How to prepare marinated boletus recipes for the winter. Marinated boletus

Canned boletus is a traditional dish at home. There are some helpful tips, tricks and tricks for making really tasty mushrooms. And about this - right now.

Canned boletus is a traditional dish at home.

Regardless of the specific recipe, mushrooms must be prepared in a certain way so that marinating occurs fully and the product is preserved as long as possible. First of all, it is important to understand that pickling and salting are different processes. If raw, unprocessed mushrooms are salted, then lightly boiled mushrooms are marinated. That’s why they are stored longer (minimum shelf life is 7-8 months).

The preparation sequence is as follows:

1. The mushrooms are thoroughly washed, all wormy and old fruiting bodies are removed - they can spoil the taste of the entire preservation.
2. Since boletus is mostly small in size, it is not necessary to cut it. If you prefer small pieces, you can cut them in half.
3. After washing, the mushrooms are boiled in cold water, which needs to be slightly salted (a level teaspoon per 2 liters). You need to cook for no more than 17-18 minutes, it is important to constantly remove the foam that is released.
4. Next, the mushrooms are placed in a colander, and the water is completely washed off.

It is with prepared mushrooms that you can work using any pickling recipe, and you can close them in jars with or without sterilization.

NOTE

The ratio of oil mass to water is almost always 2 to 1 – i.e. Take 2 kilograms of prepared mushrooms per liter of water, regardless of the specific recipe.

How to pickle boletus (video)

A simple recipe for making pickled butter for the winter

The most convenient and fastest marinating recipe includes the most affordable products and spices (quantity is based on 2 kilograms of mushrooms and 1 liter of marinade):

• salt – 3 dessert spoons;
• vinegar 70% incomplete dessert spoon;
• pepper to taste;
• sugar 2 tablespoons;
• bay leaf to taste;
• a few cloves of garlic.

After the boletus has been processed in this way, start preparing the marinade for further preparation:

1. A liter of water is poured in, all the spices are poured in, except vinegar and garlic.
2. Next, the mixture is boiled until it boils, then the heat is turned to very low and boiled for several minutes.
3. After this, add the mushrooms and cook for 5-6 minutes.
4. Garlic and vinegar should be added 3 minutes before turning off the stove.

The mushrooms need to be placed in containers, then pour the marinade, slightly short of the neck. Store in the refrigerator.

ADVICE

You can diversify the flavor range using this recipe as a base. For example, horseradish, mustard, green onions, cloves and other spices are traditionally added. More about this below.

Marinated boletus for the winter

Canning butter at home without sterilization

Although in most cases sterilization of jars to preserve pickled butter is required, there are also recipes when you can do without this procedure. In this case, the proportions change slightly:

• per liter of water you will need 3 kg of mushrooms - you can take 0.5 liters of water and 1.5 kg of butter;
• sugar and salt - one level tablespoon;
• bay leaf and peppercorns to taste;
• table vinegar concentration 9% - 2 tablespoons.

The technique is as follows:

1. Bring the mushrooms to a boil in lightly salted water and cook over low heat for 10-15 minutes, drain the water completely.
2. Then pour new cold water and cook for another 15 minutes. 5 minutes before the end, add a little salt, then turn off the heat and drain the water completely.
3. Next you need to prepare the marinade itself. To do this, bring the water to a boil, and then add all the spices, sugar, salt and boil for 3-4 minutes.
4. After this, add the mushrooms and cook for about 10 minutes over medium heat.
5. At the very end, add vinegar and turn it off after 2 minutes.
6. The butter is placed in jars, the marinade is cooled and the mushrooms are poured.

NOTE

It is imperative to leave a certain air gap directly under the cover. It is enough to step back 1-2 fingers width.

Canned butter at home without sterilization

Proven recipe for pickled butter with vinegar

The use of vinegar not only helps to preserve mushrooms well for a long period - all winter and even spring, but also gives the dish a slight sourness, which has a very good effect on its taste.

For a liter of water and 2 kg of mushrooms you will need the following components:

• 2 large spoons of sugar;
• 3-4 dessert spoons of salt;
• pepper and bay leaf - optional;
• 3 buds of dry cloves;
• 2-3 small cloves of garlic;
• vinegar essence 2 small spoons or 2 times the amount of food vinegar.

The sequence of actions is quite simple:

1. The water for the marinade is boiled along with all the spices (salt, sugar, cloves, pepper), except vinegar, bay leaf and garlic.
2. You need to simmer on low heat for half an hour.
3. All the vinegar is added 5 minutes before stopping cooking.
4. Banks are sterilized using standard technology.
5. Place chopped garlic cloves and bay leaves on the bottom.
6. Next, add the mushrooms and the marinade, which has cooled to lukewarm or room temperature.

The product should be stored in a cool, dark place - a cellar or refrigerator. The first sample can be taken within a month - this period is quite enough for marinating.

How to preserve boletus for the winter (video)

How to seal pickled boletus with horseradish in jars for the winter

For those who prefer the spicy spiciness of the dish, its more pronounced taste, you can offer a rather original recipe for pickling butter, based on the use of horseradish. Fresh green onions are often added, the aroma of which emphasizes the mushroom flavor.

For a liter of marinade you will need 2 kg of butter and the following ingredients:

• a level tablespoon of sugar;
• 4 level teaspoons of salt;
• 2 tablespoons of 9% vinegar;
• 3-4 bay leaves;
• 5 cloves of garlic;
• 3-4 dill umbrellas;
• horseradish root – no more than 20 g;
• green onions - to taste (you can take a fairly large bunch).

The cooking technology is as follows:

1. Add salt, sugar and bay leaf to the marinade and cook until boiling.
2. Next, add dill and coarsely chopped garlic cloves, cook for 2-3 minutes and remove from the marinade.
3. Then add raw butter, which this time needs to be cooked in boiling water for just a short time - 10-15 minutes.
4. 5 minutes before the end of cooking, add vinegar, turn the heat to low and cook for another 5 minutes along with the mushrooms. At the same moment, add the peeled (not chopped) horseradish root and add the chopped onion. Then they turn off.
5. The jars are sterilized, while the marinade cools to room temperature. The marinade needs to be strained - all the flavors of the vegetables and spices have already been released.
6. The butter is placed in jars, filled with marinade, rolled up and put in a dark, cool place.

NOTE

Such mushrooms must be eaten within 3 months from the date of seaming, since then they begin to deteriorate. But the appetizer turns out to be truly original - fragrant and bitter.

Marinated boletus with horseradish for the winter in jars

Delicious marinated butter for the winter with garlic and mustard

For lovers of interesting, pungent flavors, we offer a recipe that is enhanced not only by the pleasant smell of garlic, but also by the unique aroma of hot Russian mustard. To prepare such an interesting snack you will need the following components (per kilogram of mushrooms):

• 2 level tablespoons of salt;
• peppercorns – 5-6 pieces;
• bay leaf 3-4 pieces;
• sugar – 2 heaped teaspoons;
• Russian mustard or to taste – 3 tablespoons;
• table vinegar 9% – tablespoon;
• garlic 2-3 medium cloves.

Marinated boletus for the winter with garlic and mustard

The recipe technology is simple:

1. First you need to boil the butter along with a small amount of salt and vinegar (less than a teaspoon) for 10-15 minutes.
2. Next, the marinade itself is prepared - salt, sugar, pepper, bay leaf and mustard are added to the water.
3. The marinade is brought to a boil, after which vinegar is added, and the whole mixture is cooked over very low heat for another 3-4 minutes.
4. Then the marinade is cooled to room temperature, and the jars are sterilized.
5. Mushrooms are placed in jars, covered with marinade and stored in the refrigerator.

How to simply pickle honey mushrooms (video)

Homemade pickled mushrooms will cost much less than store-bought ones. In addition, in this case you have the opportunity to create your own recipe and enjoy the unique taste of this traditional home-cooked dish.

Bon appetit!

Post Views: 91

Small, dense and strong pickled mushrooms are a win-win snack at any time of the year.
In Rus', forest mushrooms were especially valuable to housewives. Firstly, the forest gave these gifts free of charge. Secondly, mushrooms contain a large amount of useful substances and protein, so they are filling, tasty, and you can cook so many lean dishes with them: pies, roasts, and soups! Our great-great-grandmothers knew all the secrets of preparing and storing mushrooms. They marinated boletus especially deliciously.
This mushroom belongs to the second category, but when pickled it was a real delicacy. Crispy, salty and sour, smelling of forest and summer, mushrooms will not leave anyone indifferent. Today we will prepare marinated butter for the winter; the recipe is easy to follow and will take no more than an hour of your time. The marinade for butter is especially tasty, with a slight sourness and a pleasant aroma of spices. A pinch of cinnamon adds an oriental piquancy to the mushrooms. These butters can be served with boiled potatoes, flavored with linseed oil and green onions, with malt bread or flatbreads.
In addition to its excellent taste, this recipe also answers the question of housewives: how to pickle butter for the winter without sterilization. By the way, any forest mushrooms are suitable for pickling according to this recipe: honey mushrooms, boletus mushrooms, butter mushrooms, milk mushrooms, aspen mushrooms and boletus mushrooms. The main thing is to carefully select products and collect mushrooms only in environmentally friendly places.

Taste Info Other blanks

Ingredients

• Butter - 4 kg;
• Purified water - 1.2 liters;
• Salt - 3 tablespoons;
• Cinnamon - 1/2 teaspoon;
• Vinegar - 100 ml;
• Bay leaf - 2-3 pieces;
• Onions – 2 pieces;
• Citric acid – 1 pinch;
• Cloves and allspice - 4-6 pieces.

How to prepare marinated butternut squash with cinnamon for the winter

Prepare the boletus, rinse thoroughly and remove leaves and twigs. If necessary, remove the skin.
Cut into portions and put in boiling water, add a pinch of citric acid, this is necessary so that the butter does not darken. When the butter has boiled, drain the first water. Boil the next portion of water, add salt and add the butter into the already boiling water, add the onion and cook for 15-20 minutes. You can taste the water, it should taste a little saltier than the water for regular broth.


Throw away the onion. Strain the resulting mass through a sieve. This must be done carefully and slowly: put a portion of mushrooms in a sieve and wait for the water to drain. And do this until there is nothing left in the pan.


Prepare the brine. To do this, pour salt into boiling water, add salt to your taste.


Add the remaining spices and spices. Wait for the brine to boil.


Place hot mushrooms in a preheated jar.

Pour boiling brine over the mixture, add 2 tablespoons of vinegar directly into the jar for each liter jar, and carefully close the jar. The brine should completely cover the boletus.


Cover the inverted jars of butter with a terry towel and leave for 8-10 hours. Store the finished product in a cool place: cellar or refrigerator. Preparing pickled mushrooms is not difficult, especially with our step-by-step photographs.

Tips for making marinated butter at home:

• Butter can be marinated in different ways, adding seasoning to taste. For example, mushrooms with sweet peas and garlic turn out tender and tasty.
  They are prepared according to the same recipe. When placing them in a jar, you need to alternate them with slices of garlic. At the end of cooking, pour a tablespoon of vinegar and a tablespoon of boiled vegetable oil into the butter. Only then wrap the jars with lids.
• The most difficult and painstaking task in preparing boletus is cleaning the mushroom caps from forest debris and film. The secret is that the mushrooms should never be wet, otherwise the wet mushrooms will slip out of your hands and you will have to catch them all over the kitchen.
• It is best to wear gloves when removing the film from mushrooms, as the mushrooms are colored and your hands may turn brownish-black.

Is it possible to pickle frozen boletus?

You can, they marinate very quickly - a couple of days before serving. The frozen product does not need to be washed and cleaned (it is assumed that all the preparatory work has already been done before freezing), and this saves the housewife a lot of time. Mushrooms straight from the freezer should be immersed in salted boiling water and allowed to cook for 15 minutes. After this, we repeat the usual procedure: filter through a sieve, marinate like regular butter with seasonings to taste. Before serving, butter should stand in the refrigerator for at least two hours.

Not everyone knows how long pickled butter can be stored in jars. It is better to store jars in a cool place: a pantry or cellar, where the temperature does not reach 20 degrees Celsius. If it is impossible to create such conditions for the mushrooms, then you can safely leave them with other preparations at room temperature. If the mushrooms are prepared according to all the rules, then they will not become anything in jars for two years. Opened mushrooms must be stored in the refrigerator for no more than a week. If there are still a lot of snacks left, you can boil them again, mix with garlic, onions and pour in sunflower oil. In this form they can be stored in the refrigerator for a long time. An important point: the jar must be closed with a plastic lid.

Many people are interested in the question: after how many days can you eat pickled butter? After heat treatment and initial storage in a warm place, they will marinate quickly enough and can be eaten in 2-3 days.

Remember that pickled mushrooms are not good for the stomachs of children under 12 years of age.

Greetings, my friends. Have you forgotten that the butter season will begin very soon? I am sure that this year will be fruitful. Therefore, I suggest stocking up on recipes for cooking mushrooms in advance. And I’ll help you with this - I’ll tell you how to cook marinated boletus + I’ll provide detailed recipes.

It turns out that these mushrooms got this name because of their oily, slippery cap. Therefore, they are cleaned dry. Believe me, a wet oiler is elusive - this baby is a real sprinter :) You simply won’t be able to pick it up, let alone clean it. But you definitely need to remove the skin from the cap, otherwise it will give off bitterness.

It is better to collect young mushrooms. Their cap diameter does not exceed 5 cm. The fact is that the larger the mushroom, the older it is or it may turn out to be wormy.

This forest product has a short shelf life. After collecting butternuts, they need to be processed within the next 12 hours. In general, you are unlikely to be able to relax after a forest walk.

They mainly consist of water and dietary fiber. And the calorie content is only 9 kcal per 100 g

The chemical composition of butter is rich and diverse. Here are the following elements:

• , And ;
• iron;
• saccharides in small quantities.

Thus, the iron present here affects the quality of blood. This element is also involved in the production of thyroid hormones and oxygen delivery.

Because scientists never stop working hard, they recently made a phenomenal discovery. It turns out that these mushrooms contain immunostimulants and antibiotic compounds. Therefore, eating boletus helps strengthen the immune system and speedy recovery from infectious diseases :)

Homemade pickling recipes

There are many recipes for pickling butter. Some of them are used to make preparations for the winter. There are also options that involve storing snacks in the refrigerator. That is, they made it and ate it without waiting for the cold winter days to arrive. And today I will tell you about three pickling options. And if you try these recipes, be sure to share your impressions and photos.

How to pickle boletus without sterilization

For this appetizer, prepare:

• a kilo of butter;
• 3 full tbsp. (no slide) sugar;
• 2 liters of water;
• 4 tbsp. vegetable oil;
• 5 (more if desired) cloves of garlic;
• 2 tbsp. 70% vinegar essence;
• 1 full tbsp. salt;
• 4 things. allspice;
• 2 lavrushki.

Dip pre-cleaned and washed boletus into boiling water (1 l). You also need to add salt (1 tsp) and vinegar essence (0.5 tbsp). Next, wait until the liquid boils. Then we lower the heat and cook the mushrooms until they settle to the bottom. During cooking, periodically remove the foam. Next, place the butter in a colander and cool.

Prepare the brine separately. Add sugar + allspice + bay leaf + remaining salt to water (1 l). Bring the mixture to a boil. Immerse the butter in the brine and bring to a boil. Add the remaining essence to the marinade and mix everything thoroughly. Remove the pan from the heat.

Cut the peeled garlic cloves into slices. Transfer the mushrooms to a clean container (jars or tightly covered saucepans). Add garlic plates to the butter and pour marinade. And then add vegetable oil (about 1 tablespoon per half-liter jar). Cover the jars with plastic lids, cool and place in the refrigerator.

Within a day you can take a sample. The maximum shelf life of such a snack in the refrigerator is 4 months. Only I think that you will say goodbye to this yummy sooner.

Step-by-step recipe for pickled butter with 9% vinegar

For 2 kilos of mushrooms for brine you will need:

• 890 ml water;
• 4 tsp coarse salt;
• 3 pcs. bay leaves;
• 6 peas of allspice;
• 4 cloves;
• 2 tbsp. Sahara;
• 0.5 tsp chopped cinnamon;
• 110 ml 9% vinegar.

Marinade can be made not only with vinegar, but also with 70% vinegar essence. You only need 3 tsp. per 1000 ml of water. Prepare the brine as follows - first you need to boil water. Then bay leaf, cloves, salt + sugar, pepper and cinnamon are added to it. Immediately before removing the brine from the heat, add vinegar.

Peeled butternuts must be washed and, if they are large, cut. Then the mushrooms are poured with cool water, then brought to a boil and the liquid is poured out. Next, pour cool water over the forest product again and, when it boils, add salt. Then mix the mushrooms. You need to cook the butter until they all fall to the bottom. Just remember to remove the foam from the surface.

Next, the boletus is placed in sterile jars. Do not compact too much - they should occupy 2/3 of the container. Drain the remaining broth from the jars and fill the butter with brine. After this, the jars are closed, the workpiece is cooled and stored in the refrigerator.

And here is a video recipe for making butter with 9% vinegar.

Butter in spicy marinade

For 1.5 kilos of mushrooms take:

• water (1200 ml for brine + 1000 ml for cooking);
• 4 full tbsp. sugar + the same amount of salt;
• 120 ml 9% vinegar;
• 3 cloves;
• 6 g citric acid;
• cinnamon stick;
• 9 black peas + 12 allspice peas.

Boil the prepared mushrooms until tender in water with the addition of citric acid. Be aware that the finished butter will sink to the bottom. After boiling, let the mushrooms drain.

Let's start preparing the brine. Immerse all remaining ingredients in water, except vinegar. As soon as the liquid boils, place the butter in it and boil for no more than 5 minutes.

Next, distribute the mushrooms into sterile jars. Pour vinegar (about 20 ml per half-liter jar) and hot brine into each. Preserve the workpiece. Turn the jars over and wrap them. Once cool, move to a cool place.

If you suddenly really want to take a sample, this can only be done on the third day after preservation. The maximum shelf life of this product at a temperature of +18 degrees is 3 months. So now you will have a serious task - to destroy the delicious food on time :)

Have you tried pickling oyster mushrooms? The most delicious recipes I.

What to cook from pickled butter

You can make many delicious salads from pickled mushrooms. These can be both everyday dishes and dishes for a festive feast. Today I will share recipes for four such salads with you. They are simple and quick to prepare. Be sure to try it - you won't regret it. And then write down what you liked best. And send the link to your friends on social networks - they need to improve their culinary skills.

Prepare a salad with chicken, cheese and pickled butter

The recipe for this dish is:

• 0.5 kilos of chicken fillet;
• 300 g hard cheese;
• 400 g pickled mushrooms;
• salt;
• water;
• freshly ground black pepper;
• parsley.

We wash the chicken, immerse it in boiling water and set to cook over medium heat. Bring the liquid to a boil and add some salt. Then continue cooking for another 20 minutes. Then remove the fillet from the water and cool it. Next, the meat needs to be cut into strips.

Grate the cheese on a coarse grater. Wash the greens, dry and finely chop. Place the marinated mushrooms in a colander and let the excess liquid drain.

Mix chicken with cheese, butter and parsley. Season the salad with mayonnaise. Season the mixture and add more salt if you find it necessary. Mix the ingredients well and everything is ready.

Salad with marinated butter and ham

To prepare this dish, you will need:

• a jar of pickled mushrooms;
• 300 g ham;
• 3 medium sized potatoes;
• 3 eggs;
• green onions;
• homemade mayonnaise.

We will lay out the ingredients in layers. Therefore, the salad will turn out not only tasty, but also beautiful. It can become a decoration for a festive feast.

Place the butter in a colander and let the marinade in which they are contained drain off. Then we lay out the mushrooms in the first layer. Wash the green onions and chop them. And then we put it on the butter - this is the second layer of salad.

We cut the ham as you want, put it on top of the green onions, and then spread it with mayonnaise. Boil the potatoes in their skins. Cool it, peel it and cut it into cubes. This will be the fourth layer of salad, which should also be lightly greased with mayonnaise on top.

Boil the eggs hard, cool and peel them. Then chop into cubes. And lay out the fifth layer of salad. Place the food in the refrigerator for an hour. And then we take it out and turn it over onto another plate. It turns out that our topmost layer will be butter. And we serve this deliciousness on the table.

How to make lean potato salad

For this dish you will need:

• half an onion;
• half a liter jar of pickled butter;
• 3 potatoes;
• 120 g sauerkraut;
• a little cranberry;
• 150 ml boiling water;
• Apple vinegar;

Cut half an onion into thin half rings. And pour boiling water (you need to add a couple of drops of apple cider vinegar to it). Leave the onion to marinate for 5 minutes.

Boil potatoes in their skins. Next, cool the root vegetable and peel it. Then cut it into cubes. Cut the butterfish too, if they are large. Next, mix the mushrooms with potatoes, cabbage and onions in a bowl. And coat the salad with flaxseed oil.

After this, I advise you to transfer the food to a beautiful salad bowl and garnish with cranberries on top. Well, then you can safely serve it to the table. I’m sure it will be devoured in a matter of minutes :)

How to prepare a salad with pickled butter and beans

The recipe for this dish is:

• 2 onions (take red);
• 300 g pickled mushrooms;
• 50 g each of mayonnaise and sour cream;
• can of canned beans;
• salt + pepper.

Fry the onion chopped into thin half rings in oil. Place the mushrooms in a colander. And then add it to the onion and simmer over medium heat for about 5 minutes. Place the beans in a colander, rinse with clean water and let drain.

Mix beans with fried butter and onions. Add the mixture and season. Season the salad with mayonnaise and sour cream. That's all - the yummy is ready.

I am sure that now you know what to do with your mushroom harvest. And to become a real culinary virtuoso... I’ll take my leave: bye everyone!

We will prepare them for the winter using the hot, classic method, which involves boiling them.

Still, this is additional protection against the possibility of poisoning. And in general, it is preferable to cook only those that you know for sure. If you are not sure about any of them, then it is better to throw it away and play it safe. Do you agree with me? This is not a joke.

Well, there’s no need to soak the butter dishes like milk mushrooms. They do not contain that notorious lactic acid in such quantities. Therefore, for the most part they are not bitter. However, they can spoil the taste of the entire preserve because they have caught an old fungus whose film on the cap has already gone rancid. Therefore, you can remove it. If you don’t have time for this, then remove it only from large fruits. The small ones, which are popularly called “buttons,” the main thing is to rinse them well.

We will roll them straight into jars. After all, we are making supplies for the winter, which means it is advisable to roll them up with lids and put them out of sight for two months. What is noteworthy is that canned food prepared using any of the above preparation methods can be stored in the apartment.

The ratio of ingredients is calculated for 1 kg of mushrooms. The yield of finished jars depends on the density of the fruit and its size.

Before you start cooking, follow a few important rules:

1. Go through your “catch”, in case you didn’t notice a toadstool somewhere. For me, in this case, it’s better to be on the safe side.
2. We put mushrooms only in sterile jars. We absolutely do not want the appearance of mold and other microorganisms in conservation.
3. The top film on the cap makes the brine thicker, but without it it turns out watery.
4. When cooking fruits, be sure to remove the foam. It brings up dirt and debris. We don’t need this in jars either.
5. If you do not want the mushrooms to darken after cooking, then add a little citric acid to them in the pan, literally on the tip of a knife.
6. The water in which the fruits were boiled can be frozen and used in winter to prepare milkweed. It is well saturated with mushroom smell.
7. You can determine the degree of readiness of the fruits by their distribution in the container. Raw fruits float on the top, and ready fruits sink to the bottom.

Marinated boletus - a classic hot recipe for preparing it for the winter

Our grandmothers prepared this classic recipe. They preferred not only to boil the fruits, but also to salt them thoroughly. So that the concentration of salt acts as a good preservative.

Compound:

• boletus - 1 kg,
• 2.5 tbsp. cooking salts,
• 4 bay leaves,
• 6 peppercorns,
• 3 garlic cloves,
• 3 dill tops.

We thoroughly wash the mushrooms, drain all the debris and leaves. Fill the pan with water, don’t forget to add salt and pour in the butter. Boil for 18 minutes. We remove the foam.

The cooked fruits sink to the bottom. Then drain the brine again and rinse the fruits.

Take an enamel basin or any other container. Spread a layer of salt along the bottom. And place them caps down.

The next row comes from spices: bay leaf, garlic and dill. We'll put the mushrooms on top again, which we sprinkle with salt and spices.

Cover with a flat plate and place a press, such as a bottle of water.

We wait a day, then the boletus will yield good juice. Drain this brine. Boil it and skim off the foam.

Place the butter in sterile jars loosely and fill with brine to the very top. Tap the walls to release excess air.

And screw on the boiled lids. If stored in the refrigerator, they will marinate in 14 days.

The most delicious and simple recipe with citric acid (without sterilization)

I think the easiest way is to simply boil the mushrooms and combine them with the marinade. We will not even sterilize filled containers.

Compound:

• 1 kg butter,
• salt - 25 g (+25 g will be used for marinade),
• 70 g granulated sugar,
• lemon - 100 ml,
• pepper - 6 pcs,
• 1 bay leaf.

Boil the peeled mushrooms in a salty solution for a quarter of an hour (20 minutes). Remove them with a slotted spoon.

And this broth can be poured into ice cube trays and frozen.

Prepare the brine. We put spices in the water and boil it all.

As soon as we remove it from heating, add lemon to them.

Fill the jars with butter and fill it with hot marinade to the very top.

We close the containers with lids and check that the brine does not leak out from under it. We send it “under a fur coat” for natural sterilization. And then to the basement or underground.

How to pickle mushrooms with vinegar in jars at home

In my opinion, the best taste is obtained with vinegar. Still, the sourness emphasizes the taste of mushrooms well.

For 0.5 l. jar:

• mushrooms,
• dill umbrella - 1 piece,
• bay leaf - 2 pcs,
• 1 garlic clove,
• 2 pcs allspice,
• 4 pcs black pepper,
• vinegar 9% - 1 tsp. (or for 1 liter of water 1.5 tsp of vinegar essence).

Marinade for 1 liter of water:

• 4 tsp salt,
• 2 tsp granulated sugar,
• 3 laurel trees,
• allspice - 3 peas,
• black pepper - 4 peas.

Mushroom juice strongly stains the skin, so it is better to wash them with gloves.

For large and old fruits, peel off the top skin.

Fill them with water so that it completely covers them. And we wait, the fruits should boil.

Remove the foam and reduce the heat, cook for 10 minutes. We prepare the jars.

Drain the butter into a sieve and rinse. Fill with water again and boil for half an hour.

Again we send them under running cold water.

Prepare the filling: stir salt and sugar in cold water. Place bay leaf and pepper into the boiled marinade. We lower the mushrooms and simmer for 15 minutes.

Place an umbrella of dill and allspice at the bottom of a sterile jar. 1 clove of garlic (if it is large, cut it into slices).

Fill the jars with butter, pour vinegar into each container and pour boiling marinade over it.

Screw the iron lid tightly.

That's all the preparations!

How to cook spicy butter with garlic “You’ll lick your fingers”

To make the boletus spicy, add garlic and vinegar in larger quantities than usual. For gourmets, you can add another piece of hot pepper. But I myself have never done this, because I don’t love him.

For 1 liter of water we take:

• mushrooms (in our case boletus),
• salt - 2 tbsp.,
• sugar - 3 tbsp,
• vinegar essence (70%) - 1 tbsp.,
• bay leaf - 5 pcs,
• 7 black peppercorns
• 6 garlic cloves.

We wash the mushrooms without removing the top film. It gives a piquant bitterness to the mushrooms and also makes the brine thicker. Boil for 20 minutes after boiling in salted water.

We remove all the foam that appears.

We are waiting for the fruits to be distributed throughout the pan and begin to settle down. Then we take them out and cool.

If you suddenly over-salt the fruits, you can rinse them with water. But this way you wash away the aroma.

To keep the mushrooms light, you can add 1 tsp to them before cooking. lemons.

We weigh the cooled fruits.

Preparing the filling. Stir salt and sugar in regular water. Add pepper and bay leaf, chop the garlic cloves and boil.

The next step is to pour the mushrooms into the brine and let it boil. Then pour in the vinegar essence. Simmer for 15 minutes.

And put them in sterile jars.

Video recipe on how to marinate boletus with mustard quickly and tasty

Mustard adds some unusual flavor to any preserve. So, we covered the eggplants with her and... If you take its seeds, they roll beautifully in the jar, but if you take the powder, the brine turns out cloudy. But the taste will not suffer from this.

Watch a detailed step-by-step video recipe on how to prepare buttermilk with mustard.

I think this cooking option will definitely interest you.

Butter marinated with carrots, under iron lids for storage in the apartment

I know that they are prepared with Korean carrots, but this option is not very suitable for storage. This is more of an evening snack. We are interested in how else deliciously you can marinate boletus.

Therefore, I propose an idea with vegetable filling. The amount of ingredients may vary depending on your preferences.

It is better to take a salted cucumber.

Ingredients:

• tomato - 3 pcs,
• zucchini - 1 piece,
• cucumber - 3 pcs.,
• carrots - 4 pcs.,
• 2 onions,
• 1 kg butter.

Brine for 2 liters of water:

• 2 laurel leaves,
• 8 peppercorns,
• 5 carnation inflorescences,
• 2.5 tsp salt,
• 3 tsp sugar,
• 1 tsp 70% vinegar essence.

We soak and wash the mushrooms; we do not remove the skin. We cut large hats into pieces, but do not touch small ones.
We wash the jars with soda and sterilize them.

Peel the carrots and onions and cut into large pieces. In general, carrots can be chopped directly into circles. Fry it with the onion until it changes color.

We cut young zucchini and cucumbers. We send them to stew with the carrots. The last step is to add the tomatoes.

Fry the dried mushrooms in oil and immediately, reducing the heat, simmer until tender.

Salt the prepared butter and the prepared filling and let it stand under the lid for 10 minutes. We wait until it cools down and stops burning our hands.

In order not to waste precious minutes, let's start preparing the filling. We lower the prepared spices with herbs into the water. Let it boil for a couple of minutes and turn off the heat. The next step is to pour vinegar into the aromatic broth.

Mix the mushrooms and vegetable mixture and pour in the marinade.

We fill the jars and set them to sterilize for 45 minutes.

Fill the container with warm water no higher than the shoulders of the jars.

Place the containers and screw on the lids. It remains to make sure that no air gets inside.

That's all the options. There is also the option of preserving it with horseradish, but it’s not at all difficult, just tear one leaf straight into jars, fill it with boiled fruits and pour boiling brine.

Mushrooms are a very tasty product, but perishable. And how you want to enjoy delicious mushrooms in winter, especially boletus mushrooms. Every housewife dreams of finding her own recipe for canned butter, thanks to which she can pamper her family with the gifts of autumn. Salted or pickled boletus has an amazing taste and delicate forest aroma.

Salted butter for the winter: step-by-step preparation of mushrooms

Salting is one of the most common ways to prepare butter. True, such canning does not always allow mushrooms to be stored for a long time. But not in this case. The recipe, although simple, is reliable. Mushrooms in jars will be perfectly stored all winter.

You will need:

• 1 kg of freshly picked butter;
• 1 liter of purified water;
• a quarter glass of sugar;
• a quarter cup of coarse salt;
• 3 pcs. black pepper;
• 2 clove inflorescences;
• 2 laurel leaves.

Cooking steps:

1. First of all, the mushrooms are washed and cleared of debris.
2. The film is removed from all caps.
3. Large boletus is cut into several pieces.
4. The prepared mushrooms are poured into a deep container with water and placed on fire.
5. The liquid with mushrooms is brought to a boil, the butter is boiled for about a quarter of an hour. They should settle to the bottom of the container.
6. When the mushrooms have settled, all other ingredients are added to them.
7. The resulting mixture continues to boil for another couple of minutes.
8. The prepared boletus is laid out in pre-washed soda and sterilized jars almost to the brim.
9. The jars are filled to the very top with brine that has not yet cooled down and immediately rolled up.
10. All jars must be turned over and covered. The cooling process should be slow.

Butter mushrooms are quite slippery, so the process of cleaning them is best done with dry specimens. It is very difficult to clean pre-soaked mushrooms from debris and film.

Recipe for canned butter with garlic and onions

These mushrooms will create a festive mood even on an ordinary weekday, especially if you decorate them with green onions or dill.

You will need:

• 1 tbsp. l. Sahara;
• a couple of sprigs of dill;
• 2 cloves of young garlic;
• 2 laurel leaves;
• 1 full tbsp. l. coarse salt;
• 1 small onion;
• a quarter glass of vinegar;
• 1 kg of freshly picked butter.

Cooking steps:

1. Butternuts are carefully peeled from the film, washed and, if necessary, cut into several pieces.
2. Boletus prepared for preservation is immersed in a deep, preferably enameled container, filled with purified water and placed on the stove.
3. Cook for a quarter of an hour.
4. After the time has passed, the mushrooms are removed from the stove and the water is drained.
5. The filling is prepared in another container. To do this, pour water into it and add all the remaining ingredients except vinegar. The container is placed on the stove.
6. The resulting liquid should boil for no more than five minutes, after which the already cooled butter is immersed in it.
7. The liquid with mushrooms is boiled for about five more minutes.
8. Now vinegar is added to the mushrooms, the resulting mass is thoroughly mixed.
9. Mushrooms are placed in already washed and necessarily sterilized jars.
10. Garlic chopped with a knife is added to the jars of butter.
11. At the end of this process, the jars are filled to the very brim with marinade and rolled up.

By cleaning oil from the film at home, you can stain your hands. To prevent this from happening, you should treat them with lemon juice before starting work. And adding citric acid when cooking mushrooms will preserve their original appearance. And the brine is more likely to be clear rather than cloudy and dark.

Fried canned boletus in jars: a surprisingly tasty recipe for the winter

Fried canned mushrooms are a kind of preparation that allows you to prepare any dish from butter mushrooms in the winter.

You will need:

• 1 kg of freshly picked butter;
• half a glass of vegetable oil.

Cooking steps:

1. The butter is prepared: cleared of films, washed and crushed.
2. Prepared mushrooms are placed in a deep container with water and placed on fire.
3. There is no need to boil the mushrooms for a long time; they only need to stay in boiling water for five minutes.
4. The boletus is dumped in a colander.
5. Oil is poured into the pan and heated.
6. Mushrooms are poured into hot oil and fried until completely cooked.
7. When hot, the butter is placed in pre-washed and sterilized jars with soda.
8. The hot oil remaining in the pan is poured into the jars and only after that they are rolled up.

Marinated boletus with cinnamon

You will need:

• 2 kg of freshly picked butter;
• 1 liter of purified water;
• half a glass of vinegar;
• a quarter glass of sugar;
• a quarter glass of salt;
• 6 pcs. allspice;
• 1 laurel leaf;
• quarter tsp cinnamon.

Cooking steps:

1. The roots are cut off from the butter mushrooms, the film is removed from the caps, the mushrooms are washed and, if necessary, chopped.
2. Prepared mushrooms are immersed in salted and already boiling water.
3. The mushrooms are cooked for a maximum of a quarter of an hour, after which all the water is drained from them.
4. All remaining ingredients are added to the water and the liquid is brought to a boil.
5. Mushrooms are poured into the marinade boiling for several minutes and cooked until they are completely at the bottom.
6. The finished product is placed in already washed and necessarily sterilized jars, and filled with marinade to the very edges. All that remains is to roll up the jars and cool them.

For true connoisseurs of mushroom preservation, harvesting whole mushrooms is unacceptable. It is recommended to separate the caps from the stems and prepare them separately, since they have differences in taste and the time for their preparation does not coincide.

Crispy canned butter: a simple recipe at home

You will need:

• 700 g of freshly picked butter;
• 2 glasses of water as full as possible;
• 1.5 tbsp. l. salt;
• 2.5 tbsp. l. vinegar;
• 0.5 tsp. coriander;
• 3 clove inflorescences;
• 1 laurel leaf.

Cooking steps:

1. Butternuts are cleaned, washed and, if necessary, cut into several parts.
2. All the prepared mushrooms are poured into a deep container with water and placed on the fire. They should be boiled for about five minutes, after which the water must be drained from them.
3. Re-cooking is done in just three glasses of salted water. The foam must be removed.
4. When the mushrooms have all settled to the bottom, vinegar is added to them and they are removed from the stove.
5. Other ingredients are placed in already washed and sterilized jars, after which they are filled with mushrooms and marinade.
6. Each jar undergoes re-sterilization for about half an hour, after which they are rolled up and left to cool.

Delicious marinated butter for the winter from grandma (video)

You can prepare boletus for the winter either salted or fried. Particular attention is paid to pickling, as the simplest and most reliable of all methods. But every housewife chooses the recipe that is closest to her. After all, the main goal is to preserve mushrooms for the winter and delight your loved ones with unsurpassed dishes all year round. Thanks to canning, this is not a problem at all. Butter preserved in jars is sure to please even in the most severe cold.