Pickled butter with citric acid: recipes for the winter

Pickled winter oils with citric acid are considered the most favorite preparations for many housewives. However, any preservation requires pre-treatment of mushrooms. They must be thoroughly cleaned of sand and dirt, removing an oily slippery film from each hat. If this is not done, then the pickled pickles with citric acid will be unpleasantly bitter.

There are two recipes for butter pickled with citric acid: cold and hot. The hot method involves boiling mushrooms in a marinade. In this case, the filling in the banks becomes cloudy, but this does not affect the taste and aroma. The cold method is done differently: butter and marinade are cooked separately from each other. Ready mushrooms are distributed in jars and filled with hot marinade, while the liquid does not become turbid, remaining transparent.

How to marinate butter with citric acid at home to make it fast and tasty?

Mushroom pickling recipe oily with citric acid

Marinade for 2 kg of fresh butter:

• 500 ml of water;
• 60 ml of 9% vinegar;
• 1 tsp ground black pepper;
• 4 kernels of allspice;
• 1 tbsp. l salts;
• 1 tbsp. l granulated sugar;
• 1 sachet (10 g) of citric acid.

Bring the water to a boil with vinegar, after throwing all the other spices except citric acid. The marinade filling should boil for 5 minutes, and after that you can safely lay the peeled oil. Cook together for 25-30 minutes on low heat.

Remove the marinade from the heat, add citric acid, mix thoroughly and leave to cool completely.

Put the oil in the sterilized jars, seal and put it stored in a cool place.

Often pickling oils with citric acid implies the need to add various spices and seasonings for preservation. However, there is no need to overdo it so as not to drown out the aroma of forest mushrooms.

Detailed recipes for cooking oils, pickled with citric acid, help even young and inexperienced cooks surprise their relatives, creating real mushroom “masterpieces”.

Pickled oranges with citric acid in a spicy marinade

According to the complexity of the preparation, pickling recipes oiled with citric acid are about the same. However, the taste preferences of marinade for butter with citric acid are different for everyone, because they are prepared with the addition of various spices. Such preservation is perfect as a snack.

For a savory recipe for pickled mushrooms, we need:

• 2 kg of fresh butter;
• 1 liter of water;
• 1 tbsp. l salt (without top);
• 2 tbsp. l Sahara;
• 0.5 tbsp. l soy sauce;
• 1 PC. small chili peppers;
• 3 grains of black pepper;
• 2 kernels of allspice;
• 0.5 tsp dill seeds;
• 2 bay leaves;
• 6 cloves of garlic;
• 1 tsp citric acid.

Boil the oil in advance in salted water for 20 minutes. Drain and rinse the mushrooms in a colander under warm running water.

Pour 1 liter of water separately into the container, add salt, granulated sugar, soy sauce, chopped chili, pepper, dill seeds, bay leaf and garlic grated on a fine grater.

Bring the marinade to a boil, add citric acid, mix well and dip the oil in it. Boil the whole mixture on low heat for no more than 20 minutes.

Carefully remove the mushrooms from the pan and put them directly in sterilized jars, pour the marinade on top. Close with plastic covers (do not wrap), allow to cool. After about 10 hours, change the covers to metal ones and put them in the basement.

Other recipes for pickled citric acid oils

Another way to pickle butter with citric acid will save a lot of time, since it does not need sterilization. It includes boiling the mushrooms separately from the marinade.

• 1 kg of boiled butter;
• 500 ml of water;
• 1 tbsp. l salts;
• 1.5 tsp citric acid;
• 4 grains of black pepper;
• 3 bay leaves;
• 4 things. cloves;
• 0.5 tsp coriander seeds.

In warm water, mix all the ingredients except citric acid and mushrooms. Wait for boiling and boil for about 5 minutes.

Then pour citric acid into the marinade, mix thoroughly (until the crystals are dissolved) and remove from the stove.

Distribute the boiled mushrooms to the sterilized jars, pour the marinade on top and clog the lids.

Put the jars in a warm place, after turning them upside down and wrap them with a blanket. It is recommended to stay in this preservation position for about 10-12, after which the cans should be taken out into a cool room.

No less popular recipe among housewives is pickling butter with citric acid, onions and mustard seeds. For 2 kg of freshly purified peeled oils, it is necessary to prepare such a marinade:

• 700 ml of filtered water;
• 2 tbsp. l salts;
• 3 tbsp. l (without a hill) sugar;
• 1 tsp citric acid;
• 2 tsp mustard seeds;
• 4 bay leaves;
• 7 peas of allspice and black pepper;

Fill the butterflies with tap water and let it boil. Then you need to completely remove the liquid from the pan, pour the mushrooms with new water with the addition of a pinch of salt. Let it boil for 15 minutes, drain the water again, and discard the mushrooms in a colander.

Marinade: Pour citric acid, salt, sugar into filtered water, mix thoroughly and let it boil.

Put bay leaf, mustard seeds, black and allspice on the bottom of sterilized jars. Put mushrooms in them, and pour hot marinade on top. Cover the pickled mushrooms in jars with metal lids and place in a pan with hot water.

Important: cans should be put in a pan on a towel. Otherwise, the glass may burst during further heat treatment.

Sterilize jars with oils is recommended for 20 minutes. Roll up, let it cool completely under a warm blanket, and then take it out to the basement.

By showing imagination, every housewife will be able to create her own unique recipe. Experiment with spices and surprise your guests with delicious butter cuts.