Features of cooking delicious snacks for the winter. TOP-9 best recipes for pickled butter with vinegar, horseradish, mustard, cinnamon, garlic, with and without sterilization. Video recipes.
Pickled butter is a very simple and at the same time incredibly tasty snack made from wild mushrooms. It may well serve as a full-fledged dish, it is enough to fill them with sunflower oil and add finely chopped onions. It goes well with fried potatoes, fish, vegetable dishes, chicken and red meat. Delicious pickled butter is an original ingredient in first courses and hearty salads, they can be used to stuff pies and cook delicious mushroom hodgepodge. They have a pleasant buttery-sour aftertaste, they can be cooked with a lot of spices, various seasonings, with the addition of carrots, onions, herbs and even ginger. They can be left in the cellar for the winter or eaten immediately after preparation. Here are some of the most delicious step-by-step recipes for pickled butter.
Features of the preparation of pickled butter
Oiler is a very appetizing mushroom that can be found in pine forests, woodlands, young pine plantations, on forest edges from June to October. A distinctive feature of the mushroom is an oily cap of yellow-brown, chocolate, brown color with a yellow tinge, covered with mucus. Under it there is a dense yellowish tubular layer; in young mushrooms, it is covered with a thin white film. If you find a mushroom colony, be sure to pick up not only for dinner, but also for harvesting pickled butter for the winter.
Butterdish is an edible mushroom of the second category, which means that, like in porcini mushroom, there are many useful substances in it, but unlike the first category, you need to carefully prepare and boil butter before using it. They contain extractive components, mineral salts, phosphoric acid, vitamins B1, B2, C and PP, so knowing how to pickle butter at home, you can provide yourself with numerous vitamins and minerals for the entire cold season.
In the old days, not a single feast was complete without food with mushrooms, and all because they increase the secretion of gastric juice and improve digestion. A delicious recipe for pickled butter will help your body cope with any gastronomic load, even at the New Year's celebration, at least at a wedding.
The preparation of pickled butter takes place in several stages:
- Collecting or buying mushrooms … It is important to be able to distinguish butter from other representatives of the mushroom kingdom and false counterparts, for example, toadstools, not only in the case of self-collection, but even when buying on the market. At the oiler, the cap is covered with a sticky skin, and at first glance it may seem that it is oiled, but in hot weather this coating can dry out. There must be a tubular layer under the cap, and on the leg of young specimens there is also a delicate white skirt. Boletus grows from June to October, and the peak of fruiting occurs in September. It is recommended to cut off small mushrooms with a cap diameter of no more than 6-8 cm. They are denser, less wormy and better in taste. But large old mushrooms accumulate toxic substances.
- Sorting and cleaning … Butter oil is a rapidly deteriorating product. After picking mushrooms in the forest, you should not wait for the trip home, it is better to immediately clean them of debris and remove the slippery skin. If this is not done, they can taste bitter. For pickling, it is better to select small and medium-sized mushrooms. The stiff leg can be cut off immediately and not used for further cooking. It is better to peel off the skin with gloves, as it can stain the skin in a dark color.
- Soak … After cleaning, many mushroom pickers soak the mushrooms in salted water, but this should not be done with oils, since they strongly absorb moisture and become watery. Rinse them quickly enough under running water and lay them out on a towel to dry.
- Procooking … Conditionally edible mushrooms, such as boletus, must be heat treated. Selected, clean specimens are placed in an enamel pan, filled with cool water, and salted. After boiling, they need to be cooked for 15 minutes. It is not recommended to boil more, since butter oil from prolonged cooking will lose its useful properties and unsurpassed forest aroma. To determine if a toadstool has been caught among the edible mushrooms, they should first be boiled by throwing a whole onion into the water. If it does not change color, then all the mushrooms in the pan are edible.
- Preparation … Pickled butter can be made hot or cold. In the first case, they are boiled in brine and packed in hot sterilized jars, in the second, they are filled with a separately prepared composition.
- Adding flavor enhancers … To make a delicious marinade for pickled butter, you can add, in addition to the classic combination of pepper and bay leaf, dried basil, allspice, sesame seeds, horseradish, mustard seeds, cloves, paprika, grated ginger and other spices to your taste. You can add them both during the preparation of the filling, and in each jar separately.
Pickled butter in jars should be kept in a cool place, out of sunlight. The maximum shelf life of sterilized mushroom twists is 1 year. If the mushrooms have not been sterilized, they can be left in the refrigerator for 4 months, and at temperatures up to + 18 ° C - for 3 months.
TOP 9 recipes for pickled butter
The technology of harvesting butter for the winter by pickling is the same, but each recipe contains special components in different proportions. Knowing how to pickle them according to the classic recipe, you can independently experiment with the ingredients, creating your own version of a healthy snack or aromatic preservation with forest gifts.
Classic pickled boletus
Having prepared pickled boletus one step by step using this algorithm, you can process other mushrooms in the same way. They can be eaten with mashed potatoes or served as an appetizer with slices of brown bread.
- Caloric content per 100 g - 84 kcal.
- Servings - 8
- Cooking time - 1 hour
Ingredients:
- Butter - 2 kg
- Water - 1 l
- Sugar - 2 tablespoons
- Salt - 4 tsp
- Bay leaf - 3 g
- Allspice peas - 6 pcs.
- Carnation - 3 pcs.
- Vinegar essence - 3 tsp
- Garlic - 3 cloves
Step by step preparation of classic pickled butter:
- At the first stage, you need to sort out the mushrooms, cleanse of the earth and forest debris, cut off the wormy areas, remove the skin from the cap and wash thoroughly from the sand.
- Pour clean oil with cool water. Bring to a boil, then add salt. Keep the pot on the fire for another 20 minutes. The resulting film should be removed regularly.
- Throw the boiled mass in a colander, completely draining the water.
- Before marinating the boletus mushrooms, prepare a spice-based brine. Then mushrooms are added to it, and the mixture is cooked for 30 minutes.
- Add vinegar to the mixture 5 minutes before complete cooking.
- Put garlic and lavrushka in clean, processed jars.
- We close the containers with a seaming key.
Pickled butter prepared according to the classic recipe will be an excellent addition to any festive table.
Pickled butter with garlic and mustard
An original way to pickle butter for the winter. The appetizer is moderately sour with a pungent spicy-spicy aftertaste thanks to the use of garlic and mustard.
Ingredients:
- Butter - 2, 5 kg
- Water - 2.5 l
- Sugar - 30 g
- Salt - 40 g
- Vinegar - 50 ml
- Granular mustard - 30 g
- Garlic - 3 heads
- Bay leaf - 10 pcs.
- Allspice peas - 10 pcs.
Step by step preparation of pickled butter with garlic and mustard:
- Fresh mushrooms should be peeled, peeled off the caps, removed soil, leaves, twigs, wormy and damaged areas, washed under running water to remove sand.
- Cut large boletus with a diameter of over 8 cm into several parts, small ones can be pickled whole.
- Pour 1.5 liters of water into a bowl, put the peeled mushrooms in it, heat the mixture until it boils and leave for another 15 minutes. Skim off the foam constantly.
- Drain the boiled mushrooms.
- Peel the garlic cloves and chop finely.
- Pour 1 liter of water into a clean saucepan, add seasonings and spices, add garlic.
- Dip the butter into the boiling brine, boil in this way for at least 5 minutes.
- Put the finished product in jars, cover, but do not completely close the lid.
- Place the filled jars in a large fireproof container and sterilize the entire contents in it for another 10 minutes.
- Close the cans with a seaming key, wrap them up with a blanket until they are completely cooled.
It is most convenient to make pickled boletus for the winter in 0.5 liter cans, but if you roll mushrooms into a liter container, you need to sterilize it for 12-15 minutes. The appetizer for this recipe is very crispy and flavorful.
Pickled butter with green onions and horseradish
This simple recipe for pickled butter is similar to the classic one, but besides the standard spices, it uses finely chopped green onion feathers, horseradish root, and dill. Thanks to this variety, the twist turns out to be spicy, but not sharp.
Ingredients:
- Butter - 1 kg
- Water - 2 l
- Bay leaf - 2 pcs.
- Horseradish root - 20 pcs.
- Dill (umbrellas) - 3 pcs.
- Garlic - 5 cloves
- Green onions - 0.5 kg
- Vinegar (9%) - 50 ml
- Salt - 80 g
- Sugar - 20 g
Step by step preparation of pickled butter with green onions and horseradish:
- Mushrooms should be cleaned of earth, leaves and twigs, cut off wormy areas, remove the skin from the cap.
- Next, we thoroughly wash the butter oil to remove the sand, fill it with a liter of water and boil it until the fibers soften.
- Rinse the onion, dry it, cut into strips of 2.5 cm.
- For brine, add salt, sugar to 2 liters of water, add lavrushka.
- When the water boils, carefully place the dill umbrellas and garlic in a saucepan. Boil the mixture for 5 minutes and remove the dill and garlic from it.
- Put butter in the finished brine, boil them for 10 minutes after boiling, and then pour vinegar into the mixture, add green onions, mix.
- Peel the horseradish root, add it to the mushrooms, mix thoroughly and immediately remove from heat.
- Pack the blank into cans, close them with a seaming wrench and cover with a blanket until completely cooled.
Pickled butter prepared according to this recipe at home is suitable for use for 3 months. But at the same time, the appetizer turns out to be so tasty that it is unlikely to be able to stay so long.
Pickled butter with vegetable oil
According to this recipe, pickled butter is prepared for the winter with vinegar and garlic, but vegetable oil gives a pleasant viscous consistency to the marinade for this preparation. The specified amount of products is enough to prepare 2 cans of preservation of 0.5 liters each.
Ingredients:
- Butter - 1.5 kg
- Water - 1 l
- Bay leaf - 5 pcs.
- Black peppercorns - 10 pcs.
- Salt - 2, 5 tablespoons
- Sugar - 1 tsp
- Vinegar (9%) - 3 tablespoons
- Vegetable oil - 3 tablespoons
- Garlic - 2 cloves
Step by step preparation of pickled butter with vegetable oil:
- At the first stage, you should peel the mushrooms, remove the skin from the caps, remove forest debris and wash under running water to remove the remaining sand.
- Put the peeled mushrooms on the bottom of a cauldron with high walls, fill it with water. Leave the cauldron on fire for 10 minutes after boiling.
- Throw the mushrooms in a colander, and then rinse thoroughly with running water to completely rinse out the formed mucus. Let the liquid drain completely.
- Return the butter to the washed cauldron, adding salt, sugar, lavrushka and pepper to them. Pour the contents with water at room temperature, cook for 10 minutes.
- Transfer the container to medium heat, add sunflower oil, vinegar, cook for another 5 minutes.
- Remove the bay leaf from the mushroom mixture. Pack the snack into jars, close them with a seaming key and hold them under a blanket until they are completely cool.
You can store such blanks not only in the refrigerator, but also in a regular pantry. It is recommended to serve the appetizer with onions, cut into half rings.
Pickled butter with citric acid
Usually pickled butter with vinegar is prepared, but in this recipe, citric acid gives the sourness to the appetizer, while cinnamon creates a piquant aftertaste.
Ingredients:
- Butter - 1 kg
- Cloves - 2 pcs.
- Bay leaf - 2 pcs.
- Black peppercorns - 3 pcs.
- Cinnamon to taste
- Vinegar - 1 tsp
- Salt - 1, 5 tablespoons
- Sugar - 1 tsp
- Citric acid - 1 pinch
Step by step preparation of pickled butter with citric acid:
- First of all, we process fresh mushrooms: we select suitable for pickling, discard wormy specimens, remove soil, forest debris, remove the film from the caps, wash it under running water.
- Clean small oil boils are boiled in water for about 8 minutes from the moment of boiling. If you are using large mushrooms, the cooking time may be lengthened.
- Drain the finished oil completely.
- Return the washed boiled mushrooms to a clean saucepan, cover with water, add all seasonings except vinegar and citric acid.
- Put the mixture on the stove, when it boils, pour in the vinegar solution, add citric acid, cook for another 10 minutes.
- Spread the butter in sterilized jars and close them with a seaming wrench.
Ready-made mushrooms can be eaten at least immediately, but it takes several weeks for them to become saturated with spices. Boletus can be served as an appetizer with finely chopped onions and vegetable oil.
Pickled butter with ginger
In addition to mushrooms and ginger, this recipe contains a lot of other ingredients. In order not to get confused in the cooking process, you should marinate the butter step by step. The billet turns out to be spicy, moderately spicy and with an unusual sourish-tart aftertaste.
Ingredients:
- Butter - 2 kg
- Green onions - 10 feathers
- Garlic - 7 cloves
- Sesame seed oil - 2 tsp
- Bulb onions - 1 pc.
- Ginger root (grated) - 2 tablespoons
- Chili pepper - 1 pod
- Bay leaves, cloves, cardamom - 2 pcs.
- Lemon juice - 2 tablespoons
- Wine vinegar - 1 tbsp.
Step by step preparation of pickled butter with ginger:
- First, let's prepare the mushrooms for pickling. To do this, we remove the earth, leaves, twigs from them, cut off the wormy places, remove the skin from the caps and thoroughly wash it with a soft brush.
- Pour the washed and peeled mushrooms with water and bring to a boil, cook for 30 minutes over low heat.
- Peel the garlic and onion, rinse the green onion. Cut the turnip into rings and finely chop the rest of the ingredients.
- Grate the ginger root on a fine grater, measure out the required amount, fill it with water.
- Add all the spices to the heated brine blank, salt, add sugar. After 10 minutes, pour in the lemon juice and vinegar, cook the mixture for another 10 minutes, reducing the heat to medium.
- Put the mushrooms in the finished sauce, cook everything together for 20 minutes, and then turn off the burner, pour in the oil, let the workpiece brew for 10 minutes.
- Pack the appetizer in dry sterilized jars, close with a sealing key.
Note! If desired, dry basil can be added to pickled butter, the taste of the preparation will only benefit from this.
Pickled butter with lemon zest
This recipe for making pickled butter is often called North American. The history of its name is unknown, but it doesn't matter, the main thing is that the preparation with ginger and lemon zest turns out to be incredibly aromatic and unusual in taste.
Ingredients:
- Butter - 3 kg
- Water - 400 ml
- Wine vinegar - 1 l
- Ginger root (grated) - 5 tablespoons
- Lemon zest - 1 tablespoon
- Salt - 5 tablespoons
- Black peppercorns - 10 pcs.
- Bulb onions - 1 pc.
Step by step preparation of pickled butter with lemon zest:
- At the first stage, we select mushrooms for pickling, cleanse of forest debris, earth residues, remove the skin from the caps, and wash thoroughly.
- Next, fill the butter with water, add a little salt, boil for 15 minutes after boiling.
- Pouring must be prepared separately in a new saucepan. Pour water into it, first add the dry ingredients (salt, sugar, zest, ginger), and then pour in the vinegar. Mix everything, add mushrooms.
- Put the mixture on the stove, bring to a boil, and then simmer for another 15 minutes, reducing heat to medium.
- Pack the workpiece into sterilized jars, roll it up with a key.
The appetizer turns out to be very spicy, for an amateur, but if you are a supporter of spicy dishes, then it will definitely become your favorite.
Pickled butter with carrots
An interesting recipe for pickled butter for the winter. The appetizer is prepared simply and quickly. Carrots, as well as mushrooms, are abundant in the autumn, so harvesting will not hit your pocket hard, and in winter it will allow you to enjoy the fragrant gifts of the forest and garden, getting the maximum benefit and pleasure from them.
Ingredients:
- Butter - 1 kg
- Onions - 1 pc.
- Allspice peas - 5 pcs.
- Salt - 3 tablespoons
- Vinegar (9%) - 3 tablespoons
- Carnation - 3 pcs.
- Lava leaf - 3 pcs.
- Sugar - 2 tsp
- Carrots - 1 pc.
- Cinnamon - 3 g
Step by step preparation of pickled butter with carrots:
- First, you should sort out the mushrooms, remove the remnants of the earth and forest debris from them, cut off the wormy places, remove the skin from the caps and wash under running water.
- Pour enough butter with room temperature water so that all the mushrooms are covered. Simmer for 30 minutes in boiling water over low heat.
- Peel the onion, cut into half rings.
- Peel the carrots, cut into circles or grate coarsely.
- Pour the onion and carrots with a liter of water, cook for 5 minutes after boiling.
- Add seasonings to vegetables, cook for 5-10 minutes.
- Put butter in the marinade and cook for 10 minutes.
- Arrange the mushrooms in sterilized jars, close with a seaming key and wrap with a blanket. Leave this way until the curls cool on their own.
The finished piece can be served as a separate dish, seasoned with vegetable oil.
Korean pickled butter
This recipe is specially designed for lovers of savory and savory snacks. The workpiece can be stored in a cool place or refrigerator for up to 3 months.
Ingredients:
- Butter - 1 kg
- Water - 1 l
- Seasoning for Korean salads - 20 g
- Vegetable oil - 1 tbsp.
- Sugar - 2 tsp
- Salt - 2 tsp
- Garlic - 2 cloves
- Vinegar - 2 tablespoons
- Onions - 1 pc.
- Paprika - 5 g
Step-by-step preparation of pickled butter in Korean:
- First, you need to cleanse fresh mushrooms from soil and forest debris, cut off wormy places, remove the skin from the cap and wash thoroughly.
- Fill the butter with 750 ml of water, add 1 tsp. salt, bring to a boil, and then cook until tender over low heat.
- Peel the onion, chop finely, fry in refined oil.
- Make a fill. To do this, pour 1 tbsp. water, add the rest of the salt, sugar, vinegar, seasonings. Boil the mixture, boil for a few minutes and remove from the stove.
- Pour vegetable oil into the brine, add the onion, mix everything.
- Arrange the mushrooms in sterilized jars, fill them with marinade on top, close with a seaming key.
Since mushrooms are cooked without sterilization, it is safer to store them after cooling in the refrigerator. This is a very tasty appetizer that is served to guests on a festive table.
