Delicious butter for the winter: recipes for mushrooms

When you return from a "silent hunt" with full baskets of mushrooms - the mood is fine. However, the question immediately arises: What processing methods can be used to prepare them for the long winter? Some of the fruiting bodies will go to fry, freezing and other processes, but large - will be pickled. After all, pickling is a common way to preserve mushrooms for a long period.

I must say that butter is considered the most popular pickling mushrooms. It is not difficult to cook them in this way, however, every chef needs to know the features and rules of such a workpiece. For example, small mushrooms should be pickled whole, and larger instances are best cut into several parts. A mandatory procedure is to clean the oil from the oily and sticky peel that collects forest debris on itself. If it is not removed, the mushrooms in the marinade turn out to be bitter, and when frying this film sticks to the pan and burns.

We offer several delicious recipes for pickling butter for the winter, which will help to keep your preparations at home until a new crop of mushrooms.

Oil is strongly recommended to be boiled before canning, which eliminates the risk of poisoning. In addition, boiling will guarantee that the mushrooms will remain in good quality for a long time. Therefore, recipes for delicious pickled butter for the winter are better prepared with preliminary boiling. Similar preparations are used as a snack or as an additional ingredient to salads, pies and pizza.

Delicious marinating butter recipe for winter with thyme and chili

• boiled butter - 2 kg;
• white wine vinegar - 1 tbsp .;
• fresh thyme - 6 branches;
• olive oil - 5 tbsp. l .;
• water - 700 ml;
• garlic - 3 cloves;
• sugar - 3 tbsp. l .;
• salt to taste;
• black peppercorns - 6 pcs.;
• allspice - 5 pcs.;
• bay leaf - 3 pcs.;
• chili pepper (medium) - 1 pc.

Before pickling, be sure to sterilize the jars and lids, and then let them dry.

Pre-boiled in salted water, the butter can still be put in cans hot and put in two branches of thyme.

In an enameled pan, prepare the marinade: mix water with sugar, salt and mix well until they dissolve, add oil.

Throw in the marinade black and allspice, as well as bay leaves, cloves of garlic and chili sliced ​​into thin slices.

Bring the marinade to a boil over low heat and pour in the vinegar.

Remove from the stove and pour the oily marinade in the jars.

Put the jars in a pan with hot water and sterilize for 20 minutes.

Close with plastic covers and allow to cool at room temperature.

You can leave it in the refrigerator and after 3 days already try it.

Remove the rest into the basement for long storage.

This simple recipe for delicious butter for the winter is excellent, and your guests will surely enjoy it.

Spicy pickled butter for the winter

Another delicious recipe for harvesting butter for the winter is pickling using the simplest and most affordable ingredients that every housewife has in the kitchen.This preparation is used for salads, sandwiches, stewed cabbage and fried pork. Spicy mushrooms with garlic and mustard seeds will also be a savory snack on your holiday feast.

• boiled butter - 2 kg;
• vinegar 9% - 100 ml;
• mustard seeds - 1 tsp;
• lean oil - 150 ml;
• garlic cloves - 15 pcs.;
• white pepper peas - 10 pcs.;
• ground black pepper - ½ tsp;
• water - 700 ml;
• bay leaf - 7 pcs.;
• sugar - 3 tbsp. l .;
• salt to taste.

Cut the boiled butter into small parts, put in an enamel pan or deep saucepan, pour water and let it boil.

Add sugar, salt, bay leaf, chopped garlic into small cubes, add mustard seeds, white and black pepper, stir well.

Let it boil for 10 minutes, add oil, vinegar and again let it simmer for 15 minutes over low heat.

Remove from stove and allow to cool completely in this condition.

Distribute the cooled mushrooms with marinade over the jars, close them with plastic lids and refrigerate for several weeks.

You can start eating this preparation after 5-6 hours of pickling.

Pickled butter for the winter in a spicy sauce

Many experienced housewives consider the harvest of mushrooms in a spicy sauce the most delicious recipe for pickled butter for the winter.

• oil - 3 kg;
• water - 2 l;
• sugar - 70 g;
• vinegar - 70 ml;
• mustard - 3 tbsp. l .;
• garlic - 6 heads;
• salt - 30 g;
• black and white peppercorns - 10 pcs.;
• bay leaf - 10 pcs.;
• cloves - 4 pcs.;
• vegetable oil - 100 ml;
• dry oregano - a pinch.

Pour the boiled oil in advance with water and put on the stove to boil.

Pour salt and sugar into boiling water with mushrooms, dissolve well.

Add vegetable oil, black and white pepper, bay leaf, cloves, dry oregano, garlic and mustard cut into thin slices. Stir everything well and simmer for 15 minutes.

Pour vinegar and over low heat let the mushrooms boil in the marinade for another 15 minutes.

Roll the lids in the oil in a spicy sauce, wrap in a blanket and let cool completely.

Take to the basement or refrigerate.

The most delicious Korean fried butter recipe for the winter

This variation provides a recipe for the most delicious fried butter for the winter seasoned with Korean vegetable seasoning.

• oil - 1.5 kg;
• seasoning for vegetables in Korean - 1 pack;
• lean oil - 100 ml;
• sugar - 1 tbsp. l .;
• salt to taste;
• vinegar - 30 ml;
• garlic - 5 cloves;
• water - 500 ml;
• onion - 2 pcs.;
• paprika - 1 tsp.

Put the boiled butter in advance on the oil preheated in a pan and fry until golden brown.

Cut onions in half rings and send to mushrooms, fry for 10 minutes.

Pour seasoning in Korean, sugar, salt, paprika into the mass, let it simmer for 10 minutes.

Pour in water, vinegar, pour crushed garlic, mix and simmer for another 15 minutes.

Arrange in jars, cover with lids and allow to cool at room temperature.

Fully cooled mushrooms should be refrigerated or taken out to the basement.

Oil mushrooms with bell pepper and cinnamon for the winter

We offer a peculiar recipe for tasty mushrooms oiled for the winter with bell pepper and cinnamon.

• oil - 2 kg;
• water - 500 ml;
• cinnamon - ½ sticks;
• cloves - 3 branches;
• allspice - 3 peas;
• bell peppers red and yellow - 1 pc.;
• vinegar 9% - 4 tbsp. l .;
• sugar - 2 tbsp. l .;
• salt;
• green onions - 10 branches;
• olive oil - 50 g.

Send boiled butter to a pan with olive oil, fry for 15 minutes.

Peel the bell peppers from the seeds, cut into noodles and pour them over the mushrooms, fry for 15 minutes, stirring constantly.

Prepare the marinade: dissolve salt, sugar in water, toss all spices except green onions and vinegar, boil.

In an enameled pan, combine mushrooms, pepper and marinade, add vinegar, chopped green onions and boil over low heat for 15 minutes.

Arrange the mushrooms in banks, pour the marinade and roll.

Turn over and wrap until cool.

You can store cans in the refrigerator for several weeks.

This multi-colored workpiece will delight the eye on the festive table as a snack or in combination with mashed potatoes.