Content
- 1 What is better to do with boletus mushrooms: salt or pickle?
- 2 Salting methods are oily
- 3 How to salt butter in a cold way
- 4 How to salt boletus for the winter according to the classic recipe
- 5 How to salt boletus at home with cherry and currant leaves
- 6 How to salt boletus mushrooms with grape and currant leaves
- 7 How to pickle butter with garlic and dill in jars for the winter
- 8 How to salt boletus with oak leaves
- 9 How to deliciously pickle boiled boletus
- 10 How to quickly pickle butter at home in a bucket
- 11 How to salt butter in jars with horseradish and garlic for the winter
- 12 Storage rules
- 13 Conclusion
Collecting mushrooms and their proper further processing allows you to preserve their beneficial properties for many months. Salting butter at home is not difficult, so any housewife can cope with this task. By choosing the right recipe for yourself, you can prepare a real work of culinary art.
What is better to do with boletus mushrooms: salt or pickle?
There are several ways to prepare butter for the winter at home.The most popular are salting and marinating. In the second case, a special marinade is used to prepare the dish, including vinegar, sugar, salt and various spices. It is believed that a product prepared by pickling has a longer shelf life compared to pickling.
Pickling mushrooms is a method for people who do not want to eat foods containing vinegar in any form. Vinegar marinade is a product that is quite difficult to digest. It is believed that in large doses it can cause serious harm to the body.
Salting butter is a centuries-old technology. It allows you to preserve your favorite mushrooms using only natural ingredients. In addition, salted butter can act both as a main dish and as an ingredient in more complex culinary masterpieces.
Salting methods are oily
To prepare a delicious mushroom delicacy, you can use one of three methods. You can salt boletus using the hot salting method. It involves boiling the mushrooms for 20-30 minutes and then pouring them with salted brine.
The more traditional method is cold salting butter. With this method, mushrooms are laid out in layers, sprinkling each with a large amount of salt and spices. After this, pressure is placed on the boletus so that they release juice. This method takes longer, but allows you to preserve more useful substances that can be lost during the cooking process.
There is also a combined salting method. It involves briefly cooking the butter in boiling water, and then laying it out in rows with plenty of salt.This method of pickling allows you to protect yourself from possible harmful substances contained in the wrong mushrooms, but partially worsens the taste of the finished dish.
How to salt butter in a cold way
To prepare a truly tasty dish, it is important to take a very responsible approach to choosing the main ingredient. It is best to pick mushrooms yourself - this will allow you to be confident in the quality of the raw materials. Despite the characteristics of boletus, many people are wary of picking mushrooms. If you don’t have enough experience in quiet hunting, it’s best to buy the product from trusted mushroom pickers. Features of a quality product are as follows:
- a cap that does not have a purple tint;
- the lower part of the cap has a spongy structure;
- light purple ring on the stem.
It is best to opt for small mushrooms. You can also use large boletus, but then the salting time will increase, and the finished dish will not be salted evenly. Some housewives cut large specimens into several parts, but this makes the finished product not so attractive from an aesthetic point of view.
As for the choice of dishes for salting butter at home, it is best to proceed from the volume of the workpiece. If previously large wooden barrels were used, now you can prepare a small portion of the delicacy even in a small saucepan. For the preparation, you can use glass jars or enamel dishes. It is not advisable to use stainless steel utensils.
How to prepare boletus for salting
In order to protect yourself when consuming a ready-made dish, it is necessary to carry out primary processing of the mushrooms. Initially, you need to get rid of excess debris accumulated on the legs and caps.Place the butter in a small saucepan and fill it with cold water for 20 minutes. All dirt, debris and small blades of grass will float to the surface.
After the excess dirt has been removed from the oils, you can proceed to cleaning them. Damaged and rotten areas of the cap or stem are cut off from the mushrooms with a knife. After this, the oily film on the cap is removed.
When to add seasonings when salting they are oily
Spices and salt are integral parts of the recipe. Without them, you won’t get a great product with a multifaceted taste. In any recipe for pickling butter, salt is added simultaneously with mushrooms, alternating layers. It is best to use coarse sea salt - the butter will absorb the required amount, and the remainder will be thrown away. If you use fine salt, you can over-salt and ruin the finished dish.
As for spices, it is also recommended to use them at the time of laying. Traditionally, black and allspice, dill and garlic are used. You can add leaves of fruit trees and shrubs - cherries or black currants. You can also often find such an ingredient as oak chips in recipes. All spices are mixed with salt to obtain a fragrant mixture.
How many days are boletus salted?
The duration of salting may vary significantly depending on the chosen recipe. There are several factors that influence cooking time. The most important thing is the amount of salt - if you don't add enough, the mushrooms will still cook in the brine, but it will take longer.Another factor is the severity of the pressure used. A heavier load promotes faster juice secretion.
The average time for salting butter using the cold salting method is 1 month. Depending on the variation of the recipe and additional ingredients, it can range from 3 weeks to 2 months.
Is it possible to salt frozen boletus?
It often happens that mushroom picking was overly productive, and a person simply did not have enough time to process the entire harvest. In such cases, you can freeze the excess using the blast freezing method - this will preserve most of the nutrients.
To pickle frozen boletus at home, you must follow several rules. Before freezing, mushrooms must be cleaned of dirt and damaged parts. Defrosting should be done in water at room temperature - this will preserve the juiciness of the product. Since frozen buttermilks change slightly in texture, it is recommended to use currant leaves to keep them crispy.
How to salt boletus for the winter according to the classic recipe
The classic recipe for making salted butter for the winter involves the use of oak barrels. Depending on the total volume of salting, their volume may vary. To salt the delicacy you will need:
- 10 kg fresh butter;
- 600 g coarse salt;
- peppercorns;
- dill umbrellas.
Mushrooms are processed by removing debris and washing several times. A third of the salt is poured into the bottom of the barrel, then half of the salt is placed with the caps facing up. Dill and pepper are placed on them, then another third of salt is sprinkled on them.After this, another mushroom layer is made, which is also sprinkled with salt and seasonings.
The workpiece is covered with a wooden circle on top, on which oppression is placed. After a week, a large amount of juice will appear, the excess of which can be drained. After 2 months, the treat will be ready.
How to salt boletus at home with cherry and currant leaves
The recipe is similar to the previous one in the number of ingredients used. A special feature of pickling is the addition of cherry and currant leaves during the preparation process. They add a wonderful aroma and subtle flavor to the finished dish.
The butter is processed and placed on the bottom of a wooden barrel. They are sprinkled with a layer of salt, dill and pepper. Place a layer of leaves on top of the spices. It is important that they form a dense layer - this will allow the main ingredient to be thoroughly saturated with their juice. All ingredients are laid out in layers, then placed under pressure for 2 months, periodically draining the excess juice.
How to salt boletus mushrooms with grape and currant leaves
Using grape leaves in pickling will add additional vitamins and beneficial microelements to the product. The most important component of grape shoots is vitamin A. Together with currant leaves, you can get an amazing flavor and aromatic mixture that will not leave any gourmet indifferent. For salting you will need:
- 10 kg butter;
- 600-700 g salt;
- 150 g grape leaves;
- 150 g currant leaves;
- dill;
- allspice peas.
The bottom of the barrel is covered with 1/3 of the salt taken. Boletus is placed on it, which is covered with a layer of leaves mixed with dill and allspice. The layer is covered with salt, then again with mushrooms and leaves with salt.The resulting workpiece is placed under oppression for 2 months.
How to pickle butter with garlic and dill in jars for the winter
If it is not possible to use an oak barrel, and the volume of pickling is small, you can pickle butter for the winter in a simple glass jar. At the same time, due to small volumes, the preparation process is significantly reduced in time. For this recipe for pickling butter you need:
- 1 kg of mushrooms;
- 3 tbsp. l. table salt;
- 4 cloves of garlic;
- a bunch of dill;
- 5 peppercorns;
- 5 bay leaves;
- 5 currant leaves.
Pour a little salt into the bottom of a small enamel pan, then lay out layers of mushrooms, sprinkling each with spices, leaves and chopped garlic. The entire mass is placed under pressure for 24 hours. After this, the butter is placed in a sterilized jar and filled with the juice formed during the day. The jar is put in a cool place for 2-3 weeks.
How to salt boletus with oak leaves
Oak leaves can act as an aromatic addition in the absence of a wooden barrel. It is best to use freshly picked leaves to preserve their flavor. To pickle 1 kg of butter you will need:
- 50-70 g salt;
- 5 oak leaves;
- 5 peppercorns;
- 2 dill umbrellas.
To make the leaves release their flavor faster, they can be crushed and mixed with salt and other spices. Mushrooms are placed in an enamel pan, sprinkled with a mixture of spices, salt and oak leaves. The dish is left under pressure for 24 hours, then transferred to glass jars along with the resulting juice, rolled up under the lids and sent for storage. The dish will be ready in a month.
How to deliciously pickle boiled boletus
Cooking the main ingredient allows you to be sure that all possible substances that can harm the body are removed from it. However, during cooking, the taste and aroma are partially lost, so the amount of spices is slightly increased so that the taste of the finished dish becomes brighter. For salting you will need:
- 1 kg butter;
- 100 g salt;
- 5 peppercorns;
- 5 currant leaves;
- a bunch of dill;
- 4 cloves of garlic.
Boil the mushrooms for half an hour, then drain all the liquid, wash them in running water and lightly dry them. Salting is otherwise similar to the previous recipes - the butter is laid out in layers, sprinkled with salt and spices, and then placed under pressure. After a day, they are transferred to a jar and sent to a cool place for a month.
How to quickly pickle butter at home in a bucket
A bucket is the best option for pickling, allowing you to prepare enough product at one time for a small family for the whole winter. It is best to use a wooden bucket, but in modern homes they are increasingly rare, so you can use a standard enameled one. This is one of the simplest salted butter recipes. For salting you will need:
- 4 kg of mushrooms;
- 250 g table salt;
- currant leaves;
- dill umbrellas;
- peppercorns to taste.
Mushrooms cleanse debris and damaged areas. The bottom of an enamel bucket is sprinkled with salt, onto which the main ingredient is laid. The most important point in this kind of pickling is the need to have a layer of salt and spices between each layer of mushrooms. After all the layers have been laid, they are pressed down with oppression. The bucket is sent to the cellar for 1.5-2 months.
How to salt butter in jars with horseradish and garlic for the winter
In order to get the most aromatic and piquant dish, in addition to garlic, you can add a good portion of horseradish. This plant will give boletus a wonderful smell and add a bright piquancy to their taste. You can cut it into cubes with a knife or grate it. For salted butter for the winter in jars you will need:
- 1 kg butter;
- 1/2 head of garlic;
- 2 medium horseradish roots;
- a bunch of dill;
- allspice;
- 100 g salt.
The main ingredient is cleaned of dirt and boiled for 10-15 minutes. Salt is poured onto the bottom of the pan, then a layer of mushrooms, a layer of spices, garlic and horseradish are laid out. The layers are repeated until the butter runs out. Oppression is placed on top for 24 hours. Then all the ingredients are transferred to sterilized jars and sent to ripen for 2-3 weeks.
Storage rules
Storage is best done in the container in which they were salted. If the product was prepared in wooden barrels, you can transfer it to sterilized jars and roll it under the lid. The best storage space is a basement or dark closet. The desired storage temperature is no more than 5-7 degrees.
If you don’t have a basement or a special pantry, you can store jars of ingredients right in the kitchen. The main rule is to avoid direct sunlight. At room temperature, mushrooms will easily survive the winter and retain their beneficial properties until the next harvest.
Conclusion
You can salt boletus in a variety of ways. A huge number of cooking recipes allows each housewife to choose the ideal combination that will appeal to all family members.Pickling mushrooms not only allows you to preserve the beneficial qualities of the product, but also significantly improves their taste characteristics.
