How to pickle boletus: cooking recipes for the winter, salting in jars, in a bucket, under a nylon lid

The collection of mushrooms and their proper further processing allows you to save useful properties for many months. Salting oil at home is not difficult, so any housewife will cope with this task. By choosing the right recipe for yourself, you can cook a real work of culinary art.

What is better to do with butter mushrooms: salt or pickle

There are several ways to harvest oil for the winter at home. The most popular are salting and pickling. In the second case, a special marinade is used to prepare the dish, which includes vinegar, sugar, salt and various spices. It is believed that the product prepared by the pickling method has a longer shelf life compared to salting.

Salting mushrooms is a way for people who do not want to eat foods containing vinegar in their composition in any form. Acetic marinade is a product that is quite difficult for digestion. It is believed that in large doses it can cause serious harm to the body.

Salting oil is a technology that has passed through the centuries. 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 oil

To prepare a delicious mushroom delicacy, you can use one of three methods. You can salt butternuts using the hot salting method. It means boiling mushrooms for 20-30 minutes and then pouring them with salt brine.

More traditional is the cold salting method. With this method, the mushrooms are laid out in layers, sprinkling each with a large amount of salt and spices. After that, oppression is put on the butterflies so that they let the juice flow. This method is longer, however, it allows you to save more useful substances that can be lost during the cooking process.

There is also a combined salting method. It means short-term cooking oil in boiling water, and then laying out in rows with a lot of salt. This method of salting allows you to protect yourself from possible harmful substances contained in the wrong mushrooms, however, it partially worsens the taste of the finished dish.

How to salt butter in a cold way

To prepare a truly delicious dish, it is important to take a very responsible approach to the choice of the main ingredient. It is best to pick mushrooms yourself – this will allow you to be sure of the quality of the raw materials. Despite the peculiarities of butter, many people are wary of picking mushrooms. If experience in silent hunting is not enough, it is best to buy a product from trusted mushroom pickers. The features of a quality product are as follows:

• a hat that does not have a purple hue;
• the lower part of the cap with a spongy structure;
• light purple ring on the leg.

It is best to opt for small mushrooms. You can also use large butternuts, but then the salting time will increase, and the finished dish will be salted unevenly. 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 oil at home, it is best to start from the volume of the workpiece. If previously large wooden barrels were used, now it is possible to cook a small portion of the delicacy even in a small saucepan. For preparation, you can use glass jars or enameled dishes. It is not advisable to use stainless steel cookware.

How to prepare butterflies for salting

In order to protect yourself when eating the finished dish, it is necessary to carry out the primary processing of mushrooms. Initially, you need to get rid of excess debris that has accumulated on the legs and hats. The butterflies are laid out in a small saucepan and poured with cold water for 20 minutes. All dirt, debris and small blades of grass will float.

After removing excess dirt from the oil, you can proceed to cleaning them. With a knife, cut off damaged and rotten parts of the cap or legs from the mushrooms. After that, they remove the oily film on the hat.

When to put seasonings when salting oil

Spices and salt are integral parts of the recipe. Without them, you will not get a great product that pleases with a multifaceted taste. In any salting recipe, oiled salt is laid simultaneously with mushrooms, alternating layers. It is best to use coarse sea salt – the oils will absorb the required amount, and the rest is thrown away. If you use fine salt, you can oversalt and spoil the finished dish.

As for spices, they are also recommended to be used at the time of laying. Traditionally, black and allspice, dill and garlic are used. You can add the leaves of fruit trees and shrubs – cherries or black currants. Also often in recipes you can find such an ingredient as oak chips. All spices are mixed with salt to obtain an aromatic mixture.

How many days are oil salted

The duration of salting can vary significantly depending on the chosen recipe. There are several factors that affect cooking time. The most important is the amount of salt – if not enough salt is added, the mushrooms will still cook in the brine, but it will take longer. Another factor is the severity of the oppression used. A heavier load contributes to accelerated juice production.

The average salting time is oiled by the cold salting method is 1 month. Depending on the variation of the recipe and additional ingredients, it can be from 3 weeks to 2 months.

Is it possible to salt frozen butternuts

It often happens that mushroom picking was overly productive, and a person simply did not have enough time to process the entire crop. In such cases, you can freeze the excess using the blast freezing method – this will retain most of the nutrients.

To pickle frozen butterfish at home, you must follow a few 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 butternuts change slightly in texture to keep them crispy, currant leaves are recommended.

How to salt butter 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 of fresh oil;
• 600 g coarse salt;
• bell pepper;
• dill umbrellas.

Mushrooms are processed by removing debris and washing several times. A third of the salt is poured onto the bottom of the barrel, then half is spread and oiled with hats up. Dill and pepper are spread on them, then another third of salt is sprinkled. After that, another mushroom layer is made, which is also sprinkled with salt and seasonings.

From above, the workpiece is covered with a wooden circle, 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 butter at home with cherry and currant leaves

The recipe is similar to the previous one in the number of ingredients used. A feature of salting is the addition of cherry and currant leaves during the preparation process. They add a wonderful aroma and subtle flavor note to the finished dish.

Butter is processed and laid out on the bottom of a wooden barrel. They are sprinkled with a layer of salt, dill and pepper. Lay a layer of leaves over the spices. It is important that they form a dense layer – this will allow the main ingredient to be soaked in their juice with high quality. All the ingredients are laid out in layers, then put under oppression for 2 months, periodically draining the excess juice secreted.

How to salt butter mushrooms with grape and currant leaves

The use of grape leaves in salting will allow you to add additional vitamins and useful trace elements to the product. The most important component of grape shoots is vitamin A. In combination with currant leaves, you can get an amazing flavor and aroma mixture that will impress any gourmet. For salting you will need:

• 10 kg of oil;
• 600-700 g of salt;
• 150 g grape leaves;
• 150 g currant leaves;
• dill;
• allspice peas.

The bottom of the barrel is covered with 13 of the salt taken. Oils are laid on it, which are 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 blank is put under pressure for 2 months.

How to pickle for the winter in jars of oil with garlic and dill

If it is not possible to use an oak barrel, and the volume of salting is small, you can salt it for the winter in a simple glass jar. At the same time, due to small volumes, the cooking process is significantly reduced in terms of time. For this salting oil recipe, 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.

A little salt is poured into the bottom of a small enameled pan, then layers of mushrooms are laid out, sprinkling each with spices, leaves and chopped garlic. The entire mass is put under oppression for 24 hours. After that, the oil is laid out in a sterilized jar and poured with the juice formed during the day. The jar is cleaned in a cool place for 2-3 weeks.

How to salt butter with oak leaves

Oak leaves can act as an aromatic addition in the absence of a wooden barrel. It is best to use freshly plucked leaves to preserve their flavor. For salting 1 kg of oil you will need:

• 50-70 g of salt;
• 5 oak leaves;
• 5 peppercorns;
• 2 umbrellas of dill.

To make the leaves give off their taste faster, they can be crushed and mixed with salt and other spices. Mushrooms are laid out in an enameled pan, sprinkled with a mixture of spices, salt and oak leaves. The dish is left under oppression for a day, 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 delicious to pickle boiled butter

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 partially disappear, 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 of oil;
• 100 g salt;
• 5 peppercorns;
• 5 currant leaves;
• a bunch of dill;
• 4 garlic cloves.

Mushrooms are boiled for half an hour, then all the liquid is drained, washed in running water and slightly dried. Salting is otherwise similar to the previous recipes – the oil is laid out in layers, sprinkling them with salt and spices, after which they are put under oppression. A day later, they are transferred to a jar and sent for a month to a cool place.

How to quickly pickle oil at home in a bucket

A bucket is the best option for salting, allowing you to cook enough product at a time for a small family for the whole winter. It is best to use a wooden bucket, but in modern homes they are becoming less common, so you can use a standard enameled one. This is one of the easiest salted butter recipes. For salting you will need:

• 4 kg of mushrooms;
• 250 g table salt;
• currant leaves;
• dill umbrellas;
• peppercorns to taste.

Mushrooms are cleaned of debris and damaged areas. The bottom of the enameled bucket is sprinkled with salt, on which the main ingredient is laid out. The most important point with such salting is the need for 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 fragrant and spicy dish, in addition to garlic, you can add a good portion of horseradish. This plant will give butternuts a great smell and add a bright piquancy to their taste. You can cut it with a knife into cubes or grate it. For salted oil for the winter in jars you will need:

• 1 kg of oil;
• 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 oil runs out. Put oppression 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 up under the lid. The best storage space is a basement or dark closet. The desired storage temperature is no more than 5-7 degrees.

In the absence of a basement or a special pantry, you can store jars with blanks right in the kitchen. The main rule is to avoid direct sunlight. At room temperature, mushrooms will easily endure the winter and retain their beneficial properties until the next harvest.

Conclusion

You can salt butter in a variety of ways. A huge number of cooking recipes allows each housewife to choose the perfect combination that will appeal to all family members. Salting mushrooms not only allows you to preserve the useful qualities of the product, but also significantly improve their taste characteristics.