Watch the preparation of mushrooms for the winter oil. Pickled butterfish

Of all mushrooms, marinated mushrooms are best suited for pickling: these mushrooms, marinated for the winter, including in jars without sterilization, taste even nicer than cooked in any other way. Housewives prepare them for the winter with great pleasure; there are dozens of recipes for pickled butter snacks. The main thing is to properly prepare the mushrooms and take into account some features of the technology for pickling them.

Technology features

Before you start harvesting oil for the winter, they need to be sorted out well to make sure that every single one is edible mushrooms. Butterflies have a characteristic sticky film on the cap. If you turn them over, then the bottom of the hat will be spongy. Next, the mushrooms need to be prepared for conservation, taking into account several points.

• Mushrooms collected near highways and in ecologically disadvantaged areas are not suitable for eating in any form. All of them tend to accumulate toxic substances, as a result, even edible mushrooms become dangerous.
• The most delicious boletus are small, pickled whole, but it would be unwise to throw away larger specimens. It is best to set aside small ones separately and cook them too in a separate jar or several small jars. Cut the rest into 3-4 pieces and marinate as well.
• Before cutting and washing butternuts, they must be cleaned. The job is quite labor intensive. Armed with a small knife, you need to pick up the film on the hat and pull it towards you. The process can be facilitated if the oil is slightly dried in the sun, and the blade of the knife is greased with vegetable oil.
• It is recommended to clean the oil with gloves: they leave dark spots on the skin. If your hands are still dirty, then lemon juice and vinegar will help clean them.
• It is impossible to soak butternuts, because, having a spongy structure, they quickly absorb water, swell, and become slippery. Wash them quickly, in small portions.

The cleaned and washed butternuts need to be dried, and while they are drying, you can prepare the rest of the ingredients indicated in the selected recipe. When choosing, you should pay attention to the fact that you can pickle butter in jars in different ways: with and without sterilization. The first method is more troublesome, but mushrooms cooked according to it can be stored all winter at room temperature, which is very convenient.

Butter marinated in jars: a classic recipe

• boletus - 3.5 kg;
• water - 3 l;
• granulated sugar - 100 g;
• rock salt - 150 g;
• vinegar essence - 25 ml;
• onion - 60–90 g (one small onion);
• coriander - 20 g;
• cloves - 15 pcs.;
• allspice (peas) - 15 pcs.;
• bay leaf - 5 pcs.

Cooking method:

• Sort thoroughly, remove the film, wash and cut into large pieces of oil.
• Fill them with water, put the peeled onion without cutting it, bring to a boil and cook for five minutes. After that, the water in which the mushrooms were boiled must be drained (its amount is not taken into account by the recipe), and the butter should be washed with cold water. Discard the onion: you won't need it anymore.
• Boil 3 liters of water, dissolve salt and sugar in it, dip the oil in the brine. The duration of cooking is 20 minutes. All this time it is necessary to remove the resulting foam.
• In parallel, prepare jars with a total volume of 5 liters by sterilizing them for 10 minutes in the oven. At the bottom of each put a bay leaf and spices, dividing them into the desired number of parts.
• When the mushrooms sink to the bottom, and the brine becomes transparent, arrange the mushrooms in jars.
• Strain the brine, mix with vinegar essence and pour over the oil in the jars.
• Put the jars in a large saucepan, covered with lids. Pour water into the pan (it should reach the shoulders of the cans), put the pan on the fire.
• Sterilize oil jars in this way for 20 minutes.
• Remove the jars from the pan (for convenience, it is better to use special tongs), roll up the lids. You can take jars with twist-off lids.
• Turn over the banks, wrap up. After cooling, put in the pantry.

Recipe for the occasion::

Butter marinated in this way is stored for a long time, they have a taste familiar to most of our compatriots.

Butterfish, marinated without sterilization

• oil - 1 kg;
• water - 2 l;
• granulated sugar - 40 g;
• salt - 20 g;
• vinegar essence (70 percent) - 15 ml;
• vegetable oil - 60 ml;
• garlic - 4 cloves;
• bay leaf - 2 pcs.;
• allspice (peas) - 4 pcs.

Cooking method:

• Dip the prepared butternuts into water (1 l), after adding a teaspoon of salt and vinegar essence to it. Put on fire and wait until it boils.
• Boil the mushrooms until they sink to the bottom, constantly skimming off the foam. After that, put the mushrooms in a colander, cool.
• From 1 liter of clean water, prepare the marinade by putting the remaining salt, granulated sugar, pepper and bay leaves into it, bringing to a boil.
• Dip the mushrooms in the marinade and wait until it boils with them. Add vinegar essence, stir. Remove the saucepan from the heat.
• Finely chop the garlic, mix it with the oils.
• Arrange the oil in sterilized jars, fill with vegetable oil, close with plastic lids and put in the refrigerator.

According to this recipe, you can quickly pickle butternuts for the winter, and they will be ready to eat in a day. But it should be borne in mind that this method of marinating oil has a serious drawback: the finished snack can only be stored in the refrigerator, and even then no longer than 4 months.

Butter marinated with garlic and mustard

• oily - 2.5 kg;
• water - 2.5 l;
• sugar - 30 g;
• salt - 40 g;
• table vinegar (9 percent) - 50 ml;
• mustard (in grains) - 30 g;
• garlic - 3 heads;
• bay leaf - 10 pcs.;
• allspice (peas) - 10 pcs.

Cooking method:

• Clean the oil, be sure to remove the film, wash and cut.
• Of the 2.5 liters of water indicated in the recipe, pour 1.5 liters into the pan, put the oil in it, bring to a boil and cook for a quarter of an hour, removing the foam.
• Throw the butter in a colander, and pour out the water in which they were boiled.
• Prepare the marinade from the remaining ingredients. Garlic for it needs to be peeled, but it is not necessary to cut.
• After the marinade boils, put the mushrooms in it and cook them for 5 minutes.
• Arrange the butternuts hot in sterilized jars, cover with lids.
• Sterilize the oil jars in a large saucepan for 10 minutes.
• Remove the jars from the pan, roll up the lids. They should cool slowly, in warmth. After cooling, they can be stored away.

If you marinate butternuts according to this recipe, they will turn out crispy.

Butter for the winter in a spicy marinade

• oily - 1.5 kg;
• water for marinade - 1.2 l;
• water for boiling mushrooms - 1l;
• citric acid - 6 g;
• cloves - 3 pcs.;
• cinnamon - 1 pc.;
• table vinegar (9 percent) - 120 ml;
• sugar - 60 g;
• salt - 60 g;
• allspice - 12 pcs.;
• black pepper - 9 pcs.

Cooking method:

• Boil the prepared butternuts until tender, adding citric acid to the water, remove from the water, let it drain.
• Prepare the marinade with the rest of the ingredients, except for the vinegar.
• When the marinade boils, put the mushrooms in it and boil for a couple of minutes.
• Arrange the mushrooms in sterilized jars, pour vinegar into each, pour boiling marinade, roll up the jars. Wrap them upside down. When cool, put in a cool place.

Oil pickles are marinated according to this recipe without sterilization, so they can be stored at a temperature not exceeding 18 degrees for 3 months, no more. But the test can be removed already on the third day.

Butterfish marinated with green onions and horseradish

• butternuts (already peeled and chopped) - 1 kg;
• water - 2 l;
• bay leaf - 2 pcs.:
• horseradish (root) - 20 g;
• dill (umbrellas) - 3 pcs.;
• garlic - 5 cloves;
• green onions - 0.5 kg;
• table vinegar (9 percent) - 50 ml;
• salt - 80 g;
• sugar - 20 g.

Cooking method:

• Boil the butternuts, previously peeled and chopped, until tender. This will require no more than a liter of water, which is not taken into account in the recipe.
• Wash the onion, let it dry, cut into strips about 2.5 cm long.
• Prepare a marinade from 2 liters of water, salt, sugar, adding bay leaf to it.
• When the marinade boils, put the dill and garlic cloves in it, cook for a couple of minutes and remove from the marinade.
• Put butter in the marinade, boil for 10 minutes, add vinegar, add onion, mix, put horseradish root (peeled), mix and immediately remove from heat.
• Arrange the oil in jars that need to be sterilized beforehand in the oven or in another way.
• Roll up the lids. Store in a cool place after 12 hours.

Pickled butter and green onion salad is a wonderful appetizer that will remind you of summer in winter. But it is not stored for long: you need to eat it within 3 months.

Butter in Korean

• oil - 1 kg;
• water - 1 l;
• seasoning for Korean salads - 20 g;
• vegetable oil - 0.25 l;
• granulated sugar - 10 g;
• salt - 10 g;
• garlic - 5 cloves;
• table vinegar - 20 ml;
• paprika - 5 g;
• onion - 50 g.

Cooking method:

• Clean, cut butternuts. Pour 0.75 liters of water, add a teaspoon of salt (5 g). Boil until done. Throw it in a colander.
• Cut the peeled onion into cubes, fry in a glass of oil.
• Boil a glass of water, adding 5 g of salt, sugar and spices indicated in the recipe, vinegar to it.
• Mix the marinade with oil and pour the mushrooms with the mixture. They should marinate in the refrigerator overnight.

According to this recipe, you can pickle butternuts for the winter. In this case, they need to be placed in sterilized glass jars, closed with clean lids. They can be stored in the refrigerator for up to 3 months. This appetizer will appeal to lovers of Korean salads and spicy food in general.

There are other recipes by which you can marinate oil for the winter, including in jars in a cold way. Having shown imagination, any housewife can create her own unique recipe by varying the amount of spices, adjusting the ratio of salt and sugar.

Pickled butternuts, tasty, crispy - a masterpiece among mushroom preparations for the winter. There are not too many canning recipes, but even the simplest ones will allow you to see a real delicacy on the table.

The generous July rains passed, and the first butterflies appeared in the forest. We fried the potatoes, we got the first pleasure, it's time to think about harvesting the most delicious mushrooms.

How to pickle butterfish for the winter

Long gone are the days when boletus was harvested for the winter in barrels. Now canned in jars, it is more convenient to implement. Sterilize, or do without a rather troublesome procedure, you decide. But if done according to the rules, pickled mushrooms are excellent in apartment conditions and do not explode.

There is a classic pickling method with a thoughtful selection of spices. Peppercorns, lavrushka are certainly put in the workpiece, vinegar acts as a preservative. Based on this recipe, you can prepare various options for pickled mushrooms. For a variety of taste, mustard seeds, garlic, celery, and carrots are added to the marinade. They make it with butter, and then, having opened a jar, you will get a full-fledged mushroom snack.

• Do not confuse butterflies with a false mushroom. Real hats are covered with a sticky, easily removable film. On the underside, the fungus has a spongy, easily absorbing water, yellow structure.
• Select small specimens for preparation, they look tastier and more appetizing on the table. Divide large butternuts into 2-4 parts, but not too small.
• Mushrooms quickly absorb water, so wash them in small portions under running water.
• Painted hands? The hat paints fingers in a brown color, which is difficult to wash off. Wipe your fingers with lemon juice, the stains will quickly be removed.

The classic recipe for pickled butter in jars

Here is the easiest recipe for pickling mushrooms for the winter. Anyone who has ever held a basket of mushrooms in their hands can do it.

Take for the marinade per kilogram of cooked butter:

• Water.
• Cloves - 1-2 sticks.
• Bay leaf - a couple of pieces.
• Peppercorns - 3 pcs.
• Cinnamon - a piece of a stick about half a centimeter.
• Essence - a small spoon.
• Salt - 1.5 large spoons.
• Citric acid - on the tip of a knife.
• Sugar - a teaspoon.

How to marinate:

1. Remove the film from the mushroom caps, wash them, cut them.
2. Throw in a saucepan, bring to a boil, cook for 8-10 minutes.
3. Throw it in a colander. When the liquid drains, weigh and count the amount of spices, focusing on the recipe.
4. Return to the pan, fill with new water, covering the mushrooms 2 fingers higher.
5. Fold in the spices (excluding the essence).
6. On high power, let it boil, slow down, continue to cook on low heat for 10 minutes.
7. In parallel, prepare the jars by sterilizing them in any acceptable way (scald, hold in the oven).
8. Divide the pickled mushrooms into jars. Roll up the workpiece, turn over, cool. Butterflies are perfectly stored in a city apartment.

Marinate with mustard - recipe per liter of water

Mustard acts as an additional preservative. Adds a little acidity to the marinade. I recommend making at least a jar for testing, the butter is incredibly tasty and crispy.

For a liter of water you will need:

• Garlic - 3 cloves.
• Mustard seeds - ½ tablespoon.
• Table vinegar - 100 ml.
• Bay leaf - a couple.
• Clove sticks - 3 pcs.
• Salt - one and a half large spoons.
• Sugar is a spoon.
• Umbrella dill, horseradish leaf, 5 peas of allspice and black pepper.

Horseradish is indicated in the recipe, I personally exclude it. But sometimes I put ground coriander, cinnamon, a small piece of hot chili pepper.

Step by step cooking recipe:

1. Clean, wash and boil the butternut squash. After boiling, note 5 minutes, this is enough for cooking.
2. Drain the liquid remaining from the cooking oil.
3. From the amount of water and spices indicated in the recipe, cook the marinade.
4. When it boils, send the mushrooms to the pan. Boil 20 minutes.
5. Fill jars, roll up, turn over, cool. Store the workpiece in a pantry or cellar.

Butterfish marinated with garlic and oil without sterilization

The recipe from a series of simple ones also belongs to the traditional methods of harvesting butter.

Required:

• Mushrooms - kilogram.
• Salt - 2 tablespoons.
• Water - 2 liters.
• Sunflower oil - 60 ml.
• Garlic cloves - 4 pcs.
• Essence - a teaspoon.
• Sugar - 2 tablespoons.
• Bay leaf, peppercorns - 4 pcs.

How to pickle butternuts:

1. Put the peeled and washed mushrooms in a saucepan, cover with water, add a small spoonful of salt.
2. Put to boil. When the mushrooms boil, then settle to the bottom, remove from the burner. Drain the liquid, cool the mushrooms.
3. Prepare a delicious marinade at the same time. Boil a liter of water, add the remaining salt. Throw sugar, pepper, bay leaf.
4. Transfer the oil to the marinade. Pour in the essence, let it boil.
5. Throw chopped garlic, boil again. Arrange in jars, splash a little oil and close with nylon lids. Store preferably in the refrigerator. However, if the banks are rolled up, then conservation is without surprises in the pantry.

Butter in Korean for the winter - a simple recipe

Korean cuisine has become so popular that it is impossible not to pay tribute to the tradition. Keep the recipe for marinated butter with Korean seasoning. An amazing snack that is eaten until it's gone. For the winter, as a rule, nothing remains. Similarly, you can pickle russula, and get to know other options

Prepare:

• Mushrooms - kilogram.
• Garlic cloves - 5-6 pcs.
• Vegetable oil - 250 ml.
• Big bulb.
• Table vinegar - a large spoon.
• Sugar - 2 small spoons.
• Paprika, sweet - a teaspoon (if desired, add a pinch of spicy).
• Salt - a teaspoon.
• Seasoning for Korean carrots - a pack.

We marinate:

1. Boil the mushrooms for half an hour in salted water. Throw it in a colander.
2. Heat the oil in a frying pan, fold the onion cut into half rings (pour everything in the oil). Roast a little.
3. Separately, prepare the marinade from the water and seasonings indicated in the recipe.
4. Add fried onions, marinade to mushrooms. Stir well.
5. When the workpiece has cooled, place the jar on the shelf of the refrigerator.
6. Small mushrooms will marinate for 8 hours. For large ones, it will take up to a day.

Delicious, Crispy Pickled Butter with Vinegar - Video Recipe

A good recipe for marinated mushrooms. Watch, repeat, preserve. Good luck with your preparation!

Which I hope will be useful to you. My mother-in-law shared this recipe with me, and her friend shared it with her, so the recipe has been tested many times. And the appetizer turns out, I will tell you, just the world!

Ingredients:

• per 1 kg. mushrooms (butter) - it turns out about 2 jars of 0.5 liters.
• 1.5 st. water
• 20 gr. () salt
• 4 gr. (1/2 tsp) citric acid
• 2 tbsp. l. 9% vinegar (maybe a little more - to taste)
• 1 tsp sugar - optional
• 2 bay leaves
• allspice peas(6 pcs)
• hot peppercorns(6 pcs)

For canning oil, we will also need 0.5-liter jars, lacquered metal lids, and a seaming key. If you sterilize mushrooms, a sterilization pan and a wooden grate will come in handy.

Cooking:

1. Jars and lids intended for canning are carefully washed with soda or soap. Then we sterilize the lids for 7-10 minutes in boiling water, and the jars - min. 10 over the ferry.
2. For canning, freshly picked butter mushrooms, non-wormy, unspoiled, are suitable.
3. Trim off the bottom of each mushroom. We clean (scrape) the leg, remove the film from the cap. The film is removed so that the pickled butternuts are stored longer and better, and also due to the fact that the presence of the film makes the mushrooms more difficult to digest. By the way, we must first clean the oil, and then wash it. If you wash it first, then it will be difficult to remove the film from the hat.
   
4. Wash the mushrooms many times, let the water drain, wash again in clean water. You need to wash it 10 times so that there is no sand and dirt left.
5. 1 glass of water (the amount of all products is indicated based on 1 kg of mushrooms) is brought to a boil. Add 1 tsp. l. salt and citric acid, mix. Put peeled mushrooms into boiling water. Cook for 30 minutes, removing the resulting foam. Mushrooms are ready when they settle rather than float when turned off. Drain the water in which the mushrooms were boiled into a separate bowl.
   
6. We lay out the boiled butternuts in jars (not too tightly). In each jar, you must also put 3 peas of bitter (black) and allspice, 1 bay leaf each.
7. To the liquid in which the butter was cooked, add another 1/2 cup of water, 1 tsp. salt, vinegar. We mix, we try the marinade: if it is not sour enough for your taste, add vinegar; if too sour, add sugar. Let the resulting marinade boil (if foam forms, remove).
8. Pour jars of butter with marinade.
   
9. Lightly tamp the mushrooms with a spoon so that the marinade completely covers them. Oilers can be rolled up immediately or sterilized for greater reliability. To do this, we put a grate on the bottom of the sterilization pan, put jars with butter, cover them with lids, pour in hot water (without adding 2-3 cm to the end of the jar neck). Let the water boil in a saucepan and sterilize the jars for 30 minutes. from now on at a gentle boil.
10. We take out the jars one by one from the pan and immediately roll them up. Turn upside down, wrap with a warm blanket, leave to cool completely. Cooled cans can be signed by indicating the year of conservation and the name of the product. The butterflies will be ready to eat in 2-3 weeks. It is best to store canned mushrooms in the cellar or in the refrigerator.
    
11. Before use, pickled boletus can (but not necessarily) be washed from the marinade, add chopped onion, finely chopped greens, season with vegetable oil. Serve with hot potatoes.
    

In order to function properly, our bodies need to get enough protein every day. Unfortunately, a person cannot fully assimilate the nutritional value of many products, which is why the body begins to experience a deficiency of proteins and microelements, which intensifies in winter.

The best sources of vegetable protein (the value of which is equivalent to an animal) are butter mushrooms. One hundred grams of these mushrooms contain the daily norm of proteins and vitamins. In addition, canned boletus is an excellent snack for any side dish.

Preservation of mushrooms oil for the winter

First of all, the butternuts must be completely peeled off the skin that covers the hat and stem of the mushroom. It is most convenient to do this on dry and fresh mushrooms. Then, the peeled butternuts are lowered into a deep basin with cool water. In order for the mushrooms to be completely cleansed of small particles of dirt, it is necessary that they lie in the water for about an hour. If the mushrooms are very dirty, the water must be changed several times.

Next, the oil must be laid out on a towel so that they dry a little. After that, the mushrooms are cut into small pieces. Sliced ​​mushrooms must be boiled for 15 minutes in salted water. Then, the water must be drained, and the oil must be poured with new boiling water. A spoonful of vinegar and a little salt without iodine are added to boiling water. In this way, the boletus is cooked for about 10 minutes more. To prevent the mushrooms from turning black, add quite a bit of citric acid to boiling water.

While the mushrooms are cooking, you can wash the jars and dry them in the oven.

As a rule, oil canning is carried out using a marinade. The amount of marinade is calculated based on the number of mushrooms. It is best if the marinade is prepared in a ratio of 1/5, that is, one liter of marinade is enough for five kilograms of mushrooms.

To prepare the marinade, the following ingredients are needed:

Rock salt - 3 tbsp. spoons;

Sugar - 3 tbsp. spoons;

Bay leaf - 2-3 leaves;

Black pepper - 10 peas;

dry cloves;

Dry grains of dill.

All ingredients are added to a liter of boiling water and boiled for 10 minutes. But you should not add too much cloves and garlic to the marinade, otherwise their specific smell will drown out the aroma of mushrooms.

While the marinade is boiling, the finished butter should be put into jars. After that, the mushrooms are filled with marinade to the top. When the marinade has cooled down a bit, you will need to add a spoonful of vinegar to it. Mushroom jars should not be tightly closed. Canned butternuts can be stored in a cool place or refrigerator.