How to pickle butter in a hot way: recipes for preparing it for the winter

You can salt boletus using a hot method when there is too much harvest, which will allow you to preserve the appetizing delicacy for the whole year. They are among the ten most delicious, aromatic and tender edible mushrooms, and are suitable for pickling, frying, pickling, drying and pickling.

How to salt butter in a hot way

In order for boletus to turn into a fragrant, healthy snack, they should be properly prepared, and during the salting process, follow a step-by-step algorithm of actions.

Tips for preparing components:

1. The boletus got its name because of the special sticky film that covers the cap. It should be removed during cleansing, since when pickled, the mushrooms will acquire a noticeable bitter taste.
2. Butterflies should not be soaked for a long time before cleaning, as the tubular fibers will absorb water, swell and begin to slip out of your hands.
3. Grab the film with a knife coated with oil and pull it over the cap.
4. It is better to wash off debris from the cap only after the sticky film has been removed.
5. It is better to sort before salting, since larger specimens should be cooked longer.
6. Don’t throw away the legs, but make hearty and aromatic caviar from them.
7. Before cooking, it is better to rinse the collected mushrooms in cool salted water, as this will cause all the parasites to float up, and the sand and debris will settle down.
8. To cook 1 kg of raw materials, a brine of 1 full tbsp is required. l. fine salt and a pinch of citric acid per 1 liter of filtered water. Boiling lasts 20 minutes.

Advantages of salting butter using the hot method

There are 3 types of pickling:

• cold;
• hot;
• combined.

Advantages of the hot salting method:

1. Preservation of beta-glucans and phosphorus contained in the composition, which will strengthen the immune system.
2. High content of proteins and protein, which are absorbed by the body by 85%. This fact gives the dish its reputation as a meat substitute.
3. Hot salting ensures safety, since the temperature kills pathogenic bacteria.
4. Preparing for the winter “hot” ensures better processing of raw materials, which will allow you to count on the safety of the products. After seaming, the preservation can be stored all year long, without losing the taste and nutritional qualities of the mushrooms.

The classic recipe for hot pickling

Hot-cooked salted boletus mushrooms are a flavorful appetizer that will allow you to have a hearty delicacy on hand all year round. Storage takes place in the cellar, so the refrigerator is not overloaded.

Required:

• 3 kg of mushrooms boiled in salted water;
• 5 liters of drinking purified water for brine;
• 40 g extra salt without additives;
• 5 pp. l. granulated sugar;
• 6-10 pcs. allspice and black peppercorns;
• 4-5 laurel leaves;
• 5-6 clove stars.

Hot pickling method:

1. Pour the washed, peeled and boiled boletus into an enamel container and fill with clean water. Place the mushrooms on the fire and boil.
2. Pour all the spices and salt into the pan. Boil the food in brine for 30 minutes.
3. Rinse the jars in hot water and soda and sterilize over a kettle or in the oven.
4. Distribute the preparation into hot jars, fill the container to the top with brine and seal tightly with lids.
5. Turn the jars upside down and wrap them in a blanket. In this form, allow the preservation to cool.
6. Put the jars in the cellar.

The appetizer will be rich, aromatic and moderately spicy. When serving, mushrooms can be flavored with onion rings and chopped dill.

Hot pickling for the winter with dill and currant leaves

The piquant taste and spicy aroma of hot-cooked butter can be easily achieved by adding raspberry or currant leaves, herbs and spices to taste.

Required:

• 2 kg of caps with stems, peeled;
• 40 g plain extra kitchen salt;
• 2-3 branches of dried dill;
• 6 pcs. laurel leaves;
• 5 pcs. cloves and black peppercorns;
• 3 allspice peas;
• 7 pcs. leaves of a black currant bush.

Recipe for hot pickling in jars:

1. Boil clean, skinless caps in salted water, place in a sieve and let the liquid drain. Cool the mushrooms.
2. Place in a saucepan, sprinkle with spices, salt and pour boiling water so that the water completely covers the mushrooms.
3. Boil the mixture for 15-20 minutes and distribute into sterile jars. Place the mushrooms first, then fill the jars with brine to the top.
4. Also sterilize the lids in boiling water, then roll the jars tightly and turn them upside down.
5. To make cooling slower, wrap the jars with a blanket or blanket.

Hot pickling recipe with citric acid

Citric acid gives the product sharpness, pleasant acidity and juiciness of the mushroom pulp.

Required list of products:

• 1 kg of clean butter without the skin on the cap;
• 1 liter of drinking water from a filter;
• 30 g granulated sugar;
• 2 tbsp. l. kitchen cola;
• 5-6 laurel leaves;
• 3 cloves of garlic;
• 5-6 clove stars;
• a pinch of star anise and rosemary;
• half a glass of vinegar.

Step-by-step hot salting method:

1. Boil the peeled butter in slightly salted water for 20 minutes. Place in a sieve and hang to drain off excess water.
2. To make the marinade, boil filtered water, add all the spices and herbs, and boil the mixture for 10 minutes after boiling again.
3. Add the bite at the very end.
4. Pour the butter into sterile jars and fill the containers to the top with hot brine.
5. Roll up the preserves, cool under a blanket and put them in the cool of the cellar.

How to salt boletus for the winter using a hot method with dill seeds and cherry leaves

This recipe for hot pickling butter will provide a flavorful snack for the entire winter period. Mushrooms are easy to use as an ingredient in soup or salad.

For 4 half-liter jars you need:

• boletus - about 2.5 kg (how much will fit depending on the size);
• 50 ml refined oil;
• 1 liter of purified drinking water;
• 40 g finely chopped extra salt;
• 20 g white sugar;
• 3 bay leaves;
• 6 pcs. allspice (peas);
• 3 pcs. clove stars;
• a pinch of cinnamon and mustard seeds;
• head of garlic;
• cherry leaves – 4-5 pcs;
• a branch of dill in each jar.

Step-by-step hot salting process:

1. Wash the butter, peel and chop if there are large specimens.
2. Boil in water for 15 minutes, place in a sieve and let the water drain.
3. For the marinade mixture, combine all the spices with salt in water. Place cherry leaves and pressed garlic into a saucepan.
4. Boil the mixture, pour in the vinegar at the very end and add the butter.
5. Cook the preparation for 10 minutes.
6. Distribute the mushrooms with the hot marinade into sterile containers, adding a spoonful of vegetable oil to each.
7. Roll up, let the jars cool under a blanket and put them in the cellar for storage.

The appetizer will acquire a pleasant smell, and it should be served with a sprinkle of herbs, sprinkled with olive oil.

How to salt butter with cinnamon in jars using the hot method

This savory hot mushroom recipe makes for a delicious and satisfying appetizer that the whole family will love.

Food set for cooking:

• liter of water;
• 5 large peeled butternuts;
• 3 tbsp. l. refined sugar;
• 3 tbsp. l. finely ground salt;
• 3-4 white peppercorns;
• 3 laurel leaves;
• 5 clove buds;
• 1 tbsp. l. dried dill;
• a pinch of cinnamon powder.

Salt butter for the winter using the hot method step by step:

1. Cut the peeled boiled mushrooms into slices and add water.
2. Boil, salt and sprinkle with sugar.
3. Add all the spices, stir and simmer for 15 minutes.
4. Using a slotted spoon, carefully distribute the butter into a sterile half-liter container, fill with bubbling brine to the top and seal.
5. Wrap in a blanket to cool slowly and take to a cool place for long-term storage.

Butter, hot salted with star anise and rosemary

Natural spices give a subtle aroma and original taste to the pulp fibers. Spices do not interrupt the taste of preservation, but emphasize it.

Required:

• 3 kg of large boiled butter;
• 5 liters of drinking water from a filter;
• 7 bay leaves;
• 5-6 pcs. white and black peppercorns;
• 100 g granulated sugar;
• 70 g salt without additives;
• 5 clove buds;
• a pinch of star anise;
• a pinch of rosemary;
• lemon acid - at the end of the knife.

Hot salting consists of the following steps:

1. Pour water into a saucepan and add butter into it.
2. Season the workpiece with salt, add lemon acid, spices and spices according to the list and boil the mixture for 10-12 minutes.
3. Place the butter in sterilized jars with a slotted spoon, pour in hot brine and seal tightly.
4. Wrap the workpieces in a blanket, wait until they cool down and put them in the cellar.

How to hot pickle butter with garlic

The subtle aroma of garlic awakens the appetite and gives the appetizer a piquant and slightly spicy flavor.

Set of cooking products:

• 2 kg of boiled butter;
• 2 liters of drinking water;
• 3 full tbsp. l. Sahara;
• 3 tbsp. l. fine salt without impurities;
• 3 tbsp. l. vinegar;
• 40 g mustard seeds;
• 2 heads of garlic;
• 12 laurel leaves;
• 12 peas each of allspice and black pepper.

Step-by-step hot salting method:

1. From the suggested spices, cook a brine, to which add peeled but not chopped garlic.
2. After 5 minutes, pour the boiled butter into the marinade and keep it on the stove for another 5 minutes.
3. Fill sterile jars with mushrooms, add boiled brine and sterilize for 15 minutes.
4. Screw tightly and leave to cool. Keep cool.

Storage rules

It is best to store hot-salted mushrooms in a cool, dark place at an optimal temperature of +8+12 degrees. At a low temperature, the mushrooms will become fragile and lose their taste, and at too high a temperature, they may turn out to be sour due to the fermentation process.

Conclusion
If you salt the boletus in a hot way correctly, you can preserve this appetizing snack all year long. Moderately spicy, meaty mushroom pieces with herbs and spices are usually served with crispy sweet onions, splashes of vinegar and fragrant vegetable oil. Eating hot butter will saturate the body with proteins and amino acids without animal products.

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