How to pickle boletus for the winter at home

Few people can calmly walk past showcases with pickled mushrooms in jars or vases with this appetizer on the festive table. Pickled butternuts are among the five most delicious and popular mushroom preparations that can be cooked at home. In addition, these mushrooms are found almost everywhere, and they are very easy to collect.

Features of marinating oil

Butterfish belong to tubular mushrooms, so it is almost impossible to confuse them with poisonous representatives of this kingdom. In addition, they are characterized by a very greasy, oily surface of the cap, which does not allow them to be confused with any other mushroom.

Therefore, sorting the mushrooms after they have been brought from the forest makes it easy to isolate the butterflies from the general heap.

And then comes the most unpleasant moment – cleaning. The fact is that the oily film covering the caps is very bitter, so it must be removed before any processing. This is not so difficult to do by picking up the edge with a knife and gently pulling it off the entire surface of the hat. But when there are a lot of mushrooms, and they are all small in size, the operation can take some indefinite time. In clear weather, you can try to slightly dry the oil in the sun, then it will be easier to get rid of the skin. The blade of the knife is best lubricated with vegetable oil.

Mushrooms also necessarily cut off most of the stem, because it is more rigid and does not taste as delicious as a hat.

It is also necessary to take into account the fact that it is desirable to carry out the work of cleaning the oil with gloves. If this is not done, then the hands may turn black, and the color may remain for a whole week. If you still failed to save your hands, then water with vinegar or citric acid diluted in it will help to wash them.

A feature of oil is also the fact that they need to be processed as soon as possible after collection or acquisition, literally within a day, otherwise they will deteriorate. You can extend their shelf life by several hours by placing them in the refrigerator.

Fast processing is also necessary for the reason that these mushrooms are a delicacy not only for people, but also for worms. Even an outwardly clean mushroom cut in the forest can be filled with worms eating it in a few hours. Therefore, it is necessary to sort out and clean them as soon as possible.

After cleaning, the mushrooms are washed either in a large amount of water or under a running stream. Oilers do not recommend soaking even for a short time, as they absorb too much liquid and can become too watery. And this, in turn, will not be reflected in their taste in the best way. After a quick rinse in water, the mushrooms must be dried on a horizontal surface.

Is it possible to pickle frozen butter mushrooms

Marinating frozen butter is no different from the same procedure, but with fresh mushrooms. Moreover, frozen fruit bodies even have an advantage – they are already completely ready for pickling. They do not need to be washed, sorted and cleaned. Frozen mushrooms do not even require prior defrosting. They can be placed in boiling water or marinade directly from the freezer.

Is it possible to pickle boletus with other mushrooms

On the question of whether it is possible to pickle boletus with other mushrooms, the opinions of the hostesses sometimes differ dramatically. In fact, there are no official prohibitions on the combination of different mushrooms in one marinade. Even on sale you can find assorted pickled mushrooms, among which there are oil mushrooms as well. It is not recommended to only combine plate and tubular groups, since they have too different heat treatment times.

There are other observations that show that it is better to pickle each mushroom separately if possible. For example, if you marinate butterflies together with boletus, then the former will become darker in color.

On the other hand, many people like the different taste of mushrooms in one preparation, especially when it becomes possible to enhance the taste or decorativeness of the snack with the help of one or another type. True, judging by the reviews, most housewives still prefer to pickle butterflies for the winter without mixing them with other mushrooms.

Preparing oil for canning

Much has already been said about preparing butter for pickling in the previous sections.

It is also important to note the fact that, first of all, small-sized mushrooms are used for pickling, with caps up to 3-4 cm in diameter. If a lot of oil was collected, then the caps of larger mushrooms are also quite suitable for pickling. They can be cut into several pieces and marinated in separate containers.

An important step in preparing butter for pickling is boiling them in lightly salted water.

Small mushrooms are boiled for no more than 15-20 minutes, and large hats – up to 25-30 minutes. So that the mushrooms do not subsequently darken, it is recommended to add a small amount of vinegar or citric acid to the water during the initial cooking, in addition to salt. During cooking, be sure to remove foam from the surface of the water. Determining the end of cooking is quite simple – all the mushrooms should settle to the bottom, and not float on the surface.

What kind of vinegar should be added for marinating butter

In the classic recipe for the preparation of marinade for butter, the usual 9% table vinegar is used. But housewives most often use 70% vinegar essence, which is simply added at the last moment to the boiling marinade.

Natural types of vinegar are also suitable: apple and grape. Below will be described recipes for marinating oil at home using various types of vinegar. Pickled mushrooms can be made even without vinegar at all, using, for example, citric acid.

How to pickle butterfish for the winter in jars

There are two main ways to pickle oil: hot and cold. In addition, mushrooms can be marinated using sterilization and then the blanks can be stored for a long time even at room temperature. You can do it in a less time-consuming way, without sterilization. Of course, it takes less time and is more convenient, but much higher requirements are placed on the preservation of such mushroom blanks.

In general, it is undesirable to do without heat treatment during pickling due to the risk of botulism infection. The fact is that this bacillus dies after 30-40 minutes of treatment in water at a temperature of + 80 ° C. But tender mushrooms can be digested for such a period. Therefore, they are boiled first in ordinary water, and then again in the marinade. Or use sterilization. Its duration should be:

• for 0,5 l cans – 25 minutes;
• for 0,65 l cans – 40 minutes;
• for 1 liter cans – 50 minutes.

How to pickle butternuts in a hot way

When using the hot method, butter from the very beginning is boiled for a certain time in a boiling marinade, and then laid out in glass jars.

Cold pickled butternut squash

The cold pickling method implies that the mushrooms are immediately laid out in jars, and the marinade for them is boiled separately. Then they are filled with jars with prepared mushrooms and sterilized if desired.

Recipes for marinated butter for the winter

There are a great many recipes for oil, canned for the winter in pickled form.

Most often, the following products are used as additional ingredients to the classic marinade recipe:

• bulb onions;
• allspice peas;
• chopped dry basil;
• chilli;
• grated ginger root;
• cloves;
• sesame seeds;
• mustard seeds;
• lemon juice;
• cardamom;
• horseradish;
• cinnamon;
• paprika;
• green onions;
• citrus peel.

Classic pickled butter recipe

In the classic recipe for marinating oil, a minimum of components appears. Based on the simplest calculation of the manufacture of marinade for butter, then for 1 liter of water you will need:

• 3 art. l. rock salt with a slide;
• 2 Art. l sugar;
• 2 tbsp. l. 9% vinegar or 1 tsp. vinegar essence.

This amount should be enough to marinate 2 kg of fresh mushrooms.

As additional spices, they are also traditionally used (based on 1 liter of marinade):

• 1 st. l. black peppercorns;
• 6 peas of sweet pepper;
• 6 bay leaves.

Preparation:

1. Mushrooms are sorted, peeled, possible wormy places and damage, washed and, if necessary, sorted.
2. Boil in water with the addition of salt and vinegar, depending on the size of the mushrooms, from 10 to 20 minutes.
   Attention! If you lower the onion into the water in which the oil is boiled, and it remains light, then all the mushrooms are of high quality.

3. The water is drained, the mushrooms are thrown into a colander.
4. Fresh water is poured into the pan, heated to a boil, the required amount of salt and sugar is dissolved in it.
5. Boiled mushrooms are put in the marinade and boiled over moderate heat for about 10-15 minutes.
6. Constantly remove the resulting foam.
7. Add spices and vinegar.
8. In another saucepan with a wide bottom, heat water.
9. Mushrooms are put into cleanly washed jars up to their shoulders, poured with marinade almost to the very top and covered with lids.
10. Set the jars with mushrooms in a saucepan so that the water from their outer side rises above the middle of the jars.
11. Turn on the fire under the pot with jars, heat to a boil and sterilize for at least 20 minutes.
12. Without opening the lids, the jars are taken out of the pan, rolled up or twisted tightly.
13. Turn over, wrap and leave in this form for at least 24 hours.

Butter marinated with onions

In mushrooms marinated according to the previous recipe, you can add 2 onions per 1 kg of mushrooms. Usually they are cut into half rings and placed in a marinade along with spices.

Butter marinated with garlic

Many housewives love the taste of garlic in pickled mushrooms. For 1 kg of mushrooms, you can add 5-6 peeled garlic cloves. They are usually chopped into thin slices and added to the marinade at the end of cooking.

Butter marinated in oil

Marinated boletus, pre-fried with vegetable oil, are very interesting in taste.

You need:

• 1 kg of mushrooms;
• 150 ml of vegetable oil;
• 50 ml of water;
• 1 st. l. rock salt;
• 1 Art. liter. sugar;
• 1 bunch of parsley and dill;
• 5 tbsp. l. 9% vinegar;
• small head of garlic

Preparation:

1. Mushrooms are pre-boiled.
2. The garlic is peeled and finely chopped or put through a press.
3. Greens finely cut with a knife.
4. Oil is poured into a frying pan and boiled butter is fried in it.
5. With a slotted spoon they are laid out in sterile jars, sprinkling with chopped herbs and garlic.
6. Water, salt, sugar and vinegar are added to the pan, heated until all spices are dissolved and mushrooms in jars are poured with the resulting marinade.
7. Sterilize the necessary time, cork for the winter.

Mushrooms with the addition of oil can be marinated in a more traditional way. In this case, after laying out in jars, butter with marinade on top, leave a little space, which is filled with boiling vegetable oil. It should completely cover the contents of the jar. Plastic lids are used, and the workpiece is stored in the refrigerator. A layer of oil protects the contents of the jars from possible damage and mold.

According to the pickling recipe, oil for the winter in jars of oil will be needed:

• 1 L of water;
• 2 kg of mushrooms;
• 3 tsp 70% vinegar;
• 2 Art. liter. sugar;
• 4 tsp. salts;
• 3 lavrushkas;
• 4 peas of black and allspice;
• 4 Art. l. vegetable oil.

Pickled butternuts with mustard

Using the technology described in the classic recipe, you can easily pickle mushrooms with mustard. This additive will make the appetizer more spicy and give it a spicy flavor.

You need:

• 3 kg of pre-boiled oil;
• 100 ml 6% vinegar;
• 3 art. l. mustard seeds;
• 2 Art. l salts;
• 1,5 Art. l sugar;
• 1,5 L of water;
• 8 bay leaves;
• 10 peas of sweet pepper;
• 1 st. l. black pepper;
• 20 cloves of garlic.

Marinated butternut squash with cinnamon

A very original taste can be provided by a pickled cinnamon butter preparation. Often it is added in a mixture with cardamom. And instead of the usual table vinegar, wine is used. Otherwise, the manufacturing technology is no different from that described in the classic recipe.

You need:

• 2 kg of mushrooms;
• 1 L of water;
• 1,5 Art. l salts;
• 2 Art. liter. sugar;
• 50 g grated ginger root;
• 3-4 grains of cardamom;
• ¼ tsp cinnamon powder;
• 2 lavrushkas;
• 250 ml wine vinegar;
• 3 inflorescences of a carnation;
• 5 peas of allspice.

Pickled boletus with carrots

The addition of carrots and onions will look very harmonious with the previous recipe. For 1 kg of boiled butter, take 1 onion and 1 medium carrot. Vegetables are peeled, cut into strips and lightly sautéed in boiling oil. Add to boiling marinade simultaneously with boiled mushrooms. Further, they act according to the already familiar method.

Pickled boletus for the winter in a slow cooker

If the hostess is used to using a slow cooker in everyday cooking, then there is a simple recipe for making marinated butter for the winter using this device.

You need:

• 1 kg of oil;
• 1 tbsp. l. salt and sugar;
• 3 L of water;
• 1 st. l. vinegar essence;
• 4 things. fragrant and 8 pcs. black peppercorns;
• 1 bunch of fresh dill;
• 3 laurel leaves;
• 1 bulb.

Manufacture:

1. 1,5 liters of water are added to the multicooker bowl, 1 onion and peeled and washed butter are placed.
2. Set the “soup” mode and cook for 12 minutes.
3. Water and onion are removed, mushrooms are thrown into a colander.
4. Pour 1,5 liters of fresh water into the bowl and put the mushrooms, adding spices.
5. Cook in the same mode for another 30 minutes.
6. Wash and chop the dill, add it to the slow cooker and cook for another 5 minutes.
7. Top up with vinegar essence and, spreading the mushrooms in jars, pour boiling marinade.
8. Roll up hermetically.

Pickled butterfish with cloves

Cloves are an indispensable attribute of many mushroom marinades and complement the taste of oil well.

It can be used as an addition to any of the recipes described here. For 1 kg of mushrooms, an average of 2-3 inflorescences of cloves are added.

Marinated butternut squash in own juice

According to this recipe for the winter with wine vinegar, pickled butternuts are light, fragrant and extremely tasty.

You need:

• 500 g butter;
• 2 Art. l wine vinegar;
• 2 tbsp. l. sesame oil;
• 1 tsp salt without a slide;
• 7 peas of sweet pepper;
• 2 laurel leaves;
• ½ tsp granulated sugar;
• garlic, herbs – to taste.

Preparation:

1. Mushrooms are cleaned, washed and boiled for 15 minutes in salt water.
2. Drain excess water and place in a pan with oil, vinegar and all seasonings.
3. Stir and over low heat, leave to simmer for 5 minutes under the lid.
4. Then the lid is removed, garlic and herbs are added and heated for the same amount of time.
5. The finished snack is laid out in sterile jars and stored in the refrigerator.
6. For long-term storage, it is desirable to additionally sterilize the workpiece.

Pickled butternut squash with celery

You need:

• 2 kg boiled oil;
• 4 bulbs;
• celery bunch;
• 2 of Bulgarian peppers;
• Xnumx cloves of garlic;
• 100 ml of vegetable oil;
• 2,5 Art. liter. sugar;
• 1 Art. l salts;
• 1 L of water;
• 120 ml of 9% vinegar.

Manufacture:

1. Prepare vegetables: cut the onion into rings, celery and garlic into small pieces, bell pepper into strips.
2. Add salt, sugar, oil and vinegar to the water, heat until boiling.
3. Place the boiled mushrooms and vegetables in the marinade, mix well.
4. Let the mixture boil for at least 10 minutes, then arrange in sterile jars.
5. For storage in the refrigerator can be closed with plastic lids.
6. For storage in the pantry, it is better to subject the workpiece to additional sterilization, and then seal it tightly.

Spicy marinated boletus

Spicy lovers should definitely take note of the recipe with the addition of chili peppers, garlic and other spices to the classic ingredients.

You need:

• 1 L of water;
• 1 tbsp. l. salt and sugar;
• 2 kg boiled oil;
• 50 ml 9% vinegar;
• 1 chili pepper with seeds;
• 4 garlic cloves;
• 4 Cloves;
• 3 lavrushkas;
• 5 peas of black and allspice;
• 2 dill umbrella;
• 1 horseradish sheet;
• 1 h. l. Coriander.

Preparation:

1. A marinade is prepared from water and spices with vinegar.
2. Boiled butter is placed in it.
3. Boil for 20 minutes, then add finely chopped chili and garlic.
4. They heat for about 10 minutes more, roll them up in jars and cool them when wrapped.

Pickled butternuts without seaming

You need:

• 1 kg of mushrooms;
• 1 glass of water;
• 3 cups wine vinegar
• 1 st. l. crushed lemon or orange zest;
• 1 tsp. salts;
• 3 art. l. crushed ginger root;
• 3 cloves of garlic;
• pepper – to taste.

Preparation:

1. Initially, the mushrooms are boiled.
2. Fresh water is heated to a boil (1 cup), spices and boiled butter are added, boiled for a quarter of an hour.
3. With a slotted spoon they are laid out in jars and sprinkled with chopped garlic.
4. Citrus zest, ginger root and vinegar are added to the mushroom broth. Heat up to a boil.
5. Pour the contents of the jars with the resulting marinade.
6. Cool, put in the refrigerator.

After a day, mushrooms can be tasted. They keep in the refrigerator for a week or two.

When can you eat pickled butter

Usually, hot-pickled butternuts can be eaten after 2-3 days. Those that were made using the cold method manage to be well saturated with the aroma of brine and spices only after 3-4 weeks.

How many calories in pickled butter

The calorie content of butter, marinated for the winter, is about 19 kcal per 100 g of product. They are also low in fat and high in protein.

Shelf life of pickled butter

In the cool conditions of a basement or cellar, sterilized mushrooms can be stored for a year or two, although they are often eaten much earlier. Blanks stored at room conditions are best consumed within a year.

Mushrooms without sterilization are stored for several months.

How to store pickled butternut squash

It is advisable to store marinated boletus at a temperature not higher than + 10 ° C without access to light. Sterilized blanks may be stored under conditions from + 10 °C to + 20 °C, but not more than a year.

Conclusion

Pickled boletus can serve as an excellent appetizer in the everyday menu, and will also become a worthy dish during a festive feast. Moreover, with a rich selection of recipes, any hostess can choose a dish to taste.

Reviews of pickled butter recipes