How to pickle butter for the winter: 8 recipes

Pickled butter was loved by people for their unique taste. Often mushrooms are also subjected to frying and cooking, but rolled up in cans they are especially tasty. Butter marinated in marinade can act as a single appetizer or salad ingredients.

Preparing butter for pickling

1. Do not try to pick mushrooms near busy roads, factories and factories. The product must grow in the wild with a relatively clean ecology. In another embodiment, the oil will absorb all harmful substances.
2. To pickle mushrooms, select small specimens, sorting them separately from large ones. Larger oils are cut into several parts, do not completely abandon them.
3. Before starting to wash and cut mushrooms, they need to be cleaned from the film. Take a small knife, arm yourself with patience and proceed to remove 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 oil in the shortest possible time in small portions. After that, dry the product on a plane covered with a cloth.

Pickled butterfish: a classic of the genre

• purified water - 3.5 l.
• fresh butter - 4 kg.
• salt - 190 gr.
• sugar - 120 gr.
• coriander - 25 gr.
• vinegar essence - 30 ml.
• onion - 1 pc.
• bay leaves - 7 pcs.
• peas - 22 pcs.
• 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 oils with running water. Large specimens should be cut into several sections.
2. Take a pan of a suitable size, pour in water. Throw mushrooms and a whole bulb without husks into it. Turn on the burner, wait for the first bubbles to appear, cook about 7 minutes.
3. Drain, place oil on a sieve, rinse under a tap. You can get rid of onions. Separately put 3 liters. clean water boil. Pour sugar and table salt, move.
4. Next, in a container of liquid should be placed mushrooms. Butter is cooked for a quarter of an hour. Watch for the formation of foam, periodically dispose of it. In parallel, take glass jars of the appropriate size.
5. Place the marinated mushroom bowl 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 put 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 pan, place the product containers 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. Gently take out the containers with mushrooms, roll up with clean lids. Put the glass container upside down, wrap it with an old sweatshirt, wait for cooling. Then send the pickled butter to a dark place.

Oil mushrooms in garlic mustard marinade

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

1. In the usual way, remove the film from the mushrooms, rinse thoroughly and cut. In a suitable pan, pour 1.5 liters. pure water. Send the butter to the pan, cook for a third of an hour, while remember 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, proceed with the preparation of the marinade. Remove the husks from the garlic and send to the pan.
3. Pour water into the container, add the remaining ingredients. Cook the mixture for 10 minutes, after boiling, pour the mushrooms. Tomite the composition for another 7 minutes. Arrange cooked oil in pre-sterilized jars.
4. Pour in hot brine, roll up with sterile lids. Turn the cans over, set them on a plane, wrap them in a warm blanket. Wait for the cans to cool, put them in a cool, dark place for long-term storage.

Sweet and sour marinade

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

1. In the usual way, clean the mushrooms from the film and extraneous debris. Wash the product thoroughly, put in 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 pan. pure water. To the liquid add peas, granulated sugar, salt, laurel.
3. Wait for the first bubbles to appear, add oil. Cook mushrooms for 8 minutes. After 4-5 minutes, add the vinegar and garlic.
4. Distribute the mushrooms in small sterilized jars in portions. Pour in the required amount of brine, roll up the lids.

Pickled Carrots with Carrots

• onion - 1 pc.
• butter - 950 gr.
• salt - 6 gr.
• sugar - 7 gr.
• carrots - 1 pc.
• laurel leaves - 5 pcs.
• table vinegar - 50 gr.
• citric acid - 3 gr.
• cloves - 5 buds
• peppercorns - 15 pcs.

1. Carefully sort out the oil, remove the film, if necessary, chop large specimens. Put the mushrooms in boiling water for 8-10 minutes, then discard in a colander. Rinse with cool water.
2. Next, proceed with the preparation of the marinade. Peel, finely chop the carrots and onions. Send to a pot of purified water, add pepper, bay leaves, table vinegar, sugar, citric acid, cloves, salt.
3. Wait for the composition to boil, add the oil, stir the ingredients thoroughly again. Boil mushrooms for 15 minutes, after which the product is laid out in sterilized jars and poured with hot marinade. Further the container is rolled up by covers.

Pickled Cinnamon Butter

• fresh butter - 900 gr.
• drinking water - 1 l.
• citric acid - 4 gr.
• salt - 17 gr.
• laurel leaves - 4 pcs.
• sugar - 25 gr.
• cloves - 2 buds
• cinnamon - 3 gr.
• peas - 6 pcs.

1. In the usual way, peel the mushrooms, rinse. Pour water into heat-resistant dishes, send to the stove. With the appearance of the first bubbles, add the remaining components except acid and oily.
2. Stew the composition in boiling liquid for 7 minutes. After this time, add the mushrooms, cook the product for a third of an hour. 2-3 minutes before the end of the procedure, add citric acid.
3. Arrange the boiled mushrooms in clean containers, pour the brine. Roll up a glass container, turn it upside down and wrap it with a towel.

Pickled Butter with Horseradish

• horseradish - 25 gr.
• butter - 900 gr.
• purified water - 2 l.
• dry dill (umbrellas) - 4 pcs.
• green onions - 480 gr.
• garlic - 6 teeth
• salt - 65 gr.
• vinegar 9% - 55 ml.
• granulated sugar - 25 gr.

1. After preparing the mushrooms, they should be sent to a heat-resistant container, then pour water. Cut large pieces if necessary. After the appearance of drilling, simmer the oil for another 10 minutes.
2. Prepare the marinade separately: combine 1.8 liters. water, laurel leaf, salt with sugar. Send the container to the fire. When the composition is bubbling, dill umbrellas mixed with garlic should be added to it.
3. After 4 minutes, get rid of dill. Now move the butter into the marinade. Boil them for 12 minutes, after this time add vinegar, onion and horseradish root (previously washed and peeled).
4. Stir the components, turn off the burner. In the usual way, pack the mushrooms in sterile jars, pour in the brine, and seal. Warm with a towel, cool, send to the cold.

Marinated butter with spices

• drinking water - 2.5 l.
• fresh butter - 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.
• peas - 22 pcs.

1. Send already prepared mushrooms to heat-resistant dishes. Pour in 1.2 liters. clean water, wait for it to boil, then add citric acid. Boil the product for about 12 minutes, then put 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 for boiling, then add oil. Cook the composition for another 3 minutes.
3. Place the prepared mushrooms in batches in sterilized containers. Season with vinegar and hot marinade, roll the container with clean lids.
4. Jars with mushrooms should be turned over and wrapped in a warm towel. After the containers have cooled, send the oil to a place for long-term preservation (darkness and cold are the main conditions).

Paprika marinated butter

• garlic - 7 teeth
• oil - 1.2 kg.
• sugar - 12 g.
• water - 1.1 l.
• Korean salad dressing - 25 gr.
• vegetable oil - 265 ml.
• table salt - 12 gr.
• onions - 1 pc.
• table vinegar - 25 ml.
• paprika - 7 gr.

1. Clean the oil and rinse it, cut if necessary. Send the mushrooms to the pan, pour 800 ml. water, pour 6 g. table salt, mix.
2. Put the container on the fire, wait for it to boil, cook for 8 minutes. Drain the liquid using a colander. Remove the peel from the onion, chop finely, and pass until golden in oil.
3. Pour the remaining water into a heat-resistant dish, add sugar, salt, vinegar and seasonings. Bring the composition to the first bubbles. Combine the marinade and onion in oil. Mix well.
4. Pour the mixture into the oil. Send the mushrooms to marinate in the refrigerator for 20 hours. After that, pack the oil in the jars, close the capron lids.

Important information

If you pick mushrooms yourself, you need to cut them with a sharp knife or scissors. It is forbidden to snatch oil, they can be infected with botulism. A similar parasite dies when boiled for 5-6 minutes. It is also worth thoroughly sterilizing containers and screw caps. Mushrooms are pickled in an acidic environment, such manipulations help kill all pathogenic bacteria. Cans are recommended to be sterilized in salt water.

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

Video: delicious pickled butter for the winter