Butter for the winter cooking recipes are simple. Delicious pickled butter for the winter: cooking recipes. Special marinade for barbecue

Hello cooks! Hello mushroom pickers!

Looking for a marinated butter recipe? Don't know how to pickle porcini mushrooms? I ask for a pleasant reading and further preparation of pickled butter for the winter. Pickled butternut squash is our family and favorite recipe.

In previous recipes, I talked about my passion for quiet hunting, about what my grandmother taught me, how to pick mushrooms correctly and what to do with them next.

I cook a lot of dishes from mushrooms. Here is a good appetizer for strong drinks and as an ingredient in salads.

My pickled butter recipe is the simplest, and the mushrooms turn out incredibly tasty, just like from my grandmother's stocks. There are different recipes - with the addition of onions, mustard. I have tried many before and settled on this particular recipe.

Pickled Butter Recipe - Ingredients

• Butter mushrooms - how much to eat
• Water - 1 l
• Sugar - 2 tablespoons
• Salt - 1 tbsp. with a slide
• Acetic acid 70% - 1 tbsp.
• Bay leaf - 3-4 leaves
• Black peppercorns - 5-7 pcs
• Carnation - 2-3 pieces
• Garlic - 2-3 cloves per jar (optional)

All ingredients for the marinade are indicated for 1 liter of water, which is enough for about 2 kg of fresh oil. Focus on these numbers, but keep in mind that it is better to make the marinade larger. In any case, if there is not enough marinade, you can quickly boil a new one. I put spices mainly by eye, but sugar, salt and vinegar - according to the recipe.

I have never cooked pickled mushrooms with vinegar, so I can’t say for sure how much vinegar is needed instead of acetic acid. Somehow I came across a recipe where 0.5 cups of vinegar 9% were added to 1 liter of water. I think it's right.

Pickled butternuts for the winter - recipe

First, wash the jars and put them to sterilize over steam.

The butterflies collected in the forest must first be cleaned, and then washed. Otherwise, if you do the opposite, it will be difficult to hold slippery mushrooms in your hands. They remove the film on the hat from the oil and clean the leg, remove needles, grass, moss, if any. After that, the mushrooms can be washed in water.

I wash the butterflies for harvesting for the winter as follows

First, I soak the butter in a basin of salt water and rinse. I change water 2-3 times. Then I wash each mushroom under running water. Usually this is enough. Too large mushrooms can be cut. If the mushroom is wormy, discard it. It is best to pickle small mushrooms whole - autumn on the table in winter.

Boil the butternut squash in salted water for about 15 minutes and drain in a colander. Mushrooms should be placed in boiling water and be sure to remove the foam after boiling.

There is one very important rule for preparing mushrooms for pickling. I once learned this from an article in a medical journal. The rule is that mushrooms need to be boiled 2-3 times with an interval of about a day. This is done in order to get rid of the botulinum bacteria that causes botulism, a dangerous disease. Botulinus is found in the soil and is fairly harmless, but it needs oxygen to stay alive. When oxygen is blocked (in a hermetically sealed jar), botulinum begins to produce poison (botulinum), which is facilitated by the absence of oxygen and the protein environment. Sterilization or repeated boiling will help to destroy the bacterium itself and its spores in mushrooms. Also, experts recommend boiling (15-20 minutes) pickled mushrooms just before use. Note, you should know this.

Before I tell you how to pickle butter mushrooms, I’ll tell you how to cook the marinade itself

Put salt, sugar, all spices into the water and boil for a couple of minutes. Remove from stove and add vinegar.

We lay out the boiled mushrooms in clean, dry jars. Put garlic in each jar (2-3 cloves are enough). With the marinade just removed from the stove, literally boiling, pour over the mushrooms and roll up.

Or you can do otherwise - put mushrooms in a boiling marinade and boil, and then pour into jars with a ladle. To be honest, I did not notice any particular difference between these two methods.

Pickled porcini mushrooms for the winter I cook in the same way

On porcini mushrooms, you do not need to remove the film from the cap, just scrape the leg with a knife. A soiled mushroom cap can be rubbed with a soft brush under running water. And the rest of the washing of mushrooms is the same as that of butter.

For pickling, young, strong and dense mushrooms are chosen, without damage, spoiled parts and traces of being eaten by forest creatures. Mushrooms can be mixed in different proportions, but it is better to pickle each type in separate jars.

Such mushrooms are stored all winter in a dark, cool place at a temperature of +8 ... +10 degrees.

Pickled mushrooms are edible in about a month.

Yes, one more thing. If mold has appeared in the jars, then it is recommended to rinse the mushrooms, cook a new marinade and roll them up again. To be honest, I would not do it, if mold appeared on the mushrooms, I would definitely throw it away.

Pickled for the winter boletus and pickled porcini mushrooms are suitable for preparing a wide variety of dishes and salads.

The easiest and fastest salad from the mushrooms themselves is to drain the marinade, add vegetable oil, onion, garlic and a drop of vinegar.

In addition to porcini mushrooms and butter, you can marinate according to this recipe - various mushrooms - boletus, boletus, greenfinches, rows, honey mushrooms, and some other lamellar and, above all, tubular mushrooms.

Calorie pickled porcini mushrooms \u003d 24 kcal

• Proteins - 3 g
• Fats - 0.5 g
• Carbohydrates - 2 g

Calorie pickled butter = 18 kcal

• Proteins - 3 g
• Fats - 0.5 g
• Carbohydrates - 1.4 g

Data on the calorie content of mushrooms are written off from store cans.

This concludes the recipe for pickled butter, and see you soon! =)

Pickled butternuts are the most common mushroom preparation. They cannot be confused with other mushrooms. Collecting them is a pleasure, because the basket fills up quickly and you have to get another bag.

Most often, mushrooms of this species are preserved by pickling. Young, dense and not overripe are suitable for cooking. If they are large, then the caps are cut, the legs are cut off and also divided, and small mushrooms are preserved whole.

Today we will consider different recipes for pickling for the winter oil with skin on hats and without skin (peeled from the film on the hat).

Pickled boletus for the winter, hot-cooked with skin

Find out the recipe in which the film (skin) on the hat will not be peeled, while pickled butternuts will be tender and tasty. In this recipe, sterilization of jars of mushrooms is not done.

Ingredients:

• Oilers

For marinade per 1 liter of water:

• 2 tbsp. spoons of salt
• 3 art. spoons of sugar
• 1.5-2 teaspoons of vinegar essence 70%
• Spices: 3 bay leaves, 8 black peppercorns, 4 garlic cloves

Cooking

1. We clean the mushrooms from debris, wash them. put in a pot of water and put on fire.

Mushrooms need to be processed quickly, as they quickly darken in the air. After cutting, they must immediately be lowered into cold water, to which 1 teaspoon of salt and 2 g of citric acid are added per 1 liter of water.

2. Water comes to a boil, foam begins to appear, which we remove with a spoon. Along with the foam, garbage also rises to the top, which we also remove. We notice that the oil does not darken due to the presence of citric acid. So cook, stirring, 20 minutes.

3. When cooking, the mushrooms decrease in volume and are evenly distributed in the volume of the brine.

Cooking is considered complete as soon as the mushrooms sink to the bottom.

4. Turn off the fire, take the mushrooms out of the pan into a colander. Rinse the cooked butternut squash under running water.

5. We put boiled mushrooms on the scales, it turned out 1,340 grams.

6. Prepare the marinade: pour 1 liter of water into the pan, put 2 tbsp. spoons of salt, 3 tbsp. spoons of sugar, 2 bay leaves, 8 black peppercorns, 4 cloves of garlic. The amount of marinade is sufficient for our amount of boiled mushrooms.

7. As soon as the marinade boils, dip the oil into it. Bring to a boil again and pour in 2 teaspoons of vinegar essence. Mushrooms should boil for another 15 minutes. All pickled butternuts are ready.

8. Lay the mushrooms hot in sterilized jars.

9. As soon as the jar is full, immediately twist it with a lid and turn it over. Ready.

Good luck preparing!

How to cook marinade for mushrooms for the winter - video recipe

See the preparation of the marinade for a lot of butter. The reasoning of the author of the video will be very useful to you, because today we are collecting oil mushrooms, and on the way home we may come across a lot of white mushrooms.

The general principles of marinade cooking will help you replenish your knowledge for harvesting and

Pickled butterfish - a classic recipe with vinegar without sterilization

Most people clean the oil from the film on the hat. And that's what my parents taught me. Check out the classic approach to preserving mushrooms for the winter.

Cooking method

1. First of all, we clean the collected mushrooms from debris and remove the film from each hat.

2. We cut off all the legs from the hats and put them in another cup to cook mushroom mushrooms from them or fry them deliciously.

3. Wash the peeled mushrooms under running water, each separately.

If there is no running water, then you can wash them by repeatedly immersing them in a bucket of cold water and letting it drain.

4. We cut large hats into pieces, and leave small ones whole.

5. Put the prepared mushrooms in a cooking pot and pour cold water. We put the pan on the fire and cook for 15 minutes.

During cooking, the brine should cover the mushrooms. In order to boil evenly, they are gently mixed with a wooden spatula during cooking.

6. In the meantime, sterilize glass jars over steam.

7. We also boil iron lids.

8. Let's start preparing the marinade. We turn on the reasoning: We have 500 g of butter. For this amount of mushrooms, pour 300 g of water into a saucepan, pour 1.5 tbsp. spoons of sugar, 1 tbsp. a spoonful of salt with a slide, 6 pcs. black peppercorns, 2 pcs. cloves and coriander peas. We put the saucepan on the fire.

9. When the marinade boils, immediately take the mushrooms from the pan in which they were cooked with a slotted spoon and place them in a saucepan with marinade. Cook marinated butternut squash in a saucepan for another 15 minutes. Then remove from heat and let cool slightly.

10. In a saucepan with mushrooms, add 1 teaspoon of vinegar essence 70% and mix.

11. Cut the garlic into a jar and put a bay leaf.

12. Finally, put the marinated butternut squash into the prepared 0.5 liter jar. Pour the marinade on top and close with an iron lid.

13. As always, turn the jar over and wrap it until it cools.

Video on how to marinate butterfish for the winter under iron lids

Look at the recipe for harvesting a large amount of oil for the winter.

Today, recipes for harvesting mushrooms for the winter without sterilizing jars were considered, which significantly reduces cooking time. The safety of cans is proven by life practice.

Greetings, my friends. Have you forgotten that oiling season will start very soon? I'm sure this year will be fruitful. Therefore, I suggest stocking up on recipes for cooking mushrooms in advance. And I will help you with this - I will tell you how to cook pickled butternuts + I will provide detailed recipes.

• It turns out that these mushrooms got such a name because of their oily, slippery cap to the touch. Therefore, they are cleaned dry. Believe me, a wet oiler is elusive - this baby is a real sprinter 🙂 You simply cannot pick it up, let alone clean it. But it is imperative to remove the skin from the cap, otherwise it will give bitterness.

  It is better to collect young mushrooms. Their cap diameter does not exceed 5 cm. The fact is that the larger the mushroom, the older or wormy it may turn out to be.

  This forest product has a short shelf life. After collecting the oil, they need to be processed within the next 12 hours. In general, you are unlikely to be able to relax after a forest walk.

  They mainly consist of water and dietary fiber. And the calorie content is only 9 kcal per 100 g

  The chemical composition of oil is rich and diverse. Here are the following elements:

  • , And ;
  • iron;
  • saccharides in small quantities.

  So, the iron present here affects the quality of blood. And this element is involved in the production of thyroid hormones and the delivery of oxygen.

  

  Because pundits never stop working hard, they recently made a phenomenal discovery. It turns out that these mushrooms contain immunostimulants and antibiotic compounds. Therefore, eating butter helps to strengthen the immune system and speedy recovery from infectious diseases 🙂

  Pickling recipes at home

  There are many recipes for marinating oil. For some of them, they make preparations for the winter. There are also options for storing snacks in the refrigerator. That is, they did it and ate it without waiting for the cold winter days to come. And today I will tell you about three pickling options. And if you try these recipes, be sure to share your impressions and photos.

  How to pickle butterfish without sterilization

  For this snack, prepare:

  • a kilo of oil;
  • 3 full tablespoons (without a slide) sugar;
  • 2 liters of water;
  • 4 tbsp vegetable oils;
  • 5 (if desired, more) cloves of garlic;
  • 2 tbsp 70% vinegar essence;
  • 1 full tablespoon salt;
  • 4 things. allspice;
  • 2 laurels.

  We lower the pre-cleaned and washed butternuts into boiling water (1 l). You also need to add salt (1 tsp) and vinegar essence (0.5 tbsp) here. Next, you should wait until the liquid boils. Then we reduce the fire to the small house and cook the mushrooms until they settle to the bottom. During cooking, periodically remove the foam. Next, put the butter in a colander and cool.

  

  We prepare the brine separately. In water (1 l) add sugar + allspice + parsley + the remaining salt. Bring the mixture to a boil. Immerse the oil in the brine and bring to a boil. We introduce the remaining essence into the marinade and mix everything thoroughly. Take the saucepan off the fire.

  Peeled garlic cloves cut into plates. We shift the mushrooms into a clean dish (jars or tightly covered stewpans). Add garlic plates to the butternuts and pour over the marinade. And then add vegetable oil (it comes out about 1 tbsp per half-liter jar). We cover the jars with plastic lids, cool and place in the refrigerator.

  You can take a sample within a day. The maximum shelf life of such a snack in the refrigerator is 4 months. Only I think that you will say goodbye to this yummy earlier.

  Step-by-step recipe for marinated butter with 9% vinegar

  For 2 kilos of mushrooms for brine you will need:

  • 890 ml of water;
  • 4 tsp coarse salt;
  • 3 pcs. lavrushki;
  • 6 peas of allspice;
  • 4 cloves;
  • 2 tbsp Sahara;
  • 0.5 tsp crushed cinnamon;
  • 110 ml of 9% vinegar.

  

  Marinade can be done not only with vinegar, but also with 70% vinegar essence. It will need only 3 tsp. per 1000 ml of water. Prepare the brine as follows - first you need to boil water. Then lavrushka, cloves, salt + sugar, pepper and cinnamon are added to it. Just before removing the brine from the fire, vinegar is added here.

  Peeled butternuts need to be washed and, if they are large, cut. Then the mushrooms are poured with cool water, then brought to a boil and the liquid is poured. Next, the forest product is again poured with cool water and, when it boils, salt is added. Then stir in the mushrooms. You need to cook butternuts until everything falls to the bottom. Just do not forget to remove the foam from the surface.

  Next, the oil is laid out in sterile jars. Do not tamp strongly - they should occupy 2/3 of the capacity. Drain the rest of the broth from the jars and fill the oil with brine. After that, the jars are closed, the workpiece is cooled and sent to be stored in the refrigerator.

  And here is a video recipe for cooking oil with 9% vinegar.

  Butter in a spicy marinade

  For 1.5 kilos of mushrooms, take:

  • water (1200 ml for brine + 1000 ml for boiling);
  • 4 full tablespoons sugar + the same amount of salt;
  • 120 ml of 9% vinegar;
  • 3 cloves;
  • 6 g of citric acid;
  • cinnamon stick;
  • 9 black peas + 12 allspice peas.

  Boil prepared mushrooms until tender in water with the addition of citric acid. Focus on the fact that the finished butterfish will sink to the bottom. After boiling, let the mushrooms drain.

  Let's start preparing the brine. Immerse all the remaining ingredients in water, except for the vinegar. As soon as the liquid boils, place the oil in it and boil for no more than 5 minutes.

  Next, distribute the mushrooms in sterile jars. Pour vinegar (about 20 ml per half-liter jar) and hot brine into each. Preserve the workpiece. Turn the jars over and wrap them up. Once cool, move to a cool place.

  If you suddenly really want to take a sample, you can do this only on the third day after conservation. The maximum shelf life of this blank at a temperature of +18 degrees is 3 months. So now you will have a serious task - to destroy the yummy on time 🙂

  

  Have you tried marinated oyster mushrooms? The most delicious recipes i.

  What to cook from pickled butter

  You can make many delicious salads from pickled mushrooms. It can be both everyday dishes and dishes for a festive feast. Today I will share the recipes for four such salads with you. They are simple and quick to prepare. Give it a try - you won't regret it. And then unsubscribe what you like best. And drop the link to your friends on the social network - they also need to improve their culinary skills.

  Cooking salad with chicken, cheese and marinated butter

  The recipe for this dish is:

  • 0.5 kilo chicken fillet;
  • 300 g of hard cheese;
  • 400 g pickled mushrooms;
  • salt;
  • water;
  • freshly ground black pepper;
  • parsley.

  We wash the chicken, immerse it in boiling water and put it on a medium fire. Bring the liquid to a boil and add salt. Then continue to cook for another 20 minutes. After we take the fillet out of the water and cool it. Next, the meat must be cut into strips.

  We rub the cheese on a coarse grater. We wash the greens, dry and chop finely. We throw the pickled mushrooms into a colander - let the excess liquid drain.

  Mix chicken with cheese, butter and parsley. We dress the salad with mayonnaise. Pepper the mixture and, if you see fit, add salt. Mix the ingredients well and you're done.

  

  Salad with marinated butter and ham

  To prepare this dish, you will need:

  • a jar of pickled mushrooms;
  • 300 g of ham;
  • 3 medium sized potatoes;
  • 3 eggs;
  • green onions;
  • homemade mayonnaise.

  We will lay out the ingredients in layers. Therefore, the salad will turn out not only tasty, but also beautiful. It can become a decoration of a festive feast.

  Throw the oil in a colander - let the marinade in which they are located drain. Then lay out the mushrooms in the first layer. We wash the green onions, chop. And then spread on butter - this is the second layer of lettuce.

  We cut the ham as you like, put it on top of the green onions, and then smear it with mayonnaise. Boil potatoes in their skins. Let it cool, remove the skin and cut into cubes. This will be the fourth layer of salad, which also needs to be lightly smeared with mayonnaise on top.

  Hard-boil eggs, cool and peel. Then chop into cubes. And spread the fifth layer of lettuce. We send the food to the refrigerator for an hour. And then we take it out and turn it over on another plate. It turns out that the topmost layer we will have butter. And we serve this yummy on the table.

  

  How to make lean potato salad

  For this dish you will need:

  • half an onion;
  • half-liter jar of pickled butter;
  • 3 potatoes;
  • 120 g sauerkraut;
  • a little cranberry;
  • 150 ml of boiling water;
  • Apple vinegar;

  Cut half an onion into thin half rings. And pour boiling water (you need to add a couple of drops of apple cider vinegar to it). Let the onion marinate for 5 minutes.

  Boil potatoes in their skins. Next, cool the root crop and peel it. Then cut it into cubes. Butter also cut, if large. Next, mix mushrooms with potatoes, cabbage and onions in a bowl. And smear the salad with linseed oil.

  After that, I advise you to shift the food into a beautiful salad bowl and decorate with cranberries on top. Well, then you can safely serve it to the table. I am sure that it will be devoured in a matter of minutes 🙂

  

  How to cook a salad with marinated butter and beans

  The recipe for this dish is:

  • 2 onions (take red);
  • 300 g pickled mushrooms;
  • 50 g of mayonnaise and sour cream;
  • a can of canned beans;
  • salt + pepper.

  Fry the onion chopped into thin half rings in oil. Throw the mushrooms into a colander. And then send to the onion and simmer over medium heat for about 5 minutes. We recline the beans in a colander, rinse with clean water and let drain.

  Mix beans with fried butter with onions. We add the mixture and pepper. We dress the salad with mayonnaise with sour cream. That's all - the yummy is ready.

  I am sure that now you know what to do with the mushroom harvest. And to become a real culinary virtuoso,. I bow out: bye everyone!

Properly prepared marinade for butter will emphasize all the advantages of this type of mushroom, give the taste the right shades and fill the appetizer with the desired spicy notes. Through numerous culinary experiments, versatile recipes have gained recognition, the best of which are presented below.

How to prepare a marinade for butter?

If the ultimate goal of processing freshly harvested mushrooms is pickled butternuts, delicious marinade recipes and available recommendations for its preparation and application technique will help you cope with the task in the best possible way.

1. The composition of the marinade for oil can be concise and include only a standard set of salt, sugar, vinegar, or multi-component and rich in taste. The marinade mixture or mushrooms in a jar can be supplemented with laurel, peppercorns, clove buds, chopped garlic, onions, herbs and other additives.
2. Vinegar is added before pouring mushrooms into a container with marinade or directly into jars. The additive can be used in any concentration, respecting the proportions, or replaced with citric acid.
3. As a rule, one liter of marinade is enough to preserve two kilograms of oil for the winter.

Pickled butternuts - a simple recipe

The simple marinade for boletus proposed below will make it possible to make a preparation that can be tasted within a couple of days after preparation. Dill is placed on the bottom of the jars, and vinegar is poured in at the final stage after filling the containers with marinade. Store loosely covered vessels with a snack in the cold.

Ingredients:

• water - 2 l;
• salt - 4 tbsp. spoons;
• sugar - 6 tbsp. spoons;
• peas of black and allspice - 10 pcs.;
• garlic - 4 cloves;
• laurel - 4 pcs.;
• sprigs or dill umbrellas;
• vinegar - 1 tbsp. spoon for each half-liter jar.

Cooking

1. Salt, sugar, peppercorns and laurel leaves are added to boiling water.
2. Throw finely chopped garlic cloves and boil the mixture for 5 minutes.
3. Pre-boiled mushrooms are placed in jars with dill, poured with marinade, vinegar is added, covered with nylon lids.
4. After cooling, the workpiece is transferred to the cold.
5. After 2 days, instant pickled butternuts will be ready for tasting.

Pickled butternuts - a recipe for the winter with vinegar

Another simple but delicious marinade for butter for the winter can be prepared using the proportions from the following recipe. In this case, the mushrooms are boiled in salted water for 15 minutes, and then in the marinade for another 7 minutes, adding vinegar at the end of cooking. Garlic, peppercorns and laurel in this case are laid directly in jars.

Ingredients:

• water - 2 l;
• salt - 3 tbsp. spoons;
• sugar - 4 tbsp. spoons;
• allspice and black pepper - to taste;
• garlic - 4 cloves;
• laurel - 4 pcs.;
• vinegar - 3 tbsp. spoons.

Cooking

1. Water is boiled with the addition of salt and sugar.
2. Boiled mushrooms are put into the marinade for oiling.
3. After 7 minutes from the moment of re-boiling, vinegar is poured in and the mushroom mass is laid out in sterile jars.

Pickled butternut squash with citric acid

Many believe that the most delicious marinade for butter is the one that is prepared without the participation of vinegar in any form. In the following recipe, citric acid will play the role of a preservative and an acid-containing component. Spices added to jars along with will give the appetizer extra piquancy.

Ingredients:

• water - 1.5 l;
• salt - 4 tbsp. spoons;
• sugar - 6 tbsp. spoons;
• allspice and black pepper, herbs - to taste;
• garlic - 4 cloves;
• laurel - 8 pcs.;
• citric acid - 2 teaspoons.

Cooking

1. Greens, garlic, laurel and peppercorns are placed at the bottom of the jars.
2. Fill containers with boiled mushrooms.
3. Boil water with salt, sugar and citric acid, pour the marinade over the contents of the containers, which are then sterilized for 20 minutes.
4. Hermetically sealed butternuts, marinated for the winter with citric acid, are placed under a warm blanket until cool.

Marinated butternuts in oil

They are excellently stored and at the same time they turn out insanely delicious marinated boletus with vegetable oil. A piquant and fragrant appetizer will take pride of place on the festive table, or make any everyday meal unforgettable. The number of components is calculated per kilogram of mushrooms.

Ingredients:

• water - 50 ml;
• vegetable oil - 150 ml;
• salt - 1 tbsp. spoon or to taste;
• sugar - 1 tbsp. spoon;
• parsley and dill - 1 bunch;
• garlic - 1.5 heads;
• vinegar - 5 tbsp. spoons.

Cooking

1. Prepared peeled butternuts are fried in oil and placed in jars, sprinkling layers of garlic and herbs.
2. Salt, sugar, water and vinegar are added to the pan with the remaining oil, heated until the crystals dissolve and boil, pour the marinade with oil for oiling into a container with mushrooms.
3. Vessels are sterilized for 1 hour, corked.

Butter marinated with cinnamon

Marinade for butter, the recipe of which will be described next, is prepared with the addition of cinnamon, which enriches the taste and aroma of the workpiece and makes it spicier. If there is a cellar or a place in the refrigerator, containers with mushrooms can not be sterilized, but stored with loosely sealed plastic lids.

Ingredients:

• water - 1 l;
• salt - 2 tbsp. spoons;
• sugar - 3-4 tbsp. spoons;
• cinnamon - 1 stick;
• allspice - 7 peas;
• laurel - 1-2 pcs.;
• apple cider vinegar - 200 ml.

Cooking

1. Water is boiled with the addition of salt, sugar and spices, vinegar and prepared fresh mushrooms are added.
2. After settling, they are oiled to the bottom, laid out in jars, sterilized for 20-30 minutes, corked.

Marinated butternut squash in tomato sauce

Non-standard culinary solutions are increasingly being used in practice, allowing you to enjoy the new exquisite taste of dishes and preparations. A delicious marinade for butter for the winter, prepared with the addition of tomato paste, will give the mushrooms original spicy notes and an unusual, but very appetizing aroma.

Ingredients:

• water - 0.5 l;
• tomato paste - 400 g;
• vegetable oil - 150 ml;
• salt - 40 g;
• sugar - 100 g;
• garlic - 4 cloves;
• laurel - 7 pcs.;
• apple cider vinegar - 80 ml.

Cooking

1. Prepare a marinade with tomato for butter by mixing water, pasta, oil, salt, sugar in a saucepan.
2. Add laurel, garlic and vinegar, let the mixture boil.
3. Boiled mushrooms are put into the sauce, stewed for 5 minutes, laid out in jars.
4. Sterilize containers for 1 hour, cork.

Hot marinated butternut squash

This hot marinade recipe is not the only one in the selection, but it is unique in the proportions of ingredients used and ease of execution. If desired, the appetizer can be made more savory and fragrant by adding clove buds, a pinch of cinnamon or sprigs of fresh herbs to your choice during cooking.

Ingredients:

• water - 1 l;
• vinegar - 100 ml;
• salt and sugar - 2 tbsp. spoons;
• garlic - 4 cloves;
• laurel and allspice peas - 2 pcs.

Cooking

1. Boil prepared mushrooms, rinse thoroughly.
2. Prepare a quick marinade for butter by boiling water with salt, sugar, garlic and spices, adding vinegar.
3. Mushrooms are placed in a saucepan, boiled for 7 minutes, removed from the stove, allowed to cool.
4. Transfer the appetizer to jars, put in the cold.

Spicy marinated boletus

Next, how to marinate so that they turn out spicy in taste with bright spicy notes. The desired characteristics of the appetizer will give the pods of hot chili peppers, garlic heads and onions. It is not forbidden to add all kinds of spices to the marinade mixture: laurel, peppercorns, cloves, nutmeg, cardamom and others.

Ingredients:

• water - 0.5 l;
• vegetable oil - 0.5 l;
• vinegar - 40 ml;
• salt - 50 g;
• sugar - 20 g;
• garlic - 2 heads;
• onion - 3 pcs.

Cooking

1. Mushrooms are boiled for 10 minutes, washed under running water.
2. Prepare the marinade for butter by boiling water with the addition of chopped hot peppers, garlic, salt, sugar and desired spices.
3. Fry the onion in oil, lay in the marinade mixture, adding vinegar and mushrooms.
4. After cooling, the mushroom mass is transferred to jars, sent to the refrigerator for infusion and storage.

Pickled butternuts with mustard

You can often find recipes according to which butter marinated at home are prepared with the addition of mustard seeds, which gives the workpiece a slight spicy flavor. In this case, the appetizer is complemented by spicy mustard and is more suitable for fans of dishes with an impressive spice.

Ingredients:

• water - 1 l;
• mustard - 3 tbsp. spoons;
• vinegar - 20 ml;
• salt - 30 g;
• sugar - 30 g;
• garlic - 4 cloves;
• laurel and pepper - to taste.

Cooking

1. Salt, sugar, laurel, pepper are added to boiling water, boiled for 5 minutes, vinegar is poured.
2. Chopped garlic is placed at the bottom of the jars, the containers are filled with pre-boiled mushrooms until tender.
3. The oil is poured with boiling marinade, allowed to cool, covered loosely with a lid and sent to the cold.

Cold pickled butternut squash

The best recipe for pickled butter for the winter from a series of cold preparations is presented below. Mushrooms are not subjected to heat treatment, due to which they retain their natural taste, aroma, acquiring piquancy and pungency due to spices and spices. The appetizer will be ready for tasting in about a month.

Ingredients:

• oily - 2 kg;
• black peppercorns - 10 pcs.;
• salt - 4 tbsp. spoons;
• dill and currant leaves - to taste;
• garlic - 6 cloves;
• laurel - 7 pcs.;
• water.

Cooking

1. Prepared peeled butternuts are placed in a saucepan with hats down, sprinkling layers with salt, garlic, herbs and spices.
2. The mass is pressed down with a load and left at room conditions for a day.
3. If the mushrooms have allocated little juice, pour in a little cold boiled salted water.
4. After 24 hours, the mushroom mass is transferred to jars and put in the cold for a month or more.

Marinade for butter with vinegar essence

One more very will be presented further. Coriander, added along with the rest of the spices, will add a special charm and fragrance to the appetizer. The preservative component in this case is vinegar essence, which is added to the pan at the end of cooking the marinade mixture.

Ingredients:

• water - 1.2 l;
• vinegar essence - 2 teaspoons;
• salt - 60 g;
• sugar - 30 g;
• coriander - 1 teaspoon;
• black pepper - 7 pcs.;
• cloves - 5 pcs.;
• laurel - 4 pcs.

Cooking

1. Salt, sugar and all spices are thrown into the water, boiled for 7 minutes.
2. The essence is poured in, the container is immediately removed from the stove and the boiled mushrooms, arranged in jars, are poured with the resulting marinade.
3. Sterilize containers for 30 minutes, cork.

Butter in sweet and sour marinade

Those who like canned snacks with a well-perceived sweet note will love the most delicious butter marinade for the winter, prepared with the following recommendations in mind. Carrots will add additional richness to the appetizer, and onions with garlic and spices will add piquancy and spiciness.

Home-made marinated boletus in jars prepared for the winter will be a great appetizer for a festive table or everyday dinner. Adding spices, herbs and vegetables to the brine gives each recipe a unique flavor and aroma. Canned food comes out very healthy and nutritious. Spicy mushrooms can be used instead of meat dishes.

How to cook pickled butternut squash

This mushroom variety is characterized by ease of harvest, rich taste, high nutritional value.. To get a good, quality snack, it is important to know how to prepare canned food correctly. Experienced housewives know a few simple secrets that allow you to quickly and tasty make pickled mushrooms at home:

1. Each mushroom must be peeled to remove bitterness. To do this, with a knife or sponge, you need to scrape off not only dirt and debris, but also the top layer of the cap.
2. You need to boil the product with the addition of table vinegar, citric acid or in salt water. The process provides the mushrooms with a beautiful color.
3. You need to start cooking the butternuts immediately after harvesting, as they quickly wither in the refrigerator.
4. For delicious pickled mushrooms, fresh or frozen main product is washed several times or soaked for a couple of hours.
5. You can marinate oil for the winter in jars in a cold or hot way. The first option involves pouring the main component with boiling brine. The second way to cook mushrooms is to cook them together with spices.
6. Oils of the same size should be distributed among containers, since the consistency of the finished dish depends on this. Small mushrooms can be put whole, large ones are best cut into 2-4 parts.

Marinade for butter

The taste and aroma of the finished dish directly depends on the chosen marinade recipe. The brine contains spices and substances that help to keep food suitable for consumption for a long time. As spices, it is recommended to use black and allspice, bay leaf, garlic, dry mustard. If you want a spicy snack, try adding chili or horseradish root. To preserve canned food, salt, sugar, citric acid or vinegar are used among the components of the marinade.

Pickled Butter Recipes

Mushrooms of this type, cooked using hot or cold pickling, will be a suitable dish for a festive table or dinner in the cold season. A variety of recipes with the addition of herbs, vegetables, vinegar or citric acid can surprise guests with unexpected flavors and aromas. Each housewife will be able to choose for herself the option of how to cook pickled mushroom blanks that the household will like.

Marinated butternut squash with garlic

• Time: 25 minutes.
• Servings: 5-7 persons.
• Calorie content of the dish: 18 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

Mushrooms prepared according to the classic recipe will please guests not only with an unsurpassed taste, but also with benefits for the body. Such conservation in terms of its nutritional properties can fully replace meat.. The cooking process does not take much time, it will not cause difficulties even for a novice hostess. The content of vinegar and citric acid contributes to long-term storage of the dish at a suitable temperature.

Ingredients:

• garlic - 4-5 cloves;
• salt - 2.5 tbsp. l.;
• black peppercorns - 15 pcs.;
• citric acid - 0.3 tsp;
• mushrooms - 1.5 kg;
• sugar - 2 tbsp. l.;
• vinegar (70%) - 1 tbsp. l.;
• water - 1 l.

Cooking method:

1. Clean mushrooms from films, rinse under cool water. For high-quality pickling, it is necessary that they have approximately equal sizes: cut large ones into 4 parts, and medium ones in half.
2. Pour water into the pan, add salt (1 tablespoon), citric acid. Mix all ingredients well, add mushrooms and put on fire. It is necessary to wait for a boil, then continue cooking for 10 minutes. Drain the water by throwing the prepared mushroom raw material into a colander.
3. To prepare the marinade, pour 1 liter of water into the pan, add the remaining salt and sugar. Add black peppercorns, laurel leaves to the liquid. Bring the resulting spicy composition to a boil, cook for 5 minutes.
4. Place the main component in a container with the finished marinade. Cook for another 5 minutes, removing foam from the surface of the liquid. Then remove the dishes from the heat, pour in the vinegar, add the peeled garlic.
5. Arrange the mushrooms in pre-sterilized jars, fill with marinade to the neck and roll up. Put the preservation with the lids down, cover well, leave to cool completely. It is necessary to store the pickled product in a cellar or refrigerator.

With hot pepper and soy sauce

• Time: 30 minutes.
• Servings: 6-8 persons.
• Calorie content of the dish: 20 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

The recipe for pickled butter for the winter with soy sauce and hot peppers will appeal to lovers of savory snacks. The cooking process involves the preparation of the main ingredient, the creation of a brine and corking in a storage container. You can serve this dish on its own or with a side dish. Pickled mushrooms will turn out spicy thanks to hot peppers and garlic, so you need to use them with caution.

Ingredients:

• chili pepper - 1 pc.;
• water - 1000 ml;
• coarse salt - 2 tbsp. l.;
• laurel leaf - 1 pc.;
• soy sauce - 30 g;
• granulated sugar - ½ tbsp.;
• dill (seeds) - 1 tsp;
• black peppercorns - 5 pcs.;
• mushrooms - 5000 g;
• garlic - 10 cloves;
• vinegar - 100 ml.

Cooking method:

1. Peel the mushrooms well, rinse, boil, drain the liquid.
2. Take a deep saucepan, pour in 1 liter of clean water, pour salt and granulated sugar into it. Add hot soy sauce, black pepper, dill seeds to the marinade. Place the peeled and chopped garlic into the liquid. Wait for the mixture to boil.
3. Pour vinegar into the marinade, mix well, lay out the butter. Boil the mushrooms with spices over low heat for 15 minutes.
4. Arrange the finished dish in sterile jars, fill with marinade, cover with lids. Leave the blanks in this state until the product has cooled to room temperature. Screw on the lids tightly and store in the refrigerator.

with mustard

• Time: 65 minutes.
• Servings: 2-4 persons.
• Calorie content of the dish: 20 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

To create mushrooms with mustard, you can use this spice in the form of a paste, powder or grains. Any kind of it will provide the necessary aroma and astringency of taste. The spiciness of the dish is adjusted (depending on the preferences of the hostess) by reducing or increasing the amount of garlic and pepper. You can serve an appetizer with a side dish of potatoes or rice, garnished with finely chopped greens.

Ingredients:

• mustard - 3 tbsp. l.;
• vinegar (essence) - 18 g;
• water - 1 l;
• garlic cloves - 2-4 pieces;
• salt - 2 tbsp. l.;
• black peppercorns - 4-7 pcs.;
• oil - 1 kg;
• granulated sugar - 1 tbsp. l.;
• bay leaf - 1-3 pcs.

Cooking method:

1. To quickly and tasty pickle butternuts at home, clean them well and rinse thoroughly under running water. Boil the mushrooms with a little salt and vinegar for 15 minutes.
2. To prepare the filling, mix water, pepper, bay leaf, salt, sugar and mustard. Put the liquid with spices on the fire, boil for 5 minutes, then pour in the vinegar.
3. Prepare pre-sterilized jars. Put 2 cloves of garlic in the bottom of the container. Put mushrooms inside the container, fill to the top with marinade.
4. Screw the lids on tightly. It is recommended to store blanks in a cool place.

With carrot

• Time: 1 hour.
• Calorie content of the dish: 22 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

Pickled mushrooms with carrots are very fragrant because they contain a lot of spices. Butter before starting their preparation for the winter according to this recipe with a photo should be washed well, cleaned and boiled. Table vinegar and a small amount of citric acid in brine will provide long-term storage in a basement, cellar or refrigerator.

Ingredients:

• allspice - 5-7 grains;
• coarse salt - 45 g;
• boiled boletus - 1 kg;
• vinegar (9%) - 2-3 tbsp. l.;
• onion - 1 pc.;
• black pepper - 3-5 peas;
• citric acid - 2 g;
• cloves - 3-5 pcs.;
• bay leaf - 3-4 pieces;
• carrots - 1 pc.;
• sugar - 10 g;
• cinnamon - 3 g.

Cooking method:

1. Boil cleaned and thoroughly washed butternuts for half an hour, immersed in a large amount of water. Put the prepared mushroom raw material in a colander, drain the liquid.
2. Onions must be freed from the skin, cut into rings or half rings. Remove the skin from the carrots, chop into slices. Boil vegetables for 5 minutes in 1 liter of boiling water.
3. Place citric acid, cloves, cinnamon, salt, vinegar, granulated sugar, pepper and bay leaves to onions and carrots.
4. Combine the mushrooms with the resulting filling by adding water so that the liquid level is 2-3 cm higher than the main component. You must wait for the marinade to boil, cook it for 10 minutes.
5. Spread the oil along with the liquid in pre-sterilized jars, screw the lids tightly. Set the container upside down, wrap, wait for the pickled blanks to cool completely. The product must be stored in a cool place.

Cinnamon

• Time: 40 minutes.
• Number of servings: 3-5 persons.
• Calorie content of the dish: 18 kcal.
• Purpose: appetizer, fasting.
• Cuisine: Russian.
• Difficulty: medium.

Cinnamon will add an interesting shade of flavor to the pickled appetizer. It is better to use the spice in the form of sticks so that the marinade does not form a precipitate.. In winter, the warming smell of cinnamon will be especially pleasant. You can serve an appetizer on a festive table or as a delicious addition to your usual dinner. To diversify the recipe, it is recommended to purchase a bag of ready-made pickling seasoning or put your favorite spices.

Ingredients:

• water - 1 l;
• acetic acid - 2 tsp;
• oily - 3 kg;
• sugar - 2 tbsp. l.;
• cinnamon - 1 stick;
• salt - 2 tbsp. l.;
• bay leaf - 1 pc.;
• seasoning for pickled mushrooms - 5 g;
• allspice - 2 peas;
• black peppercorns - 2 pcs.

Cooking method:

1. Soak the main component, remove impurities by washing several times. The caps must be lightly rubbed with a sponge to remove some of the mucus. Boil the mushrooms for 10 minutes, then drain the liquid, adding fresh, repeat the process.
2. Boil water by placing granulated sugar and coarse salt, cinnamon stick inside the pan. After boiling, pour in the vinegar, leave the marinade for half an hour.
3. Place boiled butternuts to the spices. Cook the workpiece for 20 minutes, maintaining a slow boil, then cool.
4. Arrange the pickled product in dry, sterilized jars. You need to cork containers with screw or nylon lids. Pickling oil for the winter in this way assumes readiness in 1-2 weeks. During this time, the mushrooms are well soaked.

With green onions and horseradish

• Time: 40 minutes.
• Servings: 2-3 persons.
• Calorie content of the dish: 20 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

A spicy appetizer with green onions and horseradish is distinguished not only by its piquancy, but also by its beautiful appearance. Such preservation is ideal for a festive table. In the cold season, onion greens will remind you of summer, and its taste will cheer you up. Dill umbrellas and parsley can be pulled out after preparing the marinade or placed in jars along with the rest of the ingredients.

Ingredients:

• water - 2 l;
• green onion - 0.5 kg;
• horseradish (root) - 20 g;
• oil - 1 kg;
• bay leaf - 2 pcs.;
• dill umbrellas - 3 pcs.;
• vinegar (9%) - 5 tbsp. l.;
• sugar - 1 tbsp. l.;
• garlic - 5 cloves;
• salt - 5 tbsp. l.

Cooking method:

1. Thoroughly clean and wash the butternuts, cut large mushrooms into pieces. Cook the product in boiling water for 10 minutes.
2. Wash the onion greens, dry, chop into strips 2.5 cm long.
3. The next step is to prepare the filling. To do this, pour 2 liters of water into a suitable container, put laurel leaves. Put the dishes with the liquid on the fire, wait for the boil.
4. Dip the dill umbrellas and garlic cloves into the filling, cook for 2 minutes.
5. Mix boiled mushrooms with marinade, boil for 10 minutes. Add vinegar, onion, peeled horseradish. Mix all the ingredients, remove the dishes from the heat.
6. Arrange the finished pickled mushrooms in sterilized jars, tighten the lids. Leave the preservation for 12 hours to cool, then put it in the refrigerator for storage.

Korean-style marinated boletus

• Time: 1 hour.
• Servings: 3-4 persons.
• Calorie content of the dish: 20 kcal.
• Purpose: snack.
• Cuisine: Russian, Eastern.
• Difficulty: medium.

This option of instant pickled mushrooms is very convenient if you want to not only save an appetizer in the winter, but also serve it on the table soon. The main components are quickly saturated with brine. After keeping the dish in the refrigerator for a week, it can be eaten separately or with a side dish.. Mushrooms in Korean have a spicy aroma and a pleasant spicy taste.

Ingredients:

• refined vegetable oil - 400 ml;
• sugar - 4 tsp;
• mushrooms - 2 kg;
• onion - 2 pcs.;
• salt - 2 tsp;
• paprika - 2 tsp;
• seasoning for vegetables in Korean - 2 packs;
• chili pepper - 1 tsp

Cooking method:

1. Take a whole onion, peel it. Chop the vegetable into cubes, fry until golden brown.
2. Pour vegetable oil into another pan, heat it up. Put in the mushrooms and fry.
3. Pour salt, pepper, sugar and seasoning into a glass of water, mix everything thoroughly. Pour the butter with spices, add onion, vinegar. Grind the garlic on a grater or with a special tool, place to the dish. Mix all ingredients.
4. Distribute the pickled product into jars, close with plastic lids. Leave the dish in the refrigerator for a day.

With celery and onions

• Time: 40 minutes.
• Servings: 3-4 persons.
• Calorie content of the dish: 20 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

The complex snack additionally contains bell pepper and celery. By preparing marinated mushrooms in this way, you will get a full-fledged canned salad that will remain cold for a long time and will delight with its taste and aroma in the autumn-winter period. Vegetables make the dish healthy and satisfying. It can be served as a separate appetizer or with a side dish.

Ingredients:

• onions - 4 heads;
• lean unrefined oil - 100 ml;
• celery - 1 bunch;
• Bulgarian pepper - 2 pcs.;
• salt - 2 tbsp. l.;
• garlic - 5 cloves;
• vinegar - 120 ml;
• sugar - 2.5 tbsp. l.;
• water - 1 l.

Cooking method:

1. The first stage of the recipe with a photo involves the preparation of vegetables. Peel the onion, cut into thin rings, chop the celery into small cubes. Remove all seeds from bell peppers. Chop the vegetable into strips. Chop the garlic cloves into small cubes.
2. The next step in the recipe with a photo is the preparation of the marinade. Heat water, mix vinegar, sugar, salt and vegetable oil in it. Put the liquid on a small fire, wait for it to boil.
3. Place pre-boiled and chopped butternuts to the dressing, add onion, garlic, bell pepper, celery. Boil 10 minutes.
4. Distribute the finished pickled product into jars, pouring spicy liquid up to the neck of the container. Seal the preservation with polyethylene lids, refrigerate. Store pickled mushrooms in a refrigerator or basement.

How to pickle butterflies for the winter without sterilization

• Time: 1 hour.
• Servings: 3-4 persons.
• Calorie content of the dish: 20 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: easy.

Cooking pickled mushrooms without sterilization involves storing them in the refrigerator. Butterfish are quickly soaked in brine, after a few days you can try the snack. It is recommended to store the dish in the refrigerator for no more than 4 months.. You can lay out the workpiece in clean jars or other tightly closed dishes (containers, saucepans).

Ingredients:

• vegetable oil - 4 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• oil - 1 kg;
• water - 2 l;
• garlic - 5 cloves;
• allspice - 4 peas;
• vinegar essence - 2 tbsp. l.;
• salt - 1 tbsp. l.;
• bay leaf - 2 pcs.

Cooking method:

1. Pour 1 liter of water into the pan, place the washed and peeled mushrooms there, add 10 g of salt and 9 g of vinegar, wait for it to boil. Reduce the heat, cook the butternuts until they subside, periodically removing the foam. Throw the finished product in a colander, cool.
2. To prepare the brine, take a separate bowl, pour 1000 ml of water, add pepper, sugar, the remaining salt, put laurel leaves. Heat the resulting mixture to a boil, then place the oil, the remaining vinegar essence there, mix well, remove from heat.
3. Peel the garlic, chop into slices. Transfer the mushrooms to a thoroughly washed dish. Add garlic to the container, pour the marinade. Cover the container with lids, refrigerate and store.

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