Cooking pickled butter: recipes for the winter

The most common and popular mushrooms are many mushroom pickers called oilyata. From them you can cook various dishes and preparations: salads, soups, julienne, sauces, caviar. They are also used as fillings for pies, pizza, pancakes and tartlets. Many housewives prefer to pickle butter, because not a single holiday will be complete without this dish, especially the New Year.

How to deliciously and properly marinate butter at home

Pickled butterfish are considered an excellent snack and decoration of any festive table. However, in order for guests to taste the mushrooms, you need to know how to properly pickle butter at home.

Before heat treatment, the oil must be pre-cleaning. From each hat of the mushroom, you need to remove the oily skin, which is covered with forest debris: needles, sand, the remains of foliage and grass. It is convenient in this case to use a sharp knife, gently prying the skin off the edge of the cap and pulling it towards you. If you do not remove the film, then the dish of mushrooms will be bitter and affect the taste. And since the cleaning process is very time-consuming and long, it is better to ask for help from the family.

After the most difficult process, everything else, including pickling, will not cause any difficulties even for novice housewives. Pre-cleaned and washed oils should be boiled in an enamel container with a weak solution of vinegar and salt. Often remove the foam formed on the surface and wait for the mushrooms to settle. After about 20-30 minutes the boiling oil is ready, they need to be thrown into a colander and rinse well with running water.

When this procedure is completed, you can safely choose the pickling oil recipe to your taste at home and get to work.

There are many recipes on how to pickle butter at home, but there are two main points in this process. Pickling can be done in two ways: the first is cold, the second is hot. For the first: mushrooms in jars are poured with boiling marinade. For the second: the oil is boiled in a marinade with all the spices, and then poured into jars. However, there is practically no difference in taste.

How to deliciously marinate butter at home? All the butter are suitable for pickling, but the smallest mushrooms are the most delicious. Therefore, before cooking, it is better to sort the butter and divide by size: pickle small mushrooms whole in one jar, and large ones - cut and close in another. The process itself should be carried out only in enameled or glassware.

The recipe for pickling butter for the winter at home

How to pickle butter mushrooms at home is described in this recipe.

For 1.5 kg of peeled and boiled oils, we will need the following ingredients:

• vinegar 9% - 3 tbsp. l .;
• refined oil - 70 ml;
• salt - 1.5 tbsp. l .;
• sugar - 1 tbsp. l .;
• garlic - 5 cloves;
• bay leaf - 12 pcs.;
• water - 500 ml.

For our preparation we need only 2 half-liter, pre-sterilized jars.

Prepare marinade from water, salt, sugar and oil: combine all the ingredients and let it boil.

Boiled and chopped butter (if they are large) enter the marinade and let it boil for 15 minutes.

Dice the garlic and toss into the mushrooms, add the vinegar, dip the bay leaf into the marinade, mix.

Let the mushrooms boil in the marinade for 10 minutes.

Arrange in cans, roll up metal lids and wrap.

Soak in this condition for 48 hours and take to a cool room.

Marinating butter at home for the winter: a step-by-step recipe

According to this recipe, you can carry out the process of pickling butter for the winter at home without oil and garlic, which in no way spoil the taste of your workpiece.

The right products and spices for pickling:

• boiled butter - 2 kg;
• vinegar - 120 g;
• water - 1 tbsp .;
• sugar - 0.5 tbsp. l .;
• salt - 1.5 tbsp. l .;
• cloves - 4 branches;
• bay leaf - 5 pcs.;
• black pepper peas - 10 pcs.;
• allspice - 5 pcs.

So, how to pickle butter for the winter in jars is recorded in this step-by-step recipe.

In this recipe, the jars do not need to be sterilized, the main thing is that they are well washed. The jars will be sterilized immediately with pickled mushrooms. However, screw caps must be sterilized in advance.

Pour water into an enameled pan (you can take a stainless steel container), pour in all the spices listed in the recipe (except vinegar), boil and let the marinade boil for 5-7 minutes.

Introduce sliced ​​mushrooms into boiling brine, add vinegar and cook for 10 minutes.

Carefully pour the marinade along with the oils into jars and cover with lids.

Put the cans in a pan with water, on the bottom of which put a towel, and sterilize for 20 minutes.

Screw the covers, wrap them in a blanket and leave for 2 days.

This recipe for pickled butter for the winter in jars is similar to the first. However, the mushrooms are more acidic, because they have more vinegar. Therefore, here is an amateur: as you like more.

A variant of pickled butter for the winter in jars with mustard seeds

The next version of pickled oils for the winter in jars will be more piquant, since the recipe contains garlic and mustard seeds. This will give the dish an unusual taste and aroma. Such a billet does not stand for a long time - the oil is eaten very quickly.

For 3 kg of boiled oils you will need such products:

• sugar - 1.5 tbsp. l .;
• salt - 2 tbsp. l .;
• vinegar 6% - 100 ml;
• mustard seeds - 3 tbsp. l (without top);
• garlic cloves - 20 pcs.;
• water - 1.5 l;
• bay leaf - 8 pcs.;
• allspice - 10 pcs.;
• ground black pepper - 1 tsp.

We prepare the marinade: in hot water, introduce all the spices offered (cut the garlic into thin slices).

Allow to boil for 5 minutes and pour the cut into small pieces of oil.

Cook for 20 minutes over low heat and stir constantly.

Turn off the stove and leave the pan with mushrooms on it.

Oily marinate for about 6 hours, after which they should be placed in plastic containers and refrigerated.

Is it possible to pickle these butter in jars and how to do it?

To do this, sterilize the cans in advance, pour the mushrooms with the marinade, put the cans in a pot with warm water and sterilize for 15 minutes.

Roll up metal covers and turn over on them.

Wrap with a blanket and allow to cool in this state for 2 days.

After complete cooling, take out the cans into the basement.

Marinating butter at home: recipe with video

The presence of onions in the marinade gives the dish a special taste and aroma. The marinade turns out to be islandy and spicy, and the vegetable takes on the taste of mushrooms.

We offer a step-by-step recipe for pickling butter at home with a video that can be viewed below.

• oil - 2 kg;
• salt - 1.5 tbsp. l .;
• sugar - 3 tbsp. l .;
• onion - 3 pcs.;
• water - 700 ml;
• dry mustard - 2 tsp;
• black pepper and allspice peas - 5 grains each;
• bay leaf - 5 pcs.;
• vinegar 9% - 100 ml.

Pour boiled oil in advance with water, let it boil.

Pour salt and sugar, stir until completely dissolved and let it boil for 5 minutes.

Pour dry mustard and boil with mushrooms for another 5 minutes.

In a sterilized glass jar at the bottom put peas of allspice and black pepper, as well as a lavrushka.

Remove the mushrooms from the pan with a slotted spoon and put them in jars.

Peeled and chopped onion into the marinade, add vinegar and boil for 10 minutes.

Arrange the onions in jars of mushrooms, pour the marinade and put in a pan with hot water for subsequent sterilization.

Cover the jars with lids and sterilize for 15 minutes in boiling water.

Screw on the covers, put under the covers and allow to cool completely.

Take chilled jars into a cold room, which will increase the shelf life of your workpiece.

How to pickle butter mushrooms at home with acetic acid

Not sure how to pickle butter mushrooms at home? We suggest you familiarize yourself with the following recipe, and then boldly take on its preparation.

• mushrooms - 2 kg;
• garlic cloves - 4 pcs., (for each jar);
• sugar - 2.5 tbsp. l .;
• salt - 1.5 tbsp. l .;
• acetic acid 70% - 1 tbsp. l .;
• ground black pepper - 2 tsp;
• bay leaf - 5 pcs.;
• cloves - 5 branches;
• nutmeg - ½ tsp;
• water - 1 l.

In sterilized half-liter jars, cut the garlic cloves into slices.

Cut the boiled oil in advance into pieces (if they are large), add water, add salt and sugar.

Stir everything well and let simmer for 10 minutes.

In the hot marinade, add all the other ingredients suggested by the recipe, and simmer another 15 minutes over low heat.

Arrange the mushrooms in jars of garlic and pour hot marinade, leaving 2 cm to the edge.

Roll up the lids and allow to cool at room temperature.

Take to the basement or leave in the refrigerator.

If you intend to leave the workpiece in the refrigerator, then it is better to close the cans with plastic lids.

Marinating mushrooms oiled at home with citric acid

Marinating mushrooms oily at home with citric acid will give the workpiece a completely different flavor range than marinade with vinegar - they will be more tender and crispy.

• mushrooms - 2.5 kg;
• water - 1 l;
• salt - 1.5 tbsp. l .;
• sugar - 2 tbsp. l .;
• citric acid - 1 tsp;
• cinnamon - on the tip of a knife;
• Lavrushka - 4 leaves;
• cloves - 3 branches;
• allspice - 5 peas.

In water, combine all the ingredients, except for the lemon, allow to boil.

Put boiled and chopped butter in the marinade.

Let the mass boil over low heat for 15 minutes, turn off the stove and introduce citric acid into the marinade.

Stir well and distribute the mushrooms with the liquid into jars.

Cover and sterilize in boiling water for 30 minutes.

Pull out the cans, roll up and leave in the room until cool.

Only completely cooled cans with blanks should be taken out to the basement.

Recipe for quick marinating butter at home without sterilization

The following recipe for quick pickling butter at home does not imply the use of a sterilization process. It includes the preliminary cleaning of mushrooms, boiling them in salted water and preparing a marinade with salt, spices, sugar and vinegar essence. Using this method, your pickled mushrooms will stand all winter, almost until a new mushroom crop.

• boiled butter - 2 kg;
• vinegar essence - 1 tbsp. l .;
• water - 700 ml;
• salt - 1.5 tbsp. l .;
• sugar - 2 tbsp. l .;
• coriander in grains - 1 tsp;
• black pepper and sweet pea - 4 pcs.;
• Lavrushka - 4 leaves;
• cloves - 3 branches.

Bring water to a boil, add all the components of the recipe (except for vinegar essence) and let it boil for 10 minutes.

Arrange the boiled and cut butter in advance in sterilized glass jars, and then pour hot marinade.

Close with plastic covers or roll up metal, allow to cool.

Cans are best placed in the refrigerator, on a shelf close to the freezer.

We assure you that this recipe is prepared quickly, without taking a lot of your time.

How to quickly marinate butter at home (with video)

How else to quickly marinate butter at home? Try to cook mushrooms in this way and see what happens in an unusual and tasty way.

• oily mushrooms - 1 kg;
• water - 500 ml;
• vinegar - 50 ml;
• sugar - 1.5 tbsp. l .;
• salt - 1.5 tbsp. l .;
• cinnamon - ¼ tsp;
• allspice - 5 peas;
• Lavrushka - 3 leaves;
• Provence herbs - a pinch.

Boil the water prescribed by prescription, add all the components of the recipe and boil for 5 minutes.

Introduce pre-boiled and cut into slices of oil, cook over low heat until they settle to the bottom of the pan.

Arrange the prepared mushrooms in sterilized glass jars and pour the marinade to the brim.

If there is not enough marinade, do it again, calculating the ingredients according to the recipe.

Close tight caps or roll up, allow to cool and make in a cold room.

Video, how to pickle butter at home, see below:

Crispy Pickled Butter Recipe

The proposed recipe for pickling butter at home will appeal not only to you and your family, but also to guests. The mushrooms are quite crispy, with a pronounced aroma of oil and spices.

• boiled butter - 1 kg;
• water - 600 ml;
• salt - 1.5 tbsp. l .;
• vinegar 9% - 3 tbsp. l .;
• ground coriander - 1 tsp;
• carnation - 4 inflorescences;
• Lavrushka - 3 leaves;
• green basil - 4 branches.

Introduce boiled mushrooms into salted hot water, let it boil and add vinegar.

Put mushrooms in clean jars, add all the spices described in the recipe, and pour hot marinade.

Put the filled cans in a pan with hot water and continue sterilization for 30 minutes.

Roll up, turn over, wrap in a blanket and allow to cool completely.

Take to the basement or store in the refrigerator.

Cooking pickled oils according to this option will not be burdensome for you, but in winter all your household will like the taste of the workpiece. They will ask to do only such oils.

Oil mushrooms marinated for the winter in jars with celery and onions

• boiled mushrooms - 2 kg;
• onion - 4 pcs.;
• celery - 1 bunch;
• bell pepper - 2 pcs.;
• garlic cloves - 5 pcs.

Marinade:

• unrefined vegetable oil - 100 ml;
• sugar - 2.5 tbsp. l .;
• vinegar - 120 ml;
• salt - 1 tbsp. l;
• water - 1 l.

Cook all vegetables: cut peeled onions into thin rings, chop celery.

Remove seeds from bell pepper, wash and cut into noodles, chop the garlic cloves into small cubes.

Prepare the marinade: in hot water, combine oil, vinegar, granulated sugar and salt.

Bring the mixture to a boil over low heat.

Introduce boiled chopped butter, garlic, onion, bell pepper and celery into it.

Let the marinade with mushrooms boil for 10 minutes.

Put in jars, pour the marinade to the top, close with plastic lids and allow to cool.

To store jars of mushrooms in the basement.

This recipe for pickled oils for the winter in jars with vegetables is perfect for decorating the festive table, especially on New Year's.

Oil mushrooms pickled for winter with carrots

For this recipe we will need the following products and spices:

• boiled butter - 1 kg;
• carrots and onions - 2 pcs.;
• water - 500 ml;
• sugar - 1 tbsp. l .;
• salt - 0.5 tbsp. l .;
• vinegar 9% - 4 tbsp. l .;
• citric acid - ¼ tsp;
• carnation - 4 inflorescences;
• allspice - 3 pcs.;
• Lavrushka - 5 leaves;
• ground lemon pepper - 1/3 tsp

Peel the carrots and onions, wash and cut into cubes.

Put the vegetables in a colander and blanch in boiling water for 5 minutes.

Prepare the marinade: put all the spices in the declared water according to the recipe and let it boil.

Introduce blanched vegetables and pre-boiled butter.

Let it boil over medium heat for 10 minutes, try on salt and add if necessary.

Fill the sterilized jars with mushrooms and marinade to the top.

Close tight plastic lids and allow to cool completely.

Take to the basement for long-term storage.

It is worth saying that pickling is the easiest and most reliable way to prepare oil for the winter. Each hostess chooses an option that is suitable specifically for her and her family. However, the main goal of any cook is to preserve mushrooms for the long winter in order to delight their households and guests with exquisite butter dishes.