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When you return from the “quiet hunt” with full baskets of mushrooms, the mood is wonderful. However, the question immediately arises: what processing methods can be used to prepare them for a long winter? Some of the fruit bodies will go to frying, freezing and other processes, but a large part will be pickled. After all, pickling is a common way to preserve mushrooms for a long period.
I must say that boletus are considered the most popular mushrooms for pickling. Cooking them in this way is not difficult, but every cook needs to know the features and rules of such a preparation. For example, small mushrooms should be pickled whole, while larger specimens should be cut into several pieces. A mandatory procedure is to clean the oily and sticky skin from the oily and sticky skin, which collects forest debris. If it is not removed, the mushrooms in the marinade turn out to be bitter, and when frying, this film sticks to the pan and burns.
We offer several delicious recipes for pickling oil for the winter, which will help keep your preparations at home until the new mushroom harvest.
Butter before canning is strongly recommended to boil, which eliminates the risk of poisoning. In addition, boiling will guarantee that the mushrooms will remain in good quality for a long time. Therefore, recipes for delicious pickled butter for the winter are best prepared with pre-boiling. Such preparations are used as a snack or as an additional ingredient for salads, pies and pizza.
A delicious recipe for marinating oil for the winter with thyme and chili peppers
- boiled butternuts – 2 kg;
- white wine vinegar – 1 tbsp.;
- fresh thyme – 6 sprigs;
- olive oil – 5 st. l .;
- water – 700 ml;
- garlic – 3 lobules;
- sugar – 3 st. l .;
- salt – to taste;
- black peppercorns – 6 pcs.;
- allspice – 5 pc.;
- bay leaf – 3 pcs .;
- chili pepper (medium) – 1 pc.
Before pickling, be sure to sterilize the jars and lids, and then let them dry.
Put the butternuts boiled in salted water in advance while still hot into jars and put two sprigs of thyme.
Prepare the marinade in an enamel saucepan: mix water with sugar, salt and stir well until they dissolve, add oil.
Throw black and allspice into the marinade, as well as bay leaf, garlic cloves and chili peppers, cut into thin slices.
Bring the marinade to a boil over low heat and pour in the wine vinegar.
Remove from the stove and pour the marinade over the marinade in the jars.
Put the jars in a pot of hot water and sterilize for 20 minutes.
Close with plastic lids and let cool at room temperature.
You can leave it in the refrigerator and try after 3 days.
The rest is taken to the basement for long-term storage.
This simple recipe for delicious butter for the winter turns out well, and your guests will definitely like it.
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Spicy pickled boletus for the winter
Another delicious recipe for harvesting butter for the winter is pickling with the simplest and most affordable ingredients that every housewife has in her kitchen. This preparation is used for salads, sandwiches, stewed cabbage and fried pork. Spicy mushrooms with garlic and mustard seeds will also be a savory snack at your festive feast.
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- boiled butternuts – 2 kg;
- vinegar 9% – 100 ml;
- mustard seeds – 1 tsp;
- lean oil – 150 ml;
- garlic cloves – 15 pcs.;
- white peppercorns – 10 pcs.;
- ground black pepper – ½ tsp;
- water – 700 ml;
- bay leaf – 7 pcs .;
- sugar – 3 st. l .;
- salt – to taste.
Cut the boiled butternuts into small pieces, put in an enamel pan or a deep saucepan, add water and let it boil.
Add sugar, salt, bay leaf, garlic cut into small cubes, add mustard seeds, white and black pepper, mix well.
Let it boil for 10 minutes, pour in the oil, vinegar and let it boil again for 15 minutes over low heat.
Remove from stove and let cool completely.
Distribute the cooled mushrooms with marinade in jars, close with plastic lids and refrigerate for several weeks.
You can start eating this preparation after 5-6 hours of pickling.
Pickled boletus for the winter in a spicy sauce
Many experienced housewives consider the preparation of mushrooms in a spicy sauce to be the most delicious recipe for pickled butter for the winter.
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- butter – 3 kg;
- water – 2 l;
- sugar – 70 g;
- vinegar – 70 ml;
- mustard – 3 tbsp. l .;
- garlic – 6 heads;
- salt – 30 g;
- black and white peppercorns – 10 pcs.;
- bay leaf – 10 pcs .;
- cloves – 4 pcs.;
- vegetable oil – 100 ml;
- dry oregano – a pinch.
Pour the boiled butternuts with water and put on the stove to boil.
Pour salt and sugar into boiling water with mushrooms, dissolve well.
Add vegetable oil, black and white pepper, bay leaf, cloves, dry oregano, thinly sliced garlic and mustard. Mix everything well and let it simmer on low heat for 15 minutes.
Pour in the vinegar and let the mushrooms boil in the marinade over low heat for another 15 minutes.
Roll up the butternuts in a spicy sauce with lids, wrap in a blanket and let cool completely.
Take it to the basement or put it in the refrigerator.
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The most delicious Korean-style fried butter recipe for the winter
This variation provides a recipe for the most delicious fried butter for the winter with Korean seasoning for vegetables.
- butter – 1,5 kg;
- seasoning for vegetables in Korean – 1 pack;
- lean oil – 100 ml;
- sugar – 1 st. l .;
- salt – to taste;
- vinegar – 30 ml;
- garlic – 5 cloves;
- water – 500 ml;
- onion – 2 pcs .;
- paprika – 1 tsp.
Put the boiled butter in advance on the oil heated in a frying pan and fry until golden brown.
Cut the onion into half rings and send to the mushrooms, fry for 10 minutes.
Pour Korean seasoning, sugar, salt, paprika into the mass, let it simmer for 10 minutes.
Pour in water, vinegar, pour crushed garlic, mix and simmer for another 15 minutes.
Arrange in jars, cover with lids and let cool at room temperature.
Put the completely cooled mushrooms in the refrigerator or take them to the basement.
Butter with bell pepper and cinnamon for the winter
We offer a peculiar recipe for delicious mushrooms buttered for the winter with bell pepper and cinnamon.
- butter – 2 kg;
- water – 500 ml;
- cinnamon – ½ sticks;
- carnation – 3 twigs;
- allspice – 3 peas;
- bulgarian red and yellow pepper – 1 pc.;
- vinegar 9% – 4 tbsp. l .;
- sugar – 2 st. l .;
- salt;
- green onions – 10 branches;
- olive oil – 50 g.
Send the boiled butternuts to a pan with olive oil, fry for 15 minutes.
Peel the Bulgarian pepper from the seeds, cut into noodles and pour over the mushrooms, fry for 15 minutes, stirring constantly.
Prepare the marinade: dissolve salt, sugar in water, throw in all the spices, except green onions and vinegar, boil.
Combine mushrooms, peppers and marinade in an enameled saucepan, add vinegar, chopped green onions and simmer for 15 minutes over low heat.
Arrange the mushrooms in jars, pour over the marinade and roll up.
Turn over and wrap until completely cool.
The jars can be stored in the refrigerator for several weeks.
This multi-colored blank will delight the eye on the festive table as an appetizer or in combination with mashed potatoes.