Pickled butter with vinegar: recipes for the winter

It is known that the best for the role of snacks are suitable billets of butter. Pleasant forest taste and aroma make these mushrooms indispensable on the festive and everyday table.

To start harvesting butter for the winter with vinegar, the first thing you need to make sure that all the mushrooms in your basket are edible. Any fruiting body that causes doubt in you is better to throw it away. Next, a preliminary cleaning should be carried out, namely: remove the sticky film characteristic of butter, which collects all forest debris. Then the process of washing the oil in water starts. It is better to do this at a fast pace, without soaking for a long time, so that they do not have time to collect a lot of fluid in themselves.

Marinating butter with vinegar is a very simple process, but you need to know some of its features: small fruit bodies are pickled whole, cutting only the bottom of the leg, large mushrooms are cut into several parts. And the main factor for marinating is pre-boiling the butter in salted water with the addition of citric acid or vinegar. For large specimens, the boiling time is 25-30 minutes, and for small ones - 15-20 minutes.

There are many recipes for pickled butter with vinegar, but we offer the most versatile and simple.

Pickled butter with vinegar, cinnamon and cloves

• mushrooms - 2 kg;
• water - 1 l;
• vinegar - 100 g;
• salt - 1 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• allspice - 8 peas;
• cinnamon - 1 tsp;
• cloves - 8 branches;
• bay leaf - 5 pcs.

Boil the mushrooms in advance in salted water, drain the liquid, let the mushrooms cool and cut into slices.

Dissolve sugar and salt in water, let it boil, toss oil and boil for 15 minutes.

Introduce all the spices, and let the mushrooms boil for 10 minutes over low heat.

Remove the pan from the stove, allow to cool and distribute in sterilized jars with the marinade.

Close with plastic covers and place in a cool room or leave in the refrigerator. This method allows the workpiece to be stored for up to 6 months.

Salting recipe butter with vinegar and garlic

Another quick recipe for pickled oils for the winter with vinegar allows you to get a savory snack, as it contains garlic and turmeric.

• oil - 1 kg;
• garlic - 5 cloves;
• vegetable oil - 4 tbsp. l .;
• vinegar - 4 tbsp. l .;
• white pepper peas - 5 pcs.;
• black pepper peas - 10 pcs.;
• bay leaf - 4 pcs.;
• water - 500 ml;
• sugar - 1 tbsp. l .;
• salt to taste;
• Turmeric - a pinch.

As mentioned earlier, mushrooms should be boiled in salted water, drained and cut into pieces.

Make a marinade: in a saucepan, combine water, sugar and salt, put on a stove and boil.

Add mushrooms to boiling water, add vinegar, chopped garlic into small cubes and all the spices, stir well and let it boil for 15 minutes.

Pour in vegetable oil, boil for 5 minutes and remove from the stove.

Allow to cool completely, put in jars and pour the marinade.

Close with plastic lids and refrigerate.

The pickled salted butter with vinegar and garlic have an unusual taste and are well suited as a side dish.

How to pickle butter with vinegar and mustard

How to pickle butter with vinegar and mustard seeds in winter to delight your family with an amazing snack?

• oily mushrooms - 2 kg;
• water - 1 l;
• sugar - 1.5 tbsp. l .;
• salt to taste;
• vinegar - 50 ml;
• mustard seeds - 1 tbsp. l .;
• cloves of garlic - 6 pcs.;
• black peppercorns - 10 pcs.;
• bay leaf - 5 pcs.

Cool mushrooms, boiled in advance, and cut into small pieces.

Dissolve sugar and salt in cold water and put on fire to boil.

Put mushrooms in boiling water, add mustard seeds, lavrushka, black pepper, sliced ​​garlic and let it boil for 15 minutes.

Pour in vinegar, stir and let boil for 10 minutes.

Close with tight plastic covers, wrap with a blanket and allow to cool.

Remove cooled cans to the basement or leave in the refrigerator.

According to this recipe for cooking pickled oils with vinegar, the workpiece can be considered both an independent dish and an additional ingredient in salads.

Pickled butter with 9% vinegar and chili

For lovers of spicy and original dishes, we offer you to cook pickled butter with 9% vinegar and chili.

Ingredients for Marinade:

• water - 1 l;
• salt - 1 tbsp. l .;
• sugar - 1 tbsp. l .;
• vinegar 9% - 50 ml.

Spices for pickling:

• chili pepper - 1 pc.;
• bay leaf - 3 pcs.;
• garlic cloves - 3 pcs.;
• cloves - 4 pcs.;
• horseradish leaves - 1 leaf;
• black pepper and sweet pea - 5 pcs.;
• dill - 2 umbrellas;
• coriander - 1 tsp

Traditionally, butter (2 kg) should be boiled in salted water. Drain the water well, let the mushrooms cool and cut into pieces.

In water, combine salt, sugar, stir and bring to a boil.

Put the butter in a boiling brine, add vinegar, all the spices, previously diced garlic cloves and chili.

Let it simmer for 20 minutes and pour into sterilized glass jars.

Roll up the lids, turn over and cover with a warm blanket until the cans are completely cooled.

Remove cooled oil to the cellar or send to the refrigerator.

How much vinegar to add with ordinary salting is oily for the winter?

The usual ambassador butter for the winter with vinegar is considered a traditional option for pickling mushrooms.

In this method, it is important to remember that the marinade only covers the mushrooms a little, while the butter should not float in it. How much vinegar to add to the oil depends on the taste of each hostess, so the amount of this component can vary.

• oil - 2 kg;
• water - 700 ml;
• salt - 1.5 tbsp. l .;
• sugar - 2 tbsp. l .;
• vinegar - 50 ml;
• cloves - 4 branches;
• bay leaf - 5 pcs.;
• ground black pepper - ½ tsp.

Boil the mushrooms, put on a sieve, cool and cut into pieces.

From all the remaining ingredients, make marinade, boil for 5 minutes, add mushrooms and let them boil for 15 minutes.

Arrange with a slotted spoon in pre-sterilized jars and pour hot marinade.

Close tight plastic lids, turn upside down and cover with a warm blanket until cool.

Remove cooled pickled oil to a cool place.

This option will help you prepare appetizing pickled oil with vinegar for the winter.

Recipe for pickled butter without vinegar: how to salt mushrooms

There is a way in which salt oil with vinegar is not necessary.

We offer a recipe for pickled oils without vinegar, which are great as an additional ingredient in salads. Such mushrooms at home have an amazing taste and aroma. In this recipe, vinegar is replaced with citric acid, which does not change the excellent taste of wild mushrooms oily.

• oil - 1 kg;
• water - 3 tbsp .;
• salt - 40 g;
• sugar - 60 g;
• citric acid - 1.5 tsp;
• bay leaf - 3 pcs.;
• white and black peas - 4 pcs each.

Boil the mushrooms in advance by the above method, drain the water, rinse under running water and cut into slices.

Prepare the marinade from the recipe data and let it boil.

Put the butter in the marinade and let it boil for 15 minutes.

Arrange the mushrooms with the marinade in jars and roll up.

Allow the workpiece to cool completely at room temperature and take it out to the basement.

Pickled chives with apple cider vinegar and bell pepper

For many beginning cooks, the question is interesting: how to marinate butter with apple cider vinegar? In this case, you can use the recipe for pickled butter for the winter with bell pepper.

This preservation will be a good snack on your table with any vegetable side dish or meat.

• oily mushrooms - 2 kg;
• onion - 4 pcs.;
• salt - 1.5 tbsp. l .;
• red bell pepper - 4 pcs.;
• celery - 1 bunch of greens;
• vegetable oil - 100 ml;
• garlic cloves - 7 pcs.;
• vinegar - 100 ml;
• sugar - 1 tbsp. l

How to pickle oil with vinegar in this preservation option?

The peeled oil must be boiled in water with the addition of salt.

Put the mushrooms in a colander, let them cool well and cut large specimens into pieces.

Prepare the marinade: in a saucepan, combine water, sugar, butter, salt and vinegar, stir and let it boil.

Peel the onion from the peel and cut into cubes, finely chop the celery greens, peel the Bulgarian pepper from the seeds and cut into strips, pass the garlic through a press.

In the prepared marinade put mushrooms, onions, celery, garlic and bell pepper, simmer for 5 minutes over low heat and remove from the stove.

Without waiting for cooling, put everything in sterilized jars and close with tight plastic lids.

After cooling completely, put the cans in the refrigerator or take them out to the basement.

Note that all the recipes for marinated with vinegar butter presented above for the winter will please every housewife. After you prepare these prefabs and taste, you will have a strong desire to close them again and again.