Pickled butter dish is a great appetizer for everyday and festive table. Even the most fastidious gourmets like small mushrooms in a spicy marinade, by themselves and in all kinds of salads. But you will have to tinker with the processing of raw materials. Having learned the basic secrets of how to marinate butter at home, you can make your own changes to marinade recipes and create signature dishes.
Preparing butter for pickling
To prepare pickled boletus for the winter, which will be stored for a long time without losing taste and spoilage, it is necessary to carefully prepare the raw materials for harvesting. The main rule here is the guaranteed purity of the mushrooms.
Sort out the collected boletus, discard too old and wormy specimens. Thoroughly clean each mushroom from dry dirt with a sponge, remove the skin from the caps by picking it up with a knife.
Many people are interested in whether it is necessary to remove the film from the mushrooms before pickling the boletus at home? In principle, the peel does not seriously affect the taste. You can simply wash off the adhering dirt from it, especially if you are going to fry or dry butter. However, it is recommended to peel the mushrooms before pickling, although this is a painstaking work to make the marinade less dark and not too thick.
If damage is found under the removed skin of the oiler, cut it off. After that, soak the peeled mushrooms for an hour in cold water and rinse with a sponge or toothbrush. Large specimens can be cut into slices, small ones can be left intact.
Pickled butter: a recipe with garlic
Garlic gives pickled butter a pungent taste, piquancy, goes well with mushrooms and therefore is part of classic recipes.
Pour the prepared butter with water, boil and keep on fire for 15 minutes. Don't forget to remove the foam! Throw the mushrooms in a colander, drain the liquid and rinse the butter. Pour water over them again, bring to a boil and cook for 10 minutes. Drain the liquid again and rinse the oil.
Cook the marinade in an enamel pan. For a kilogram of butter, you need a liter of water, which you need to bring to a boil and add: a couple of tablespoons of coarse salt; the same amount of granulated sugar; a few peppercorns; lavrushka (2 pcs.); a teaspoon of mustard seeds.
Pour the butter into the boiled marinade, boil the liquid again and add 100 ml of 9% vinegar and 4 chopped garlic cloves. Boil everything for 2-3 minutes and turn off the heat. After cooling down, spread the pickled oil in sterilized glass jars, roll up and after cooling completely, put it in a cold place.
Pickled butter for the winter with citric acid
When harvesting mushrooms, you can use citric acid, which works as a preservative and makes the marinade softer in taste. For a kilogram of mushrooms, take a liter of water, mix 1/3 cup of 6% vinegar and a tablespoon of salt in it, boil.
Put butter oil in this liquid, bring everything to a boil and put a tablespoon of granulated sugar, lavrushka (4-5 pcs.), A 10-gram packet of citric acid and a dozen allspice peas in the marinade. When the boletus is cool, put them in sterile jars and roll them up.
Pickled butter with cinnamon
For an original, slightly astringent and slightly bitter, aromatic marinade, you can use cinnamon. Boil the mushrooms in salted water for 15 minutes, discard in a colander and rinse with hot water. For a kilogram of butter, boil the marinade in a liter of water: put 70 g of granulated sugar, 2 tablespoons of coarse salt, 5-6 sweet peas, bay leaf, 100 g of 5% vinegar and cinnamon (a pinch of ground) in it.
Put butter in the boiled spicy mixture and cook until they settle to the bottom of the pan. Arrange the mushrooms in sterile containers, leaving a centimeter free from the neck. Pour the marinade to the top of the jar and seal with the lids.
Now you know how to pickle butter at home. This appetizer can be served by mixing with fresh onions and vegetable oil. In addition, mushrooms will become an important ingredient in festive salads - real delicacies. For example, with the language.
Salad with pickled butter and tongue
Cut the boiled beef tongue, peeled from the film, into strips (200 g). Cut a large onion into half rings and fry with 100 g of pickled butter in vegetable oil. Chop a couple of boiled eggs, 50 g of hard cheese and fresh cucumber, cut into thin strips. Stir all the ingredients and season with three tablespoons of mayonnaise. Garnish with herbs and lettuce.
