Marinated boletus for the winter without vinegar (with citric acid): recipes

Marinated boletus with citric acid is a popular way to prepare it for the winter. In terms of nutritional value, they are on par with porcini mushrooms and have a pleasant taste. To make the snack not only tasty, but also healthy, you should follow simple cooking rules. There are many varieties of marinades with citric acid, and the ingredients are available, so choosing the right recipe for yourself will not be difficult.

Is it possible to marinate boletus without vinegar?

The traditional way to prepare for the winter is to marinate in vinegar. There are people who do not like the specific taste of the essence. There are restrictions for some diseases; intolerance to vinegar occurs. This is where citric acid comes to the aid of housewives.Marinade for butter with citric acid effectively prevents the proliferation of pathogenic bacteria. It perfectly preserves the natural taste and aroma.

How to pickle boletus without vinegar

An important element in preserving pickled butter without vinegar is carefully selected fruits. Preference should be given to young ones, they taste sweeter. Wormy, rotten, overgrown fruits are not allowed for use as food.

Before you start work, you should make sure that the house has everything you need. The basic ingredients included in recipes for making butter without vinegar are fresh mushrooms, citric acid and spices.

It is necessary to prepare containers for preservation. To do this, rinse the jars and lids with soda. Do not use dishwashing liquids - microscopic particles remaining on the walls will end up in the final product. Sterilize the jars by steaming or in the oven for 20 minutes. Boil metal lids and pour boiling water over nylon lids.

For long-term storage in a cool place, the fruits must be filled with boiling marinade. Then the jars should be sealed and placed upside down to cool slowly. To do this, you can use a blanket or quilted pad.

Preparing butter for salting or pickling without vinegar

Butterflies should be cleared of forest debris. Oily top films can add bitterness to the dish, so it is better to remove them. Peel off the inner white membrane and cut off the root. Dirt on the stalk can be easily removed with a brush or knife. Young fruits can be cooked whole. Cut specimens with caps over 5 cm into pieces and separate the stem.

Then the prepared product must be thoroughly rinsed under running water and placed in an enamel or steel pan with salted water. In addition to salt, you can add citric acid at the tip of a knife. Wait for it to boil and leave on low heat for half an hour. Remove foam periodically. Drain the broth and rinse the mushrooms again in running water. It is this semi-finished product that is used for further pickling.

Classic recipe for butter marinated with citric acid

This is the most common way to preserve pickled butter with citric acid for the winter.

Required:

• mushrooms – 5 kg;
• 5 liters of water;
• 200 g salt;
• 300 g sugar;
• citric acid – 50 g;
• bay leaf – 10 pcs.;
• peppercorns – 20 pcs.

Cooking method:

1. Cover mushrooms with water.
2. Add salt and sugar.
3. Cook for 40 minutes.
4. Add citric acid 5 minutes before readiness.
5. Place spices in jars.
6. Place the mushrooms tightly.
7. Add boiling marinade.
8. Seal tightly.

The classic recipe is easy to follow and does not require specific products.

How to marinate boletus with citric acid and garlic

In addition to spices for pickling butter with citric acid for the winter, it is recommended to use various spicy vegetables.

Required:

• mushrooms – 4 kg;
• coarse salt – 80 g;
• granulated sugar – 120 g;
• water – 2 l;
• olive oil – 1.5 tbsp;
• citric acid – 20 g;
• head of garlic;
• 12 clove inflorescences;
• bay leaf – 16 pcs.;
• 40-60 pcs. black pepper;

Cooking method:

1. In an enamel container, combine water, garlic cloves, spices and salt with sugar.
2. Boil and pour over mushrooms.
3. Cook, removing foam, 35 minutes.
4. Citric acid should be added 5 minutes before readiness.
5. Pack the mushrooms tightly into the jars along with the liquid.
6. Sterilize for 35 minutes in a water bath or in the oven.
7. Seal and leave to cool.

This dish will perfectly diversify the winter menu.

Marinating butter without vinegar with cinnamon and cloves

A piquant spicy snack is obtained by marinating butter with citric acid, clove inflorescences and a cinnamon stick.

Required:

• mushrooms – 6 kg;
• water – 7.5 l;
• citric acid – 30 g;
• sugar – 300 g;
• coarse salt – 300 g;
• bay leaf – 18 pcs.;
• 60 pcs. allspice;
• 20 pcs. carnations;
• cinnamon stick – 1 pc. (can be replaced with 1 tsp ground cinnamon).

Cooking method:

1. Pour water into an enamel container, add spices, salt, sugar, and bring to a boil.
2. Place the boiled mushrooms in the marinade.
3. Cook for 20-30 minutes, removing the foam, add citric acid 5 minutes before the end.
4. Place tightly in jars along with the marinade.
5. Seal with metal lids.

Recipe for pickling buttered mushrooms without vinegar with mustard seeds

In the winter season, an appetizer with a spicy note will come to the table.

Required:

• mushrooms – 0.5 kg;
• coarse salt - 1 tbsp. l.;
• granulated sugar – 1.5 tbsp. l.;
• citric acid – 0.5 tsp;
• a few peas of any pepper to taste;
• bay leaf – 2 pcs.;
• 20 mustard seeds.

Cooking method:

1. Place a bay leaf on the bottom of the jars.
2. Add salt, sugar and other spices to boiling water.
3. Add mushrooms, wait until boiling and cook for 15 minutes.
4. 5 minutes before it’s ready, add lemon essence.
5. Place tightly in glass containers and cover with tin lids.
6. Sterilize in a water bath or oven for 20 minutes.
7. Roll it up and put it under the blanket.

If it is not possible to sterilize, then the time for cooking the mushrooms in the marinade should be increased by 30 minutes.

Recipe for butter marinated without vinegar with onions

A quick recipe for pickled butter with citric acid.

Required:

• mushrooms – 3 kg;
• water – 1.8 l;
• rock salt – 3 tbsp. l.;
• citric acid – 3 tsp;
• peppercorns to taste;
• 12 bay leaves;
• 20 coriander seeds;
• 4 medium onions.

Cooking method:

1. Peel the onions, wash and chop into rings.
2. Place spices, sugar and salt into boiling water.
3. Boil, then add citric acid.
4. Place onions and mushrooms tightly in sterilized jars.
5. Pour the marinade down the neck of the jars.
6. Seal tightly.
7. Leave to cool slowly.

Onions give the appetizer a pleasant spicy tanginess, and the production method is accessible even to inexperienced housewives.

Butter marinated with citric acid and honey

Honey favorably enhances the taste of marinated butter with citric acid. For a volume of six 0.5 liter cans you will need:

• mushrooms – 5 kg;
• water – 1 l;
• coarse salt – 45 g;
• mustard seeds – 80 g;
• pepper to taste – 20-30 grains;
• cloves – 4 pcs.;
• bay leaf – 10 pcs.;
• Dill umbrellas – 15 pcs.;
• honey – 50 g;
• citric acid – 5-10 g.

Cooking method:

1. Pour water into a container, add salt, sugar and spices, and boil.
2. Add the mushrooms and cook for 30 minutes, making sure to remove the foam.
3. Add citric acid and honey, cook for another 8 minutes.
4. Pack the mushrooms tightly into the container, add marinade until the neck is cut off.
5. Seal tightly.

Fragrant forest boletus will be greeted with delight at any feast.

Recipe for salted butter without vinegar with garlic

Recipes for salted butter for the winter without vinegar can be different. Every housewife has a favorite pickling recipe. For the classic method you will need:

• mushrooms – 4 kg;
• 20 stalks of dill with umbrellas;
• 12 bay leaves;
• 12 currant leaves;
• 140 g rock salt;
• 4 liters of clean water;

Cooking method:

1. Boil the mushrooms in salted water, removing the foam, for 35 minutes.
2. 10 minutes before the end, add spices.
3. Place currant leaves and dill into jars.
4. Spread the butter as tightly as possible.
5. Roll up or close with regular lids.

There is another way to pickle butter for the winter without vinegar - lactic acid fermentation, which preserves all the richness of taste and gives the finished dish sourness. Required:

• mushrooms – 5 kg;
• coarse salt – 250 g;
• sugar – 80 g;
• water – 4 l;
• whey – 3-6 tbsp. l.;
• black pepper 20 pcs;
• oak or grape leaf 20 pcs.

Cooking method:

1. Place the fruits in rows in a clean enamel, glass or wooden container, alternating with leaves.
2. Prepare the filling - add dry ingredients to boiling water.
3. Cool to 40^O and pour in the whey.
4. Pour warm brine over the mushrooms, press down with a heavy weight on an inverted lid or flat plate (you can take a jar or bottle of water).
5. Let it ferment for 3 days, after which the finished mushrooms can be put in the refrigerator.

If long-term storage is necessary, proceed as follows: strain the fermented product through a colander. Rinse and place in a sterilized container, pressing tightly. Boil the strained brine for 10-15 minutes, pour more boiling oil into the jars just below the rim. Sterilize for 30 minutes, seal tightly.

Delicious pickled butter can be served with butter and herbs.

Storage rules

The canned product can be stored in a cupboard or underground. The jars must be hermetically sealed with metal lids. Avoid exposure to sunlight. Shelf life:

• 4 months at temperatures from 15^O and higher;
• 12 months at temperature 4-10^O WITH.

Conclusion

Marinated and salted boletus with citric acid is an excellent appetizer for a holiday or everyday table. They make an excellent filling for pies, an ingredient for salads and mushroom soups. The popularity of this dish is due to its unique taste and nutritional value. Despite the differences in individual recipes, the principles of preparation remain the same. In order to please yourself and your loved ones with a self-prepared delicacy, you need to prepare it in compliance with all the subtleties of the recipe.

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

Cherry tomatoes for the winter in jars

Marinated tomatoes with onions for the winter: recipes with photos