Basically, boletus is pickled using vinegar, then it can be preserved for a long time and there is no fear of the development of botulism. But you can pickle mushrooms without using this ingredient, replacing it with citric acid. An acidic environment is a prerequisite for the safe preservation of mushrooms!

Marinated boletus without vinegar

This is the simplest and fastest way to preserve butter without using table or other types of vinegar. Mushrooms prepared according to this recipe are well stored in the cellar or in the refrigerator. The main thing is to properly sterilize jars for preservation.

Ingredients:

• 1 kg butter;
• 70 g sugar;
• 50 g salt;
• 6 pcs. peppercorns;
• Bay leaf;
• 100 ml citric acid.

How to pickle boletus without vinegar?

The mushrooms are thoroughly washed to remove debris and sand, and the film is removed from the top of the cap and under it. Next, the boletus is boiled in salted water for about 20 minutes, after which it is thrown onto a sieve. When excess water has drained, the mushrooms are placed in jars.

Now it's time for the marinade. Pour water into a saucepan, dissolve sugar and salt in it, add bay leaf and pepper. Allow the liquid to boil, then remove the pan from the heat and add citric acid. The hot marinade is poured into jars with mushrooms and immediately covered with lids. All that remains is to cover the jars with a blanket and wait for them to cool completely.

Butter marinated without table vinegar

Ingredients:

• 1.2 kg of young boletus;
• 4 buds of cloves;
• 2 bay leaves;
• 50 g sugar;
• 4 peas of allspice;
• a spoonful of salt (with a large slide);
• 0.5 tsp. citric acid.

How to pickle boletus for the winter without vinegar?

Fresh young boletus is sorted, removing forest debris and film from the cap and stem. To be sure of the purity of the mushroom, you can cut it lengthwise.

A small amount of water, about half a liter, is poured into the bottom of the pan, after which the butter is transferred. Cook the mushrooms over medium heat, skimming off any foam that forms. Place the boiled boletus in a colander, rinse under running water and leave to drain excess water from the mushrooms.

Next, pour 0.7 liters of water into the pan, dissolve salt and sugar in it, and add the rest of the spices. The marinade should boil, after which boiled butter is transferred into it. After boiling, boil the mushrooms in the marinade for 15 minutes. Lastly, add citric acid, immediately turn off the heat and place the mushrooms in jars with a lid. When the preservation has cooled, it is transferred to cold storage.

Butterflies are one of the most common and favorite mushrooms. Despite the labor-intensive cleaning and the slippery oily cap, which tries to jump out of your hands, mushroom pickers invariably collect full baskets of these mushrooms and make preparations for the winter from them. Naturally, every mushroom lover has his own time-tested, delicious recipes for marinades, but sometimes you really want to experiment and prepare something new, but no less tasty, from familiar products. Butter can be stewed, boiled, fried and salted, but they are undoubtedly the most delicious when marinated. Pickled boletus will remind you of summer and delight you with its spicy taste throughout the winter. Marinated boletus according to the recipes below will become a real decoration for your table.

Marinated boletus with lemon juice

Ingredients:
5 kg fresh butter,
2 tbsp. freshly squeezed lemon juice,
1 bay leaf,
5 black peppercorns,
1 tsp Sahara,
100 ml vinegar 9%,
4 tbsp non-iodized salt.

Preparation:
Clean the mushrooms from debris, remove the skin from the caps; if the mushrooms are large, cut off the stems and wash thoroughly. Cut large caps in half or quarters. Place the prepared mushrooms in water with the addition of 1 tbsp. salt and lemon juice. After some time, thoroughly rinse the butter and place it in a saucepan with clean water. Add 1 tbsp. salt, bring to a boil and boil for 20 minutes. Drain the finished mushrooms in a colander. Prepare sterilized jars, place 1 bay leaf, pepper in them, and place the boletus tightly on top. Prepare the marinade from 500 ml water, 2 tbsp. salt, sugar and vinegar. Bring the resulting mixture to a boil and immediately pour the jars with mushrooms, cover with lids and sterilize for 40 minutes, then roll up the jars, turn them over and cover until completely cool.

Ingredients:
10 l. the pan is oiled,
7-8 bay leaves,
5-7 dill umbrellas,
15-20 black peppercorns,
5-7 peas of allspice,
3-5 cloves,
a small handful of mustard seeds,
2 tbsp. non-iodized salt,
1 tbsp. without a mountain of sugar,
100 gr. vinegar 9%.

Preparation:
Clean the butternuts from grass and soil, rinse thoroughly without removing the skin from the caps. If the mushrooms are small, then you can put them whole in the pan, if they are large or medium, then you need to cut them. Fill the pan to the top with water and bring to a boil. As the mushrooms boil, you can add more water, but do not forget to constantly skim off the foam. Boil the butter for 40-45 minutes, then add spices - bay leaves, dill, pepper, cloves, dry mustard beans, salt, sugar and vinegar. Salt and sugar can be added to taste, but the marinade should be a little salty. Once the spices are added, cook the mushrooms for another 15 minutes and reduce the heat to low. At this time, prepare sterilized jars and a ladle. Constantly stirring the mushrooms, pour the contents into the jars with a ladle and immediately roll up the lids, turn them upside down and wrap them in a blanket. Jars of pickled buttermilk according to this recipe can be stored at room temperature!

Marinated boletus with garlic and vegetable oil

Ingredients:
1 kg butter,
1 l. water,
2 tbsp. Sahara,
4 tsp non-iodized salt,
6 cloves of garlic,
3 tsp vinegar essence,
1 bay leaf,
black peppercorns,
4 tbsp vegetable oil,
carnation.

Preparation:
Peel the butter, remove the skin from the caps, wash and boil for 40 minutes, constantly skimming off any foam that forms. Drain the finished mushrooms in a colander. Pour 1 liter of clean water into the pan, add sugar, salt, vinegar, bay leaf, pepper, cloves and vegetable oil. Bring the resulting mixture to a boil and add the mushrooms to the boiling marinade. Cook, stirring occasionally, for 20-25 minutes. At the end of cooking, add peeled and thinly sliced ​​garlic. Remove the pan from the stove, place the mushrooms with the marinade in sterilized jars, roll them up, turn the jars over onto the lids, cover with a blanket and let cool. Store pickled boletus in a cool place.

Marinated boletus with honey

Ingredients:
2 l. a jar of boiled butter,
1 bay leaf,
peppercorns,
carnation,
1 tbsp. salt,
1 tsp honey,
100-150 ml vinegar 9%.

Preparation:
Peel the caps of fresh mushrooms, cut off the lower part of the stems and clean the mushrooms from debris. Rinse the prepared mushrooms thoroughly and boil three times for 15-20 minutes, each time completely changing the water and washing the mushrooms. For the fourth time, pour a finger of water into the pan above the level of the mushrooms, add bay leaves, pepper, cloves, salt, honey and vinegar. Bring everything to a boil, reduce the heat to low and simmer for 1 hour, then pour everything into sterile jars, roll up, turn the jars over onto the lids and wrap in a blanket until cool.

Marinated boletus with onions and carrots

Ingredients:
1 kg boiled mushrooms,
3-4 bay leaves,
3-5 black peppercorns,
5 peas of allspice,
3-5 pcs. carnations,
2 gr. citric acid,
1.5 tbsp. salt,
1 tsp Sahara,
2-3 tbsp. vinegar 9%,
cinnamon on the tip of a knife,
1 onion,
1 carrot.

Preparation:
Mushrooms should be peeled, washed and boiled in plenty of water for 30 minutes. Place the boiled mushrooms in a colander and rinse thoroughly under running water. Peel the onions and carrots and cut them into rings or half rings, boil them for 5 minutes in 1 liter of boiling water. Add bay leaves, pepper, cloves, citric acid, salt, sugar, vinegar and cinnamon. Place boiled mushrooms in the resulting marinade and add water so that it is 2-3 cm higher than the level of the mushrooms. Bring the marinade to a boil and cook for 10 minutes. Then taste the marinade, if something is missing, add it. Place the mushrooms along with the marinade into prepared sterilized jars. Try to add the marinade so that it flows over the edge of the jar, then screw the lids tightly, turn the jars over and wrap them in a blanket until they cool completely. Store in a cool place.

with bell pepper and celery

Ingredients:
2 kg butter,
7 tbsp. salt,
3 onions,
1 bunch of celery,
3 red bell peppers,
5 cloves of garlic,
150 ml. vegetable oil,
150 ml vinegar 9%,
2 tbsp. Sahara.

Preparation:
Peel the butter, rinse and cut into large pieces. Boil the mushrooms in boiling salted water for 10 minutes, then drain in a colander and cool. Peel the onion and cut into quarters of rings. Finely chop the celery, wash the bell pepper, remove the seeds and cut into strips. Pass the garlic through a press. Prepare the marinade by mixing vegetable oil and 3 tbsp in a saucepan. water, vinegar, sugar and salt. Bring the resulting mixture to a boil and stir. Mix mushrooms, onions, garlic, bell peppers and celery, add them to the boiling marinade, stir, place in jars and close the lids tightly. The mushrooms are ready to eat as soon as they have cooled completely. Store prepared mushrooms in a cool place.

with green onions

Ingredients:
500 gr. peeled butter,
1 bay leaf,
2 tbsp. salt,
1.2 liters of filtered water,
½ tbsp. Sahara,
1.5 tbsp. vinegar 7%,
dill umbrellas,
3 cloves of garlic,
2 bunches of green onions,
horseradish.

Preparation:
Place bay leaf, salt and 1.2 liters of cold filtered water in a large saucepan. Bring the water to a boil and add the peeled and washed mushrooms. Cook the butter over high heat for 15 minutes. At the same time, begin to sterilize the jars and lids; this procedure will take about 15-20 minutes. Prepare the marinade. Taste the boiling water and check if there is enough salt. Add sugar and vinegar and taste again. The taste should be unsaturated sweet and sour. Cook the marinade for another 10 minutes over high heat. Before the end of cooking, add dill umbrellas, cut into 4-5 cm pieces, garlic cloves and green onions, chopped in the same way as dill, into the pan. Peel and scald a small piece of horseradish with boiling water, add it to the brine and remove the pan from the heat. Using a ladle, place the mushrooms along with the marinade into sterilized jars. Immediately close all the jars tightly and turn them over, wrap them in a blanket and check if any liquid comes out; if the marinade leaks out, then close the lids more tightly. After 8-10 hours, remove the mushrooms to a cool place.

cinnamon

Ingredients (for 1 liter jar):
boletus,
1/3 cinnamon stick,
1 clove,
2 peas of allspice,
3 peas of hot pepper,
¼ tsp. citric acid,
2 tbsp. vinegar 9%,
1 tbsp. Sahara,
1 tsp salt.

Preparation:
Peel the butter from the film, rinse and boil for 10-15 minutes in water with the addition of citric acid. Then place the mushrooms in a colander, cool, cut the large ones into pieces, and leave the small ones whole. Prepare the marinade. To do this, pour 400 ml of clean water into the pan, add cinnamon, cloves, pepper, sugar and salt. Boil the marinade for 15 minutes, then add the mushrooms to it and cook for another 10 minutes. Place the mushrooms along with the marinade in a jar, add 2 tbsp. vinegar, roll up the lid, turn the jar over and after cooling completely, put it in a cool place.

In summer, you don’t want to think about winter with its cold weather and lack of fresh vegetables, fruits and mushrooms. But it is in winter that a special coziness appears in homes, when the whole family gathers in a warm, bright kitchen, and you prepare a delicious dinner and open a jar of beautiful, aromatic pickled butter. It’s hard to resist the temptation; everyone would probably want to be in such an environment. To do this, you need to take care of the preparations now. Use our recipes to make pickled butter, add ingredients to your liking, and may you have especially delicious pickled butter this year.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Thrifty housewives prepare preserves for future use, so that on a cold winter day they can please their loved ones with a variety of dishes. Butternuts have gained popularity because of their pleasant taste and long harvest season: from spring to late autumn. Replenish your stock of recipes on how to pickle mushrooms at home.

How to pickle boletus

The mushroom got its name because of the slippery oily surface of the cap. Self-collection reduces the risk of using low-quality or inedible specimens for pickling. It is better to choose those fruits whose cap is not damaged and whose diameter does not exceed 5 cm. The older and larger the butterdish, the more toxic harmful substances it has managed to absorb. The shelf life of fresh mushrooms is short; it is advisable to start processing within the first 12 hours from the moment of collection. Each mushroom intended for pickling must be carefully examined and, if there is the slightest doubt, discarded.

The lower part of the leg contaminated with soil must be cut off, and the mucous film must be carefully removed from the dense, tight cap by picking it up and pulling it by the edge. It is more convenient to clean before the cap gets wet. Mushrooms need to be poured with lightly salted water and soaked for two to three hours, changing it periodically. In clean water, to which a little salt and citric acid have been added (thanks to it, the mushrooms will not darken), boil for 10-15 minutes and strain the liquid. The preparatory stage is over, start marinating butter at home. The proposed recipes will help make dishes varied in taste.

A simple recipe for marinated butter

The simplest, but proven recipe, when the mushrooms turn out tight, tasty, and the process does not take much time. Necessary products per 3 kg of prepared boiled young mushrooms:

• vinegar 6% –150 ml or 9% – 100 ml;
• salt – 70-80 g;
• sugar – 115-125 g;
• water – one and a half liters;
• vegetable oil;
• cloves, black pepper, allspice, bay leaf - to taste.

Cooking process:

1. Taking a deep saucepan or other suitable enamel container, pour water into it and set to heat.
2. Add salt, sugar, a couple of bay leaves, a few (5-8) peppercorns, 3-5 cloves. Use other favorite spices if desired.
3. Bring the liquid to a boil and pour in the vinegar. Boil for 3-4 minutes.
4. Pour the mushrooms into boiling water and cook for about 22-27 minutes until the butter mushrooms sink closer to the bottom.
5. The resulting marinade should be transparent.
6. Prepare clean, warm, dry jars in advance. Place the mushrooms in them and fill them with marinade to the top. Pour a spoonful of vegetable oil into each jar.
7. Allow the filled jars to cool while open. Seal with plastic lids or parchment paper. The products are stored strictly in the cold.

North American recipe

The recipe, referred to as North American, is interesting for its ingredients that are added during the cooking process. Opening a jar of pickled butter prepared this way in winter is a pleasure. The proportions are indicated for three kilograms of fresh peeled mushrooms. Required Products:

• water – 350 ml;
• wine vinegar – 1 liter;
• fresh ginger root shavings – 5 level spoons;
• grated lemon zest - 1.5 tbsp. spoons;
• onion – 1 large or 2 small heads (cut into half rings);
• salt – 4-5 spoons;
• pepper (black peas) – 9-15 pieces.

Cooking process:

1. Boil the prepared mushrooms for 15 minutes in lightly salted water, drain the water.
2. Place all the ingredients in an enamel-lined pan and add the required amount of water. Mix.
3. Place mushrooms in liquid. Bring to a boil and cook over low heat for 15 minutes.
4. For the winter, place the prepared pickled hot butter into prepared sterilized jars and seal hermetically with metal lids.

Eastern recipe for marinating butter for the winter

The unsurpassed aroma of exotic seasonings will make winter pickled preparation an exquisite dish. To do this, you will need to maintain the proportions of ingredients calculated for two kilograms of prepared boiled butter. Required Products:

• water for brine – 2 liters;
• garlic – 5 medium-sized cloves (chopped into pieces);
• onion – 1 piece (cut into half rings);
• green onions - 3 tablespoons (finely chopped);
• fresh ginger root - 2 tablespoons (finely grated);
• chili pepper – 1 pod;
• cloves – 2-4 pieces;
• bay leaf – 2-4 pieces;
• cardamom – 2 boxes;
• salt – 50-65 g;
• white wine vinegar – 250 ml;
• lemon juice – 2 tablespoons;
• sesame oil – 1 tablespoon.

Cooking process:

1. Place both types of onions, garlic, seasonings and ginger root into a deep enamel container. Pour in the required amount of water to prepare the marinade.
2. Let the water with added spices boil for 3 minutes.
3. Add lemon juice and wine vinegar.
4. While stirring, place the boiled butter in the same container. Boil.
5. Boil for about 15-20 minutes.
6. Turn off the heat, add sesame oil, mix thoroughly.
7. Place in sterilized, clean jars. It is advisable to store it in the cold until winter.

Canning mushrooms for the winter without sterilization

The minimum necessary spices will add piquancy to the taste of the winter pickled appetizer. Required Products:

• butter, peeled, boiled in salted water – 1.5 kg;
• water for the brine base – 750-800 ml;
• sugar – 1.5 spoons;
• salt – 1 spoon;
• dried dill seeds - 2-3 teaspoons (1 tablespoon);
• bay leaf – 2-4 pieces;
• allspice and black pepper (peas) – 7-10 pieces of each type;
• 9% vinegar – 145-155 ml.

Cooking process:

1. Place all seasonings, salt, sugar in an enamel container and add water. Boil.
2. Carefully pour in the vinegar and stir.
3. Place boiled mushrooms in the liquid, bring until boiling bubbles appear, cook for 30-40 minutes.
4. Place into jars, fill with brine, and seal tightly with lids. Sterilization is not necessary for this recipe.

Mushroom marinade recipe

The difference in the taste of canned butter can be achieved by preparing marinades that differ in composition. Here are some recommendations for those who like variety in winter and are not afraid to experiment:

Recipe No. 1:

Products for 1 liter of water:

• sugar – 2 spoons;
• salt – 2 tablespoons;
• garlic – 15 small cloves;
• mustard beans - 2 tablespoons;
• laurel leaves – 5 pieces;
• allspice peas – 9-13 pieces;
• vinegar 9% – 50 ml.

Preparing the marinade:

1. Combine the spices in a deep enamel container, fill them with water and heat until boiling, remembering to skim off the foam.
2. Cook for 3-6 minutes, then add vinegar and turn off.

Recipe No. 2:

Products for 1 liter of water:

• sugar – 65-75 g;
• salt – 45-55 g;
• bay leaf – 1-2 leaves;
• allspice – 5-7 peas;
• ground cinnamon – 1-2 grams;
• vinegar 6% – 100 grams.

Preparing the marinade:

1. After the water boils, add seasonings and spices, stir and cook over low heat for 2-3 minutes.
2. Add vinegar and place mushrooms in the boiling marinade.

Video

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

Boletus mushrooms are not only common, but also incredibly tasty. In addition, they are also perfectly absorbed by the body, which is not typical for mushrooms. They can be fried, dried, and pickled. Pickling butter mushrooms at home for the winter can be considered the best way to prepare these mushrooms. A jar of butter will fit perfectly into the festive atmosphere and become a table decoration.

This recipe can rightfully be called universal. In this way, you can prepare not only boletus, but also boletus mushrooms and honey mushrooms. The entire cooking process does not take a lot of time and does not require special skills.

You will need:

• one and a half kg. fresh butter;
• one and a half liters purified water;
• 3/4 cup vinegar;
• one and a half tbsp. l. regular salt;
• 2 clove buds;
• 2 pcs. laurel leaf.

Marinated boletus recipes for the winter:

1. The skins are removed from the mushroom caps. It's easier to do this if the mushrooms are still dry. Excessive slipperiness, characteristic of butter, will not allow you to peel the skin when wet. A regular knife is used for this. They only pry off the edge, after which the skin is easily removed.
2. The mushrooms are washed thoroughly. Particularly large ones are cut into two or three pieces.
3. The water is brought to a boil and the prepared butter is poured into it.
4. The mushrooms are kept in boiling water for a quarter of an hour, after which they are placed in a colander so that all the water quickly drains from them.
5. To prepare the marinade itself, water is placed on the fire. Salt and all the spices are poured into it.
6. After the future marinade boils, all the necessary vinegar is poured into it.
7. The mushrooms are carefully placed in pre-sterilized jars and poured with just boiled marinade.
8. Finally, the jars are immediately rolled up and sterilized for a quarter of an hour.

Important! Cleaning the skin is a painstaking process, but necessary. Even the smallest of butterflies should not be ignored. If you miss even one mushroom, you can end up with a preserved product that is unappetizing, black in color, and has an unpleasant, bitter aftertaste. It is better to carry out this procedure with gloves to avoid staining your hands black.

How to marinate boletus recipe

The highlight of this recipe is the marinade, which is more typical for oriental cooking. With its help, familiar butternuts acquire an incredible, piquant aroma and simply incredible taste.

You will need:

• boletus – 2 kg;
• purified water – 2 l.;
• onion – 1 pc.;
• onion greens – 80 gr.;
• garlic – 5 cloves;
• ginger root – 50 g;
• carnation - a pair of inflorescences;
• chili pepper – 1 pc.;
• cardamom – 2 packs;
• laurel leaf – 1 pc.;
• lemon juice – 3 full tbsp. l.;
• wine vinegar (white) – 200 ml;
• sesame oil – 1 tbsp. l.

A simple recipe for pickled boletus for the winter:

1. The mushrooms are peeled and thoroughly washed, after which they are boiled for a quarter of an hour.
2. Water is put on fire.
3. The onion is cut into rings.
4. Green onions are chopped using a knife.
5. Ginger root is grated with a regular fine grater.
6. Add onions and green onions, ginger root, cloves and pepper to boiling water.
7. Cardamom and bay leaf are added.
8. Garlic is crushed using a press or knife and also poured into water.
9. The water continues to boil for another couple of minutes, after which vinegar and lemon juice are added to it.
10. The prepared butter is poured into the resulting liquid and boiled for a quarter of an hour, stirring occasionally.
11. At the end of cooking, add sesame oil.
12. All that remains is to distribute the finished product into pre-washed and sterilized jars and roll up.
13. The jars are placed in the refrigerator, where they can be stored for quite a long time.

Marinated boletus for the winter recipes without sterilization

This method is attractive for its simplicity and minimal time investment. However, this does not affect the taste characteristics of the product in any way. An excellent option for those who do not have time or simply do not like to tinker in the kitchen for a long time.

You will need:

• 1 l. purified water;
• 7 tbsp. l. any vegetable oil;
• 3 full tbsp. l. Sahara;
• W with a slide st. l. salt;
• 1/2 cup vinegar;
• 4 cloves of young garlic;
• 1 laurel leaf;
• 3 pcs. allspice.

How to pickle boletus for the winter in a simple way:

1. The mushrooms are peeled from the caps and washed thoroughly. If large honey mushrooms are available, they should be cut into several parts so that all specimens are marinated evenly.
2. The water is placed on low heat and must be brought to a boil.
3. Salt is poured into boiling water and vinegar is added.
4. Mushrooms are poured into the resulting liquid and boiled for a quarter of an hour.
5. The foam that forms during the process must be removed.
6. The finished mushrooms are removed from the heat and placed in a sieve or colander.
7. Add bay leaf, pepper to the water, add sugar and salt.
8. The resulting liquid is brought to a boil.
9. Mushrooms are placed in boiling liquid and brought to a boil.
10. Finally, vinegar is poured in and chopped garlic is added.
11. The butter is placed in pre-washed and sterilized jars and filled with marinade.
12. Oil is added to each jar.
13. The jars are sealed and placed in the refrigerator.
14. These mushrooms can be tasted after just three days of preparation. True, their shelf life is only 4 months.

Important! To determine that the mushrooms are completely cooked, you don’t need any special skills. When they all end up at the bottom of the pan, then they are considered completely ready.

How to pickle boletus mushrooms quickly

If pickling is not done as a preparation for the winter, but to be eaten in the near future, this recipe is ideal. The whole process will be quite fast, because it does not involve boiling the main product additionally.

You will need:

• 5 kg. oily;
• 100 gr. dill;
• Zest of 1 lemon;
• 5 glasses of purified water;
• 4 full tbsp. l. salt;
• 4 without top art. l. Sahara;
• 5 pieces. black and allspice pepper;
• 2 pcs. laurel leaf;
• 2 cloves of young garlic;
• Half a glass of vinegar.

How to marinate boletus at home:

1. The mushrooms are cleaned and thoroughly washed, and then boiled.
2. The jars are washed with soda, dried and slightly warmed up.
3. Dill and a small piece of lemon zest are placed in each jar.
4. Mushrooms that have not yet cooled down are placed in jars.
5. Water is poured into the pan and placed on fire.
6. Sugar and, of course, salt are poured into the water, spices and chopped garlic are added.
7. The resulting liquid is brought to a boil and continues to boil for at least another five minutes.
   Pour 1 tbsp into the jars. l. vinegar and pour in the newly prepared marinade
8. The jars are closed with nylon lids and left to cool.
9. Such mushrooms are stored exclusively in the refrigerator. They can be considered ready three days after preparation.

Marinate boletus for the winter recipes from Korea

Vegetables cooked in Korean style have long won love among our population. These are excellent snacks that have become indispensable both on a regular day and on a holiday. Butter, cooked in Korean, is still familiar to few people, although it will turn out to be an even more delicious snack than, for example, carrots or eggplants.

You will need:

• 1 kg. freshly picked butter;
• 1 pack Korean seasonings;
• 1 glass of vegetable oil as full as possible;
• 1 with a slide art. l. Sahara;
• 1 tbsp. l. vinegar;
• 1 level tsp. salt;
• 1 PC. – small onion;
• 1 tsp. paprika (sweet).

How to pickle boletus for the winter:

1. The mushrooms are thoroughly peeled and washed.
2. Lightly salted water is placed on the fire. The butter prepared for cooking is poured into it.
3. The mushrooms are cooked for about half an hour, after which the water is drained from them.
4. The frying pan is placed on the fire and warms up.
5. Oil is poured into a hot frying pan.
6. The onion is chopped so that small cubes are obtained. After this, it is fried until it acquires a golden hue.
7. Pour all the remaining ingredients into a glass of water and pour into the cooled mushrooms.
8. Hot oil with fried onions is also added to them.
9. Finally, add chopped garlic and mix everything thoroughly.
10. For marinating, the resulting mass is placed in the refrigerator for a day.

How to marinate boletus for the winter recipes

An excellent recipe for those who like to experiment. In addition to the amazing taste, the mushrooms will acquire another, simply incredible feature - they will become crispy, like lightly salted cucumbers.

You will need:

• 2 and a half kg. fresh butter;
• 12 glasses of purified water;
• 3 with top art. l. Sahara;
• 4 incomplete art. l. regular salt;
• 1/4 cup vinegar;
• 30 gr. mustard (beans);
• 80 gr. young garlic;
• 10 pieces. laurel leaves;
• 10 pieces. allspice.

Butter marinated recipes for the winter:

1. The mushrooms are peeled and thoroughly washed, and if necessary, cut.
2. Boil the butter in one and a half liters of water for a quarter of an hour. Be sure to remove the foam that appears periodically.
3. All the water is drained from the boiled mushrooms. It is best to use a colander for this.
4. A liter of water is placed on the fire.
5. Peeled but not chopped garlic is added to the water, as well as all the remaining ingredients.
6. After the liquid boils, mushrooms are poured into it and boiled for at least five minutes.
7. The finished product is placed in previously thoroughly washed and sterilized jars and covered with lids.
8. Each jar undergoes another sterilization. To do this, they are placed in a pan of water and boiled for a quarter of an hour.
9. All that remains is to roll up the cans and wrap them up.

There are a huge number of recipes on how to marinate boletus for the winter in jars and allow you to pamper yourself and your loved ones with mushrooms. They can be prepared for the winter or immediately put on the table. And if you give free rein to your imagination, you can create your own masterpieces by changing the amount of spices, adding or subtracting some ingredients. You can create your own, unique dish, which will definitely please not only your household, but also the most demanding guests.

Thanks to our collection of recipes, you can also easily please your loved ones with dishes such as, prepare salads from or.

Any mushroom picker knows how tasty marinated boletus for the winter is. With this processing method, these mushrooms can be fried, added to soups, pies, and even made into pates! The main thing is to prepare a filling that will balance vinegar and spices, and also choose good mushrooms for the preparation.

As when preparing any dish, it is very important to pay due attention to the quality of mushrooms when preparing canned butter mushrooms. This type is considered one of the most common. Butterflies are also called Russian mushrooms - our ancestors loved them very much. They grow in bright and cool places in whole clearings. The mushroom is easy to recognize - it has a spheroid cap that protrudes upward at the very center. The surface of the mushroom is quite slippery. Apparently, this is why it got its name.

There are many edible types of butter. But, unfortunately, you can also find false ones. Their main difference is the spongy layer of a reddish hue. Also, if such a mushroom is broken, 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 even applies 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 collected boletus yourself in an ecologically clean area. Lovers of pickled mushrooms should not be afraid. Most recipes call for pre-cooking the butter.

How to prepare marinade for butter?

There are 2 types of marinade preparation. The first one is needed so that the mushrooms can stand in jars all winter. As a rule, acetic acid is used as a preservative in this case. In the second case, the boletus is pickled for quick consumption. Therefore, the ingredients may vary. Preparation boils down to thoroughly cleaning the mushrooms and then pouring hot marinade. In this form they can be boiled for about 15 minutes.

Separately, it is worth dwelling on cleaning and selection of raw materials for pickling. If you pick mushrooms yourself, then for winter preservation 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. Plus, they are much easier to eat than old butternuts cut into pieces.

As for cleaning, special attention is paid to the cap and base of the stem. The top of the butter is covered with a thin film. It is recommended to remove it before marinating. 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 always trimmed before harvesting. Its final length depends on the size of the mushroom. Ideally, pickled boletus has a small stem - about 1-1.5 cm.

An important note: when cleaning boletus, you should always wear gloves. Fungi secrete substances that color the skin. Without gloves, your hands will remain dark for several days after cleaning.

Marinade for butter: recipe for preparation for the winter

Compound:

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

Preparation:

1. Pour the butter into a large bowl for cleaning. Fill them with water, put on gloves and clean off all the films from the caps. After this, trim the stems and any damaged areas. Transfer the mushrooms to another bowl and rinse under running water.
2. Let's move on to pre-cooking the butter. To do this, place them in a saucepan and fill with an arbitrary amount of hot water. Large specimens can be pre-cut into 2-3 parts.
3. Place the pan with butter on the fire and bring to a boil. At this stage, you can add a drop of vinegar into the container. It is believed that thanks to it the mushrooms will not darken during cooking and pickling.
4. Then drain the water. Fill the mushrooms again. Bring to a boil and cook for 15 minutes. This will remove all potentially dangerous substances from the oil.
5. Well-boiled boletus is placed in a colander and allowed to drain. At the same time, the marinade is prepared in parallel.
6. Water is poured into the pan. Heat it a little and add all the ingredients except oil and vinegar. In this case, 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 the marinade liquid from the heat and allow it to cool. Only after this is vinegar poured into it.
7. The mushrooms are placed in carefully sterilized jars and filled with marinade. Add the required amount of vegetable oil on top. You can close the jars with clean plastic lids. In this case, mushrooms should be stored in the refrigerator.

Marinade for butter for the winter: preparation

Compound:

• Butter - 2 kg
• Water - 1 l.
• Garlic - 1 head
• Onion - 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.

Preparation:

1. We thoroughly wash the boletus from forest debris. Then we remove the films from the caps and cut off the legs. To ensure that the upper part is cleaned well, the knife must be periodically moistened with water. We sort through the mushrooms, discarding those that are badly damaged. Pour the remaining butter into a new bowl and rinse thoroughly.
2. Place the butter in a saucepan and fill with water. Add a whole peeled onion and bring to a boil. Cook for 15 minutes. Drain the mushrooms and place them in a colander.
3. Pour water into another pan and place it on the stove. After it starts to heat up, pour salt, sugar into the liquid, throw in 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 their aroma, and the sugar and salt should dissolve.
5. After this, add butter into the liquid. Let the mixture boil and cook for another 15 minutes.
6. Cool the mixture at room temperature and pour vinegar into it. Transfer the hot butter along with the marinade into sterilized jars. Close with an iron lid. Turn the jars upside down and wrap them in a towel. We store the workpiece in a cellar or a cool place in the apartment.

The marinade for butter is extremely simple to prepare. First, heat the water. Then salt, sugar and spices are mixed into it. Most often they take allspice, cloves, coriander, bay leaf, and garlic. The mixture is boiled for several minutes. Then it is poured over pre-boiled mushrooms. Remember that their stems must be cut off and the films removed from the caps.