Without pickled mushrooms, it is seldom when a feast in winter and spring occurs. This delicious appetizer is perfect for everyday dining, and for the festive table. Simple recipes with photos can be found in the article.
Selection and preparation of ingredients
For marinating, small and medium-sized mushrooms should be selected with hat diameters no more than 5-6 cm, with a sticky and shiny surface
Before cooking the oil, it should be soaked for 1-2 hours in cold water, then iterated and discarded worms. Hats need to be rinsed with boiling water, and then remove the slippery film from them. Then the mushrooms should be boiled for 20 minutes in salted water with the addition of citric acid (for 1 liter - 1 tsp. Salt, 2 g of citric acid).
Important! It is worth abandoning the pickling of large mushrooms, as they are old and can ruin the rolls with bitterness, as well as fill them with toxic substances.
Pickling recipes butter at home tasty and quick for the winter in jars
Marinating butter for use in the winter is quick and not at all difficult. They are used as an independent snack or combined with main dishes, vegetable side dishes, meat, and legumes. They can also be added to salads. A good combination of butter with eggs, cheese, chicken, potatoes, herbs.
There are many recipes for pickling the described mushrooms. Below is a selection of the most popular.
Classical
3.5 L 1-2 hours
allspice
10 peas
Nutritional value per 100 g:
- After preparation and cooking, cut medium-sized mushrooms, place in water and boil. Small specimens are not required to be cut.
- Salt boiling water and add sugar.
- Keep on the stove for 20 minutes, removing foam.
- In a sterilized container, drop bay leaves, pepper and spices.
- Put mushroom slices there.
- Pour in the vinegar.
- Place lids on the necks and place the containers for sterilization in a volumetric pan filled with water, the bottom of which must be pre-coated with a cloth.
- After 20 minutes, remove the containers.
- Make a roll.
- Place the jars on a horizontal surface with the neck down.
- Cover with a blanket or blanket.
Hot way
1.5 L 1 hour 30 minutes
vinegar essence (70%)
1.5–2 tsp
black peppercorns
8 pcs
Nutritional value per 100 g:
- Rinse boiled mushrooms.
- Prepare the marinade by pouring salt, sugar, spices, pepper, garlic into the water. Boil everything.
- Put mushrooms in a hot marinade.
- Keep on the stove for a quarter of an hour.
- Arrange the hot product in clean, sterilized containers.
- Close the lids.
- Place the containers on a horizontal surface with their neck down.
- After cooling, move to a place where a cool temperature is maintained.
Important! Mushrooms are considered ready when cooked when they settle to the bottom.
With garlic
2 L 1 hour 30 minutes
black peppercorns
24 pcs.
clove
8 pcs (optional)
Nutritional value per 100 g:
- Make a marinade: add salt to the boiling water, add sugar and place spices in it. Keep on the stove for a couple of minutes. Pour vinegar. Then place the boiled mushrooms.
- Boil for 20 minutes.
- Chop the garlic into thin slices.
- Lay them at the bottom of each tank.
- Take out the oil and distribute them in jars.
- Pour in hot liquid.
- Make a roll.
- Put the containers down with the neck.
- Cover them with a blanket or blanket for a day.
Did you know? The butterflies got this name due to the fact that they have an oily, slippery-to-touch hat.
With vinegar without sterilization - the most delicious recipe
2 L 1 hour
black peppercorns
taste
Nutritional value per 100 g:
- Prepare the mushrooms by soaking, washing and boiling.
- Make a marinade: pour salt, sugar, spices into boiling water. Hold for 5 minutes.
- Dip the hot oil in the oil.
- Keep boiling on the stove for 10 minutes.
- Pour vinegar 3 minutes before shutting down.
- Remove bay leaf.
- Transfer oil to sterilized containers.
- Pour the marinade to the brim.
- Make a roll.
- Cool the day in an inverted and covered state.
No vinegar with citric acid
2 L 1 hour
Nutritional value per 100 g:
- Arrange the boiled and cooled mushrooms in containers.
- Make a marinade: put sugar, salt, laurel, pepper in water, boil, remove from heat, add citric acid.
- Pour the hot liquid into the mushrooms.
- Roll up containers with metal caps.
With mustard
2 L 1 hour
Nutritional value per 100 g:
- Mix water with salt, sugar, pepper, bay leaf, mustard.
- Boil and keep on the stove for 5 minutes.
- Pour vinegar.
- At the bottom of the sterilized containers place the peeled garlic cloves.
- Arrange mushrooms in containers.
- Pour the marinade.
- Make a roll.
- Put in a refrigerator for saving.
With carrots
2 L 1 hour
black peppercorns
taste
Nutritional value per 100 g:
- Chop the onion and carrots.
- Throw them into boiling water.
- Soak on the stove for 5 minutes.
- Pour in boiling water all the products specified in the recipe.
- Put mushrooms in the marinade.
- Distribute oil into containers.
- Pour the marinade.
- Make a roll.
- Place containers for cooling for a day in an inverted and wrapped state.
Without seaming
2 L 1 hour
dried celery
2 tsp
ground black pepper
1 tsp
Nutritional value per 100 g:
- Pour water into cooked mushrooms.
- Cut the onion into rings.
- Salt, pepper, toss celery, bay leaf, onion rings.
- Boil and stand for 10 minutes.
- Pour vinegar, chopped garlic.
- Boil for a quarter of an hour.
- Remove from heat.
- Add chopped dill and green onions.
- Distribute oil into sterilized containers.
- Pour the marinade.
- Add 2 tbsp to each container. vinegar.
- Screw on the covers.
- After cooling, store in a refrigerator or basement.
Without removing the skin
4 L 1 hour 30 minutes
ground black pepper
1/3 tsp
Nutritional value per 100 g:
- Throw crude and boiled oil into water, salt and add salt.
- Boil, tighten the fire.
- Cut the chilli into rings, garlic into cubes and throw them into boiling liquid.
- Pour in the sauce.
- Pour the remaining ingredients in boiling water, except for vinegar.
- Soak on the stove for 10 minutes.
- Add vinegar, boil for 10 minutes.
- Distribute all components into jars, pour hot marinade.
- Cover with lids.
- After cooling, close.
- Put in a cold place.
Storage Features
Billets prepared in compliance with canning technology can be stored at a temperature of 0 ° ... + 20 ° C in the absence of sunlight, dampness. You can use seals throughout the year.
The pickled unsterilized product should be stored in cold conditions, in temperature conditions 0 ° ... + 3 ° C. Duration of storage - 2 months.
Did you know? In oils, the substance phenylethylamine is produced, which stimulates a person's sense of love.
So, pickling butter at home for the winter is simple. This can be done by anyone, even a novice cook. The main thing is to choose high-quality mushrooms and stick to the recipe.
