Autumn is a golden time for housewives. At this time of year, fruits and vegetables ripen and mushroom picking season begins. Mushrooms are considered very useful product, during Lent, many of them can act as a complete replacement for meat. Fresh mushrooms very good in soups, you can fry them with potatoes, cook them mushroom hodgepodge or caviar. To preserve the harvest, they are often dried and pickled. Salted mushrooms are added to various snacks and used in the preparation of puff salads.
Marinated mushrooms are always very tasty. They can be served as a stand-alone snack, adding pickled onions. As they say, a good housewife will never waste a single product, and a rich imagination will help prepare a variety of delicious dishes. Today, homemade recipes for pickling butter for the winter will be presented to the public.
Ingredients:
Preparation steps:
Mushrooms prepared according to this recipe can be stored for a long time.
Products used:
Cooking method:
Butter prepared according to this recipe has a pleasant crunch.
Ingredients:
Cooking method:
Ingredients used:
Preparation steps:
After 3 days you can arrange a tasting of the preparation. Mushrooms according to this recipe can be stored only under one condition - the temperature should be no more than 18 degrees Celsius, the shelf life should be no more than 3 months.
You need to take the following products:
How to cook:
A salad of pickled butter and green onions is a wonderful appetizer that will remind you of summer in winter. But it doesn’t last long: you need to eat it within 3 months.
List of products:
Procedure:
This recipe can be used for preparations for the winter. In this case, one condition must be met: the mushrooms must be packaged in sterilized jars and rolled up. Shelf life in the refrigerator is approximately 3 months.
Recipe for marinated butter
Canned boletus is a traditional dish at home. There are several useful tips, tricks and techniques that allow you to really cook delicious 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:
It is with prepared mushrooms that you can work using any pickling recipe, and you can close them in jars with or without sterilization.
PLEASE 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.
The most convenient and quick recipe marinating includes the most available products and spices (quantity is based on 2 kilograms of mushrooms and 1 liter of marinade):
After the boletus has been processed in this way, start preparing the marinade for further preparation:
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 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:
The technique is as follows:
PLEASE 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 The use of vinegar not only helps to preserve mushrooms well for a long period - all winter and even spring, but also gives light dish 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:
The sequence of actions is quite simple:
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.
For those who prefer the spicy spiciness of the dish, its more pronounced taste, you can offer enough original recipe pickling oil, 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:
The cooking technology is as follows:
PLEASE 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 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):
Marinated boletus for the winter with garlic and mustard The recipe technology is simple:
Homemade pickled mushrooms will cost much less than store-bought ones. In addition, in this case it is possible to create your own recipe and enjoy the unique taste of this traditional dish home cooking.
Bon appetit!
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When the topic turns to edible representatives of the “mushroom kingdom,” one can immediately note the fruiting bodies with a brown cap and an oily film. Of course, we are talking about boletus, which like to grow up with whole families in coniferous forests. Therefore, after good heavy rains, you can collect several baskets with these beautiful mushrooms.
However, boletus is loved not only for its high yield. They are also preferred for their versatility and taste. They lend themselves perfectly to any processing process: frying, stewing, pickling, drying, salting and even freezing.
Canned boletus is a snack that no “quiet hunt” lover’s feast is complete without. After all, what could be better than taking a beautiful mushroom out of a jar and enjoying it? To learn how to preserve boletus at home, you must first familiarize yourself with several general rules.
Like all other processes, preserving butter for the winter includes a preparatory stage - cleaning and boiling. It is important to start processing in the first 10-12 hours after collection, since these mushrooms have a short shelf life.
The boletus should be cleaned dry, first laid out on a newspaper or baking sheet to dry slightly. In this case, it will be much easier to remove the skin from the caps and remove the adhering debris. Do not soak the fruiting bodies in water under any circumstances, otherwise they will become saturated with liquid and become very slippery, which will turn the cleaning process into a real challenge.
Peeled mushrooms must be poured with cold water and put on fire. How to determine how long to cook butter for preservation? Everything is very simple here: you need to bring them to a boil and cook for 20-25 minutes, adding 1-2 tbsp. l. table salt and 3-4 tbsp. l. table vinegar. Remove the mushrooms from the container and rinse with cold water. Before pickling, it is better to cut large specimens into several parts, and leave their young “brothers” whole.
So, the preparatory stage is over and now you can familiarize yourself with simple but tasty recipes for canned butter for the winter.
Traditionally, preserving boletus mushrooms involves the use of a marinade. We invite you to familiarize yourself with the most simple recipe of this workpiece.
Important: canned mushrooms Butter also requires mandatory sterilization of the jars!
Place the water on the fire and bring to a boil.
Combine all ingredients (except vinegar) and simmer the marinade for 10 minutes.
In the meantime, boiled mushrooms should be placed in prepared jars.
Remove the finished marinade from the stove and spread over the butter, let cool slightly.
Pour 1 tbsp into each jar. l. vinegar and close with nylon lids.
Butter canned for the winter feel good in a cool place - a basement or refrigerator.
This recipe for preparing butter canned for the winter can also be considered one of the simplest. A minimal set of products will provide your guests with a delicious snack.
How to preserve boletus mushrooms using this simple recipe?
If the butter is not boiled, then it must be done in the manner indicated above.
Prepare the marinade: place a container of water over high heat and bring to a boil.
Meanwhile, cut the carrots and onions into strips and place in a saucepan.
When the marinade with vegetables has boiled for 5 minutes, add the remaining ingredients according to the list, including butter. Stir everything thoroughly and turn off the heat after a few minutes.
Place the contents of the pan into sterilized jars, roll them up, wrap them in a blanket and leave to cool for 10-12 hours.
The following recipe for canned boletus mushrooms will add a savory variety to the dishes on your table. This preparation can also be safely used as one of the main components for salads with chicken and vegetables.
Despite these seemingly complex ingredients, preparing canned butter according to the recipe given below will not be difficult.
Place water mixed with vinegar on the stove and bring to a boil.
Finely chop the onion and then add it to the liquid along with the butter and other ingredients. Mix well, reduce heat to low and simmer for 15 minutes.
Afterwards, distribute the marinade with mushrooms evenly among the jars and close with metal lids.
An economical option that shows how to quickly preserve boletus mushrooms at home. They will look great on your table on any day: festive or everyday.
The first step is to clean and cut the vegetables. Chop the onion into half rings, grate the carrots Korean grater, put the garlic through a crush, and hot pepper chop as finely as possible.
Pour 30 ml of vegetable oil into a frying pan and fry the onion until golden brown.
Combine all the ingredients in one deep bowl, mix well and let sit for 20-30 minutes.
In the meantime, you can start sterilizing jars and lids.
Place the finished mixture into jars, cover with lids, and boil with the spicy contents in water over low heat for 25 minutes.
After the workpiece has cooled completely, it must be moved to the basement or placed in the refrigerator.
Original and at the same time easy recipe preserves are oiled for the winter in oil or lard. The result is an almost ready-made second dish, the preparation of which does not require acetic acid.
Instead of regular sunflower oil, you can use butter or olive oil. An excellent alternative option would also be animal fat, namely melted lard.
So, put the boiled mushrooms in a deep frying pan and pour in oil so that the fruiting bodies literally float in it. Cover with a lid and fry until done for about half an hour.
10 minutes before the end of the process, open the lid and let the unnecessary liquid evaporate.
Finally, season the mixture with salt and pepper to taste and remove from the stove.
Separately, place the mushrooms in sterilized jars, and then evenly distribute the marinade from the frying pan between them.
The oil layer should be about 1 cm, otherwise it will be necessary to boil some more of it to add to the desired level.
Allow to cool and close tightly with nylon lids.
This recipe for preserving boletus mushrooms is also considered very practical. This convenient preparation can be immediately fried with potatoes or served with some other side dish.
Having completed the preparatory stage (cleaning and boiling), you can safely begin preserving boletus mushrooms at home. We suggest using a marinating recipe with the addition of mustard. You and your household will definitely like this preparation.
Place the butter in a saucepan and cover it completely with water. We wait until it boils, but do not forget to periodically remove the resulting foam.
Boil the mixture for 30 minutes and add all the spices indicated in the list of ingredients. If necessary, you can add more salt and sugar.
After all the components have already been combined, boil for another 15 minutes.
While still hot, roll the pickled mushrooms into jars, wrap them in a blanket and leave for 12-14 hours.
This recipe for canned buttermilk is popular among residents of apartment buildings, since such a preparation can be safely put in the pantry for storage.
An excellent appetizer, which contains sweetish honey notes, will amaze any lover of mushroom preparations with its piquancy. In addition, the lack of complexity makes the recipe popular among novice housewives.
Place the butter in an enamel bowl and cover with water 1 cm above the level of the fruiting bodies. Place the container over medium heat and simmer slightly - about 10 minutes.
Then add all the other products from the list to the mushrooms and stir until the honey and salt are completely dissolved. Continue cooking the butter in the marinade for about 40-45 minutes, first reducing the heat to low.
In the meantime, it's worth preparing glass jars together with the lids, sterilizing them for 5-7 minutes.
Place the preserved food into jars, roll them up, turn the lids down and wrap them in a blanket, leaving them in this position until they cool completely.
Thanks to this recipe you will get very delicious preserves butter at home. Be sure to try it and see for yourself!
A win-win recipe for pickled butter, canned for the winter, will become one of the main ones for your family. The fact is that you can take the first sample from this workpiece as early as the next day. Everything is simple to the point of banality - today we marinate, and tomorrow the ready-made mushrooms will show off on your table in front of your guests.
How to preserve boletus for the winter according to the above list of products? There is no need to invent anything here, because everything is done very easily and simply.
So, put a bowl of water on the fire and wait until it boils.
When you see that this process is in full swing, it’s time to throw in all the ingredients except the mushrooms. Mix thoroughly and leave the marinade to cook for about 7 minutes.
In the meantime, quickly put the butter into jars and fill with hot brine.
Close the jars tightly, turn them upside down and leave to rest.
The next day, take a ready-made snack, which can be served with fresh herbs and onion cut into half rings.
An exquisite recipe for preserving boletus mushrooms for the winter will bring an original taste variety to the festive table. This component creates a richer aroma than traditional marinating.
In boiling water, combine sugar, salt, pepper, bay leaf and cinnamon.
Boil the marinade for 5-7 minutes and strain using a colander.
Put the strained brine back on the fire, pour in vinegar and boil for 2-3 minutes.
Fill jars with decomposed mushrooms with marinade, screw tightly with iron or plastic lids and let cool.
Store the workpiece in a cool place - a basement or refrigerator.
Preparations from wild mushrooms can be made in the most in various ways. We invite you to familiarize yourself with the unusual, but crazy delicious recipe preserved butter with vegetables in tomato sauce. I must say that the sauce can be purchased at any store, or you can make it yourself using tomato paste, fresh tomatoes and various spices.
To learn how to preserve boletus according to the proposed recipe, you must first prepare all the ingredients.
I must say that wild mushrooms go very well with vegetables, especially if they are pre-fried.
Cut the peeled boletus into large pieces, add water and boil for 20-25 minutes with the addition of salt.
Meanwhile, peel, wash and chop all vegetables. The zucchini must be chopped into 1x1 cm cubes, the carrots must also be chopped into cubes, but slightly smaller in size. And the onion and pepper need to be cut into thin half rings.
Fry all the vegetables one by one in a frying pan with vegetable oil until half cooked.
Lastly, lightly fry the butter and pour into a common pan along with the rest of the vegetables.
Add tomato sauce, salt, sugar, pepper, spices (optional), mix gently and simmer over low heat for 10-15 minutes.
Fans of this Russian snack especially respect these mushrooms. Marinated boletus, especially at home, always turns out crispy and tasty.
In general, you can prepare boletus in other ways, but most often we choose marinating from among all the options. winter preparations. They attract even their appearance When you put a salad bowl with tiny mushrooms on the table, drizzled with butter and flavored with onions, the forks immediately involuntarily reach for them.
I know that some people don't like to handle boletus beans because of their slippery caps. Indeed, cleaning especially small specimens is quite difficult. But, unlike other mushrooms that we soak, there is no need to soak boletus. You can’t catch a wet butter can to remove the skin from the cap, but this must be done, because it gives off bitterness.
So, we process the boletus dry, arm ourselves with a small knife and, picking up the edge of the film, easily remove it. All stuck debris from the forest is also easily removed. Then, of course, you can rinse the mushrooms.
For this recipe you will need to take:
How to marinate:
We wash the mushrooms, we will not soak them, but we will definitely boil them. It’s correct to throw mushrooms into boiling water, so let’s do that and let them simmer for ten minutes.
Then we must make the marinade, first add all the seasonings to the water, except vinegar, pour it last. While the brine is preparing, sterilize the jars. The most convenient ones for mushrooms are half liter ones, and choose ones that are tight right away nylon covers, with a recess in the middle. Because it is not recommended to cover mushrooms with metal lids. We pour boiling water over them so that they are clean and soft.
After boiling, the butter should be placed in a colander to drain, and then you can pack it into jars. You can also add garlic if you wish. We immediately fill them with boiling marinade and send them to sterilize, covering them with lids; ten minutes are enough for half-liter jars. Then we wait for it to cool down and send it to be stored in the cold.
For it you will need to take:
How to marinate:
We clean the mushrooms brought from the forest, rinse them well and leave them directly in a colander to allow the water to drain.
Place some water in a suitable container, as soon as it boils, add the mushrooms and count fifteen minutes from the moment of boiling. Then we put them in a colander again.
Now we put water on the marinade, add spices, salt and sugar and boil until they dissolve, then add the butter and cook for twenty minutes. At the end we pour vinegar. We quickly put the mushrooms into jars, put on the lids and turn them over.
For the recipe you will need to take:
How to marinate:
Dip the peeled and dried boletus into salted boiling water and cook for twenty minutes. Sometimes foam begins to appear on the surface, remove it. Using a slotted spoon, remove the mushrooms and place them immediately into clean jars. Pour all the spices into the bottom of the jars in advance.
Strain the remaining broth from the mushrooms through cheesecloth, add vinegar and bring to a boil. Fill the jars, cover them lightly with lids and leave for half an hour to sterilize. Then close and cool them.
For it you need to take:
How we will cook:
We clean the butterflats and rinse them under the tap in a colander, then leave them for a while to remove excess water. Throw them into a suitable pan, add water to cover and boil for ten minutes, making sure to remove the foam.
After this cooking, pour them into a colander again and rinse. Let it cook again, this time add a tablespoon of salt to the water and cook for ten minutes. Let the water drain again.
Let's prepare the jars early and put all the spices in them, and we'll make the marinade ourselves. Let's boil water, add chopped onion, salt, vinegar and pepper, let it simmer for ten minutes. At this time, pack the mushrooms into jars and pour in the resulting marinade. We sterilize in jars for half an hour.
We will take with you:
How to quickly marinate boletus for the winter:
We sort through, clean and wash the mushrooms; if you come across large ones, then cut them into two or four parts. We put the container with the mushrooms to boil, they should boil for twenty minutes, remove, do not forget the foam. While the mushrooms are boiling, prepare the jars, sterilize, dry, place dill on the bottom and fill citric acid. Place the mushrooms in jars as soon as they drain.
We prepare the marinade from water, sugar, salt, peppers, and bay leaves. It should simmer for five minutes. Immediately pour into jars up to the neck. We close the jars with lids. After three days you can try the buttermilks.
Buttered preparations for the winter without vinegar will become a special dish for mushroom fans. After all, there is nothing tastier than small, young pickled mushrooms. In Russian cuisine, not a single celebration is complete without pickled or salted butter.
Not every housewife knows how to prepare butter for the winter without vinegar. It is traditionally believed that the main component of mushroom preservation is acetic acid. However, for those who suffer from diseases of the digestive system, this ingredient is not recommended. For such people, there is a recipe for pickled butter without adding vinegar. This method is also profitable and convenient, because the product is stored in the refrigerator or basement, and its taste is in no way inferior to traditional pickling with vinegar.
Some recipes for preparing butter for the winter without vinegar will help every housewife make her choice. A little imagination with a set of spices, and marinated butter will surprise you with its sophistication.
Sort the mushrooms, remove any oily film and rinse thoroughly with water. Place in a saucepan, add water, add a little salt and simmer for 30 minutes. Place the mushrooms in a sieve to remove excess liquid. Place the cooled butter into sterilized glass jars.
Preparing the marinade: pour water, add granulated sugar, salt, bay leaf and peppercorns. Let it boil, remove from heat and add citric acid.
Pour the prepared brine into jars with mushrooms and roll up with metal lids. Cover with a blanket, leave until completely cool, and then take to a cool place.
Many experienced housewives prefer this preparation option and consider it very tasty.
How can you marinate boletus without vinegar in another way, preserving its taste? For this recipe we will need the following products and spices:
After thorough cleaning, rinse the butter under the tap. If you come across large specimens of mushrooms, they need to be cut into pieces.
Pour water over the butter, add a little salt and simmer over low heat for 20 minutes. Drain in a colander, rinse with warm running water and add 1 liter of water again. Add salt and let the mushrooms boil for 15 minutes.
Remove the boiled boletus and place it in layers in jars, alternating with onions cut into half rings.
Put the remaining oil on the stove again, add sugar, pepper, bay leaf and citric acid.
Pour the marinade into the jars of mushrooms and roll up. Turn the lids down, wrap them in a warm blanket and leave until completely cool. A sample of marinated butter without vinegar can be taken after a couple of weeks.
It is known that the taste of butter depends on the components of the marinade. It is during cooking in the marinade that all the spices combine with the taste characteristics of the mushrooms. The result may be good option preparations for the winter.
Pour boiled mushrooms with 600 ml of water, add 1.5 tbsp. l. salt and cook for 10 minutes. Use a slotted spoon to remove the mushrooms and place them in jars.
Add pepper, sugar, finely chopped onion, mustard seeds and citric acid to the remaining oil water. Let the marinade boil for 5 minutes and pour over the mushrooms in the jars. Cover with metal lids and place in hot water to sterilize. Sterilize jars with the preparation for 30 minutes, roll up, let cool at room temperature without wrapping.
True gourmets who know a lot about salted mushrooms often prefer marinating butter without vinegar. And so that the mushrooms turn out tender and good taste, you can add a few tablespoons of honey to the marinade.
Cut the peeled boletus into pieces and add plenty of water. Boil 2 times for 10 minutes, changing the water each time.
For the third approach, pour 500 ml of water over the mushrooms, let them boil for 20 minutes, adding salt, bay leaves, clove sprigs, citric acid, peppercorns and honey.
Remove from heat and let steep for 20 minutes. Distribute into sterilized jars and seal with lids. Cover with a blanket, remembering to periodically shake the jars with the preparation for an hour.
Let cool completely, take to the basement or put in the refrigerator.
Each housewife has her own idea of how to properly marinate butter: with or without vinegar. Everyone has different tastes and there is no single rule for marinating. Some people like a sweetish marinade, others like a spicier and piquant marinade. However, you can not only pickle, but also salt boletus for the winter without vinegar.
