Boiled butter for the winter: recipes for delicious dishes

Oil has many fans, not only among mushroom pickers. In winter, oysters cooked in a variety of ways are always revered on the table: for the holiday and for every day. In addition, these mushrooms deliver vitamins C, A, PP to a person, increase immunity and increase the overall tone of the body.

Cooking recipe for winter boiled butter with bell pepper

Boiled butter for the winter can rightfully be considered tasty and healthy. Before proceeding with their processing, the mushrooms should be cleaned: remove the mucous membrane from the caps, remove the remains of grass, leaves and select all worms. After rinsing the oil with warm water, first placing them in a colander. Some do not remove the slippery film from the cap, preferring to leave the natural appearance of the mushroom.

Most housewives use different recipes of boiled butter for the winter. So, one of them involves the addition of bell pepper, giving our mushrooms an original piquant taste.

Ingredients:

• 2 kg of oil;
• 1.5 liters of water;
• 7 tbsp. l salt;
• 3 medium onions;
• 4 bell peppers (red);
• 5 cloves of garlic;
• 150 ml of 9% vinegar;
• 3 tbsp. l Sahara.

Cooking:

Pre-cleaned oil must be cut into small pieces - approximately 1.5-2 cm. Then boil in water with a pinch of salt for about 7 minutes. Discard in a colander, allow a significant amount of water to drain, and then put on a towel.

Peel the onion, wash and cut into thin half rings. Wash bell peppers, core and cut into strips. Pass the garlic through a press or grate.

In a bowl with water, mix vinegar, sugar and vegetable oil, bring to a boil, stirring constantly.

Mushrooms, crushed garlic, chopped onions and bell pepper combine together and put in brine. Let the whole mixture boil for 3 minutes, fill in sterilized jars and roll up. Wrapped jars of mushrooms should be allowed to cool completely, and then taken out to the basement.

Boiled butter with white wine: a recipe for the winter

But gourmets will certainly like this recipe for cooking boiled oils for the winter:

• 1 kg of fresh butter;
• 4 sprigs of green onions;
• 6 grains of black pepper;
• 0.5 tsp salt;
• 3 tbsp. l olive oil (can be replaced with warm butter);
• 3 tbsp. l apple cider vinegar;
• 1/3 cup dry white wine;
• 1.7 l of water;
• 1 tsp. turmeric, basil and dill.

Cooking:

Boil the butter in advance in salted water for about 15 minutes with the lid open. Fold in a colander to get rid of unnecessary fluid.

Pour white wine into another dish and send to a small fire. Add black pepper kernels, dill, turmeric, and basil. Wait until the marinade begins to boil. Remove the pan from the stove until it cools completely.

Pour acetic acid, combined with olive oil, into the chilled wine brine.

Put the mushrooms in a clean, dry container, salt to taste and top with the resulting marinade. Such a dish can immediately be served at the table, or it can be laid out in sterilized jars and refrigerated.

What dishes to cook from boiled oils frozen for the winter

However, butter is not only good for conservation. Many housewives also prefer to freeze these mushrooms after the heat treatment. What dishes can be prepared from boiled butter, frozen for the winter?

Before you start cooking, you must remember that thawed butter can not be re-frozen. To do this, do not forget to first divide the mushrooms into portions. Otherwise, the butter will lose its taste and become watery.

From boiled frozen butter you can cook anything that can be fancy. They can be fried, marinated, stewed with vegetables and sour cream, as well as cook a rich mushroom soup. It is soup from butter that is considered one of the most requested dishes to date. This food will appeal to all family members and guests. Preparing the soup is very simple, getting rich, aromatic and satisfying. To prepare it, we need:

• 2 l of water;
• 500 g butter;
• 1 medium onion;
• 1 carrot;
• 2 bay leaves;
• 4 small potatoes;
• 4 feathers of green onions;
• dill and parsley;
• cooking oil for frying;
• salt and pepper to taste.

Thawed butter to a pan with preheated vegetable oil, fry for 15 minutes.

Throw diced potatoes into a pan and boil until half cooked.

Peel carrots and onions, chop finely and fry until golden brown. Pour the fried vegetables into the pan and then send the butter.

Bring the soup to a boil, add chopped herbs, bay leaf, pepper. Remove from heat and let it brew for several minutes.

Such a dish will become exquisite not only on a festive day. And the spicy aroma coming from the kitchen will immediately bring the family together at the dinner table.