Marinating butter for the winter: the easiest ways
A very important factor in pickling mushrooms for the winter is the preliminary preparation for canning: cleaning and obligatory heat treatment. Oil should be boiled in salted water for 20-25 minutes.
Oil mushrooms are a variety of mushrooms that have a sticky slippery film on their surface, on which all forest debris is collected: sand, the remains of grass and leaves. This peel should be removed from the hat, because if this is not done, the marinade will turn out to be bitter. Small mushrooms are best pickled whole in a jar, and large cut into several parts.
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The classic way to pickle butter for the winter
The easiest way to pickle butter is a classic recipe.
For its preparation, the following ingredients are taken:
- 3 kg butter;
- 2.5 liters of water;
- 100 g of granulated sugar;
- 120 g of salt;
- 30 g of vinegar essence;
- 30 g of coriander;
- 10 pieces. cloves;
- 10 pieces. allspice peas;
- 7 pcs bay leaf.
Cut the boiled butter in advance into small pieces, pour in water and let it boil.
Pour salt, sugar, stir until dissolved and let simmer for 20 minutes.
During boiling, foam forms on the brine surface, which must be removed from time to time.
In sterilized jars put lavrushka, coriander, cloves and allspice.
Put ready mushrooms in jars without marinade.
Pour vinegar essence into the brine, stir well and pour the jars of mushrooms.
Cover with metal lids, put in a pan and sterilize in boiling water for 20 minutes.
Roll up, turn over and wrap the blanket until it cools completely.
Such an easy way to pickle butter for the winter will help preserve the harvest throughout the winter.
Marinating butter for the winter with garlic and mustard seeds
Another way to pickle butter for the winter is to harvest the garlic and mustard seeds.
The following products and spices are offered for her:
- 2 kg of oil;
- 1 liter of water;
- 40 g of sugar;
- 50 g of salt;
- 50 ml of vinegar (9%);
- 10 cloves of garlic;
- 1 tbsp. l mustard seeds;
- 10 pieces. bay leaf;
- 8-10 grains of allspice.
Boil the oil in advance in water with the addition of salt and vinegar for 15 minutes, lay in a colander.
Pour sugar, salt, bay leaf, allspice, mustard seeds in 1 liter of water, let the liquid boil.
Peel the garlic cloves, cut in half and put into the marinade, pour vinegar.
Cut mushrooms arbitrarily, toss in water with spices and cook for 10 minutes.
Distribute the oil in the jars with the marinade, cover with metal lids and sterilize for 15 minutes.
Roll up banks, turn upside down and cover with a blanket from above. In this condition, the oil must cool completely.
Remove the mushrooms into the basement or refrigerate.
According to this recipe, marinating oil is crispy with a spicy taste.
A quick way to marinate butter with Korean seasoning
How else can marinate butter in a simple way to make it very tasty? I must say that mushrooms, as a nutritious product, are well suited for all types of salads, which are considered a delicious snack on the festive table. And pickled mollusks are the best mushrooms suitable for this role. So, in this case, you can use the quick method of marinating butter with Korean seasoning and hot pepper.
For this winter harvest you need the following ingredients:
- 2 kg of oil;
- 500 g of carrots;
- 500 ml of water;
- 2 pcs. chili peppers;
- 12 garlic cloves;
- 150 ml of vegetable oil;
- 1 packet of seasoning in Korean;
- 5-7 Art. l 9% vinegar;
- 7 tsp granulated sugar;
- Salt to taste.
Cut the onion into half rings, put in a frying pan heated with oil and fry until soft.
Peel and grate the carrots with a long straw, combine with onion and fry for 10 minutes.
Cut the mushrooms boiled in advance into slices, add to the carrots and onions and let stand for 15 minutes.
Pour sugar, salt, vinegar, chilli, Korean seasoning, and sliced garlic cloves into the water.
Let it boil for 5 minutes and pour out the contents of the pan.
Let stand for 10 minutes, remove from the stove and pour into sterilized jars.
Cover and sterilize in boiling water over medium heat for 20 minutes.
Roll up the cans and leave it warm until it cools completely (you can not wrap it up).
Hot pickling: a simple recipe
According to the following recipe for pickling hot oil, you can also prepare an excellent preparation for the winter.
We will need the following ingredients:
- 2 kg of oil;
- 800 ml of water;
- 7 peas of black and allspice;
- 5 pieces. bay leaves;
- 5 garlic cloves;
- 2.5 tbsp. l Sahara;
- 4 tbsp. l 9% vinegar;
- 1.5 tbsp. l salt.
Cut boiled mushrooms in advance in pieces in any shape.
Dissolve sugar, salt in hot water, toss the bay leaf, a mixture of pepper grains, let it boil and add the butter.
Boil for 15 minutes, pour in the vinegar and toss the chopped garlic.
Let it boil for another 5 minutes, remove from the stove and put in jars.
Roll up, turn over, cover with a warm blanket and allow to cool completely.
Using a simple method of pickling butter, each housewife, choosing her own bouquet of spices and spices, will be able to create her own unique recipe.
Lightly marinate cold pickling
Another simple option is to pickle the oil in a cold way, which allows you to quickly make a harvest for the winter.
To do this, you need such products and spices:
- 2 kg of oil;
- 1 liter of water;
- 7 tbsp. l refined oils;
- 3 tbsp. l Sahara;
- 1.5 tbsp. l salts;
- 5 tbsp. l vinegar
- 7 cloves of garlic;
- 4 bay leaves;
- 5 grains of allspice.
Boil the mushrooms in advance for 20 minutes in salted-acid water, place on a sieve and let drain well.
Prepare the marinade: mix sugar and salt in water until completely dissolved, add vinegar, toss chopped garlic, bay leaf and allspice.
Bring to a boil and introduce into the marinade chopped pieces of butter.
Pour everything into sterilized jars with liquid.
In a clean frying pan, calcine vegetable refined oil and 2-3 tbsp. l pour in each jar of pickled mushrooms. This is to ensure that the workpiece does not undergo mold.
Close the banks with hermetic covers, wrap them up and allow to cool under the covers.
Take to the basement or put in the refrigerator for storage.
Such an easy way to pickle butter will allow each chef to get a great appetizer that can be eaten in 3-4 days. Such a blank can be stored for about 6 months.
Important to rememberthat on the basis of a simple and quick method of pickling butter you can experiment and come up with your own original variations. Winter harvesting may include the addition of celery, dried dill, curry, onion, garlic, and more.Show your imagination and create your masterpieces of canned mushrooms. Such pickled butter will look great on a festive feast and will surely appeal to all your guests.
