Oil closing recipe. Butterfish on the winter table: the secrets of conservation

Pickled butternuts fell in love with people for their unique taste. Often, mushrooms are also fried and boiled, but they are especially tasty rolled up in jars. Oils in the marinade can act as a single appetizer or as part of a salad.

Preparing oil for pickling

1. Do not try to pick mushrooms near busy highways, factories and factories. The product must grow in the wild with a relatively clean environment. Otherwise, the oil will absorb all the harmful substances.
2. To pickle mushrooms, select small specimens, sorting them separately from large ones. Larger butternuts are cut into several parts, you should not completely abandon them.
3. Before proceeding with washing and slicing mushrooms, they must be cleaned of the film. Take a small knife, arm yourself with patience and start removing the top layer on the hat. To facilitate the task, the oil 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 lubricate the knife (blade) with sunflower oil. Such a move will allow you to easily remove the film.
5. It is strictly forbidden to soak the mushrooms, as they absorb a lot of moisture due to the spongy structure. Rinse the butterflies as soon as possible in small portions. After that, dry the product on a plane covered with a cloth.

Pickled boletus: a classic of the genre

• purified water - 3.5 liters.
• fresh butternuts - 4 kg.
• salt - 190 gr.
• sugar - 120 gr.
• coriander - 25 gr.
• vinegar essence - 30 ml.
• onion - 1 pc.
• bay leaves - 7 pcs.
• pea pepper - 22 pcs.
• clove buds - 18 pcs.

1. Carefully inspect and sort the mushrooms, get rid of 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 pot of a suitable size, pour in water. Throw mushrooms and a whole onion without the husk into it. Turn on the burner, 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 onions. Separately put 3 l. boil clean water. Pour in sugar and table salt, move.
4. Next, mushrooms should be placed in a container with liquid. Butter is boiled for a quarter of an hour. Monitor the formation of foam, periodically get rid of it. In parallel, take glass jars of a suitable size.
5. Place the container for pickled mushrooms in the oven for 15 minutes. The temperature of the oven should be 110 degrees, but you need to start heating from 60. Now you need to place a couple of sheets of laurel and seasoning 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 jars filled with oils.
7. Take a large saucepan, place containers with the product in it, pour in 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. Put the glass container upside down, wrap it with an old sweatshirt, wait for it to cool. Then send the pickled butterfish to a dark place.

Butter in garlic-mustard marinade

• grain mustard - 35 gr.
• oily - 2.7 kg.
• granulated sugar - 30g.
• water - 2.6 l.
• salt - 45 gr.
• garlic - 3-4 heads
• table vinegar - 55 ml.
• pea pepper - 14 pcs.
• bay leaves - 13 pcs.

1. In the usual way, remove the film from the mushrooms, rinse thoroughly and cut. Pour 1.5 liters into a suitable pan. pure water. Send the oil to the pan, cook for a third of an hour, and do not forget to remove the foam if necessary.
2. In the usual way, discard the oil 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 pan.
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. Arrange the cooked butternuts in pre-sterilized jars.
4. Pour in hot brine, roll up with sterile lids. Turn the jars over, set them flat, wrap them in a warm blanket. Wait for the jars to cool, put them in a cool dark place for long-term storage.

• drinking water - 1 l.
• oily - 1.9 kg.
• salt - 35 gr.
• vinegar - 22 ml.
• sugar - 45 gr.
• laurel leaf - 5 pcs.
• garlic - 6 teeth
• pea pepper - 18 pcs.

1. In the usual way, clean the mushrooms from the film and foreign debris. Wash the product thoroughly, send it to boiled 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. pure water. Add peas, granulated sugar, salt, laurel to the liquid.
3. Wait until the first bubbles appear, add butter. Boil mushrooms for 8 minutes. After 4-5 minutes, add vinegar with garlic.
4. Portion the mushrooms into small sterilized jars. Pour in the required amount of brine, roll up the lids.

Pickled boletus with carrots

• onion - 1 pc.
• oil - 950 gr.
• salt - 6 gr.
• sugar - 7 gr.
• carrots - 1 pc.
• bay leaves - 5 pcs.
• table vinegar - 50 gr.
• citric acid - 3 gr.
• carnation - 5 buds
• pea pepper - 15 pcs.

1. Carefully sort out the butternuts, remove the film, if necessary, chop large specimens. Send the mushrooms in boiling water for 8-10 minutes, then fold in a colander. Rinse with cool water.
2. Next, start preparing the marinade. Peel, finely chop the carrots and onions. Send to a saucepan with purified water, mix in pepper, bay leaves, table vinegar, sugar, citric acid, cloves, salt.
3. Wait for the composition to boil, add the oil, mix the ingredients thoroughly again. You need to cook the mushrooms for 15 minutes, after which the product is laid out in sterilized jars and poured with hot marinade. Next, the container is rolled up with lids.

Marinated butternut squash with cinnamon

• fresh oil - 900 gr.
• drinking water - 1 l.
• citric acid - 4 gr.
• salt - 17 gr.
• laurel leaves - 4 pcs.
• sugar - 25 gr.
• carnation - 2 buds
• cinnamon - 3 gr.
• pea pepper - 6 pcs.

1. In the usual way, clean the mushrooms, rinse. Pour water into a heat-resistant dish, send to the stove. With the appearance of the first bubbles, add the remaining components, except for the acid and oil.
2. Simmer the composition in boiling liquid for 7 minutes. After this time, pour in the mushrooms, cook the product for a third of an hour. Pour 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 butterfish with horseradish

• horseradish - 25 gr.
• oil - 900 gr.
• purified water - 2 liters.
• dry dill (umbrellas) - 4 pcs.
• green onion - 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 large specimens if necessary. After the appearance of seething, simmer the oil for another 10 minutes.
2. Separately, prepare the marinade: combine 1.8 liters. water, bay leaf, salt with sugar. Send the container to the fire. When the composition boils, dill umbrellas mixed with garlic should be added to it.
3. After 4 minutes, discard the dill. Now move the oil into the marinade. Boil them for 12 minutes, after this time add vinegar, onion and horseradish root (previously washed and peeled).
4. Stir the ingredients, turn off the burner. In the usual way, pack the mushrooms in sterile jars, pour in the brine, seal. Warm with a towel, cool, send to the cold.

• drinking water - 2.5 liters.
• fresh oil - 1.7 kg.
• clove buds - 4 pcs.
• citric acid - 7 gr.
• cinnamon stick - 1 pc.
• granulated sugar - 65 gr.
• vinegar (concentration 9%) - 125 ml.
• salt - 55 gr.
• peppercorns - 22 pcs.

1. Send the prepared mushrooms to a heat-resistant bowl. Pour in 1.2 liters. clean water, wait until it boils, then add citric acid. Boil the product for about 12 minutes, then put it on a sieve to drain the liquid.
2. In a separate bowl, combine the remaining water, pepper, salt, cinnamon, granulated sugar and clove buds. Wait until it boils, then add butter. Cook 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. Banks with mushrooms should be turned over and wrapped in a warm towel. After the container has cooled, send the butterflies to a place for long-term preservation (darkness and cold are the main conditions).

Pickled butternut squash with paprika

• garlic - 7 teeth
• oily - 1.2 kg.
• sugar - 12 gr.
• water - 1.1 l.
• Korean seasoning for salads - 25 gr.
• vegetable oil - 265 ml.
• table salt - 12 gr.
• onion - 1 pc.
• table vinegar - 25 ml.
• paprika - 7 gr.

1. Clean the butternuts and rinse them, cut if necessary. Send the mushrooms to the pan, pour in 800 ml. water, pour 6 gr. table salt, stir.
2. Put the container on the fire, wait for it to boil, cook for 8 minutes. Drain the liquid with a colander. Remove the husk from the onion, finely chop, sauté until golden in oil.
3. Pour the remaining water into a heatproof bowl, add the 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 oil. Send the mushrooms to marinate in the refrigerator for 20 hours. After that, pack the oil in jars, close with nylon lids.

Important information

Glass jars with pickled mushrooms should be stored in a dark place at a temperature of no more than 12 degrees. The duration of oil exposure does not exceed 1 year. It is strongly recommended to consume the product within this period, after the specified time they must be disposed of.

Video: delicious pickled butter for the winter

In order to function properly, our bodies need to get enough protein every day. Unfortunately, a person cannot fully assimilate the nutritional value of many products, which is why the body begins to experience a deficiency of proteins and microelements, which intensifies in winter.

The best sources of vegetable protein (the value of which is equivalent to an animal) are butter mushrooms. One hundred grams of these mushrooms contain the daily norm of proteins and vitamins. In addition, canned boletus is an excellent snack for any side dish.

Preservation of mushrooms oil for the winter

First of all, the butternuts must be completely peeled off the skin that covers the hat and stem of the mushroom. It is most convenient to do this on dry and fresh mushrooms. Then, the peeled butternuts are lowered into a deep basin with cool water. In order for the mushrooms to be completely cleansed of small particles of dirt, it is necessary that they lie in the water for about an hour. If the mushrooms are very dirty, the water must be changed several times.

Next, the oil must be laid out on a towel so that they dry a little. After that, the mushrooms are cut into small pieces. Sliced ​​mushrooms must be boiled for 15 minutes in salted water. Then, the water must be drained, and the oil must be poured with new boiling water. A spoonful of vinegar and a little salt without iodine are added to boiling water. In this way, the boletus is cooked for about 10 minutes more. To prevent the mushrooms from turning black, add quite a bit of citric acid to boiling water.

While the mushrooms are cooking, you can wash the jars and dry them in the oven.

As a rule, oil canning is carried out using a marinade. The amount of marinade is calculated based on the number of mushrooms. It is best if the marinade is prepared in a ratio of 1/5, that is, one liter of marinade is enough for five kilograms of mushrooms.

To prepare the marinade, the following ingredients are needed:

Rock salt - 3 tbsp. spoons;

Sugar - 3 tbsp. spoons;

Bay leaf - 2-3 leaves;

Black pepper - 10 peas;

dry cloves;

Dry grains of dill.

All ingredients are added to a liter of boiling water and boiled for 10 minutes. But you should not add too much cloves and garlic to the marinade, otherwise their specific smell will drown out the aroma of mushrooms.

While the marinade is boiling, the finished butter should be put into jars. After that, the mushrooms are filled with marinade to the top. When the marinade has cooled down a bit, you will need to add a spoonful of vinegar to it. Mushroom jars should not be tightly closed. Canned butternuts can be stored in a cool place or refrigerator.

Butter mushrooms are wonderful, healthy and tasty mushrooms. With their help, a huge number of a wide variety of dishes are prepared, which are popular all over the world. In addition, boletus is fried, boiled and marinated. The last option is the most attractive because it allows you to get a tasty and most useful product. Pickled butter recipes are different, but they are all very simple and quick to make.

Preparation for work

To fully enjoy the taste of pickled butter, you need to perform a number of preparatory work. They consist in the correct choice of the main ingredient and its preparation for pickling.

mushroom selection

Before you cook pickled butternuts, you need to choose the right mushrooms and other ingredients. The best option would be to collect these wonderful mushrooms in the autumn forest. So you can be sure that they are fresh and were not collected in forests with unfavorable ecology. If you don’t have the opportunity to go to the forest for a “quiet” hunt, then you can buy butterfish in shops and markets in your city.

Buying these mushrooms you should pay attention to the following parameters:

Processing before marinating

Before you start cooking pickled butter for the winter, you need to properly prepare them for this process. It is from these simple and uncomplicated actions that the taste of the final product will depend. . Processing before pickling includes the following actions:

After completing all these steps, you can safely proceed to marinating butter.

cooking recipes

Fans of quiet hunting have come up with a huge number of recipes pickled for the winter, buttered. All of them are made simply and even a novice cook can handle them.

The process of preparing oil consists of the following steps:

1. The butterflies are carefully sorted and cleaned.
2. After that, they are washed several times under running water.
3. Large specimens are cut into several parts, and small specimens are cut in half. As a result, all the pieces should be approximately the same size. This will help them soak evenly in the brine and marinate.
4. Water, salt and citric acid are mixed in an enamel pan.
5. After boiling, chopped mushrooms are added and boiled for about ten minutes.
6. Then the water is drained, and the oil is dried.
7. During this time, the marinade is being prepared. For him, water is poured into the dishes, after which all the spices are put there.
8. The aromatic mixture is brought to a boil and boiled for five minutes.
9. Pieces of oil are placed in the marinade and cooked for about seven minutes. During cooking, foam will form, which must be removed immediately.
10. The pan is removed from the stove and vinegar and garlic are added to it.
11. Prepared gifts of the forest are laid out in pre-prepared jars and rolled up.
12. Banks are turned upside down and covered with a blanket.
13. After cooling to room temperature, they are removed in the refrigerator or cellar.

You can eat butter marinated according to this recipe without waiting for winter. They will be a great addition to boiled potatoes or porridge.

This recipe is for all lovers of Asian cuisine. Korean-style boletus cooked at home is very spicy and moderately spicy. In the process of pickling them, the following ingredients are used: 2 kg of mushrooms, three onions, two glasses of sunflower oil, vinegar, garlic, spices, seasoning for carrots in Korean.

Step-by-step instruction:

For longer storage, it is necessary to additionally sterilize the jars.

Properly prepared marinade for butter will emphasize all the advantages of this type of mushroom, give the taste the right shades and fill the appetizer with the desired spicy notes. Through numerous culinary experiments, versatile recipes have gained recognition, the best of which are presented below.

How to prepare a marinade for butter?

If the ultimate goal of processing freshly harvested mushrooms is pickled butternuts, delicious marinade recipes and available recommendations for its preparation and application technique will help you cope with the task in the best possible way.

1. The composition of the marinade for oil can be concise and include only a standard set of salt, sugar, vinegar, or multi-component and rich in taste. The marinade mixture or mushrooms in a jar can be supplemented with laurel, peppercorns, clove buds, chopped garlic, onions, herbs and other additives.
2. Vinegar is added before pouring mushrooms into a container with marinade or directly into jars. The additive can be used in any concentration, respecting the proportions, or replaced with citric acid.
3. As a rule, one liter of marinade is enough to preserve two kilograms of oil for the winter.

Pickled butternuts - a simple recipe

The simple marinade for boletus proposed below will make it possible to make a preparation that can be tasted within a couple of days after preparation. Dill is placed on the bottom of the jars, and vinegar is poured in at the final stage after filling the containers with marinade. Store loosely covered vessels with a snack in the cold.

Ingredients:

• water - 2 l;
• salt - 4 tbsp. spoons;
• sugar - 6 tbsp. spoons;
• peas of black and allspice - 10 pcs.;
• garlic - 4 cloves;
• laurel - 4 pcs.;
• sprigs or dill umbrellas;
• vinegar - 1 tbsp. spoon for each half-liter jar.

Cooking

1. Salt, sugar, peppercorns and laurel leaves are added to boiling water.
2. Throw finely chopped garlic cloves and boil the mixture for 5 minutes.
3. Pre-boiled mushrooms are placed in jars with dill, poured with marinade, vinegar is added, covered with nylon lids.
4. After cooling, the workpiece is transferred to the cold.
5. After 2 days, instant pickled butternuts will be ready for tasting.

Pickled butternuts - a recipe for the winter with vinegar

Another simple but delicious marinade for oil for the winter can be prepared using the proportions from the following recipe. In this case, the mushrooms are boiled in salted water for 15 minutes, and then in the marinade for another 7 minutes, adding vinegar at the end of cooking. Garlic, peppercorns and laurel in this case are laid directly in jars.

Ingredients:

• water - 2 l;
• salt - 3 tbsp. spoons;
• sugar - 4 tbsp. spoons;
• allspice and black pepper - to taste;
• garlic - 4 cloves;
• laurel - 4 pcs.;
• vinegar - 3 tbsp. spoons.

Cooking

1. Water is boiled with the addition of salt and sugar.
2. Boiled mushrooms are put into the marinade for oiling.
3. After 7 minutes from the moment of re-boiling, vinegar is poured in and the mushroom mass is laid out in sterile jars.

Pickled butternut squash with citric acid

Many believe that the most delicious marinade for butter is the one that is prepared without the participation of vinegar in any form. In the following recipe, citric acid will play the role of a preservative and an acid-containing component. Spices added to jars along with will give the appetizer extra piquancy.

Ingredients:

• water - 1.5 l;
• salt - 4 tbsp. spoons;
• sugar - 6 tbsp. spoons;
• allspice and black pepper, herbs - to taste;
• garlic - 4 cloves;
• laurel - 8 pcs.;
• citric acid - 2 teaspoons.

Cooking

1. Greens, garlic, laurel and peppercorns are placed at the bottom of the jars.
2. Fill containers with boiled mushrooms.
3. Boil water with salt, sugar and citric acid, pour the marinade over the contents of the containers, which are then sterilized for 20 minutes.
4. Hermetically sealed butternuts, marinated for the winter with citric acid, are placed under a warm blanket until cool.

Marinated butternuts in oil

They are excellently stored and at the same time they turn out insanely delicious marinated boletus with vegetable oil. A piquant and fragrant appetizer will take pride of place on the festive table, or make any everyday meal unforgettable. The number of components is calculated per kilogram of mushrooms.

Ingredients:

• water - 50 ml;
• vegetable oil - 150 ml;
• salt - 1 tbsp. spoon or to taste;
• sugar - 1 tbsp. spoon;
• parsley and dill - 1 bunch;
• garlic - 1.5 heads;
• vinegar - 5 tbsp. spoons.

Cooking

1. Prepared peeled butternuts are fried in oil and placed in jars, sprinkling layers of garlic and herbs.
2. Salt, sugar, water and vinegar are added to the pan with the remaining oil, heated until the crystals dissolve and boil, pour the marinade with oil for oiling into a container with mushrooms.
3. Vessels are sterilized for 1 hour, corked.

Butter marinated with cinnamon

Marinade for butter, the recipe of which will be described next, is prepared with the addition of cinnamon, which enriches the taste and aroma of the workpiece and makes it spicier. If there is a cellar or a place in the refrigerator, containers with mushrooms can not be sterilized, but stored with loosely sealed plastic lids.

Ingredients:

• water - 1 l;
• salt - 2 tbsp. spoons;
• sugar - 3-4 tbsp. spoons;
• cinnamon - 1 stick;
• allspice - 7 peas;
• laurel - 1-2 pcs.;
• apple cider vinegar - 200 ml.

Cooking

1. Water is boiled with the addition of salt, sugar and spices, vinegar and prepared fresh mushrooms are added.
2. After settling, they are oiled to the bottom, laid out in jars, sterilized for 20-30 minutes, corked.

Marinated butternut squash in tomato sauce

Non-standard culinary solutions are increasingly being used in practice, allowing you to enjoy the new exquisite taste of dishes and preparations. A delicious marinade for butter for the winter, prepared with the addition of tomato paste, will give the mushrooms original spicy notes and an unusual, but very appetizing aroma.

Ingredients:

• water - 0.5 l;
• tomato paste - 400 g;
• vegetable oil - 150 ml;
• salt - 40 g;
• sugar - 100 g;
• garlic - 4 cloves;
• laurel - 7 pcs.;
• apple cider vinegar - 80 ml.

Cooking

1. Prepare a marinade with tomato for butter by mixing water, pasta, oil, salt, sugar in a saucepan.
2. Add laurel, garlic and vinegar, let the mixture boil.
3. Boiled mushrooms are put into the sauce, stewed for 5 minutes, laid out in jars.
4. Sterilize containers for 1 hour, cork.

Hot marinated butternut squash

This hot marinade recipe is not the only one in the selection, but it is unique in the proportions of ingredients used and ease of execution. If desired, the appetizer can be made more spicy and fragrant by adding clove buds, a pinch of cinnamon or sprigs of fresh herbs to your choice during cooking.

Ingredients:

• water - 1 l;
• vinegar - 100 ml;
• salt and sugar - 2 tbsp. spoons;
• garlic - 4 cloves;
• laurel and allspice peas - 2 pcs.

Cooking

1. Boil prepared mushrooms, rinse thoroughly.
2. Prepare a quick marinade for butter by boiling water with salt, sugar, garlic and spices, adding vinegar.
3. Mushrooms are placed in a saucepan, boiled for 7 minutes, removed from the stove, allowed to cool.
4. Transfer the appetizer to jars, put in the cold.

Spicy marinated boletus

Next, how to marinate so that they turn out spicy in taste with bright spicy notes. The desired characteristics of the appetizer will give the pods of hot chili peppers, garlic heads and onions. It is not forbidden to add all kinds of spices to the marinade mixture: laurel, peppercorns, cloves, nutmeg, cardamom and others.

Ingredients:

• water - 0.5 l;
• vegetable oil - 0.5 l;
• vinegar - 40 ml;
• salt - 50 g;
• sugar - 20 g;
• garlic - 2 heads;
• onion - 3 pcs.

Cooking

1. Mushrooms are boiled for 10 minutes, washed under running water.
2. Prepare the marinade for butter by boiling water with the addition of chopped hot peppers, garlic, salt, sugar and desired spices.
3. Fry the onion in oil, lay in the marinade mixture, adding vinegar and mushrooms.
4. After cooling, the mushroom mass is transferred to jars, sent to the refrigerator for infusion and storage.

Pickled butternuts with mustard

You can often find recipes according to which butter marinated at home are prepared with the addition of mustard seeds, which gives the workpiece a slight spicy flavor. In this case, the appetizer is complemented by spicy mustard and is more suitable for fans of dishes with an impressive spice.

Ingredients:

• water - 1 l;
• mustard - 3 tbsp. spoons;
• vinegar - 20 ml;
• salt - 30 g;
• sugar - 30 g;
• garlic - 4 cloves;
• laurel and pepper - to taste.

Cooking

1. Salt, sugar, laurel, pepper are added to boiling water, boiled for 5 minutes, vinegar is poured.
2. Chopped garlic is placed at the bottom of the jars, the containers are filled with pre-boiled mushrooms until tender.
3. The oil is poured with boiling marinade, allowed to cool, covered loosely with a lid and sent to the cold.

Cold pickled butternut squash

The best recipe for pickled butter for the winter from a series of cold preparations is presented below. Mushrooms are not subjected to heat treatment, due to which they retain their natural taste, aroma, acquiring piquancy and pungency due to spices and spices. The appetizer will be ready for tasting in about a month.

Ingredients:

• oily - 2 kg;
• black peppercorns - 10 pcs.;
• salt - 4 tbsp. spoons;
• dill and currant leaves - to taste;
• garlic - 6 cloves;
• laurel - 7 pcs.;
• water.

Cooking

1. Prepared peeled butternuts are placed in a saucepan with hats down, sprinkling layers with salt, garlic, herbs and spices.
2. The mass is pressed down with a load and left at room conditions for a day.
3. If the mushrooms have allocated little juice, pour in a little cold boiled salted water.
4. After 24 hours, the mushroom mass is transferred to jars and put in the cold for a month or more.

Marinade for butter with vinegar essence

One more very will be presented further. Coriander, added along with the rest of the spices, will add a special charm and fragrance to the appetizer. The preservative component in this case is vinegar essence, which is added to the pan at the end of cooking the marinade mixture.

Ingredients:

• water - 1.2 l;
• vinegar essence - 2 teaspoons;
• salt - 60 g;
• sugar - 30 g;
• coriander - 1 teaspoon;
• black pepper - 7 pcs.;
• cloves - 5 pcs.;
• laurel - 4 pcs.

Cooking

1. Salt, sugar and all spices are thrown into the water, boiled for 7 minutes.
2. The essence is poured in, the container is immediately removed from the stove and the boiled mushrooms, arranged in jars, are poured with the resulting marinade.
3. Sterilize containers for 30 minutes, cork.

Butter in sweet and sour marinade

Those who like canned snacks with a well-perceived sweet note will love the most delicious butter marinade for the winter, prepared with the following recommendations in mind. Carrots will add additional richness to the appetizer, and onions with garlic and spices will add piquancy and spiciness.

It is not difficult to pickle butternut squash, in our article we will talk about the stage of preparing mushrooms and describe several recipes.

Butterfish, according to all mushroom lovers, are simply made for pickling. They turn out to be indescribably tasty and satisfying, spicy-aromatic and tenderly elastic, so every housewife should have recipes for pickled butter at hand.

Butter mushrooms have a very high nutritional value (category 2) and contain a large amount of vitamins and microelements. Two varieties of oil are officially approved for collection, processing and sale: granular (Sullius granulatus) and late (Sullius luteus). These mushrooms have a tubular structure hymenophore (part of the fruiting body of the fungus in which spores ripen), so the bottom of their cap resembles a sponge. From above, the cap is covered with sticky, mucilaginous-oily skin, which is considered the main distinguishing feature of butter.

mushroom preparation

Before marinating butternut squash at home, they must be properly prepared. At the same time, there are certain nuances and controversial points. Of course start it is better to clean the oil immediately as soon as the mushrooms are brought from the forest. Too large or worm-eaten specimens can be used for frying or cooking other dishes, and for harvesting for the winter it is recommended to select only small strong mushrooms, approximately the same size.

The dirt from the legs must be cut off so that the remnants of earth and sand, and most importantly, the bacteria present on them, do not get into the jars with blanks and do not cause poisoning. In question Do I need to remove the skin from the caps? mushroom pickers have different opinions. Some consider this procedure necessary, while others safely do without unnecessary hassle. It is important to understand that leaving the skin, you will get quite dark (brown) mushrooms and a thicker, viscous marinade. The peeled butternuts will remain white, with the edges of the hats wrapped up, and the marinade will be watery.

When cleaning mushrooms, they are advised to immediately send them to cold water with the addition of salt and citric acid so that the flesh on the cuts does not darken in the air. Butterheads do not require long soaks, as they do not contain milky juice with a bitter or caustic taste. Only overripe mushrooms can be bitter, and then because of the overripe skin. Young oilers can simply be washed under running water. According to technological requirements, mushrooms are recommended to be blanched or boiled in salt water. We will consider this and all subsequent stages of cooking butter in simple step-by-step recipes.

homemade recipes

All mushroom pickling recipes contain a standard set of spices: salt(coarse stone, not iodized), sugar And vinegar(table 9%, natural 5-6%) or other acidic preservative. Their proportions, as well as the addition of a variety of spicy seasonings (pepper, herbs, bay leaves, cloves, cinnamon, garlic, etc.), each housewife regulates to her own taste.

Pickling and salting are different processes. For information on how to salt butter, read this article.

This recipe will especially appeal to those who do not like the harsh acid of vinegar in ready-made mushroom snacks.

Servings/Volume: 3-3.5 l

Ingredients:

• fresh oil - 5 kg;
• water - 1 l (for marinade);
• lemon juice, freshly squeezed - 50 ml;
• table bite, 9% - 30-50 ml;
• sugar - 20-30 g;
• allspice (peas) - 7-10 pcs.;
• black pepper (peas) - 10-15 pcs.;
• ground cinnamon - 3-5 g;
• bay leaf - 4-5 pcs.

Cooking technology:

1. Peeled, thoroughly washed mushrooms (medium and large specimens can be cut into 2-4 parts) put in an enamel pan and pour water. Put on fire, salt at the rate of 1 tbsp. l. for 1 liter of water, add a little citric acid (on the tip of a knife). Boil.
2. Boil the butternut squash over low heat for 20 minutes, constantly removing the foam with a slotted spoon.
3. While the mushrooms are cooking, sterilize the jars and lids, prepare the marinade. Pour water into a separate pan, heat, add salt and sugar, pepper, cinnamon and bay leaf. Boil for 5-7 minutes, pour in lemon juice and vinegar. Bring to a boil and remove from heat.
4. Take out the prepared mushrooms in a colander and let the water drain.
5. Arrange mushrooms in hot jars, pour marinade 1-1.5 cm below the top of the neck, cover with lids and sterilize the workpiece in a water bath (in a pot of hot water) for 30-40 minutes (depending on the volume of jars).
6. Roll the jars tightly with lids, check the quality of the closure, turn over, cover and leave to cool completely.

Many housewives advise removing the bay leaf from the finished marinade before pouring it into jars so that it does not infuse and then interrupt the taste of mushrooms.

Mushroom preservation should be stored in a dark, dry, cool (preferably no higher than 15 ℃) place for no more than a year.

Honey will emphasize the harmonious combination of flavors, and grain mustard will add a piquant spiciness and help preserve the pleasant elasticity of the mushrooms.

Servings/Volume: 3-3.5 l

Ingredients:

• fresh oil - 5 kg;
• water - 1 l (for marinade);
• rock salt - 50 g (per 1 liter of water for blanching), 30-40 g (for marinade);
• grain mustard - 80-100 g;
• allspice black pepper (peas) - 3-5 pcs.;
• black pepper (peas) - 10 pcs.;
• cloves - 4-5 pcs.;
• bay leaf - 4-5 pieces;
• dill, umbrellas - 3-4 pieces;
• table bite, 9% - 50-70 ml;
• honey - 40-50 g.

Cooking technology:

1. Blanch peeled and well-washed butternut squash in boiling salted water for 3-5 minutes.
2. Pour water for marinade into a separate pan, heat, add salt and all dry spices. Boil.
3. Put the mushrooms in the brine and cook after boiling again for 30 minutes, removing the foam that appears.
4. Pour vinegar into mushrooms and add honey, mix well. Boil the butternut squash in the marinade for another 10-15 minutes.
5. Sterilize the jars in any convenient way, put the lids in boiling water for 5-10 minutes.
6. Arrange the finished mushrooms in hot jars, pour the marinade to the very top so that it slightly overflows, and quickly roll up the lids.
7. Turn the jars upside down, wrap and leave to cool completely.

Pickled butternuts are a full-fledged hearty snack for strong drinks, they are also good to add to various winter salads and side dishes to meat dishes.

This option for preparing pickled mushrooms will be most interesting for lovers of spicy, appetizers that warm up the appetite.

Servings/Volume: 1.5-2 l

Ingredients:

• fresh oil - 3 kg;
• mushroom broth - 1 l (for marinade);
• rock salt - 50 g (per 1 liter of water for boiling), 40-50 g (for marinade);
• citric acid - 2 g (per 1 liter of water for boiling);
• sugar - 40 g;
• natural bite, 5-6% - 100-150 ml;
• vegetable oil - 100 ml;
• garlic - 5-6 cloves;
• hot pepper (chili) - 0.5 pcs.;
• cloves - 2-3 pcs.;
• bay leaf - 1-2 pcs.

Cooking technology:

1. Pour prepared mushrooms with cold water, add salt and citric acid (at the rate of 50 g of salt and 2 g of acid per 1 liter). Bring to a boil and boil for 20-25 minutes, constantly removing the foam with a slotted spoon.
2. Carefully place the boiled butternuts in a colander.
3. Drain part of the mushroom broth (0.5-1 l), filtering through cheesecloth, into a clean saucepan. Add salt, sugar, finely chopped chili pepper (to reduce the severity, you can remove the seeds from it), cloves, bay leaf and vegetable oil. Put on fire.
4. Peel the garlic and cut into thin slices.
5. Put the mushrooms into the boiled marinade and cook them for 10-15 minutes, stirring occasionally. 2-3 minutes before the end of cooking, pour vinegar into the pan and add chopped garlic.
6. Arrange the prepared mushrooms in pre-sterilized jars, pour the remaining marinade, roll up, turn over and leave wrapped in a blanket until completely cooled.

For the safety of storing canned mushrooms, jars can not be sealed immediately after filling, but additional sterilization of the workpiece in a water bath, in an oven or autoclave can be carried out.

When serving appetizers to the table, the sharpness of pickled butter can be supplemented with onions or green onions and fresh garlic.

Video

Experienced housewives share the secrets of processing mushrooms and their recipes for marinating oil:

For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are self-grown!

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Do you know that:

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