Pickled butter for the winter - 5 simple recipes with a photo step by step

Pickled butters without vinegar

You can marinate mushrooms not only with vinegar, but also with citric acid. The mushrooms will be spicy and very tender, try it!

Ingredients:

• Raw butter - 1 kg.
• Clean water - 1.5 liters.
• Table salt - 4 tablespoons
• Sugar - 6 tablespoons
• Allspice - 6-7 pcs.
• Garlic - 5-6 cloves
• Bay leaves - 6 pcs.
• Citric acid - 2 tsp

Cooking process:

1. Sort out the butter, soak for an hour in cold water. Garbage and needles with leaves will lag behind and the oil will be easier to wash. Thoroughly rinse the mushrooms from sand and dirt in a colander.
2. If your boletus is not large, you do not need to cut them into pieces. Large boletus should be cut into 3-4 slices, depending on the size of the mushrooms. Place the mushrooms in a saucepan and cover with cold water.
3. Bring the butter to a boil, then reduce the heat and boil the mushrooms for half an hour. Drain the mushrooms, transfer to a colander and rinse well in running cold water.
4. The jars that you pick up for seaming should be thoroughly washed with baking soda with a brush, and also sterilized with boiling water.
5. In parallel with sterilizing the jars, put the marinade to prepare: put sugar and salt, citric acid in a saucepan, take 1.5 liters of cold clean water there and bring the liquid to a boil, boil for 5-7 minutes.
6. Put herbs and spices at the bottom of the jars, cut the garlic cloves into halves and put on the herbs. Put boiled butter on top, then pour the marinade into each jar.
7. Cover the jars of mushrooms with sterile lids, place the jars in a wide saucepan and sterilize in water for about 20 minutes. Seal the jars and wrap something warm until they cool completely.
8. It is better to store the workpiece in the refrigerator or cool cellar.

Buttered in oil for the winter

An interesting and simple recipe for butter for the winter, which will advantageously decorate your collection of winter seams and blanks.

Ingredients:

• Fresh butter - 1 kg.
• Sunflower oil - 150 ml.
• Water - 1/4 tbsp.
• Sugar - 1 tablespoon
• Salt - 1 tablespoon
• Vinegar 9% - 5 tablespoons
• Greens to taste
• Garlic - 5-7 cloves

Cooking process:

1. Sort out the oil and clean it of debris, then rinse it thoroughly in running water. You can soak the mushrooms for an hour or an hour and a half before cleaning to make the process easier. Cut the peeled mushrooms into random pieces.
2. Heat the vegetable oil in a skillet with a thick bottom, when it is hot, send the mushrooms there to fry over medium heat. You can lightly cover the skillet with a lid so that the mushrooms are well processed.
3. While boletus is fried, it is necessary to peel the garlic, rinse and dry the dill and parsley. Finely chop the greens and garlic with a sharp knife and mix the products well together.
4. Rinse the jars in which you plan to close the butter oil for the winter in hot water with soda. Sterilize the jars in the microwave or oven, or steam sterilize the jars.
5. When the preparatory process is over, arrange the mushrooms in jars in layers, shifting the layer of mushrooms with a layer of herbs and garlic. In the pan where the butter was fried, you need to prepare the marinade.
6. To prepare the marinade, sugar, salt and water are added to the oil remaining from frying the mushrooms. Boil the mixture, add vinegar there and make sure that the sugar and salt are completely dissolved. The hot marinade needs to be poured into jars with tamped mushrooms.
7. After that, the jars with mushrooms must be sterilized again, which is done in a wide saucepan or basin that fits on the stove. Jars up to the shoulders are poured with water and boiled for at least half an hour. After that, the jars must be tightly corked or rolled up with boiled hot lids.
8. Jars of mushrooms should be cooled wrapped in a blanket or blankets, after which they can be removed to the cellar or closet until the next feast.

Tomato pickled butter

An original recipe that is in no way inferior in simplicity and taste to classic pickled butter. The aroma of these mushrooms will be simply incomparable, extraordinary - a godsend for any culinary specialist!

Ingredients:

• Butter - 1 kg.
• Water - 0.5 l.
• Tomato paste - 0.5 l.
• Vegetable oil - 200 ml.
• Vinegar 9% - 80 ml.
• Bay leaves - 6-8 pcs.
• Garlic - 1/2 head
• Sugar - 100 gr.
• Salt to taste

Cooking process:

1. Rinse fresh raw boletus in water, changing the water in a basin or bucket several times. Make sure that the leaves and sand are not on the mushrooms, so that the seaming does not deteriorate.
2. Clean butter oils should be cut into arbitrary pieces, then lowered into a saucepan and filled with cold clean water. Put the saucepan with mushrooms on high heat, bring the mushrooms to a boil and boil for half an hour.
3. While the boletus is boiled, it is necessary to start preparing the marinade for the mushrooms. To do this, you need to peel and finely chop the garlic, put it in a saucepan with bay leaves, add salt and sugar, and also dilute the tomato paste with water and pour into the saucepan. Bring the spice mixture to a boil and pour in the bite.
4. Boil the butter marinade for about five minutes. At this time, wash the boiled mushrooms thoroughly in a colander under running water so that there is no mucus.
5. Washed mushrooms should be put in a container with a slowly boiling sauce and stew under the lid for 5-7 minutes. At this time, you need to prepare the jars in which you are going to roll the mushrooms. Place the jars in the oven and heat to 150 degrees. Sterilize the jars in the oven for 10-15 minutes.
6. Put the mushrooms together with the tomato marinade in the jars that you just got out of the oven, and then quickly screw the blank with sterile lids.
7. Jars with butter oils closed there should be placed upside down in blankets or blankets until they are completely cool. Store the cooled jars of mushrooms in the cellar or pantry, but not more than one year.

Pickled butter with vegetables

Mushrooms with vegetables are a very good combination, and if you roll them up in jars for the winter, then this is a completely ready-made tasty dish. An excellent side dish for meat or chicken, decoration of the dining table.

Ingredients:

• Butter - 1 kg.
• Bulgarian pepper - 4 pcs.
• Ripe tomato - 3 pcs.
• Onions - 2-3 pcs.
• Carrots - 2-3 pcs.
• Vinegar 9% - 3 tablespoons
• Bay leaves - 4-5 pcs.
• Pepper peas - 5-6 pcs.
• Cloves - 5-6 pcs.

Cooking process:

1. Soak the oil in some water so that the forest debris and sand will stick away from the mushrooms. You do not need to remove the peel from the butter, just wash the mushrooms thoroughly. Transfer the mushrooms to a colander and drain and dry.
2. Take jars of 0.5 liters. and wash them with hot water with soda or mustard powder, then lower them into a wide saucepan or basin with clean (preferably bottled) water, put the screw caps in the same place and add salt. Bring the jars to a boil and simmer for half an hour.
3. While the jars are sterilized, take care of the vegetables. Wash the peppers, carrots and tomatoes in warm water, remove the seeds from the peppers and cut into cubes. Peel the onion and cut into half rings or cubes, if you like. Peel the carrots and cut into cubes or coarse grater.
4. Take out two pans, add vegetable oil and turn on the heat. Put onion and carrots in one pan and sauté until transparent, and in another put chopped mushrooms and fry them over high heat.
5. Fry the butter mushrooms over high heat, then reduce the heat and simmer the mushrooms under the lid. Put the diced pepper in a pan with onions and carrots and simmer for 15-20 minutes, then dice the tomato and put in the pan with the vegetables. Season vegetables with salt, cover.
6. While the mushrooms and vegetables are cooking, you need to do the marinade. Pour 2 liters of cold clean water into a saucepan, put bay leaf, peppercorns, cloves, dill there. Also add 2 teaspoons of sugar and bring the mixture to a boil. Cook the marinade for half an hour, then let it cool. Add vinegar to the cooled marinade.
7. Mix mushrooms with vegetables, add a little salt if necessary. Pour marinade into vegetables with mushrooms. Remove the jars with lids from the boiling water and quickly spread the workpiece over the jars, then cover the jars with lids.
8. Put the jars with the workpiece in a saucepan or basin, collect water on the shoulders of the jars and sterilize for 40-45 minutes, then wrap the jars. They should cool upside down under a warm blanket.