As you know, oil mushrooms, unlike other forest mushrooms, are best suited for pickling. They deserve their popularity for their excellent taste, delicate texture of the body, as well as a real mushroom aroma. There are many different ways to marinate oil, and housewives use them with pleasure.

A very important factor in pickling mushrooms for the winter is preliminary preparation for canning: cleaning and obligatory heat treatment. Butter should be boiled in salted water for 20-25 minutes.

Butter mushrooms are a kind of mushrooms that have a sticky slippery film on their surface, on which all forest debris is collected: sand, grass and leaves. This skin must be removed from the cap, because if this is not done, the marinade will turn out bitter. It is better to pickle small mushrooms whole in one jar, and cut large ones into several parts.

The easiest way to pickle butter is considered a classic recipe.

For its preparation, the following ingredients are taken:

  • 3 kg butter;
  • 2.5 liters of water;
  • 100 g of granulated sugar;
  • 120 g of salt;
  • 30 g of acetic essence;
  • 30 g coriander;
  • 10 pieces. cloves;
  • 10 pieces. allspice peas;
  • 7 pcs. bay leaf.

Cut the boiled butternuts into small pieces, pour in water and let it boil.

Pour salt, sugar, stir until dissolved and let it boil for 20 minutes.

During boiling, a foam forms on the surface of the brine, which must be removed from time to time.

Put lavrushka, coriander, cloves and allspice in sterilized jars.

Arrange ready-made mushrooms in jars without marinade.

Pour vinegar essence into the brine, mix well and pour jars with mushrooms.

Cover with metal lids, put in a saucepan and sterilize in boiling water for 20 minutes.

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

Such a simple way of marinating butter for the winter will help keep the workpiece throughout the winter.

Pickling oil for the winter with garlic and mustard seeds

Another way to marinate oil for the winter is a variation of the workpiece with garlic and mustard seeds.

For her, the following products and spices are offered:

  • 2 kg butter;
  • 1 liter of water;
  • 40 g of sugar;
  • 50 g of salt;
  • 50 ml of vinegar (9%);
  • 10 cloves of garlic;
  • 1 st. l. mustard seeds;
  • 10 pieces. bay leaf;
  • 8-10 grains of allspice.

Boil the butternut squash in advance in water with the addition of salt and vinegar for 15 minutes, drain in a colander.

Pour sugar, salt, bay leaf, allspice, mustard seeds into 1 liter of water, let the liquid boil.

Peel the garlic cloves, cut in half and add to the marinade, pour in the vinegar.

Mushrooms cut arbitrarily, throw in water with spices and cook for 10 minutes.

Distribute the oil in jars along with the marinade, cover with metal lids and sterilize for 15 minutes.

Roll up the jars, turn them upside down and cover them with a blanket. In this state, the butter should be completely cool.

Take the mushrooms to the basement or put in the refrigerator.

According to this marinating recipe, butternuts are crispy with a spicy taste.

A quick way to pickle oil with Korean seasoning

How else can you pickle butternuts in a simple way so that it turns out to be very tasty? I must say that mushrooms, as a nutritious product, are well suited for all types of salads, which are considered a delicious snack on the festive table. And pickled boletus are the best of the mushrooms suitable for this role. So, in this case, you can use the quick method of marinating butter with Korean seasoning and hot peppers.

For this winter preparation you need the following ingredients:

  • 2 kg butter;
  • 500 g carrots;
  • 500 ml of water;
  • 2 pcs. chili pepper;
  • 12 garlic cloves;
  • 150 ml vegetable oil;
  • 1 pack of seasoning in Korean;
  • 5-7 art. l. 9% vinegar;
  • 7 tsp granulated sugar;
  • Salt to taste.

Cut the onion into half rings, put in a frying pan heated with oil and fry until soft.

Peel and grate the carrots into long strips, combine with onions and fry for 10 minutes.

Cut boiled mushrooms into slices, add to carrots and onions and let simmer for 15 minutes.

Pour sugar, salt, vinegar, thinly sliced ​​chili peppers, Korean seasoning and chopped garlic cloves into the water.

Let it boil for 5 minutes and pour out the contents of the pan.

Let it simmer for 10 minutes, remove from the stove and pour into sterilized jars.

Cover with lids and sterilize in boiling water over medium heat for 20 minutes.

Banks roll up and leave warm until completely cooled (you can not wrap).

Pickling oil in a hot way: a simple recipe

According to the following hot pickling recipe, you can also prepare an excellent preparation for the winter.

We will need the following ingredients:

  • 2 kg butter;
  • 800 ml of water;
  • 7 peas of black and allspice;
  • 5 pieces. bay leaves;
  • 5 garlic cloves;
  • 2.5 st. l. Sahara;
  • 4 tbsp. l. 9% vinegar;
  • 1.5 st. l. salt.

Cut the boiled mushrooms in advance into pieces in any shape.

Dissolve sugar, salt in hot water, throw in bay leaf, a mixture of peppercorns, let it boil and add oil.

Boil for 15 minutes, pour in vinegar and throw finely chopped garlic.

Let it boil for another 5 minutes, remove from the stove and put in jars.

Roll up the lids, turn over, cover with a warm blanket and let cool completely.

Using a simple method of marinating oil, each housewife, choosing her own bouquet of spices and spices, will be able to create her own unique recipe.

Cold pickling oil the easy way

Another simple option is pickling butter in a cold way, which allows you to quickly prepare for the winter.

To do this, you will need the following products and spices:

  • 2 kg butter;
  • 1 liter of water;
  • 7 art. l. refined oils;
  • 3 art. l. Sahara;
  • 1.5 st. l. salt;
  • 5 st. l. vinegar;
  • 7 cloves of garlic;
  • 4 bay leaves;
  • 5 grains of allspice.

Boil the mushrooms in advance for 20 minutes in saline-sour water, put them on a sieve and let them drain well.

Prepare the marinade: mix sugar and salt in water until completely dissolved, pour in vinegar, throw chopped garlic, bay leaf and allspice.

Bring to a boil and add the chopped butternuts to the marinade.

Pour everything into sterilized jars along with the liquid.

In a clean frying pan, calcine refined vegetable oil and 2-3 tbsp. l. pour into each jar of pickled mushrooms. This is done so that the workpiece does not undergo the formation of mold.

Close the jars with airtight lids, wrap and let cool under a blanket.

Take it to the basement or put it in the refrigerator for storage.

Such an easy way to marinate butter will allow every cook to get an excellent-tasting snack that can be eaten in 3-4 days. Such a preparation can be stored for about 6 months.

Important to remember that, based on a simple and quick way to marinate oil, you can experiment and come up with your own original variations. Winter harvesting can include adding celery, dried dill, curry, onion, garlic, and more. Show your imagination and create your masterpieces of canned mushrooms. Such marinated boletus will look great at a festive feast and all your guests will definitely like it.

Oilseeds are distinguished by high yield and excellent taste. In addition, these mushrooms are universal, so there are many ways to harvest butterflies for the winter. They can be salted or marinated. Caviar or just fried mushrooms are excellent for cooking hot dishes in winter.

Before proceeding with canning oil, they need to be well prepared. You need to process fresh mushrooms, butter mushrooms are very poorly stored, so they need to be cooked within 12 hours after collection.

The most unpleasant part of the job is cleaning off the oily film that covers the cap. You need to clean the mushrooms in a dry form, so they are cleaned of forest debris and laid out on paper to dry. Do not attempt to wash mushrooms prior to cleaning. When wet, butterfish will become very slippery, and it will be difficult to hold them in your hand.

Peeled mushrooms are washed in water and put to boil. The first water, which was filled with oil, must be drained immediately after boiling. Then the mushrooms are washed again, poured with fresh water, and boiled with the addition of salt and a small amount of vinegar (citric acid).

Cook mushrooms for about half an hour. A sign of readiness is the settling of oil on the bottom of the pan. After that, they are taken out of the broth and cooled. Further proceed depending on the selected option of the workpiece.

Interesting facts: for a long time, scientists could not decide whether mushrooms are plants or are they closer to the animal world. The debate was over only in 1960, when mushrooms were isolated into a separate "kingdom".

A simple recipe for marinating oil without sterilization

This is perhaps the easiest recipe for pickled butter. Mushrooms are prepared without sterilization, but they will need to be stored in the refrigerator.

  • 2 kg butter;
  • 2 tablespoons of salt;
  • 5 black peppercorns;
  • 1 tablespoon of sugar;
  • 4 cloves of garlic;
  • 3 pcs. cloves;
  • 0.5 liters of water;
  • 2.5 tablespoons of table vinegar (9%).

Put the peeled and washed butternuts in a saucepan and boil with salt. We drain the broth, and give the mushrooms time to cool and dry.

Peel the garlic and cut it into thin slices. Boil half a liter of water, add salt, sugar, peppercorns and cloves. As soon as the marinade boils, dip the prepared mushrooms into it and add the garlic plates. Let the liquid boil and turn off the heat. Then pour in the vinegar.

Pour the mushrooms together with the marinade into pre-sterilized jars, close with plastic lids. Let the mushrooms cool and place in the refrigerator. They will be ready in about a week.

Pickled butternuts in jars

You can pickle butternut squash in jars with screw or regular tin lids. That is, this variant of canned food is hermetically sealed. To avoid the danger of developing botulism, you need to increase the amount of vinegar.

  • 2 kg butter;
  • 1 tablespoon of salt;
  • 2 tablespoons of sugar;
  • 6 black peppercorns;
  • 3 cloves of garlic;
  • 3 pcs. cloves;
  • 1 liter of water;
  • 1 tablespoon of vinegar essence (70%).

We start cooking pickled butternuts by preparing jars. They need to be washed very carefully and sterilized in any convenient way.

Advice! If there is no vinegar essence at home, but there is table vinegar (9%), then when using this recipe, you need to add 8 tablespoons of this product.

We clean the oils, wash them. Soak clean butternut squash in salt water for 1 hour. Then we drain the water, fill it with fresh water with the addition of salt and once again stand for 1 hour. After that, the mushrooms are washed and boiled in water with the addition of salt and vinegar.

Read also: Korean-style cucumbers for the winter - 9 most delicious recipes

At the bottom of the prepared jars, lay out the garlic, peppercorns, and cloves, chopped into thin slices. Optionally, you can add other spices - clove seeds, coriander, bay leaf.

We fill the jars with mushrooms and fill them with marinade. To prepare the marinade, boil water, add salt and sugar to it and continue boiling for 3 minutes. Then pour in the vinegar and immediately turn off the fire. Fill the mushrooms, roll up the jars with lids. Cool down. It is better to store such canned food in a cool place.

Butter for the winter with horseradish

Another option for marinating is butter; in this recipe, mushrooms are cooked with horseradish.

  • 100 gr. butter;
  • 25 gr. horseradish root;
  • 2 liters of water;
  • 4 umbrellas of dill;
  • 6 garlic cloves:
  • 65 gr. salt;
  • 60 ml of vinegar (9%);
  • 25 gr. Sahara;
  • 4 bay leaves;
  • 8 peppercorns.

We prepare butter for canning - we clean and rinse. We leave small mushrooms whole, if large specimens come across, then they should be cut in half or into quarters along.

Pour the oil with cold water, bring to a boil. Drain the water, wash the oil well. Fill with fresh water, add a little salt and boil for 20 minutes. Drain the broth.

In a separate pan, prepare the marinade. To do this, pour two liters of water into the pan, add bay leaves, peppercorns, salt and sugar. Bring to a boil, put dill umbrellas and garlic cut into thin slices in boiling water. Boil for three minutes.

Then, with a slotted spoon, remove the garlic, dill and bay leaves from the marinade. We lower the prepared butternuts into the boiling liquid and continue cooking for a quarter of an hour. Then add the peeled and sliced ​​​​horseradish root and vinegar, stir and turn off the heat.

We lay out the hot mushrooms along with the marinade in jars, immediately close the lids tightly. We cool canned food and remove them for storage in the cold.

Crispy, salted butter (cold method)

If you prefer salted butternuts, then you will love this recipe. Mushrooms cooked in a cold way will be crispy, strong and very tasty. But it will be necessary to think over the issue of storing mushrooms, since they must be kept at a temperature of + 5- + 10 degrees. Ideally, the oil is salted in wooden tubs, but other dishes can also be used - enameled bowls, glass jars with a wide mouth.

  • 5 kg of mushrooms;
  • 1 glass of coarse salt;
  • 10 currant leaves;
  • 10 dill umbrellas;
  • 10 grape leaves (can be replaced with cherry or oak leaves).

Read also: Lecho with beans for the winter - 7 delicious recipes

We sort out the butterflies, clean them from forest debris and sort them, sorting them by size. We clean the caps from the film and wash the mushrooms.

At the bottom of the container in which we will salt the oil, pour 20 gr. salt. Then we start laying the mushrooms with their hats down. We put the largest ones at the bottom, and at the top there should be a mushroom trifle. Sprinkle each layer of mushrooms with coarse salt and layer with cleanly washed and dried currant and grape leaves, as well as dill umbrellas.

Sprinkle the top layer of mushrooms with salt and lay the leaves on them. We cover the mushrooms with clean boiled gauze folded four times or with a piece of white cotton fabric. From above we cover with a wooden circle (the circle must first be washed well and scalded with boiling water) or a flat plate. From above we set the load, for example, a jar of water. We take out the container with mushrooms in the cold. Mushrooms will be ready in 30-40 days.

Advice! If the mushrooms seem too salty to you, then just soak them in clean water before serving. Usually, two hours of soaking is enough to remove excess salt from the most over-salted oils.

hot oiled ambassador

You can salt the oil in a hot way. It is more complex, but you can cook mushrooms in ordinary jars.

  • 1 kg butter;
  • 1 liter of water;
  • 60 gr. Sahara;
  • 35 gr. salt;
  • 3 black peppercorns;
  • 3 peas of allspice;
  • 2 bay leaves;
  • 2 cloves.

We clean the oil from debris, let them dry. We clean the caps from the film, wash the mushrooms. Small mushrooms are left whole, large ones are cut. Pour the mushrooms with cold water, bring to a boil. Drain the water, wash the mushrooms. We repeat this operation twice.

Then fill the mushrooms with fresh water and cook until the mushrooms sink to the bottom. Add salt and sugar to the water, put peppercorns and bay leaves, continue cooking for another 10 minutes.

Then we lay out the hot mushrooms in pre-sterilized jars. Fill with boiling brine and seal immediately. We cool the jars by turning them upside down and placing them on the lids. We wrap the banks with a blanket. After a day, we take it out and take it out for storage in the cold.

Fried boletus for the winter

Pickled and salted mushrooms are usually an appetizer. And for the preparation of second courses, it is worth preparing fried mushrooms.

  • 2 kg butter;
  • 6 tablespoons of vegetable oil;
  • salt and black pepper to taste.

We clean the mushrooms, wash them, fill them with cold water and put on fire. Add salt and cook for a quarter of an hour. After that, the water must be drained, rinse the mushrooms and pour fresh water again, salt the water and cook the mushrooms until tender. Then we drain the broth from the mushrooms, let them cool a little and dry.

In the meantime, thoroughly rinse the jars and sterilize them. Boil the lids and leave in boiling water until they are needed.

Fry the mushrooms in vegetable oil. You need to fry the butter on medium heat, under the lid. Stir the mushrooms from time to time. Then remove the lid from the pan and let the excess moisture evaporate. Salt and pepper mushrooms to taste. We lay out the mushrooms in prepared jars, pour the oil in which they were fried, and close the lids. We keep it cold.

Any mushroom picker knows how tasty pickled butter for the winter is. These mushrooms, with a similar processing method, can be fried, added to soups, pies, and even pâtés can be made from them! The main thing is to prepare a filling in which vinegar and spices will be balanced, and also to choose good mushrooms for harvesting.

As in the preparation of any dish, it is very important to pay due attention to the quality of mushrooms when preparing canned oil. This species is considered one of the most common. Butter mushrooms are also called Russian mushrooms - our ancestors loved them very much. They grow in bright and cool places in whole clearings. Recognizing the mushroom is easy - it has a spheroid cap that protrudes upward from the very center. The surface of the mushroom is quite slippery. Apparently, for this he got his name.

There are many edible types of butternut squash. But, unfortunately, you can also find false ones. Their main difference is a spongy layer of a reddish hue. Also, if such a mushroom is broken, then its cut will begin to change color.

It is generally accepted that boletus, like any other mushrooms, should be boiled before any type of cooking. This applies even to edible species. The thing is that they are able to absorb bad substances from the environment. It is possible to reduce the heat treatment time only if you personally collected butternuts in an ecologically clean area. Fans of pickled mushrooms should not be afraid. Most recipes call for pre-cooking butter.

How to prepare a marinade for butter?

There are 2 types of marinade preparation. The first is needed so that the mushrooms stand in jars all winter. As a rule, acetic acid is used as a preservative in this case. In the second case, the butternuts are marinated for quick consumption. Therefore, ingredients may vary. Cooking boils down to the fact that the mushrooms are thoroughly cleaned and then poured with hot marinade. In this form, they can boil for about 15 minutes.

Separately, it is worth dwelling on the cleaning and selection of raw materials for pickling. If you pick mushrooms yourself, then for winter conservation it is worth picking small specimens. The fact is that they are much tastier than old butter, in which the structure of the spongy substance has already changed. In addition, mushrooms with small caps are much easier to put in jars. They look more appetizing when cooked. In addition, they are much easier to eat than old butter cut into pieces.

As for cleaning, special attention is paid to the hat and the base of the leg. From above, the butternuts are covered with a thin film. It is advised to remove it before pickling. The easiest way to do this is with a small sharp knife. The remaining film can be scraped off with the hard part of the sponge. The legs are oiled before the workpiece is always cut off. Its final length depends on the size of the fungus. Ideally, the marinated oil has a small leg - about 1-1.5 cm.

An important note - it is always necessary to clean the oil with gloves. Mushrooms secrete substances that color the skin. Without gloves, your hands will remain dark for several days after brushing.

Marinade for butter: a recipe for harvesting for the winter

Compound:

  • Butter - 3-4 kg
  • Garlic - 2 cloves
  • Acetic essence 70% - 1 tbsp.
  • Water - 900 ml
  • Salt - 2 tbsp.
  • Sugar - 3 tablespoons
  • Carnation - 1 pc.
  • Peppercorns - 5 pcs.
  • Bay leaf - 2 pcs.
  • Vegetable oil - 1 tbsp. on a jar of mushrooms

Cooking:

  1. Pour the oil into a large bowl for cleaning. Fill them with water, put on gloves and peel off all the films from the hats. After that, trim the legs and any damaged areas. Move the mushrooms to another basin and rinse under running water.
  2. We proceed to the pre-cooking of oil. To do this, put them in a saucepan and pour an arbitrary amount of hot water. Large specimens can be pre-cut into 2-3 parts.
  3. We put the pan with butter on the fire and bring to a boil. At this stage, you can drop a drop of vinegar into the container. It is believed that thanks to him, the mushrooms will not darken during cooking and pickling.
  4. Then we drain the water. Pour the mushrooms again. Bring to a boil and cook for 15 minutes. This will remove all potentially hazardous substances from the oil.
  5. Well-boiled butternuts are placed in a colander and allowed to drain. At the same time, the marinade is prepared in parallel.
  6. Water is poured into the saucepan. Heat it up a little and put all the ingredients except oil and vinegar. At the same time, the garlic is cut into small rings. Bring the water to a boil, reduce the heat to medium and keep the pan on the stove for another 5 minutes. Remove marinade liquid from heat and allow to cool. Only after that vinegar is poured into it.
  7. Mushrooms are laid out in carefully sterilized jars and poured with marinade. Add the required amount of vegetable oil on top. You can close the jars with clean plastic lids. In this case, the mushrooms should be stored in the refrigerator.

Marinade for butter for the winter: cooking

Compound:

  • Butter - 2 kg
  • Water - 1 l.
  • Garlic -1 head
  • Bulb - 1 pc.
  • Salt - 1.5 tbsp.
  • Vinegar 9% - 1 tbsp.
  • Coriander - 0.5 tsp
  • Sugar - 2 tbsp
  • Bay leaf - 2 pcs.
  • Hot peppercorns - 5 pcs.

Cooking:

  1. We thoroughly wash the butterflies from forest debris. Then we remove the films from the hats and cut the legs. In order for the upper part to be well cleaned, the knife must be periodically moistened with water. We sort through the mushrooms, throwing out badly damaged ones. Pour the remaining oil into a new bowl and rinse thoroughly.
  2. Place butternut squash in a saucepan and cover with water. Add a whole peeled onion, bring to a boil. Cook for 15 min. Mushrooms are drained by placing in a colander.
  3. Pour water into another pot and put it on the stove. After it began to heat up, pour salt, sugar into the liquid, throw spices and diced garlic.
  4. Bring the marinade to a boil and leave to heat over medium heat for another 3-5 minutes. During this time, the spices should give off flavor, and the sugar and salt should dissolve.
  5. After that, pour the oil into the liquid. Let the mixture come to a boil and cook for another 15 minutes.
  6. Cool the mixture at room temperature and pour vinegar into it. We shift the hot butter together with the marinade in sterilized jars. We close with an iron lid. We turn the jars upside down and wrap them in a towel. We store the workpiece in the cellar or a cool place in the apartment.

Marinade for butter is prepared extremely simply. First, heat up the water. Then salt, sugar and spices are lost in it. Most often they take allspice with peas, cloves, coriander, bay leaf, garlic. The mixture is boiled for several minutes. Then it is poured with pre-boiled mushrooms. Remember that they must have their legs cut off and the films removed from the caps.

Home-made marinated boletus in jars prepared for the winter will be a great appetizer for a festive table or everyday dinner. Adding spices, herbs and vegetables to the brine gives each recipe a unique flavor and aroma. Canned food comes out very healthy and nutritious. Spicy mushrooms can be used instead of meat dishes.

How to cook pickled butternut squash

This mushroom variety is characterized by ease of harvest, rich taste, high nutritional value.. To get a good, quality snack, it is important to know how to prepare canned food correctly. Experienced housewives know a few simple secrets that allow you to quickly and tasty make pickled mushrooms at home:

  1. Each mushroom must be peeled to remove bitterness. To do this, with a knife or sponge, you need to scrape off not only dirt and debris, but also the top layer of the hat.
  2. You need to boil the product with the addition of table vinegar, citric acid or in salt water. The process provides the mushrooms with a beautiful color.
  3. You need to start cooking the butternuts immediately after harvesting, as they quickly wither in the refrigerator.
  4. For delicious pickled mushrooms, fresh or frozen main product is washed several times or soaked for a couple of hours.
  5. You can marinate oil for the winter in jars in a cold or hot way. The first option involves pouring the main component with boiling brine. The second way to cook mushrooms is to cook them together with spices.
  6. Oils of the same size should be distributed among containers, since the consistency of the finished dish depends on this. Small mushrooms can be put whole, large ones are best cut into 2-4 parts.

Marinade for butter

The taste and aroma of the finished dish directly depends on the chosen marinade recipe. The brine contains spices and substances that help to keep food suitable for consumption for a long time. As spices, it is recommended to use black and allspice, bay leaf, garlic, dry mustard. If you want a spicy snack, try adding chili or horseradish root. To preserve canned food, salt, sugar, citric acid or vinegar are used among the components of the marinade.

Pickled Butter Recipes

Mushrooms of this type, cooked using hot or cold pickling, will be a suitable dish for a festive table or dinner in the cold season. A variety of recipes with the addition of herbs, vegetables, vinegar or citric acid can surprise guests with unexpected flavors and aromas. Each housewife will be able to choose for herself the option of how to cook pickled mushroom blanks that the household will like.

Marinated butternut squash with garlic

  • Time: 25 minutes.
  • Servings: 5-7 persons.
  • Calorie content of the dish: 18 kcal.
  • Purpose: snack.
  • Cuisine: Russian.
  • Difficulty: medium.

Mushrooms prepared according to the classic recipe will please guests not only with an unsurpassed taste, but also with benefits for the body. Such conservation in terms of its nutritional properties can fully replace meat.. The cooking process does not take much time, it will not cause difficulties even for a novice hostess. The content of vinegar and citric acid contributes to long-term storage of the dish at a suitable temperature.

Ingredients:

  • garlic - 4-5 cloves;
  • salt - 2.5 tbsp. l.;
  • black peppercorns - 15 pcs.;
  • citric acid - 0.3 tsp;
  • mushrooms - 1.5 kg;
  • sugar - 2 tbsp. l.;
  • vinegar (70%) - 1 tbsp. l.;
  • water - 1 l.

Cooking method:

  1. Clean mushrooms from films, rinse under cool water. For high-quality pickling, it is necessary that they have approximately equal sizes: cut large ones into 4 parts, and medium ones in half.
  2. Pour water into the pan, add salt (1 tablespoon), citric acid. Mix all ingredients well, add mushrooms and put on fire. It is necessary to wait for a boil, then continue cooking for 10 minutes. Drain the water by throwing the prepared mushroom raw material into a colander.
  3. To prepare the marinade, pour 1 liter of water into the pan, add the remaining salt and sugar. Add black peppercorns, laurel leaves to the liquid. Bring the resulting spicy composition to a boil, cook for 5 minutes.
  4. Place the main component in a container with the finished marinade. Cook for another 5 minutes, removing foam from the surface of the liquid. Then remove the dishes from the heat, pour in the vinegar, add the peeled garlic.
  5. Arrange the mushrooms in pre-sterilized jars, fill with marinade to the neck and roll up. Put the preservation with the lids down, cover well, leave to cool completely. It is necessary to store the pickled product in a cellar or refrigerator.

With hot pepper and soy sauce

  • Time: 30 minutes.
  • Servings: 6-8 persons.
  • Calorie content of the dish: 20 kcal.
  • Purpose: snack.
  • Cuisine: Russian.
  • Difficulty: medium.

The recipe for pickled butter for the winter with soy sauce and hot peppers will appeal to lovers of savory snacks. The cooking process involves the preparation of the main ingredient, the creation of a brine and corking in a storage container. You can serve this dish on its own or with a side dish. Pickled mushrooms will turn out spicy thanks to hot peppers and garlic, so you need to use them with caution.

Ingredients:

  • chili pepper - 1 pc.;
  • water - 1000 ml;
  • coarse salt - 2 tbsp. l.;
  • laurel leaf - 1 pc.;
  • soy sauce - 30 g;
  • granulated sugar - ½ tbsp.;
  • dill (seeds) - 1 tsp;
  • black peppercorns - 5 pcs.;
  • mushrooms - 5000 g;
  • garlic - 10 cloves;
  • vinegar - 100 ml.

Cooking method:

  1. Peel the mushrooms well, rinse, boil, drain the liquid.
  2. Take a deep saucepan, pour in 1 liter of clean water, pour salt and granulated sugar into it. Add hot soy sauce, black pepper, dill seeds to the marinade. Place the peeled and chopped garlic into the liquid. Wait for the mixture to boil.
  3. Pour vinegar into the marinade, mix well, lay out the butter. Boil the mushrooms with spices over low heat for 15 minutes.
  4. Arrange the finished dish in sterile jars, fill with marinade, cover with lids. Leave the blanks in this state until the product has cooled to room temperature. Screw on the lids tightly and store in the refrigerator.

with mustard

  • Time: 65 minutes.
  • Servings: 2-4 persons.
  • Calorie content of the dish: 20 kcal.
  • Purpose: snack.
  • Cuisine: Russian.
  • Difficulty: medium.

To create mushrooms with mustard, you can use this spice in the form of a paste, powder or grains. Any kind of it will provide the necessary aroma and astringency of taste. The spiciness of the dish is adjusted (depending on the preferences of the hostess) by reducing or increasing the amount of garlic and pepper. You can serve an appetizer with a side dish of potatoes or rice, garnished with finely chopped greens.

Ingredients:

  • mustard - 3 tbsp. l.;
  • vinegar (essence) - 18 g;
  • water - 1 l;
  • garlic cloves - 2-4 pieces;
  • salt - 2 tbsp. l.;
  • black peppercorns - 4-7 pcs.;
  • oil - 1 kg;
  • granulated sugar - 1 tbsp. l.;
  • bay leaf - 1-3 pcs.

Cooking method:

  1. To quickly and tasty pickle butternuts at home, clean them well and rinse thoroughly under running water. Boil the mushrooms with a little salt and vinegar for 15 minutes.
  2. To prepare the filling, mix water, pepper, bay leaf, salt, sugar and mustard. Put the liquid with spices on the fire, boil for 5 minutes, then pour in the vinegar.
  3. Prepare pre-sterilized jars. Put 2 cloves of garlic in the bottom of the container. Put mushrooms inside the container, fill to the top with marinade.
  4. Screw the lids on tightly. It is recommended to store blanks in a cool place.

With carrot

  • Time: 1 hour.
  • Calorie content of the dish: 22 kcal.
  • Purpose: snack.
  • Cuisine: Russian.
  • Difficulty: medium.

Pickled mushrooms with carrots are very fragrant because they contain a lot of spices. Butter before starting their preparation for the winter according to this recipe with a photo should be washed well, cleaned and boiled. Table vinegar and a small amount of citric acid in brine will provide long-term storage in a basement, cellar or refrigerator.

Ingredients:

  • allspice - 5-7 grains;
  • coarse salt - 45 g;
  • boiled boletus - 1 kg;
  • vinegar (9%) - 2-3 tbsp. l.;
  • onion - 1 pc.;
  • black pepper - 3-5 peas;
  • citric acid - 2 g;
  • cloves - 3-5 pcs.;
  • bay leaf - 3-4 pieces;
  • carrots - 1 pc.;
  • sugar - 10 g;
  • cinnamon - 3 g.

Cooking method:

  1. Boil cleaned and thoroughly washed butternuts for half an hour, immersed in a large amount of water. Put the prepared mushroom raw material in a colander, drain the liquid.
  2. Onions must be freed from the skin, cut into rings or half rings. Remove the skin from the carrots, chop into slices. Boil vegetables for 5 minutes in 1 liter of boiling water.
  3. Place citric acid, cloves, cinnamon, salt, vinegar, granulated sugar, pepper and bay leaves to onions and carrots.
  4. Combine the mushrooms with the resulting filling by adding water so that the liquid level is 2-3 cm higher than the main component. You must wait for the marinade to boil, cook it for 10 minutes.
  5. Spread the oil along with the liquid in pre-sterilized jars, screw the lids tightly. Set the container upside down, wrap, wait for the pickled blanks to cool completely. The product must be stored in a cool place.

Cinnamon

  • Time: 40 minutes.
  • Number of servings: 3-5 persons.
  • Calorie content of the dish: 18 kcal.
  • Purpose: appetizer, fasting.
  • Cuisine: Russian.
  • Difficulty: medium.

Cinnamon will add an interesting shade of flavor to the pickled appetizer. It is better to use the spice in the form of sticks so that the marinade does not form a precipitate.. In winter, the warming smell of cinnamon will be especially pleasant. You can serve an appetizer on a festive table or as a delicious addition to your usual dinner. To diversify the recipe, it is recommended to purchase a bag of ready-made pickling seasoning or put your favorite spices.

Ingredients:

  • water - 1 l;
  • acetic acid - 2 tsp;
  • oily - 3 kg;
  • sugar - 2 tbsp. l.;
  • cinnamon - 1 stick;
  • salt - 2 tbsp. l.;
  • bay leaf - 1 pc.;
  • seasoning for pickled mushrooms - 5 g;
  • allspice - 2 peas;
  • black peppercorns - 2 pcs.

Cooking method:

  1. Soak the main component, remove impurities by washing several times. The caps must be lightly rubbed with a sponge to remove some of the mucus. Boil the mushrooms for 10 minutes, then drain the liquid, adding fresh, repeat the process.
  2. Boil water by placing granulated sugar and coarse salt, cinnamon stick inside the pan. After boiling, pour in the vinegar, leave the marinade for half an hour.
  3. Place boiled butternuts to the spices. Cook the workpiece for 20 minutes, maintaining a slow boil, then cool.
  4. Arrange the pickled product in dry, sterilized jars. You need to cork containers with screw or nylon lids. Pickling oil for the winter in this way assumes readiness in 1-2 weeks. During this time, the mushrooms are well soaked.

With green onions and horseradish

  • Time: 40 minutes.
  • Servings: 2-3 persons.
  • Calorie content of the dish: 20 kcal.
  • Purpose: snack.
  • Cuisine: Russian.
  • Difficulty: medium.

A spicy appetizer with green onions and horseradish is distinguished not only by its piquancy, but also by its beautiful appearance. Such preservation is ideal for a festive table. In the cold season, onion greens will remind you of summer, and its taste will cheer you up. Dill umbrellas and parsley can be pulled out after preparing the marinade or placed in jars along with the rest of the ingredients.

Ingredients:

  • water - 2 l;
  • green onion - 0.5 kg;
  • horseradish (root) - 20 g;
  • oil - 1 kg;
  • bay leaf - 2 pcs.;
  • dill umbrellas - 3 pcs.;
  • vinegar (9%) - 5 tbsp. l.;
  • sugar - 1 tbsp. l.;
  • garlic - 5 cloves;
  • salt - 5 tbsp. l.

Cooking method:

  1. Thoroughly clean and wash the butternuts, cut large mushrooms into pieces. Cook the product in boiling water for 10 minutes.
  2. Wash the onion greens, dry, chop into strips 2.5 cm long.
  3. The next step is to prepare the filling. To do this, pour 2 liters of water into a suitable container, put laurel leaves. Put the dishes with the liquid on the fire, wait for the boil.
  4. Dip the dill umbrellas and garlic cloves into the filling, cook for 2 minutes.
  5. Mix boiled mushrooms with marinade, boil for 10 minutes. Add vinegar, onion, peeled horseradish. Mix all the ingredients, remove the dishes from the heat.
  6. Arrange the finished pickled mushrooms in sterilized jars, tighten the lids. Leave the preservation for 12 hours to cool, then put it in the refrigerator for storage.

Korean-style marinated boletus

  • Time: 1 hour.
  • Servings: 3-4 persons.
  • Calorie content of the dish: 20 kcal.
  • Purpose: snack.
  • Cuisine: Russian, Eastern.
  • Difficulty: medium.

This option of instant pickled mushrooms is very convenient if you want to not only save an appetizer in the winter, but also serve it on the table soon. The main components are quickly saturated with brine. After keeping the dish in the refrigerator for a week, it can be eaten separately or with a side dish.. Mushrooms in Korean have a spicy aroma and a pleasant spicy taste.

Ingredients:

  • refined vegetable oil - 400 ml;
  • sugar - 4 tsp;
  • mushrooms - 2 kg;
  • onion - 2 pcs.;
  • salt - 2 tsp;
  • paprika - 2 tsp;
  • seasoning for vegetables in Korean - 2 packs;
  • chili pepper - 1 tsp

Cooking method:

  1. Take a whole onion, peel it. Chop the vegetable into cubes, fry until golden brown.
  2. Pour vegetable oil into another pan, heat it up. Put in the mushrooms and fry.
  3. Pour salt, pepper, sugar and seasoning into a glass of water, mix everything thoroughly. Pour the butter with spices, add onion, vinegar. Grind the garlic on a grater or with a special tool, place to the dish. Mix all ingredients.
  4. Distribute the pickled product into jars, close with plastic lids. Leave the dish in the refrigerator for a day.

With celery and onions

  • Time: 40 minutes.
  • Servings: 3-4 persons.
  • Calorie content of the dish: 20 kcal.
  • Purpose: snack.
  • Cuisine: Russian.
  • Difficulty: medium.

The complex snack additionally contains bell pepper and celery. By preparing pickled mushrooms in this way, you will get a full-fledged canned salad that will remain cold for a long time and will delight with its taste and aroma in the autumn-winter period. Vegetables make the dish healthy and satisfying. It can be served as a separate appetizer or with a side dish.

Ingredients:

  • onions - 4 heads;
  • lean unrefined oil - 100 ml;
  • celery - 1 bunch;
  • Bulgarian pepper - 2 pcs.;
  • salt - 2 tbsp. l.;
  • garlic - 5 cloves;
  • vinegar - 120 ml;
  • sugar - 2.5 tbsp. l.;
  • water - 1 l.

Cooking method:

  1. The first stage of the recipe with a photo involves the preparation of vegetables. Peel the onion, cut into thin rings, chop the celery into small cubes. Remove all seeds from bell peppers. Chop the vegetable into strips. Chop the garlic cloves into small cubes.
  2. The next step in the recipe with a photo is the preparation of the marinade. Heat water, mix vinegar, sugar, salt and vegetable oil in it. Put the liquid on a small fire, wait for it to boil.
  3. Place pre-boiled and chopped butternuts to the dressing, add onion, garlic, bell pepper, celery. Boil 10 minutes.
  4. Distribute the finished pickled product into jars, pouring spicy liquid up to the neck of the container. Seal the preservation with polyethylene lids, refrigerate. Store pickled mushrooms in a refrigerator or basement.

How to pickle butterflies for the winter without sterilization

  • Time: 1 hour.
  • Servings: 3-4 persons.
  • Calorie content of the dish: 20 kcal.
  • Purpose: for a snack.
  • Cuisine: Russian.
  • Difficulty: easy.

Cooking pickled mushrooms without sterilization involves storing them in the refrigerator. Butterfish are quickly soaked in brine, after a few days you can try the snack. It is recommended to store the dish in the refrigerator for no more than 4 months.. You can lay out the workpiece in clean jars or other tightly closed dishes (containers, saucepans).

Ingredients:

  • vegetable oil - 4 tbsp. l.;
  • granulated sugar - 3 tbsp. l.;
  • oil - 1 kg;
  • water - 2 l;
  • garlic - 5 cloves;
  • allspice - 4 peas;
  • vinegar essence - 2 tbsp. l.;
  • salt - 1 tbsp. l.;
  • bay leaf - 2 pcs.

Cooking method:

  1. Pour 1 liter of water into the pan, place the washed and peeled mushrooms there, add 10 g of salt and 9 g of vinegar, wait for it to boil. Reduce the heat, cook the butternuts until they subside, periodically removing the foam. Throw the finished product in a colander, cool.
  2. To prepare the brine, take a separate bowl, pour 1000 ml of water, add pepper, sugar, the remaining salt, put laurel leaves. Heat the resulting mixture to a boil, then place the oil, the remaining vinegar essence there, mix well, remove from heat.
  3. Peel the garlic, chop into slices. Transfer the mushrooms to a thoroughly washed dish. Add garlic to the container, pour the marinade. Cover the container with lids, refrigerate and store.

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