Pickled butter for immediate consumption

We sort out the butter, clean the legs from dirt, cut off the areas with defects. Remove the skin from the hats. We wash the mushrooms several times with running water to remove all dirt and small debris. If necessary, the butter can be soaked for a couple of hours in water - so the pollution will move away from the fruiting bodies and float to the surface. Cut the prepared pure mushrooms into pieces and put them in a saucepan. Fill with one liter of water and add two tablespoons of salt. Bring the mushroom mixture to a boil and cook for twenty-five minutes, maintaining a slow boil. Remove the foam that will form on the surface with a slotted spoon.

After the specified time has elapsed, we throw the butter into a colander and let the broth drain completely. Let the mushrooms cool.

Pour one liter of water into a separate saucepan, add granulated sugar and the rest of the salt, put black pepper and bay leaf. Place the pot on the stove and bring the contents to a boil. After boiling, put the cooled butter in the marinade, mix and let it boil for another fifteen minutes. At the end of cooking, add vinegar essence and chopped chives to the mushrooms. Banks with my soda solution and scalded with boiling water. We do the same with the lids. Let the jars and lids dry completely. Put the mushrooms in the prepared jars together with the marinade and tighten the lids.

Let the blanks cool completely, after which we put them in the refrigerator. At the end of the day, the mushrooms will be ready to eat.