Fried boletus for the winter in jars: recipes with photos, harvesting mushrooms

In addition to the classic methods of harvesting wild mushrooms, such as pickling or pickling, there are several original ways to indulge in interesting preservation ideas. Fried boletus for the winter is easy to prepare, and the taste of such an appetizer is reminiscent of warm summer days. Among the wide variety of recipes, each housewife can choose the most suitable recipe for herself.

How to cook fried butternuts for the winter

Butter mushrooms are one of the most popular mushrooms collected in Our Country and neighboring countries. Excellent taste and ease of canning for the winter makes them a favorite delicacy. In addition to traditional preservation methods, there is an excellent option for preparing them fried.

To get the perfect fried butternuts for the winter, you need to follow a few simple assembly tips and choose the right mushrooms for the recipe. It is best to fry them whole or cut them into 2 parts. When fried, they will retain their beautiful appearance, so you should give preference to young and dense specimens. If you take too old ones and cut them into several pieces, the finished dish will resemble mushroom porridge.

Before frying butterflies for the winter, each of them must be washed and cut in half or into 4 parts. They are placed in a large container, filled with water. Salt and citric acid or vinegar are also poured there. Vinegar will keep whiteness during the cooking process. On average, 1 kg of mushrooms requires 2 tbsp. l. salt and 30 ml of 9% vinegar or ½ teaspoon of citric acid.

It is necessary to sterilize the jars in which the workpiece will be stored. It is enough to hold them over boiling water with the neck down for 8-10 minutes. This will kill most of the micro-organisms that could further damage the workpiece.

Depending on the desired variations of the snack, additional ingredients can be prepared. The classic recipe for fried butter for the winter, which uses only mushrooms, can be varied using onions, garlic, dill, bell peppers and a variety of vegetables.

A very simple recipe for fried butter for the winter

The easiest and at the same time common recipe for fried butter for the winter is the way when butter is the only ingredient. This harvesting method has been known for several centuries and has been repeatedly tested. For cooking you will need:

• 2 kg of oil;
• salt to taste;
• sunflower oil for frying.

To prepare butter mushrooms for the winter, they are boiled and put in a pan, fried over low heat under a lid for about half an hour, stirred occasionally. After the lid is removed and fried for about 10 minutes – all the moisture should come out. Only after that they are salted. The finished product is laid out in pre-sterilized jars and sunflower oil is poured into them, in which the mushrooms were fried. Banks are rolled up under the lids and sent for storage in a cold place.

How to fry butter with onions for the winter

Frying oil for the winter with the addition of onions allows you to make the dish more juicy and tasty. In winter, this dish will be the perfect addition to the dinner or holiday table. Also, such a preparation for the winter is perfect for meat, fried potatoes. For cooking you will need:

• 2 kg of mushrooms;
• 4 st. l. butter;
• 2 medium bulbs;
• 4 Art. l. vegetable oils;
• salt to taste;
• ground black pepper.

Boiled butternuts are cut into small pieces and put in a heated frying pan. They are fried in vegetable oil for 20 minutes, constantly stirred. Then they add onion, cut into thin half rings, stew for another 10 minutes.

Ground black pepper is added to the almost finished dish. Salt is added at the end of cooking – this will allow you to adjust its acceptable level. Finally, add butter to the dish, cover the pan with a lid, remove from heat and leave to simmer for 3-4 minutes. The finished mass is laid out in jars, tightly corked with nylon lids and sent for storage.

Preparation for the winter of fried butter with bell pepper and dill

The addition of bell pepper makes the finished dish more refined and adds unusual flavor notes to it. The dill and additional spices help the mushrooms develop their flavor better. In their consistency, their mixture with pepper becomes more like a canned salad. Preparing fried butter mushrooms for the winter is easy, for this you will need:

• 2 kg of mushrooms;
• 2 large bell peppers;
• a bunch of dill;
• 2 bulbs;
• 4 st. l. sunflower oil;
• 1 tsp ground black pepper;
• 2 peas of allspice;
• a pinch of citric acid;
• salt to taste.

Pre-boiled mushrooms are fried, constantly stirred in vegetable oil for 20 minutes. Then, onion cut into half rings and finely chopped bell pepper are added to them. All ingredients are mixed, then citric acid, finely chopped dill and pepper are added to them. The finished dish is salted to taste and mixed well. The butterflies are laid out in jars prepared in advance and the oil in which they were fried is poured into them. Banks are sealed with lids and sent for storage.

How to fry butter with garlic for the winter

Fried mushrooms with garlic – an excellent option for harvesting butter for the winter. Garlic adds an incredible aroma and unique piquant taste to the dish. The result is a dish that can be either a separate appetizer or an addition to other culinary masterpieces. For cooking you will need:

• 2 kg of oil;
• 1 head of garlic (8-10 cloves);
• 1 bulb;
• 40-50 g of butter;
• ground pepper;
• salt.

Boiled mushrooms are fried in melted butter for 25-30 minutes, stirring occasionally. You need to fry under the lid so that they are saturated with butter. The onion is chopped into cubes, the garlic is finely chopped with a knife. Vegetables are added to the pan and fried together with mushrooms until golden brown. The finished dish is salted, peppered and tightly packed in jars. The rest of the butter is poured there. When the jars of fried mushrooms have cooled, they are sent to a cool place for further storage.

How to prepare fried butter with vegetables for the winter

Vegetables turn fried mushrooms into an amazing snack, the taste of which will remind you of warm summer days. The recipe can be supplemented with your favorite vegetables, but the classic list of ingredients for making such a treat is as follows:

• 2 kg of fresh mushrooms;
• 0,5 kg zucchini;
• 0,5 kg of tomatoes;
• 200 g of tomato paste;
• 0,5 kg of squash;
• sunflower oil;
• 5 Art. l wheat flour;
• salt and pepper to taste.

Vegetables and boiled butter are fried separately. Mushrooms simmer for about 10 minutes over low heat. Zucchini and squash are cut into slices, rolled in wheat flour and fried until golden brown. Tomatoes are cut into cubes and stew until smooth, then tomato paste is added to them and mixed.

All ingredients are mixed and stewed in a large saucepan for about half an hour. Then fried butternuts are laid out in jars for the winter. They need to be sterilized for about 2 hours in a large pot of water and only then rolled up under the lids. The finished snack is sent for storage in a cold basement.

Recipe for the winter oil, fried and marinated

Such an appetizer for the winter can be a real decoration of any table. The combination of fried butter and tender marinade gives the dish a unique taste and delicate spicy aroma. To prepare such a delicacy you will need:

• 1 kg of oil;
• 300 ml of water;
• 4 tbsp. l. table vinegar;
• salt;
• 5 peppercorns;
• vegetable oil for frying.

First you need to make a marinade. Add vinegar to boiling water, 1 tbsp. l. salt and peppercorns. The mixture is boiled for 3 minutes and removed from the stove. Boiled mushrooms are fried over medium heat until golden brown. Then the fried butternuts are laid out in prepared jars and poured with a cooled marinade. Banks are tightly sealed and sent for storage. To avoid the development of mold in the jar, you can pour 1 tbsp. l. sunflower oil.

Bulgarian recipe for canning fried butter for the winter

Snacks originally from Bulgaria have been one of the most popular in Our Country and neighboring countries for many decades. The classic Bulgarian recipe for harvesting mushrooms for the winter involves the use of a large amount of vegetable oil, vinegar and garlic. For 1 kg of oil you will need:

• 200 ml of sunflower oil;
• 4 tbsp. l. 9% table vinegar;
• 4 cloves of garlic;
• a small bunch of dill;
• salt to taste.

Mushrooms are fried in a large amount of vegetable oil until golden brown. After readiness, they are laid out in jars, and vinegar, finely chopped garlic, a little salt and chopped herbs are added to the oil remaining in the pan. The mixture is brought to a boil, then removed from heat, cooled and fried butter is poured into it. Banks with blanks are sterilized in boiling water for 50 minutes, after which they are corked and sent for storage.

How to store fried butter for the winter

It is believed that even without sterilization, fried mushrooms are able to retain their consumer properties for up to six months. The main storage conditions are considered to be a tightly closed container with a harvest for the winter, the absence of direct sunlight and compliance with the correct temperature regime. The best temperature for storage is 4-6 degrees, so you need to choose the appropriate room – a cellar or basement.

There are several ways to extend the shelf life of such a snack. Sterilizing jars before sealing can increase the shelf life of the preform up to 9-12 months. Also a great way to protect the dish from the development of harmful microorganisms is to add a small amount of vegetable oil.

Conclusion

Fried boletus for the winter is a great snack, the taste of which in the cold months will remind you of summer warmth. Such preparation can also act as additions to other dishes. From a large number of recipes, you can choose the one that suits the taste of each person.