushrooms to the pan, pour in 800 ml. water, add 6 gr. table salt, stir.
  2. Put the container on fire, wait for a boil, cook for 8 minutes. Drain off the liquid with a colander. Remove the husks from the onion, chop finely, sauté until golden brown in oil.
  3. Pour the remaining water into a heat-resistant bowl, add sugar, salt, vinegar and seasonings. Bring the composition to the first bubbles. Combine marinade and onion in oil. Mix well.
  4. Pour the resulting mixture into the butter. Send the mushrooms to marinate in the refrigerator for 20 hours. After that, pack the butter into cans, close with nylon caps.

Important information

Glass jars with pickled mushrooms should be stored in a dark place at a temperature of no more than 12 degrees. Duration of exposure of oil does not exceed 1 year. It is highly recommended to use the product within this period, after a specified time, you need to get rid of them.

Video: delicious pickled butter for the winter

Pickled boletus is one of the most popular appetizers for the preparation of which, with the onset of autumn, many housewives take on. This interest is justified: in addition to gastronomic satisfaction, these incredibly tasty, fleshy, aromatic mushrooms are a source of protein and niacin necessary for the body.

Knowing how to pickle butter oil, nothing prevents you from getting a truly delicious snack. The main thing is to properly prepare the mushrooms: first, they should be peeled, removed the film on the cap and leg, after that, rinsed three times, boiled in water for 15 minutes, put in a clean container, pour hot marinade of salt, sugar, spices and vinegar, and close with a lid ...

  1. The correct way to prepare pickled butter is a guarantee of high-quality and safe preservation for health, therefore, doctors recommend boiling mushrooms three times at intervals of a day.
  2. You should not soak the boletus: they have a spongy structure, quickly absorb water and lose their taste and shape.
  3. Mushrooms should be cleaned with gloves, as oily oils leave dark spots on the skin.

How to pickle butter for the winter without sterilization?

Many housewives prefer to cook delicious pickled butter without sterilization. This method is simple, significantly saves time, and you can taste the mushrooms in a day. However, this option can only be used by those who have a place in the refrigerator and are ready to store the snack for no more than four months.

Ingredients:

  • butter - 900 g;
  • water - 2 l;
  • vinegar essence 70% - 20 ml;
  • salt - 20 g;
  • sugar - 50 g;
  • oil - 60 ml;
  • bay leaf - 4 pcs.;
  • black peppercorns - 6 pcs.

Preparation

  1. Pour the prepared mushrooms with a liter of water, add 10 ml of salt and vinegar essence each and cook for 15 minutes.
  2. Cook the marinade from the remaining water, salt, sugar and spices.
  3. Boil mushrooms in it for 2 minutes, pour in vinegar and remove from heat.
  4. Arrange in jars, pour in oil and put in the cold.
  5. Pickled boletus is infused for a day.

Pickled butter - a recipe for the winter with vinegar

The recipe for pickled butter with vinegar guarantees high-quality, tasty and aromatic preservation, because in this case, vinegar, first of all, acts as an indispensable preservative that protects the mushrooms from spoilage and decay, directly affects their shelf life, and only after that - a component that gives the butter delicate sour taste.

Ingredients:

  • boletus - 2 kg;
  • water - 2 l;
  • vinegar 9% - 60 ml;
  • salt - 70 g;
  • sugar - 50 g;
  • bay leaf - 4 pcs.;
  • allspice peas - 8 pcs.

Preparation

  1. Boil the mushrooms in a liter of water for 15 minutes.
  2. Add salt, sugar, spices, mushrooms to the remaining water and simmer for 5 minutes.
  3. Pour in the vinegar, put in jars and sterilize the pickled oil for 30 minutes.

Garlic pickled butter recipe

Fans of spicy snacks will definitely like pickled boletus with garlic. This spice improves the taste of mushrooms, adds aroma, enriches with vitamins, increases appetite and better assimilation of food. For cooking, garlic is not boiled in a marinade, but is directly added to the jar raw, shifting mushrooms to it.

Ingredients:

  • boletus - 4 kg;
  • water - 5 l;
  • salt - 80 g;
  • oil - 250 ml;
  • vinegar 9% - 200 ml;
  • sugar - 250 g;
  • head of garlic - 4 pcs.;
  • bay leaf - 5 pcs.;
  • cloves - 4 pcs.

Preparation

  1. Add 40 g of salt to 3 liters of water and boil the mushrooms for 25 minutes.
  2. Add 40 g of salt, sugar, cloves, bay leaves, mushrooms to the remaining 2 liters of water and cook for 10 minutes. Pour in vinegar.
  3. Put the pickled butter in jars, pour over with oil and place in slices of garlic.

Pickled butter with citric acid - recipe

Pickled butter with citric acid is a favorite homemade preparation, because citric acid keeps mushrooms their original color, makes them tender, aromatic and increases the shelf life of the preparation, as it is an excellent preservative. Recipes with "lemon" are simple: you need to add it at the end of boiling the marinade and pour over the mushrooms.

Ingredients:

  • boletus - 1.5 kg;
  • water - 1.5 l;
  • salt - 30 g;
  • sugar - 40 g;
  • citric acid - 1/2 tsp;
  • carnation buds - 4 pcs.;
  • bay leaf - 3 pcs.

Preparation

  1. Boil the cleaned oil in 500 ml of water for 25 minutes. Discard in a colander.
  2. Add salt, sugar and spices, mushrooms to a liter of water and cook for 15 minutes.
  3. Add citric acid and roll up.

Unpeeled pickled boletus - recipe

Gourmets who prefer spectacular blanks can close pickled boletus in jars for the winter unpeeled. Thanks to this, the preparatory process will be significantly reduced, the butter will retain an attractive appearance, juiciness, and the marinade, due to the oily skin of the mushrooms, will acquire density, viscosity and light bitterness.

Ingredients:

  • boletus - 2 kg;
  • water - 2 l;
  • sugar - 50 g;
  • salt - 20 g;
  • vinegar essence 70% - 40 ml;
  • bay leaf - 5 pcs.;
  • clove of garlic - 7 pcs.

Preparation

  1. Boil mushrooms in a liter of water.
  2. Place in sterile jars.
  3. Cook the marinade from the remaining water, salt, sugar.
  4. Add vinegar, garlic, laurel, pour over the mushrooms.
  5. Pickled unpeeled boletus is ready for use on the third day.

Pickled butter in oil

Pickled boletus without vinegar is a healthy natural preparation. There are many recipes without the use of harmful preservatives and one of the proven ones is with vegetable oil. This natural component will preserve the necessary vitamins in mushrooms and, being a good preservative, will protect products from mold.

Ingredients:

  • boletus - 1.5 kg;
  • water - 1.2 l;
  • oil - 150 ml;
  • salt - 40 g;
  • sugar - 30 g;
  • carnation buds - 5 pcs.;
  • bay leaf - 3 pcs.

Preparation

  1. Add 20 g of salt to 500 ml of water and simmer the mushrooms for 20 minutes.
  2. Cook the marinade from 700 ml of water, salt, sugar, spices.
  3. Add mushrooms, oil and cook for 10 minutes.
  4. Roll up the pickled boletus mushrooms in sterile jars.

Pickled boletus with celery

Cooking pickled butter for the winter is not limited only to traditional ingredients. So, combining butter oil with celery, bell peppers, onions and garlic, you can get an original, aromatic, full-fledged vitamin salad, which can simply be put out of the jar and, without seasoning, immediately served on the table.

Ingredients:

  • boletus - 2 kg;
  • water - 2 l;
  • onions - 2 pcs.;
  • a bunch of celery - 1 pc.;
  • bell pepper - 3 pcs.;
  • clove of garlic - 5 pcs.;
  • salt - 90 g;
  • sugar - 40 g;
  • vinegar 9% - 150 ml;
  • oil - 120 ml.

Preparation

  1. Add 30 g of salt to a liter of water and boil the butter.
  2. Add salt, sugar, oil, vinegar to the remaining water and bring to a boil.
  3. Add mushrooms, celery, peppers, onions, garlic and simmer for 3 minutes.
  4. Roll up in cans.

Pickled boletus in tomato sauce

Preparing delicious pickled butter is as easy as shelling pears, you just need to treat the preparation outside the box - make a tomato marinade. Butterlets will turn out to be appetizing, tender, spicy, with an unusual sweetish taste. To do this, stew the boiled mushrooms in tomato paste, season with vinegar and arrange in jars.

Ingredients:

  • boiled butter - 700 g;
  • tomato paste - 150 g;
  • oil - 70 ml;
  • water - 90 ml;
  • vinegar 9% - 30 ml;
  • sugar - 40 g;
  • salt - 20 g.

Preparation

  1. Fry the butter.
  2. Add pasta, water, salt, sugar, pepper and simmer for 10 minutes.
  3. Pour in the vinegar and place in the jars.

Marinated butter in their own juice

Pickled butter without seaming is one of the convenient, fast and affordable options. In this recipe, the mushrooms are pre-boiled, seasoned and stewed for a couple of minutes in their own juice, which not only helps to preserve the taste and nutritional properties, but also to use them immediately or, keeping them in the refrigerator, for two weeks.

Ingredients:

  • butter - 600 g;
  • water - 500 ml;
  • vinegar - 40 ml;
  • oil - 60 ml;
  • salt and sugar - 10 g each;
  • allspice peas - 4 pcs.

Preparation

  1. Boil the oil in water for 20 minutes.
  2. Place in a skillet with oil and vinegar, season and simmer for 5 minutes.
  3. Place in a container and refrigerate.

Pickled butter with mustard - recipe

Experienced chefs prepare pickled butter with mustard. The latter is widely used in marinades, giving mushrooms a spicy pungency, special aroma and protecting preservation from mold. In addition, mustard is an excellent means of improving digestion and metabolism, which is especially important when eating mushrooms.

Ingredients:

  • boletus - 5 kg;
  • water - 3.5 l;
  • vinegar 9% - 80 ml;
  • sugar - 60 g;
  • salt - 50 g;
  • mustard seeds - 40 g;
  • dill umbrellas - 5 pcs.;
  • bay leaf - 4 pcs.

Preparation

  1. Boil the butter in salted water for 45 minutes.
  2. Add spices, mustard seeds, dill, sugar, vinegar.
  3. Sweat for another 15 minutes and roll into the banks.

Spicy pickled boletus

Fans of hot table snacks will agree that the best recipe for pickled butter can only be with hot peppers and garlic. These simple but effective spices will add preservation of zenosity, aroma, fill the marinade with pleasant colors and, due to its bactericidal properties, increase the shelf life.

Ingredients:

  • boiled butter - 1.5 kg;
  • apple cider vinegar - 150 ml;
  • chili pepper - 1 pc.;
  • soy sauce - 100 ml;
  • oil - 250 ml;
  • clove of garlic - 8 pcs.

Preparation

  1. Combine oil, soy sauce, vinegar, pepper, and garlic.
  2. Add mushrooms and simmer for 15 minutes.
  3. Roll up the pickled butter in jars.

Canned mushroom salad is a tasty and healthy delicacy. For its preparation, blanks from pickled mushrooms, honey agarics, butter oil are suitable. It is not difficult to buy ready-made canned mushrooms, but in the fall you can prepare them yourself for future use. The butter dish, common in the forests of Russia, is deliciously pickled in various ways. How to properly preserve it for the winter? How to prepare a mushroom marinade? Let's take a look at a few proven recipes in this article.

Step-by-step recipes for marinade for butter with a photo

Before starting the pickling process, it is necessary to remove the films from the caps of dry mushrooms. Otherwise, the pickled dish will have bitterness. To remove the film from the cap, you need to gently pry off its edges with a knife and pull it towards you. After that, the oil is transferred to a container with water for a few minutes and then cleaned of debris. Mushrooms are pickled whole or by dividing them into legs and caps.

Pickling of mushrooms is carried out in a cold or hot way. In the latter case, the canned product is boiled in prepared brine and then placed in jars with it. With the cold method of preparing oil, they are boiled separately, laid out in glass containers and poured with a special solution. With a hot canning option, the liquid in a glass container becomes cloudy, but the taste of the product contained in it will be saturated. With a cold cooking method, the pickling liquid will have a transparent, beautiful color.

Classic marinade with 9% vinegar per 1 liter of water

Butterlets will acquire a unique taste if you marinate them according to the classic recipe by boiling them in a specially prepared brine made from vinegar, salt and sugar. According to this method of preparation, boiled oil, boiled 2 times (15 minutes each) in several waters, is put into sterilized jars and poured with boiling liquid for pickling. The result is delicious spicy mushrooms that go well with any side dish. Let's take a look at how to make a classic marinade.

Ingredients:

  • 1 liter of water;
  • 90 ml 9% vinegar;
  • 60 g salt;
  • 50 g sugar;
  • 9 peppercorns (black);
  • 3 laurel leaves;
  • 2 pcs. allspice.

Preparation:

  1. Boil water.
  2. Put all the ingredients in the liquid, boil for at least 5 minutes.
  3. Pour the boiling liquid prepared in point 2 into jars filled with boiled mushrooms.

Sweet and sour marinade with spices and garlic

The easiest way to make pickled butter is with a recipe using vinegar (9%), garlic, sugar, salt. The process of cooking mushrooms in this way does not take much time. However, having prepared such butter for future use, you will always have a delicacy dish to treat your guests. This product has a wonderful taste and will decorate any festive table. Serve the mushroom appetizer best with onion rings and seasoned with vegetable oil.

Ingredients:

  • 2.0 kg of oil;
  • 1.0 l of filtered water;
  • 35.0 g salt;
  • 40.0 g sugar;
  • 18 g vinegar;
  • 20 pcs. pepper (black);
  • 2 laurel leaves;
  • garlic.

Cooking instruction:

  1. Clean mushrooms from films, forest debris and soak them for 20 minutes in water. Then rinse, pour boiling water over, cook for 10 minutes, discard in a small colander.
  2. Fill a saucepan with 1 liter of water, put salt, sugar, peppercorns, bay leaf in it and bring the liquid to a boil. Transfer the mushrooms to these ingredients, boil for 6 minutes.
  3. At the end of cooking, add garlic, vinegar.
  4. Arrange the mushrooms with marinade in the jars that must first be sterilized.

A simple recipe with citric acid

When preserving butter for the winter, it is necessary to thoroughly clean and boil them according to all the rules. A marinade for mushrooms must have an acidic environment in order to avoid the reproduction of pathogens of the dangerous disease botulism in it. For this purpose, it is best to use vinegar or citric acid when preserving. How to make a mushroom marinade according to a simple recipe, see below.

Ingredients:

  • 1.0 l of filtered water;
  • 20.0 g salt;
  • 30.0 g sugar;
  • 3 g citric acid;
  • 2 laurel leaves;
  • 2 carnations;
  • 4 peppercorns (allspice);
  • a little cinnamon.

Cooking steps:

  1. Add all the ingredients except citric acid to the boiling liquid and boil the contents for 5 minutes.
  2. Put the boiled butter into a solution of water with spices, salt, sugar.
  3. Boil everything for 15 minutes.
  4. Before removing the marinade from the heat, add citric acid to it, put the mushrooms with brine in jars, sterilize 1/2 tsp.

Non-sterilized mushroom marinade recipe

A simple recipe will help you quickly make canned mushrooms for the winter without sterilization. This preparation method includes preliminary cleaning, boiling oil, preparing a marinade with spices, salt, sugar and vinegar essence. Mushrooms preserved by this method will last all winter. See below for a recipe for marinade for oils with vinegar essence without sterilization.

Ingredients:

  • vinegar essence - 1 small spoon;
  • salt - 30.0 g;
  • water - 600 ml;
  • coriander - ½ tsp;
  • black pepper - 3 pcs.;
  • laurel leaf - 2 pcs.;
  • cloves - 3 pcs.

Instructions for the hostess:

  1. All prepared ingredients, except vinegar, are added to the boiling liquid and boiled for 7 minutes.
  2. Vinegar essence is poured into the marinade and the resulting hot liquid is filled with jars, pre-filled with mushrooms boiled according to all the rules.

Special marinade for barbecue

Recreation in nature is rarely complete without cooking barbecue on a fire, grill. Boiled butter fried over the fire is a dish that is quick and easy to make. In order for the mushroom kebab to turn out delicious, they must be kept for several hours in a special brine with spices. Different ingredients can be used for cooking: sour cream, vegetable oil, wine, spices. Consider a simple recipe for creating a delicious non-meat kebab.

Ingredients:

  • 400 g sour cream / mayonnaise;
  • 4 cloves of garlic;
  • salt, herbs, pepper to taste;
  • 1 kg of oil.

Preparation:

  1. Chop the garlic, herbs.
  2. Combine vegetables with sour cream / mayonnaise, spices, salt.
  3. Transfer the mushrooms to the prepared mixture.
  4. Marinate for up to 2 hours.

The most delicious all-purpose salt marinade

This recipe is used both for pickling mushrooms for the winter and for preparing a spicy snack without canning. It is suitable for hot and cold canning of butter oils. Making a marinade for these purposes is very simple, so even an inexperienced, novice hostess can master the technology of its preparation. For a detailed marinade recipe, see below.

Ingredients:

  • 1.0 l of filtered water;
  • 50.0 g salt;
  • 70.0 g sugar;
  • 75 g vinegar;
  • 1 g cinnamon;
  • Bay leaf;
  • 2 pcs. pepper (allspice).

Preparation:

  1. Pour salt, sugar, spices into boiling water. Boil for 5 minutes.
  2. Pour more vinegar into the boiling liquid and remove the pan from heat.
  3. Fill the boiled mushrooms with marinade or cook them until the solution becomes transparent, put them in jars, which we roll up or cover with a lid.

Why marinade can cloud

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

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

Video: how to pickle mushrooms for the winter

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

Pickled mushroom recipe

Grandma's recipe for butter

The most common and popular mushrooms are called boletus by many mushroom pickers. You can cook various dishes and preparations from them: salads, soups, julienne, sauces, caviar. They are also used as fillings for pies, pizzas, pancakes and tartlets. Many housewives prefer to pickle butter, because no holiday, especially the New Year, can do without this dish.

Pickled boletus is considered an excellent snack and decoration of any festive table. However, in order for the mushrooms to please the guests, you need to know how to marinate the boletus properly at home.

Before heat treatment, oil is subject. From each cap of the mushroom, you need to remove the oily skin covered with forest debris: needles, sand, the remains of foliage and grass. It is convenient in this case to use a sharp knife, gently prying the skin from the edge of the cap and pulling it towards you. If you do not remove the film, then the mushroom dish will taste bitter and affect the taste. And since the cleaning process is very time consuming and long, it is better to ask the family for help.

After the most difficult process, everything else, including pickling, will not cause any difficulties even for novice housewives. Pre-cleaned and washed oil must be boiled in an enamel container with the addition of a weak solution of vinegar and salt. Frequently skim off the foam formed on the surface and wait for the mushrooms to settle. After about 20-30 minutes of boiling, the oil is ready, they need to be thrown into a colander and rinsed well with running water.

When this procedure is completed, you can safely choose a recipe for pickling butter at home to your taste and get to work.

There are many recipes on how to pickle butter at home, but there are two main points in this process. Marinating can be done in two ways: the first is cold, the second is hot. For the first: mushrooms in jars are poured with boiling marinade. For the second: the boletus is boiled in a marinade with all the spices, and then poured into jars. However, there is practically no difference in taste.

How to deliciously pickle butter at home? All boletus is suitable for pickling, but small mushrooms are the most delicious. Therefore, before cooking, it is better to sort out the butter and divide by size: marinate the small mushrooms whole in one jar, and cut the large ones and close them in another. The process itself should be carried out only in enamel or glassware.

Recipe for pickling butter for the winter at home

How to pickle boletus mushrooms at home is described in this recipe.

For 1.5 kg of peeled and boiled butter, we need the following ingredients:

  • vinegar 9% - 3 tbsp. l .;
  • refined oil - 70 ml;
  • salt - 1.5 tbsp. l .;
  • sugar - 1 tbsp. l .;
  • garlic - 5 cloves;
  • bay leaf - 12 pcs.;
  • water - 500 ml.

For our preparation, we need only 2 half-liter, pre-sterilized jars.

Prepare a marinade from water, salt, sugar and oil: combine all the ingredients and let it boil.

Add the boiled and chopped butter (if large) to the marinade and let it boil for 15 minutes.

Cut the garlic into cubes and toss in the mushrooms, add vinegar, dip the bay leaf into the marinade, mix.

Boil the mushrooms in the marinade for 10 minutes.

Arrange in jars, roll up with metal lids and wrap.

Withstand in this state for 48 hours and take out to a cool room.

Marinating butter at home for the winter: a step by step recipe

According to this recipe, you can carry out the process of pickling butter for the winter at home without oil and garlic, which in no case will spoil the taste of your workpiece.

The necessary products and spices for pickling:

  • boiled butter - 2 kg;
  • vinegar - 120 g;
  • water - 1 tbsp.;
  • sugar - 0.5 tbsp. l .;
  • salt - 1.5 tbsp. l .;
  • cloves - 4 branches;
  • bay leaf - 5 pcs.;
  • black peppercorns - 10 pcs.;
  • allspice - 5 pcs.

So, how to pickle butter for the winter in jars is written in this step-by-step recipe.

In this recipe, you do not need to sterilize the jars, the main thing is that they are well washed. Jars will be sterilized immediately with pickled mushrooms. However, the screw caps must be sterilized beforehand.



Pour water into an enamel pan (you can take a stainless steel container), add all the spices listed in the recipe (except vinegar), boil and let the marinade boil for 5-7 minutes.



Add the mushrooms cut into slices into the boiling brine, pour in the vinegar and cook for 10 minutes.

Carefully pour the marinade together with the oils into jars and cover with lids.

Put the jars in a pot of water, on the bottom of which put a towel, and sterilize for 20 minutes.

Tighten the lids, wrap them in a blanket and leave for 2 days.

This recipe for pickled butter for the winter in jars is similar to the first. However, mushrooms turn out to be more acidic, because they contain more vinegar. Therefore, here for an amateur: whoever likes it more.

Option of pickled butter for the winter in jars with mustard seeds

The next version of pickled butter for the winter in jars will be more piquant, since the recipe contains garlic and mustard seeds. This will give the dish an unusual flavor and aroma. Such a workpiece does not stand for a long time - butterflies are eaten very quickly.

For 3 kg of boiled butter, you will need the following products:

  • sugar - 1.5 tbsp. l .;
  • salt - 2 tbsp. l .;
  • vinegar 6% - 100 ml;
  • mustard seeds - 3 tbsp. l. (no top);
  • garlic cloves - 20 pcs.;
  • water - 1.5 l;
  • bay leaf - 8 pcs.;
  • allspice - 10 pcs.;
  • ground black pepper - 1 tsp.

We prepare the marinade: add all the proposed spices into hot water (cut the garlic into thin slices).

Let it boil for 5 minutes and sprinkle the butter oil, cut into small pieces.

Cook for 20 minutes over low heat and stir constantly.

Turn off the stove and leave a pot of mushrooms on it.

Boletus is pickled for about 6 hours, after which they should be laid out in plastic containers and refrigerated.

Is it possible to pickle these boletus in jars and how to do it?

To do this, you need to sterilize the jars in advance, pour out the mushrooms with the marinade, put the jars in a pan with warm water and sterilize for 15 minutes.

Roll up the metal lids and turn them over.

Wrap up with a blanket and let cool in this state for 2 days.

After complete cooling, take the jars to the basement.

Marinating butter at home: a recipe with a video

The presence of onions in the marinade gives the dish a special taste and aroma. The marinade turns out to be tangy and spicy, and the vegetable takes on the taste of mushrooms.

We offer a step-by-step recipe for pickling butter at home with a video that can be viewed below.

  • boletus - 2 kg;
  • salt - 1.5 tbsp. l .;
  • sugar - 3 tbsp. l .;
  • onions - 3 pcs.;
  • water - 700 ml;
  • dry mustard - 2 tsp;
  • black pepper and sweet peas - 5 grains each;
  • bay leaf - 5 pcs.;
  • vinegar 9% - 100 ml.

Pour boiled butter with water, let it boil.

Add salt and sugar, stir until completely dissolved and let it boil for 5 minutes.

Pour in dry mustard and boil with the mushrooms for another 5 minutes.

Put allspice and black peppercorns, as well as lavrushka in sterilized glass jars at the bottom.

Remove the mushrooms from the pan with a slotted spoon and place in jars.

Put the peeled and cut onion into half rings into the marinade, add vinegar and boil for 10 minutes.

Arrange the onions in jars with mushrooms, pour over the marinade and put in a saucepan with hot water for subsequent sterilization.

Cover the jars with lids and sterilize in boiling water for 15 minutes.

Screw on the lids, place under the blanket and let cool completely.

Carry out the chilled cans in a cold room, which will increase the shelf life of your workpiece.

How to pickle mushrooms at home with acetic acid

Not sure how to pickle boletus mushrooms at home? We suggest that you familiarize yourself with the following recipe, and then feel free to take on its preparation.

  • mushrooms - 2 kg;
  • garlic cloves - 4 pcs. (for each jar);
  • sugar - 2.5 tbsp. l .;
  • salt - 1.5 tbsp. l .;
  • acetic acid 70% - 1 tbsp. l .;
  • ground black pepper - 2 tsp;
  • bay leaf - 5 pcs.;
  • cloves - 5 branches;
  • nutmeg - ½ tsp;
  • water - 1 l.

In sterilized half-liter jars, cut the garlic cloves into slices.

Cut the boiled butter into pieces (if they are large), add water, add salt and sugar.

Stir everything well and let it boil over low heat for 10 minutes.

In the hot marinade, add all the other ingredients proposed according to the recipe, and boil over low heat for another 15 minutes.

Arrange the mushrooms in jars of garlic and pour over the hot marinade, leaving 2 cm to the brim.

Roll up the lids and let cool at room temperature.

Take to basement or refrigerate.

If you are going to leave the workpiece in the refrigerator, then it is better to close the jars with plastic lids.

Marinating mushrooms at home with citric acid

Marinating mushrooms at home with citric acid will give the preparation a completely different flavor range than marinade with vinegar - they will be more tender and crunchy.

  • mushrooms - 2.5 kg;
  • water - 1 l;
  • salt - 1.5 tbsp. l .;
  • sugar - 2 tbsp. l .;
  • citric acid - 1 tsp;
  • cinnamon - on the tip of a knife;
  • lavrushka - 4 leaves;
  • cloves - 3 branches;
  • allspice - 5 peas.

In water, combine all the ingredients, except for the lemon, let it boil.

Put boiled and chopped butter into the marinade.

Let the mass boil over low heat for 15 minutes, turn off the stove and add citric acid to the marinade.

Stir well and distribute the mushrooms together with the liquid into jars.

Cover and sterilize in boiling water for 30 minutes.

Remove the cans, roll up and leave in the room to cool.

Only completely cooled cans with blanks should be taken to the basement.

The recipe for quick pickling of butter at home without sterilization

The following recipe for quickly pickling butter at home does not imply the use of a sterilization process. It includes pre-cleaning the mushrooms, boiling them in salted water and making a marinade with salt, spices, sugar and vinegar essence. Using this method, your pickled mushrooms will stand all winter, almost until the next mushroom harvest.

  • boiled butter - 2 kg;
  • vinegar essence - 1 tbsp. l .;
  • water - 700 ml;
  • salt - 1.5 tbsp. l .;
  • sugar - 2 tbsp. l .;
  • coriander beans - 1 tsp;
  • black pepper and sweet peas - 4 pcs.;
  • lavrushka - 4 leaves;
  • cloves - 3 branches.

Bring water to a boil, add all the ingredients of the recipe (except vinegar essence) and let it boil for 10 minutes.

Put the boiled and chopped butter in glass sterilized jars, and then pour hot marinade.

Close with plastic covers or roll up with metal ones, allow to cool.

It is better to put the jars in the refrigerator, on a shelf close to the freezer.

We assure you that this recipe is prepared quickly, without taking up a lot of your time.

How to quickly pickle butter at home (with video)

How else to quickly pickle butter at home? Try to cook mushrooms this way and you will see what turns out to be unusual and tasty.

  • boletus mushrooms - 1 kg;
  • water - 500 ml;
  • vinegar - 50 ml;
  • sugar - 1.5 tbsp. l .;
  • salt - 1.5 tbsp. l .;
  • cinnamon - ¼ tsp;
  • allspice - 5 peas;
  • lavrushka - 3 leaves;
  • Provencal herbs - a pinch.

Boil the water prescribed according to the recipe, add all the ingredients of the recipe and boil for 5 minutes.

Introduce boiled butter and cut into pieces, cook over low heat until they settle to the bottom of the pan.

Put the finished mushrooms in sterilized glass jars and pour the marinade to the very edges.

If there is not enough marinade, do more, calculating the ingredients according to the recipe.

Close with tight lids or roll up, allow to cool and take to a cold room.

For a video on how to pickle butter at home, see below:

Crispy pickled butter recipe

The proposed recipe for pickling butter at home will please not only you and your family, but also guests. The mushrooms are 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;
  • carnation - 4 inflorescences;
  • lavrushka - 3 leaves;
  • green basil - 4 branches.

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

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

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

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

Take to basement or store in refrigerator.

Cooking pickled butter according to this option will not be burdensome for you, but in winter all your household members will like the taste of the preparation. They will ask you to make only such butter.

Butter, marinated for the winter in jars with celery and onions

  • boiled mushrooms - 2 kg;
  • onions - 4 pcs.;
  • celery - 1 bunch;
  • bell pepper - 2 pcs.;
  • garlic cloves - 5 pcs.

Marinade:

  • unrefined vegetable oil - 100 ml;
  • sugar - 2.5 tbsp. l .;
  • vinegar - 120 ml;
  • salt - 1 tbsp. l;
  • water - 1 l.

Prepare all vegetables: cut the peeled onion into thin rings, chop the celery.

Peel the bell pepper seeds, wash and cut into noodles, cut the garlic cloves into small cubes.

Prepare the marinade: combine oil, vinegar, granulated sugar and salt in hot water.

Bring the mixture to a boil over low heat.

Add boiled chopped butter, garlic, onion, bell pepper and celery into it.

Boil the marinade with mushrooms for 10 minutes.

Put in jars, pour marinade to the top, close with plastic lids and let cool.

For storage, take out the jars with mushrooms in the basement.

This recipe for pickled butter for the winter in jars with vegetables is perfect for decorating a festive table, especially for the New Year.

Butter, marinated for the winter with carrots

For this recipe, we will need the following foods and spices:

  • boiled butter - 1 kg;
  • carrots and onions - 2 pcs.;
  • water - 500 ml;
  • sugar - 1 tbsp. l .;
  • salt - 0.5 tbsp. l .;
  • vinegar 9% - 4 tbsp. l .;
  • citric acid - ¼ tsp;
  • carnation - 4 inflorescences;
  • allspice - 3 pcs.;
  • lavrushka - 5 leaves;
  • ground lemon pepper - 1/3 tsp

Peel the carrots and onions, wash and cut into cubes.

Put vegetables in a colander and blanch in boiling water for 5 minutes.

Prepare the marinade: put all the spices in the water declared according to the recipe and let it boil.

Add blanched vegetables and boiled butter.

Let it boil over medium heat for 10 minutes, taste with salt and, if necessary, add salt.

Fill sterilized jars with mushrooms and marinade to the very top.

Close with tight plastic lids and allow to cool completely.

Take to basement for long-term storage.

It should be said that pickling is the easiest and most reliable way to prepare boletus for the winter. Each housewife chooses an option that suits her and her family. However, the main goal of any culinary specialist is to preserve mushrooms for the long winter in order to delight their households and guests with delicious dishes from butter.