Pickled butter and onion recipes

In Russian cuisine, butter is considered a gourmet product. These mushrooms are great for harvesting. The traditional pickled appetizer is young and whole butter. So, one of the most common recipes is pickled winter butter with onions.

How to marinate chives with chives

How to pickle butter with onions at home to make it fast, but at the same time very tasty?

• 1 kg of fresh butter;
• 1 liter of water;
• 2 tbsp. l salts;
• 3 bay leaves;
• 1 tbsp. l Sahara;
• 2 tbsp. l 9% vinegar;
• 3 bunches of green onions;
• 3 dill umbrellas.

Pour water into enameled dishes, toss the bay leaf, salt, put on the stove and let it boil.

Put the peeled butter in the marinade and boil for 15 minutes. Pour sugar, vinegar, mix and let it boil for 5-7 minutes. Add dill umbrellas, chopped onions and cook for another 5 minutes.

Distribute pickled butter with onions in banks and roll up. Cover with a blanket and allow to cool completely. After about 12 hours they can be taken out to the basement.

To give the workpiece a spicy taste and aroma, you can add garlic (4 cloves) squeezed through a press or grated horseradish on a fine grater to the marinade fill.

Oil mushrooms with onions for the winter are prepared in just 1.5-2 hours. Mushrooms in combination with green onions look very tasty in jars. Any simple salad of potatoes, green peas and chicken meat seasoned with mayonnaise will get an amazing taste if you add this piece.

Pickled Onions with Onions

Among the simplest methods showing how you can pickle butter with onions, the following recipe is leading the way. After all, its preparation requires minimal costs and effort.

For 1 kg of fresh butter you will need:

• 4 large onions;
• 2 young leaves of horseradish;
• 1 tbsp. l dill seed;
• 45 g of salt;
• 1 tsp ground red pepper.

Brine:

• 2.5 liters of water;
• 130 g of salt.

To prepare the brine, dissolve the salt in hot water, add the peeled butter and cook for half an hour on low heat.

Catch mushrooms with a slotted spoon in another bowl and allow time to cool.

Fill the bottom of the sterilized cans with a thin layer of salt, put onion rings on top.

Lay the butter in layers on the banks with the legs up, pouring the layers with dill, the remaining salt and ground pepper.

Put torn young horseradish leaves in the final layer. This is necessary so that the mushrooms do not become moldy. Close with strong plastic covers and lower into the basement.