Due to its high taste and nutritional qualities, as well as the wide distribution of butter, they are especially popular. A person assimilates almost half of the proteins they contain. But fresh mushrooms are a perishable product, so preservation is a good way of storing butter for future use. It is customary to salt and pickle them.
Pickled butter recipe
For pickling butter, you need to take the following ingredients:
- 10 kg of oil.
For the marinade:
- for 2 liters of water;
- 100 g of salt;
- 30 ml of vinegar essence (80%);
- 10 bay leaves;
- 20 peas of allspice;
- 5 pieces. carnations.
Sort out the butter, remove the damaged mushrooms, and rinse the rest thoroughly under running water. Then place the mushrooms in an enamel pot of boiling water. Usually 10 kilograms of fresh mushrooms take one and a half liters of water. But if the mushrooms were collected in rainy weather, then the amount of liquid should be reduced by a liter. Add some table salt to the water, you can also put 4 grams of citric or acetic acid. Bring everything to a boil and blanch the mushrooms for 20 minutes. All this time it is necessary to remove the emerging foam. Then discard the butter in a colander and place it back in the enamel pan to cool.
Prepare the marinade. To do this, boil water and add spices to it: bay leaves, cloves and allspice peas, as well as salt and vinegar essence or 6% table vinegar, you need to take 400 milliliters. If desired, you can add 4 tablespoons of granulated sugar to the marinade. Boil the marinade until the salt is completely dissolved and remove from heat.
Place the chilled mushrooms in pasteurized jars, fill them with cooked hot marinade and roll up.
The oil can be pickled in another way. To do this, dip the mushrooms in salted boiling water and, continuously skimming off the foam, bring to a boil again. After completely removing the foam, add spices: bay leaf, cloves, allspice and black peppercorns, a couple of garlic cloves. Pour in 2-3 tablespoons of sugar, salt and pour in 400 milliliters of 6% table vinegar. Boil the butter in the marinade for 10-15 minutes after boiling. Mushrooms are considered cooked when the marinade filling becomes transparent (without sediment and foam), and the boletus settles to the bottom of the pan.
Catch the boiled mushrooms with a slotted spoon and cool quickly. Then put in jars and cover with the marinade in which they were cooked. After that, sterilize the jars with mushrooms for 25 minutes at a temperature of 100 ° C and roll up.
Recipe for pickled butter with star anise
To prepare pickled butter with star anise, you will need:
- 1 kg of oil.
For marinade pouring;
- 1 liter of water;
- 35 g granulated sugar;
- 35 g of salt;
- 5 bay leaves;
- 10 peas of black pepper;
- 2-3 cloves of garlic;
- 5 carnations;
- star anise;
- cinnamon;
- 25 ml of vinegar essence (80%).
Boil the mushrooms in salted water as described in the first recipe. Then discard in a colander and cool. Prepare the marinade. To do this, boil water, add all the ingredients, stir well and boil for 10 minutes from the moment of secondary boiling. At the very end, pour the vinegar essence into the marinade filling. Spread the chilled oil in sterile jars, fill with hot marinade and roll up.
