Marinated boletus for the winter - 5 of the most delicious and common recipes

Have a nice day dear friends. I bring to your attention several recipes for preparing butter for the winter. These mushrooms are incredibly preserved. And so that all the taste and smell remain in them, I suggest doing this in a gentle manner. You can find out exactly how by reading the tips below. Butter from a jar will perfectly complement any table. I think it’s impossible to think of a better addition to fried potatoes. And if you serve them as a snack with strong drinks, it will be simply aerobatics.

There is such a belief that if you do not remove the narrow skin from the butterdish cap, then they will become bitter. By my nature, I am not such a corrosive person and have never taken off this narrow skin. The bitterness was never particularly felt. So this point is left at your discretion, whether you want to remove it or not.

Below I present both my own recipes and those that I have already tried and loved over the years. These mushrooms can be cooked either by peeling the caps or leaving them under the skin. You do as you please, because there are no comrades according to taste and color. And in some recipes there will be advice on citric acid, which must be added to the bubbling brine so that the mushrooms remain light and do not lose their color. Well, it’s never easy to give up a lemon. Although there were cases that I actually forgot about it and didn’t notice any particular difference.

The most delicious and simple recipe for pickled butter for the winter without sterilization

The recipe is really simple. The main advantage of this recipe is the ease of making mushrooms. But despite its simplicity, the product comes out quite tasty and fragrant. And it will not need to be sterilized for a long time.

Marinade ingredients for 1 liter of water

boletus
salt 2 tbsp. spoons
sugar 3 tbsp. spoons
vinegar 9% 80 ml.
dark peppercorns to taste
bay leaf 1 pc.
dill seeds

Manufacturing process:

Before you start making mushrooms, they naturally need to be cleared of debris and washed well with running water. Next we set it to boil in slightly salted water. Cook after boiling for approximately 15-20 minutes.

To prevent our butternuts from darkening from cooking, add a level teaspoon of citric acid to the mushrooms in the pan.

After the first cooking, drain the water and wash the mushrooms a couple of times under running water.

Next we proceed to making the marinade. The composition of it for 1 liter of water will be needed: 2 tbsp. spoons of salt, 3 tbsp. spoons of sugar, 80 ml. table vinegar 9%.

We put the marinade on the fire, bring it to a boil, add mushrooms and other ingredients (garlic, dill, pepper, bay leaf) and cook for 15-20 minutes over medium heat. The boiling does not have to be very violent.

After cooking, the mushrooms can be immediately placed in sterile jars and the lids can be screwed on. Store in a cool place. The appetizer is simply cosmic.

Marinated boletus in citric acid - recipe without vinegar

As mentioned above, there will be enough recipes now. I offer you another option on how to marinate the freshest mushrooms, but without using acetic acid. The amount of ingredients for the marinade will also be per 1 liter of water.

Ingredients:

boletus
sugar 2 tbsp. spoons
salt 4 teaspoons
bay leaf 1-2 leaves
dark peppercorns 5-7 pcs.
cloves 3 pcs.
citric acid 2 teaspoons.

Manufacturing process:

We clean the mushrooms and put them in a pan with water. Place it on the stove, lightly salt it and cook the mushrooms after boiling for 25-30 minutes. Then drain the water and wash the butter.

Pour 1 liter of clean water into a saucepan and add the ingredients for the marinade, not including citric acid. Add the mushrooms, bring to a boil, add acid and cook for about 10 minutes.

Then you can distribute the mushrooms into sterile jars and cover with lids.

How to marinate boletus for the winter using the hot method with vinegar

If you have collected a large collection of boletus this year, then you will literally need this recipe. Because these mushrooms are very tasty not only when fresh, but also when pickled.

Ingredients.

butter 2 kg.
salt 2 tbsp. spoons
sugar 3 tbsp. spoons
dark peppercorns 5-7 pcs.
bay leaf 1-2 pcs.
garlic 5-6 cloves
vinegar at the rate of 1 teaspoon per liter jar

Manufacturing process:

In this recipe we will resort to cleaning any mushroom. You will need to remove the narrow skin from each cap, and then wash the mushrooms in running water.

Pour 1 liter of water into a saucepan, add 1 teaspoon of salt and add citric acid almost on the tip of a knife. We put the mushrooms in this water and put them on the stove to cook. When the water boils, a small foam will appear which will need to be removed with a spoon or slotted spoon. Cook the mushrooms until fully cooked. On average, this takes no more than 30 minutes.

Marinated boletus traditional recipe

But there is also a traditional recipe that can also be found as the simplest recipe for pickled butter. The preparation is really quite simple and straightforward.

Ingredients:

boletus mushrooms 1.5 kg.
salt 2 tbsp
sugar 1 tbsp. spoon
bay leaf 1-2 leaves
dark peppercorns 10-15 peas
clove 1 pc.
garlic 2-3 cloves
lemon half
vinegar 9% 2 tbsp. spoons

Manufacturing process:

Naturally, first you need to sort out the collected mushrooms and wash them thoroughly under the tap. Then add clean water and boil with a little salt for about 15-20 minutes.

Next, let the mushrooms cook for the second time, but now you will need to put half a lemon and other ingredients for the marinade into the water. Boil for 15 minutes.

Place a little garlic at the bottom of each jar, only later add the boiled mushrooms.

Fill them with marinade and screw on the lids.

Marinated boletus video recipe

This concludes the article on how to marinate buttermilk. I think there is something to choose from and something to slow down on. In the comments, tell me how useful this article was for you? Leave your wishes and comments, and don’t forget to bookmark the website. To bookmark a website, press Ctrl+D, and you can also share the article with your friends on social media. networks. All the world of goodness and positivity. Bye.

Marinated butter without sterilization

Created by: Taya Lahno January 07, 2019 Category: Recipes

Frisky marinated boletus with vinegar without seaming

Butterfly is a good candidate for pickling: you can collect it for future use, but often this mushroom is not a priority when making dinner after returning from a mushroom hunt. This means we’ll marinate it, and believe me, he won’t be offended, it will be very tasty!

This recipe for marinating boletus is suitable both for seaming for the winter and for quick marinating (stored in the refrigerator), when the next day you can enjoy the spicy mushrooms.

You can also marinate other mushrooms using the same scheme, so take note!

Ingredients (for 2 liters of preparation):

2 kg butter,
1 liter of water (it’s better to create the marinade for future use so you don’t have to cook it),
1 tbsp. l. salt,
2 tbsp. l. Sahara,
3 tbsp. l. vinegar (9%) + on top of each jar,
5 pieces. bay leaf,
3 pcs. carnations,
10 pieces. peppercorns,
4 cloves of garlic,
dry dill, herbs - to taste.

How to pickle boletus: recipe

Prepare jars: sterilize by steaming or in the microwave; I used two jars for 2 kg of butter of various sizes: 1 liter and 0.7 liter.
We clean the mushrooms (caps, renew the cut) and wash them (fill with salt water 2-3 times, then rinse under running water).
If the boletus is large, chop it up; small and medium ones can be thrown in just like that.
Boil salted water (not marinade yet), boil the butter twice for 10 minutes (change the water each time), drain in a colander. Be sure to skim off the foam when cooking!
Prepare the marinade: boil water, add salt, sugar, spices.
Carefully place the mushrooms into the bubbling marinade, cook for another 5 minutes, and add vinegar at the end.
Place garlic cloves and mushrooms cut in half into the prepared jars (it’s convenient to select them with a slotted spoon), fill them with marinade, and add another spoonful of vinegar per jar on top.
Tighten the jars, when they cool down, put them in the refrigerator.

These marinated butternuts can be added to various salads, but the easiest and tastiest way (literally for me!) is with onions, vegetable oil, a dash of vinegar, and with potatoes!

Wow, my mouth is watering! I’ll run too – to uncork the last jar of my own pickled butter!

Special tomato + cheese salad in 10 minutes!

My pickled boletus: photo

Fundamentally! Any mushroom preparations must be prepared in an acidic marinade or with access to air, otherwise botulism cannot be avoided!

Our recipe is based specifically on an acidic environment, in other words, it is possible to do without sterilization, but if you want to pickle boletus for the winter or play it safe, sterilize the containers with mushrooms!

Marinated butter for the winter - 4 usual recipes for making butter for the winter using the hot method and without sterilization

Marinated boletus is a preparation that is a particular success among housewives. These little mushrooms are very tasty and always crispy. They are excellent for making salads, and simply as an addition to, for example, mashed potatoes. If you pour fragrant oil over them and add a little garlic, you will get such a yummy that you can eat your brain)))

But enough of the ranting, it’s time to get down to business. So let's get started. Now I will share with you various recipes for pickled butter. You can also see recipes for making salted milk mushrooms using the hot method.

Marinated boletus for the winter - a simple recipe

Naturally, the mushrooms are very tasty, but clearing their caps from the film is a tedious task. In this recipe we will prepare pickled honey mushrooms directly unpeeled. With all this, this will not affect the taste of the mushrooms. The buttermilks will turn out tasty and tender.

In addition to mushrooms, we will need ingredients for the marinade (per 1 liter of water):

salt – 2 tbsp. with a small slide;
sugar – 2 tbsp. with a small slide;
vinegar essence – 2 tsp;
spices – bay leaf (3 leaves), dark pepper (9 peas), garlic (4 cloves).

1. Soak mushrooms in water for a short time to get rid of stuck debris. Then wash under running water. Transfer to a saucepan and add water.

Butterflies quickly darken in the air. Therefore, if you cut them (well, for example, the caps are already very large), then put them in cool water. Beforehand, you need to put 1 tsp in it. salt and 2 g of “lemon” for any liter of water. Then the butter will remain light.

2. During cooking, foam will form on the surface of the water. It definitely needs to be cleaned up. Boil the boletus for 20 – 25 minutes.

3. During cooking, the mushrooms decrease greatly in volume. This is fine.

The heat can be turned off when the butter has settled to the bottom of the pan. This will mean that they are quite ready.

4. Now transfer the mushrooms into a colander and rinse under cool running water.

5. It’s time to make the marinade. To do this, pour a suitable size of water into a saucepan (focus on the number of mushrooms - I personally adhere to the principle that it is better to pour out excess than there won’t be enough marinade the first time) and put all the necessary ingredients into it.

6. As the liquid boils, add the prepared butter into it. Let the marinade boil again and add the required amount of vinegar (for any liter of marinade - 2 tsp of 70% vinegar essence). Let the mixture simmer for 15 minutes. Marinated boletus is ready for the winter.

7. Mushrooms must be placed in jars immediately, without allowing them to cool. Sterilize the jars in advance.

Close the jar with a lid and immediately turn it over. We wait for it to cool down and put it in the cellar for storage.

Marinated boletus - a recipe for butter for the winter without sterilization

I bring to your attention the following recipe for pickled honey mushrooms. One of the ingredients is adjika, but it can be omitted. This will not make the taste of mushrooms any worse.

In addition to the oil, you will need the following components to make the marinade (per 1 liter of water):

dark peppercorns – 10 pcs;
bay leaf – 3 leaves;
aromatic peppercorns – 5 pcs;
carnation umbrellas – 4 pcs;
salt – 2 tbsp;
sugar – 1 tbsp;
dill seeds;
1 head of garlic;
adjika to taste (can be omitted).

1. Remove the film from the butter and wash the mushrooms under running water. Then transfer to a saucepan and, pour in liquid, cook for 15 minutes after boiling. Drain this water by draining the mushrooms in a colander. Rinse them again. Now pour in a new portion of water, but be sure to count how many liters. you added. This is necessary in order to calculate the correct amount of salt, sugar and spices to add.

2. Now add all the ingredients needed for the marinade and cook the butter for 10 minutes after boiling.

3. While the mushrooms are cooking, sterilize the jars and lids using the comfort method. You can steam this or send the containers to the oven. If you choose option 2, then place the jar in a cool oven. Otherwise they will burst .

4. We will assume that the jars are ready, the butter has boiled for the allotted time. Now we put them in containers together with the marinade. Beforehand, don’t forget to put a few slices of garlic on the bottom of each jar.

You can roll mushrooms under either a metal or plastic lid. Bon appetit!

Butter marinated for the winter using the hot method with vinegar

Vinegar sourness unsurpassedly emphasizes the taste of pickled mushrooms and gives it a certain special note.

It is better to place mushrooms in small containers. Half a liter is perfect. Before you put the prepared boletus into jars, add to each jar:

dill umbrella;
1 garlic clove, cut into slices;
2 pieces of aromatic pepper;
4 pcs dark pepper;
vinegar 9% - 1 tsp.

Marinade for 1 liter of water:

4 tsp salt;
2 tsp sweet sand;
3 bay leaves;
allspice - 3 pcs;
dark pepper - 4 pcs.

1. If the mushrooms are large or already old, then the film must be removed from them.

The juice of the oil really stains the skin. Because, so as not to scare people later with the sight of your own fingers, work with rubber gloves.

2. Place the prepared honey mushrooms in a saucepan and fill with cool water so that it covers all the mushrooms. Let them boil, remove the foam with a slotted spoon or spoon. Whichever is more convenient for you. Reduce heat and let the mushrooms simmer for 10 minutes.

3. Immediately after cooking, they are keen on sterilizing jars. You can do this by steaming. Stores sell special devices that are placed on a pan of bubbling water. Look at the photo and you will understand what I'm talking about.

4. Now drain the butter through a colander and rinse with cool water. Again, fill the mushrooms with water and cook for 30 minutes at a low boil.

5. Add mushrooms again and rinse.

6. Prepare the marinade. We put the necessary spices (not counting vinegar) into the water and let it boil. Add mushrooms and cook for 15 minutes.

7. Place dill, pepper and garlic at the bottom of the jar.

8. Now we fill it with mushrooms together with the filling. At the end - before twisting - pour in 9% table vinegar (1 tsp).

We close the tank with a sterile lid and roll it up. Now the mushrooms can be stored in the cellar.

How to marinate boletus for the winter under steel lids - video recipe

I suggest you watch a video recipe for making pickled butter.

That's all for me. Successful preparations for you and up to the latest recipes!

Marinated butter without sterilization

Dedicated to all lovers of homemade pickled mushrooms! Marinated boletus without sterilization is a very simple and quick recipe for preparing forest mushrooms for the winter. The main difference between this pickling method is its relative speed and ease. Indeed, in this case there is no step of sterilization of the oil, which greatly simplifies the preparation process itself.

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Recipe groups
Marinated butter without sterilization

Ingredients and how to cook

ingredients for 20 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	23 kcal
Belkov:	2 g
Zhirov:	0 g
Carbohydrates:	3 g
Used:	40 / 0 / 60
N 33 / C 0 / B 67

Production time: 1 hour 40 minutes

manufacturing method

We carefully sort out the mushrooms, remove branches, leaves and other foreign objects. We clean the butter mushrooms from dirt and soil, cut off the spoiled pieces or completely throw away the unsuitable specimens of mushrooms.

We rinse the mushrooms under running water a couple of times until the water after rinsing becomes clear and transparent.

We transfer the sorted and peeled boletus into a fairly large saucepan. Fill them with clean water so that it completely covers the mushrooms, and place them on the stove. Over medium heat, bring the water with the mushrooms to a boil, then reduce the heat to low and cook the mushrooms for 20 minutes. Remove the foam that appears on the surface of the pan with a slotted spoon or spoon.

Place the boiled boletus in a colander and drain all excess water.

Separately prepare the marinade for preserving the mushrooms. To do this, pour the indicated amount of unstained water into the pan. Add salt, sugar, aromatic pepper and cloves. Place the pan with the marinade on the fire and bring to a boil. Stir until the salt and sugar are completely dissolved. Cook the marinade for half an hour, and at the end of cooking add 70% vinegar essence.

We wash the containers in advance with detergent and hot water, and sterilize them over steam. Boil the lids separately in a small saucepan with water.

Peel the garlic and separate it into cloves.

At the bottom of each sterilized container we place a clove of garlic (a large one can be cut into pieces) and a bay leaf. Place the boiled butter in the jars so that they fill the container to the very top (they will shrink later). Pour the cooked marinade over the mushrooms and immediately roll up the boiled lids.

We put the jars of mushrooms upside down and wrap them in a blanket or an old blanket. Once the jars have completely cooled down, they can be transferred to a black, cold space for storage.