Pickled butter with 9% vinegar

We sort out the butter eggs: we throw away random garbage, we clean the contamination of the legs with a knife, we cut out parts of the mushrooms with defects. The sticky skin of the hats, which usually collects small debris and other dirt, is removed with the tip of a knife, slightly prying it off the edge. Then we thoroughly rinse the butter and let the water drain. Leave small mushrooms as they are, large ones - cut into pieces. We put the prepared butter in a large pan, fill them with cold water so as to completely cover, add a tablespoon of salt and put on the stove. From the moment of boiling, we cook the mushrooms for twenty five to thirty minutes. After the end of the cooking time, filter the mushrooms through a colander from the broth.

Pour the specified amount of water into a separate saucepan, add salt and granulated sugar. Bring the solution to a boil and drop the strained butter into it. Cook for fifteen minutes, then add vinegar, bay leaves, allspice peas, cloves and cinnamon. Mix the spices with mushrooms and continue cooking for another ten minutes at a low temperature.

We wash and sterilize the jars in any convenient way. The lids are also washed and sterilized. Let the jars and lids dry completely.

Put the hot butter together with the marinade into the prepared jars and immediately tighten the lids. Let the blanks cool and put them in a cool dark place for storage. It is recommended to eat it within six months.