| Product 100g | Kcal | Protein | Fats | Carbohydrates |
|---|---|---|---|---|
| Bay leaf | 313 | 7.6 | 8.4 | 48.7 |
| Fresh butter | 9 | 2.4 | 0.7 | 0.5 |
| Granulated sugar | 399 | 0 | 0 | 100 |
| Garlic | 14.9 | 0.7 | 0 | 3 |
| Black peppercorns | 251 | 10.4 | 3.3 | 38.7 |
| Carnation | 274 | 6 | 13 | 31.6 |
| Lemon acid | 22 | 0.5 | 0.3 | 6.5 |
| Olive oil | 898 | 0 | 99.8 | 0 |
| Dill umbrellas | 43 | 3.5 | 1.1 | 4.9 |
| Vegetable oil | 899 | 0 | 99.9 | 0 |
Pickled boletus is considered an excellent appetizer for any table. Mushrooms can be used as an independent dish, for preparing various salads, as well as filling for homemade cakes. In any case, such a product stands out for its excellent taste, aroma, and health benefits. An important point in the preparation of pickled butter is the correct choice of mushrooms, their processing, strict adherence to the recipe.
The correct preparation of the main ingredient determines not only the taste of the final product, but also its safety for humans. The most important and first step in the pickling process begins with sorting, peeling and pre-boiling the mushrooms. After that, the boletus is sent to the marinade, then to the jars for a long period of storage.
For pickling, choose small, strong mushrooms and, preferably, of the same size. They are instantly cleaned - they gently remove dirt from the legs, peel off the caps to ensure the transparency of the future marinade and preserve the white color of the oil. In the process of cleaning the mushrooms, it is recommended to immediately put them in a bowl of cold and salted water. Experienced housewives use citric acid or vinegar instead of salt. So the flesh at the cut points will not darken in the air.
Butters do not need to be soaked for hours, as they do not contain bitter juice. Rinse young mushrooms thoroughly enough and leave in water for 10-15 minutes. You cannot overexpose them, otherwise the mushrooms will absorb a lot of moisture and creep into the jar. According to technological requirements, before pickling, the boletus is blanched or boiled in salted water.
Three methods of pickling butter are practiced - hot, cold and dry. The safest and most common option is hot canning for the winter. In this case, the mushrooms are boiled in salt water in advance. Heat treatment avoids poisoning. The hot preservation process lasts 15-30 minutes, depending on the density and size of the mushrooms.
Butterlets are pickled in accordance with the classic recipe, and many other options are also used with the addition of lemon, honey, mustard, hot pepper, bay leaves, cloves, cinnamon, garlic to the main ingredient. The standard set includes the following spices: salt, granulated sugar, vinegar or another acidic preservative.
Prepare a brine and for this purpose boil water with salt and sugar in an enamel saucepan. Pretreated and blanched oil is immersed in the hot liquid. The cooking process takes 20 minutes. The formed foam is periodically removed from the water surface.
For pickled mushrooms, small glass jars with a screw cap are selected. Containers and lids are sterilized before use. At the bottom of each jar, spread pepper, bay leaf.
After 20 minutes after cooking, the brine becomes transparent, and the mushrooms sink to the bottom of the pan. They take out the oil and fill the prepared jars with them. After distributing the mushrooms in the containers, the brine is filtered, vinegar is added. Hot marinade is poured into each jar up to the throat and closed with a lid. Then the containers with the contents are turned over, wrapped in a blanket.
Attention. Experienced chefs recommend sterilizing cans with contents to ensure the safety of the finished product. It also ensures the snack has a long shelf life of several months. Therefore, a large pot of water is installed on the gas in advance. Jars filled with mushrooms and brine are lowered into it, sterilized. The water in the saucepan should reach up to the hangers of the jars as it boils. This process takes 20-30 minutes.
It must be remembered that pickled boletus is boiled for 20-25 minutes before use. 5 minutes before the end of the boiling process, a little salt and citric acid are immersed in the water.
