Salted butter for the winter: simple cooking recipes
Salt oil preparations for the winter can be prepared in several ways. There is a cold version of mushroom salting, hot and combined. But always before salting, the oil must undergo a preliminary cleaning.
Since these mushrooms have a slippery sticky film on which garbage is collected, it must be removed. The exception is the small representatives of these fruiting bodies: you can not remove the film from them. However, if you do not remove the oily skin from large individuals, this will give your billet a bitter taste.
It is also worth boiling the oil before salting in salt water with the addition of citric acid for 20-25 minutes, and then proceed with the subsequent conservation actions.
Each recipe for salted butter for the winter has its advantages. The taste of mushrooms varies depending on the additional ingredients and taste preferences of the hostess.
Using the proposed recipes for cooking salted butter, you can decorate not only the festive table, but also diversify the daily menu of the whole family.
Content
- A simple recipe for salted garlic butter
- Salted butter cooked in horseradish brine
- How to cook salted butter with sugar and mustard
- Hot option for salting butter
- How to quickly cook salted butter according to the recipe for hot salting
- The recipe for salted butter for the winter cold
- Salted butter for the winter, cooked in a combined way
A simple recipe for salted garlic butter
Thanks to this simple recipe, salted butter is very tasty and crispy.
- oil - 1 kg;
- salt - 2.5 tbsp. l .;
- Lavrushka - 5 leaves;
- garlic cloves - 4 pcs.;
- black pepper and white peas - 5 pcs.;
- blackcurrant leaves - 6 pcs.;
- dill greens - 1 bunch.
Pour a thin layer of salt into the bottom of an enamel dish.
Spread the boiled butter straight on the salt with the caps facing down.
Lay on top the leaves of parsley, currants, and sprinkle with a mixture of peppers peas.
Season with salt, sprinkle with chopped garlic cloves and dill. Spread in layers until the oil runs out.
Put a plate on top of the mushrooms and crush it with oppression.
This is done so that the mushrooms start up the juice, which, combined with seasonings, forms a brine.
Leave the oil in the brine for about 24 hours.
Fill the mushrooms in jars, pour the liquid that formed during salting.
If the brine is small, then add to the banks of cold boiled water with a small amount of salt.
Place jars of salted mushrooms with oils in the refrigerator for 3 weeks. After this period, the mushrooms are ready for use.
According to the proposed simple recipe, salty oils are obtained by culinary creation, and your family will be pleased all winter.
Salted butter cooked in horseradish brine
A wonderful appetizer that will appeal to fans of the "spark". Due to horseradish and garlic, the dish will have a peculiar piquant sharpness, which cannot but surprise the representatives of the strong half of humanity.
- boiled mushrooms - 2 kg;
- horseradish root - 1 pc.;
- black pepper peas - 10 pcs.;
- dill umbrellas - 5 pcs.;
- garlic cloves - 10 pcs.;
- salt - 2.5 tbsp. l .;
- 5 cherries and blackcurrant leaves
In sterilized jars, put the horseradish root peeled and sliced into circles on the bottom.
Put sliced garlic cloves, black pepper, dill umbrellas, as well as leaves of cherry and currant.
Sprinkle a thin layer of salt on top and put the butter on top with the caps facing up.
Lay in layers until about 2 cm remain to the top of the can.
Put a small load on top to crush the mushrooms in a jar.
In this position, the oil should be 2 weeks, until they let their own juice, to get a brine.
After this period, add cold salted boiled water to the mushrooms.
Close tight nylon covers and take out in a cool room.
Such salty butter cooked in brine will certainly become a frequent “guest” on your table.
How to cook salted butter with sugar and mustard
A workpiece in which spices are harmoniously combined will become no less piquant for fans of mushroom dishes.
- oily mushrooms - 2 kg;
- water - 1 l;
- sugar - 100 g;
- salt - 60 g;
- mustard seeds - 1 tbsp. l .;
- cloves - 5 branches;
- allspice - 5 pcs.;
- Lavrushka - 5 leaves.
How to cook salted butter with sugar and mustard?
To do this, cut the boiled and chilled mushrooms into large pieces.
Pour in water, let it boil, add sugar and salt and stir well.
Pour in mustard seeds, bay leaf, clove sprigs and bay leaf.
Let the brine boil with the mushrooms for 15 minutes.
Remove the butterflies from the pan with a slotted spoon and place them in sterilized jars.
Pour the brine from above, without adding to the edges about 1.5-2 cm.
Cover with covers, wrap with a blanket and in this state allow to cool completely.
Hot option for salting butter
In this way, salty olives for the winter will be good for salads, meat dishes and as snacks. However, such conservation is best stored in glass or ceramic dishes, as well as in wooden barrels.
How to quickly cook salted butter according to the recipe for hot salting
Now, learn how to quickly cook salted butter according to the recipe for hot salting:
- mushrooms - 1 kg;
- dill greens - 1 bunch;
- salt - 2.5 tbsp. l .;
- water - 600 ml;
- ground black pepper - 5 grains;
- garlic cloves - 5 pcs.;
- cardamom - 2 pcs.
Cut boiled oil into large pieces, add water, add salt and let it boil for 10 minutes.
Add chopped garlic, cardamom, pepper and dill to the brine.
Let it boil for 5 minutes and remove from the stove.
Allow the mushrooms to cool and arrange on pre-sterilized dishes.
Pour with cooled brine, not adding to the edges about 2 cm.
Roll up with sterilized lids and place in a cold place.
This type of workpiece can be refrigerated, and after 2 weeks it can be consumed.
Knowing the recipes of salty butter, you can delight your family, relatives and friends with this amazing dish all winter. A good decoration for the table will be butter and for the New Year. Salted mushrooms on a holiday are the same indispensable attribute as tangerines and Olivier salad.
The recipe for salted butter for the winter cold
We offer a step-by-step recipe for preparing salty butter for the winter in a cold way.
- mushrooms - 3 kg;
- salt - 2.5 tbsp. l .;
- redcurrant leaves;
- sprigs of dill;
- cherry leaves;
- black peas - 15 pcs.
Pour a thin layer of rock salt onto the bottom of an enameled or glass dish.
Spread one layer of mushrooms with the caps down and cover with currant leaves, cherries, and dill branches.
Sprinkle again with salt and grains of black pepper.
Spread layers of butter and spices until it is all over.
Cover and put a press on top, so that the mushrooms let out juice, and a pickle forms.
In this condition, leave the workpiece for 25-30 days.
Before serving, the oil should be soaked in cold water for about 2 hours.
The salted butter prepared according to this recipe is well suited for salads as an additional ingredient, as well as an independent snack. In this case, it must be seasoned with olive oil and chopped onions.
Salted butter for the winter, cooked in a combined way
Another popular recipe for salted butter for the winter is prepared in a combined way.
- oil - 2 kg;
- water - 800 ml;
- salt - 3 tbsp. l .;
- garlic cloves - 10 pcs.;
- dill - 5 umbrellas;
- currant leaves - 6 pcs.;
- vegetable oil - 50 g;
- white pepper and black peas - 5 pcs.;
- cloves - 5 pcs.
This recipe uses both cold salting and hot.
At the bottom of the pan pour salt, put the first batch of mushrooms, legs down.
Spread cloves, peppercorns, dill, currant leaves and sliced garlic cloves on top.
Next, lay out mushrooms, salt and spices layer by layer until it is all over.
Put the load on top and leave it in this position for 2 days.
Arrange the oil in sterilized jars, boil the brine and carefully pour into the jars so that they do not burst.
If there is not enough brine to fill the cans, you can add boiled water.
Pour the vegetable oil over the mushrooms from above, close the capron with lids and let cool.
Refrigerate or store in the basement.
This preparation of salty oils for the winter is very aromatic and tasty. This delicious appetizer will become a unique mushroom dish on your table.
