How to pickle boletus for the winter at home

Few people can calmly pass by display cases with pickled mushrooms in jars or vases with this appetizer on the holiday table. Marinated boletus is one of the five most delicious and popular mushroom preparations that can be prepared at home.In addition, these mushrooms are found almost everywhere and are very easy to collect.

Features of pickling oil

Butterflies belong to the tubular mushrooms, so it is almost impossible to confuse them with poisonous representatives of this kingdom. In addition, they are characterized by a very fatty, oily surface of the cap, which makes it impossible to confuse them with any other mushroom.

Therefore, sorting through mushrooms after they have been brought from the forest makes it easy to separate boletus from the general heap.

But then comes the most unpleasant moment - cleaning. The fact is that the oily film covering the caps is very bitter, so it must be removed before any processing. It’s not so difficult to do this by picking up the edge with a knife and carefully pulling it off the entire surface of the cap. But when there are a lot of mushrooms, and they are all small in size, the operation can take some indefinite time. In clear weather, you can try to lightly dry the boletus in the sun, then it will be easier to get rid of the skin. It is better to lubricate the knife blade with vegetable oil.

It is also necessary to cut off most of the stem of mushrooms, because it is tougher and does not taste as delicious as the cap.

It is also necessary to take into account the fact that it is advisable to carry out cleaning work with gloves. If this is not done, your hands may turn black, and the color may last for a week. If you still fail to protect your hands, water with vinegar or citric acid diluted in it will help wash them.

A special feature of butternuts is also the fact that they need to be processed as soon as possible after collection or acquisition, literally within 24 hours, otherwise they will spoil. You can extend their shelf life by several hours by placing them in the refrigerator.

Fast processing is also necessary for the reason that these mushrooms are a delicacy not only for people, but also for worms. Even a mushroom cut in the forest that is still apparently clean can, after a few hours, turn out to be filled with worms eating it. Therefore, it is necessary to sort through and clean them as soon as possible.

After cleaning, the mushrooms are washed either in a large amount of water or under a running stream. It is not recommended to soak butter beans even for a short time, as they absorb liquid too intensely and can become too watery. And this, in turn, will not have the best effect on their taste. After a quick rinse in water, the mushrooms must be dried on a horizontal surface.

Is it possible to pickle frozen boletus mushrooms?

Marinating frozen boletus is no different from the same procedure, but with fresh mushrooms. Moreover, frozen fruiting bodies even have an advantage - they are already completely ready for pickling. They do not need to be washed, sorted or cleaned. Frozen mushrooms do not even require pre-thawing. They can be placed in boiling water or a marinade straight from the freezer.

Is it possible to marinate boletus with other mushrooms?

On the question of whether it is possible to marinate boletus with other mushrooms, the opinions of housewives sometimes differ radically. In fact, there are no official prohibitions on combining different mushrooms in one marinade.Even on sale you can find an assortment of pickled mushrooms, including boletus mushrooms. It is not recommended to combine plate and tubular groups, since their heat treatment times are too different.

There are other observations that show that, if possible, it is better to marinate each mushroom separately. For example, if boletus is marinated together with boletus, the former will become darker in color.

On the other hand, many people like the different taste of mushrooms in one preparation, especially when it becomes possible to enhance the taste or decorativeness of the snack with the help of one type or another. True, judging by the reviews, most housewives still prefer to pickle boletus for the winter, without mixing them with other mushrooms.

Preparing butter for canning

Much about preparing butter for marinating has already been said in previous sections.

It is also important to note the fact that for pickling, they primarily use small mushrooms, with caps up to 3-4 cm in diameter. If a lot of butter was collected, then the caps of larger mushrooms are also quite suitable for pickling. They can be cut into several parts and marinated in separate containers.

An important stage in preparing butter for marinating is boiling it in lightly salted water.

Boil small mushrooms for no more than 15-20 minutes, and large caps for up to 25-30 minutes. To prevent the mushrooms from darkening later, it is recommended to add a small amount of vinegar or citric acid to the water during initial cooking, in addition to salt. During cooking, it is necessary to remove foam from the surface of the water.Determining the end of cooking is quite simple - all the mushrooms should settle to the bottom and not float on the surface.

What kind of vinegar should be added to marinate butter?

In the classic recipe, ordinary 9% table vinegar is used to prepare marinade for butter. But housewives most often use 70% vinegar essence, which is simply added to the boiling marinade at the last moment.

Natural types of vinegar are also suitable: apple and grape. Below we will describe recipes for pickling butter at home using various types of vinegar. Pickled mushrooms can even be made without vinegar at all, using, for example, citric acid.

How to pickle butter for the winter in jars

There are two main ways to marinate butter: hot and cold. In addition, mushrooms can be pickled using sterilization and then the preparations can be stored for a long time even at room temperature. You can do it in a less labor-intensive way, without sterilization. It, of course, takes less time and is more convenient, but much higher requirements are placed on the preservation of such mushroom preparations.

In general, it is undesirable to do without heat treatment when marinating butter because of the risk of infection with botulism. The fact is that this bacillus dies after 30-40 minutes of treatment in water at a temperature of + 80 ° C. But delicate mushrooms can be digested in such a period. Therefore, they are boiled first in plain water, and then again in a marinade. Or use sterilization. Its duration should be:

• for 0.5 liter cans – 25 minutes;
• for 0.65 liter cans – 40 minutes;
• for 1 liter cans – 50 minutes.

How to marinate boletus in a hot way

When using the hot method, the butter is boiled from the very beginning for a certain time in a boiling marinade, and then placed in glass jars.

Cold marinated boletus

The cold method of marinating means that the mushrooms are immediately placed in jars, and the marinade for them is cooked separately. Then they fill jars with prepared mushrooms and, if desired, sterilize them.

Recipes for making marinated butter for the winter

There are a great many recipes for butter, preserved for the winter in pickled form.

Most often, the following products are used as additional ingredients to the classic marinade recipe:

• bulb onions;
• allspice peas;
• chopped dry basil;
• chilli;
• grated ginger root;
• carnation;
• sesame seeds;
• mustard seeds;
• lemon juice;
• cardamom;
• horseradish;
• cinnamon;
• paprika;
• green onions;
• citrus zest.

Classic recipe for marinated butter

The classic recipe for pickling butter contains a minimum of ingredients. Based on the simplest calculation for making marinade for butter, then for 1 liter of water you will need:

• 3 tbsp. l. rock salt with a slide;
• 2 tbsp. l. granulated sugar;
• 2 tbsp. l. 9% vinegar or 1 tsp. vinegar essence.

This amount should be enough to marinate 2 kg of fresh mushrooms.

The following are also traditionally used as additional spices (per 1 liter of marinade):

• 1 tbsp. l. black peppercorns;
• 6 peas of allspice;
• 6 bay leaves.

Preparation:

1. The mushrooms are sorted, peeled, removed from possible worm spots and damage, washed and, if necessary, sorted.
2. Boil in water with the addition of salt and vinegar, depending on the size of the mushrooms, from 10 to 20 minutes.
   Attention! If you put an onion in the water in which boletus is boiled, and it remains light, then all the mushrooms are of high quality.

3. The water is drained and the mushrooms are placed in a colander.
4. Fresh water is poured into the pan, heated until boiling, and the required amount of salt and sugar is dissolved in it.
5. Add boiled mushrooms to the marinade and boil over moderate heat for about 10-15 minutes.
6. Continuously remove any foam that forms.
7. Add spices and vinegar.
8. Heat water in another wide-bottomed pan.
9. Place mushrooms in cleanly washed jars up to the shoulders, pour marinade almost to the very top and cover with lids.
10. Place the jars of mushrooms in the pan so that the water on the outside of the jars rises above the middle of the jars.
11. Turn on the fire under the pan with the jars, heat to a boil and sterilize for at least 20 minutes.
12. Without opening the lids, remove the jars from the pan, roll them up or screw them tightly.
13. Turn over, wrap and leave in this form for at least 24 hours.

Butter marinated with onions

To mushrooms marinated according to the previous recipe, you can add 2 onions per 1 kg of mushrooms. Usually they are cut into half rings and placed in a marinade along with spices.

Butter marinated with garlic

Many housewives love the taste of garlic in pickled mushrooms. For 1 kg of mushrooms you can add 5-6 peeled cloves of garlic. They are usually chopped into thin slices and added to the marinade at the end of cooking.

Butter marinated in oil

Marinated boletus, pre-fried with vegetable oil, tastes very interesting.

You will need:

• 1 kg of mushrooms;
• 150 ml vegetable oil;
• 50 ml water;
• 1 tbsp. l. rock salt;
• 1 tbsp. l. Sahara;
• 1 bunch of parsley and dill;
• 5 tbsp. l. 9% vinegar;
• small head of garlic.

Preparation:

1. The mushrooms are pre-boiled.
2. The garlic is peeled and finely chopped or put through a press.
3. The greens are finely chopped with a knife.
4. Oil is poured into a frying pan and boiled butter is fried in it.
5. Use a slotted spoon to place them in sterile jars, sprinkle with chopped herbs and garlic.
6. Add water, salt, sugar and vinegar to the frying pan, heat until all the spices are dissolved and pour the resulting marinade over the mushrooms in the jars.
7. Sterilize for the required time and seal for the winter.

Mushrooms with added oil can be marinated in a more traditional way. In this case, after putting the butter and marinade into jars, leave a little space on top, which is filled with boiling vegetable oil. It should completely cover the contents of the jar. Plastic lids are used, and the workpiece is stored in the refrigerator. A layer of oil protects the contents of the jars from possible spoilage and mold.

According to the recipe for pickling butter for the winter in jars with oil, you will need:

• 1 liter of water;
• 2 kg of mushrooms;
• 3 tsp. 70% vinegar;
• 2 tbsp. l. Sahara;
• 4 tsp. salt;
• 3 bay leaves;
• 4 peas each of black and allspice;
• 4 tbsp. l. vegetable oil.

Marinated boletus with mustard

Using the technology described in the classic recipe, you can easily marinate mushrooms with the addition of mustard. This additive will make the snack more piquant and give it an island aroma.

You will need:

• 3 kg of pre-boiled butter;
• 100 ml 6% vinegar;
• 3 tbsp. l. mustard seeds;
• 2 tbsp. l. salt;
• 1.5 tbsp. l. granulated sugar;
• 1.5 liters of water;
• 8 bay leaves;
• 10 peas of allspice;
• 1 tbsp. l. black pepper;
• 20 cloves of garlic.

Marinated butternut squash with cinnamon

Cinnamon can provide a very original taste to marinated butter. It is often added to mixtures with cardamom.And instead of regular table vinegar, wine vinegar is used. Otherwise, the manufacturing technology is no different from that described in the classic recipe.

You will need:

• 2 kg of mushrooms;
• 1 liter of water;
• 1.5 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 50 g grated ginger root;
• 3-4 cardamom seeds;
• ¼ tsp. cinnamon powder;
• 2 bay leaves;
• 250 ml wine vinegar;
• 3 clove inflorescences;
• 5 peas of allspice.

Marinated boletus with carrots

The addition of carrots and onions will look very harmonious with the previous recipe. For 1 kg of boiled butter, take 1 onion and 1 medium carrot. Vegetables are peeled, cut into strips and lightly sautéed in boiling oil. Add to the boiling marinade at the same time as the boiled mushrooms. Then they proceed according to the already familiar method.

Marinated boletus for the winter in a slow cooker

If the housewife is accustomed to using a multicooker in everyday cooking, then there is a simple recipe for preparing pickled butter for the winter using this device.

You will need:

• 1 kg butter;
• 1 tbsp. l. salt and sugar;
• 3 liters of water;
• 1 tbsp. l. vinegar essence;
• 4 things. fragrant and 8 pcs. black peppercorns;
• 1 bunch of fresh dill;
• 3 bay leaves;
• 1 onion.

Manufacturing:

1. Add 1.5 liters of water to the multicooker bowl, add 1 onion and peeled and washed boletus.
2. Set the “soup” mode and cook for 12 minutes.
3. The water and onion are removed, and the mushrooms are placed in a colander.
4. Pour 1.5 liters of fresh water into the bowl and add mushrooms, adding spices.
5. Cook in the same mode for another 30 minutes.
6. Wash and chop the dill, add it to the slow cooker and cook for another 5 minutes.
7. Add vinegar essence and, having placed the mushrooms in jars, pour boiling marinade over them.
8. Sealed up hermetically.

Marinated boletus with cloves

Cloves are an indispensable attribute of many mushroom marinades and complement the taste of butter.

It can be used as an addition to any of the recipes described here. For 1 kg of mushrooms add an average of 2-3 clove inflorescences.

Marinated boletus in its own juice

According to this recipe for the winter with wine vinegar, pickled boletus is light, aromatic and extremely tasty.

You will need:

• 500 g butter;
• 2 tbsp. l. wine vinegar;
• 2 tbsp. l. sesame oil;
• 1 tsp. salt without a slide;
• 7 peas of allspice;
• 2 bay leaves;
• ½ tsp. granulated sugar;
• garlic, herbs - to taste.

Preparation:

1. The mushrooms are cleaned, washed and boiled for 15 minutes in salted water.
2. Drain off excess water and place in a pan with oil, vinegar and all seasonings.
3. Stir over low heat and leave to simmer for 5 minutes under the lid.
4. Then remove the lid, add garlic and herbs and heat for the same amount of time.
5. The finished snack is placed in sterile jars and stored in the refrigerator.
6. For long-term storage, it is advisable to additionally sterilize the workpiece.

Marinated boletus with celery

You will need:

• 2 kg boiled butter;
• 4 onions;
• a bunch of celery;
• 2 bell peppers;
• 5 cloves of garlic;
• 100 ml vegetable oil;
• 2.5 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 liter of water;
• 120 ml 9% vinegar.

Manufacturing:

1. Prepare the vegetables: cut the onion into rings, celery and garlic into small pieces, bell pepper into strips.
2. Add salt, sugar, oil and vinegar to the water, heat until boiling.
3. Place boiled mushrooms and vegetables into the marinade and mix well.
4. Let the mixture boil for at least 10 minutes, then pour into sterile jars.
5. To store in the refrigerator, you can cover with plastic lids.
6. For storage in the pantry, it is better to subject the workpiece to additional sterilization and then seal it hermetically.

Spicy pickled boletus

Spicy lovers should definitely take note of the recipe with the addition of chili pepper, garlic and other spices to the classic ingredients.

You will need:

• 1 liter of water;
• 1 tbsp. l. salt and sugar;
• 2 kg boiled butter;
• 50 ml 9% vinegar;
• 1 chili pepper with seeds;
• 4 cloves of garlic;
• 4 cloves;
• 3 bay leaves;
• 5 peas each of black and allspice;
• 2 dill umbrellas;
• 1 horseradish leaf;
• 1 tsp. coriander

Preparation:

1. A marinade is prepared from water and spices with vinegar.
2. Place boiled butter in it.
3. Boil for 20 minutes, then add finely chopped chili pepper and garlic.
4. Heat for about 10 minutes, roll into jars and cool while wrapped.

Marinated boletus without seaming

You will need:

• 1 kg of mushrooms;
• 1 glass of water;
• 3 cups wine vinegar;
• 1 tbsp. l. chopped lemon or orange zest;
• 1 tsp. salt;
• 3 tbsp. l. chopped ginger root;
• 3 cloves of garlic;
• pepper - to taste.

Preparation:

1. Initially, the mushrooms are boiled.
2. Heat fresh water (1 cup) to a boil, add spices and boiled butter, cook for a quarter of an hour.
3. Use a slotted spoon to place them in jars and sprinkle with chopped garlic.
4. Citrus zest, ginger root and vinegar are added to the mushroom broth. Heat to a boil.
5. Pour the resulting marinade into the contents of the jars.
6. Cool and put in the refrigerator.

After a day, you can try the mushrooms. They are stored in the refrigerator for a week or two.

When can you eat pickled butter?

Typically, hot pickled butter can be eaten within 2-3 days. Those that were made using the cold method manage to become well saturated with the aroma of brine and spices only after 3-4 weeks.

How many calories are in pickled butter?

The calorie content of butter, marinated for the winter, is about 19 kcal per 100 g of product. They are also low in fat and quite high in protein.

Shelf life of pickled butter

In the cool conditions of a basement or cellar, sterilized mushrooms can be stored for a year or two, although they are often eaten much sooner. Products stored indoors are best consumed within a year.

Mushrooms can be stored for several months without sterilization.

How to store pickled butter

It is advisable to store pickled boletus at a temperature no higher than + 10 ° C without access to light. Sterilized workpieces can be stored under conditions from + 10 ° C to + 20 ° C, but not more than a year.

Conclusion

Marinated boletus can serve as an excellent appetizer on an everyday menu, and will also become a worthy dish during a festive feast. Moreover, with a wide selection of recipes, any housewife can choose a dish to suit her taste.

Reviews of pickled butter recipes

Recommended Posts

Quick recipe for pickled cabbage with bell pepper

Recipe for pickled cabbage with beets and garlic

Recipe for cabbage marinated with beets and carrots

Georgian pickled cabbage: recipe

How to pickle kohlrabi cabbage

How to pickle red cabbage

Quick pickled green tomatoes

Recipes for pickled physalis

Daikon in Korean