An ordinary oiler does not require special preparation, it is an excellent option for pickling. When canning, you can change the amount of sugar and salt. Additionally, mustard, curry, tomato paste, onions and garlic are used.
Pickled boletus is an excellent appetizer and table decoration. Regardless of which recipe you prefer, the mushrooms need to be peeled. Oily skin and forest debris are removed from each hat.
This must be done dry. Do not soak mushrooms in water. Sometimes housewives use dry sponges to wipe each hat. For some, it is most convenient to work with a sharp knife. They need to pry the skin from the edge of the cap towards themselves. If the foil is not removed, the dish may start to taste bitter. This will affect the taste.
Pickled butter for the winter
This is a classic recipe that doesn't involve too much preparation.
Ingredients:
- 2 kg of oil;
- 1 liter of water;
- 3 tbsp. l. granulated sugar;
- 3 pcs. bay leaf;
- 1 tbsp. l. peas;
- 5 pieces. carnations;
- 1, 5 heads of garlic;
- 2 tbsp. l. vinegar.
Prepare mushrooms, cut into medium pieces. Don't grind them too much. Cover with water, add 1 tbsp. a spoonful of salt. Skim off the foam as it boils. Cook for about 20 minutes. Transfer the oil to a colander, rinse with running water.
For the marinade, pour a liter of water into a saucepan, heat. Dissolve the remaining salt, granulated sugar. Add the rest of the ingredients (except vinegar). Transfer the mushrooms to the marinade, cook for another 30 minutes. In about 5 min. before the end of the boiling process, pour in vinegar, mix everything.
Mushrooms are laid out in jars while hot. Close tightly with lids, turn over. Let stand under the covers for 12 hours.
Butter with onion and olive oil
You will need 1.5 kg of fresh mushrooms, 1 onion, half a glass of olive oil. Components for the marinade are selected separately: a liter of water, dill, 2 pcs. bay leaf, a teaspoon of a mixture of peas, a head of garlic, 2 tbsp. l. salt, 1 tbsp. l. granulated sugar, 2 pcs. cloves, 2 tbsp. l. 9 percent vinegar.
Cooking step by step:
- Cook the marinade. To do this, boil water, add salt, granulated sugar, and the rest of the seasonings. Garlic can be chopped. After boiling, taste the brine. Adjust it to the optimum taste if necessary. Salt or sugar can be added as needed.
- Boil the mushrooms in salted water, overturn in a colander, rinse under cool water. When the marinade boils, add the mushrooms to it. Cook for about 10 minutes. Add vinegar 60 seconds before the end.
- Distribute the mushrooms to the jars along with the brine. Pour in olive oil. It must be taken at the rate of 2 tbsp. spoons per liter container.
- Tighten the lids, turn the cans, wrap them with a towel. Set at 10 o'clock.
Instant mushrooms
The recipe allows you to make a snack that can be served in 2-3 days.
Ingredients:
- 2 p. water;
- 4 tbsp. l. salt;
- 6 tbsp. l. Sahara;
- 10 pcs. black and allspice;
- 3 cloves of garlic;
- 4 things. lavrushka;
- dill umbrellas;
- 1 tbsp. l. vinegar for each can in 0.5 liters.
The step-by-step recipe begins with the preparation of the butter and brine themselves. The first ones need to be boiled in salted water. For the second, add salt, sugar, pepper, lavrushka to the water. Put dill at the bottom of the cans, then fill the containers with mushrooms, pour the marinade. Add vinegar to each jar separately. Close with plastic lids. When the composition has cooled, put the blanks in the refrigerator. After two days, you can serve it to the table.
Express pickling
Beginners can also use the recipe. The method involves storage in a refrigerator. If you need a preparation for the winter, then the banks will have to be sterilized.
Ingredients:
- 1 kg of oil;
- 500 ml of water;
- 3-4 tablespoons of grape vinegar;
- 1 tbsp. l. coarse salt;
- ½ tsp Sahara;
- 10 pieces. black peppercorns;
- 4 things. lavrushka;
- cloves to taste.
Prepare mushrooms, boil for 15-20 minutes. Prepare the marinade. Pour water into a saucepan, add grape vinegar, salt, sugar and other ingredients. Bring the marinade to a boil on the stove. Dip mushrooms into it, cook for 15 minutes. Put butter in clean jars.
Boil the liquid again, pour into jars. Allow the mushrooms to cool slightly, tighten the lids. Turn upside down until it cools completely. For those who are going to keep preservation for a long time, you can add two tablespoons more vinegar.
Pickled butter with additives
If there are a lot of mushrooms or you want to add a spicy flavor to them, you can use various additives.
With garlic and mustard
Two kilograms of butter will require:
- litere of water;
- 40 g sugar;
- 50 g salt;
- 50 ml vinegar;
- 10 cloves of garlic;
- 1 tbsp. l. mustard seeds;
- 10 pieces. lavrushka;
- 10 grains of allspice.
Boil the oil in water with the addition of salt and vinegar. Throw in a colander. Put sugar, salt, bay leaf, mustard, pepper in a liter of water. Wait until the liquid begins to boil. Peel the cloves of garlic, cut in half, add to the marinade. Pour in vinegar. Distribute the butter among the jars, pour the marinade, close the lids. Thanks to this recipe, the mushrooms are crispy and spicy.
Butter with Korean seasoning
Boletus made in this way can be used not only as a separate snack, but also as an additive to salads.
Ingredients:
- 2 kg of oil;
- 500 g carrots;
- 500 ml of water;
- 2 pcs. chili peppers;
- 12 cloves of garlic;
- 1 pack of Korean seasoning;
- 7 tbsp. l. 9 percent vinegar:
- salt to taste.
Chop the onion and fry until soft. Chop the carrots into strips, add to the onion. Fry for 10 minutes. Cut the prepared and boiled mushrooms into slices. Attach to vegetables. Let it simmer for about 15 minutes.
Add sugar, salt, vinegar, chili pepper (cut into slices), seasoning and garlic to the water. Let it simmer for 5 minutes, pour the contents of the pan into the composition. Leave on low heat for 10 minutes. Distribute evenly to banks. After sterilization, containers do not need to be wrapped.
Cold pickling methods
The main condition for cooking is that the mushrooms do not need to be boiled. As a result, they retain their natural taste. The workpiece can be served at the table in about a month.
Ingredients:
- 2 kg of mushrooms;
- 10 pieces. black pepper;
- 4 tbsp. l. salt;
- dill and currant leaves;
- 5 cloves of garlic;
- 7 pcs. laurel.
Peel the butter, put the caps down in a saucepan. Sprinkle each layer with salt, garlic, herbs and spices. Press down the mass with a load for 24 hours. Leave at room temperature. If the mushrooms have released a small amount of moisture, you can add a little salted cold boiled water. It remains to transfer the mushroom mass to jars and leave in the cold for a month or more.
Cold method with vinegar and oil
A delicious and interesting recipe for those housewives who love experiments.
Ingredients:
- 2 kg of oil;
- 1 l. water;
- 7 tbsp. l. vegetable oil;
- 3 tbsp. l. Sahara;
- 1, 5 Art. l. salt;
- 5 tbsp. l. vinegar;
- 7 cloves of garlic;
- 4 bay leaves;
- 5 grains of allspice.
Boil the mushrooms in salty sour water. Pull out, cool, drain water. To prepare the marinade, mix sugar and salt. Pour in vinegar, toss garlic, lavrushka and allspice. Bring to a boil, add butter to the marinade. Pour everything into jars.
Heat vegetable oil in a frying pan. Pour 2-3 tbsp into each container. l. This will protect the product from mold growth during long-term storage. You can have a delicious snack after 3 days. Store in refrigerator for about 6 months. If desired, you can add celery, dill, curry and other ingredients to the marinade.
Pickled butter with citric acid
Many housewives believe that boletus turns out to be more successful if they are made without using vinegar. It will take one and a half liters of water, 4 tbsp. l. salt, 6 tbsp. l. sugar, allspice and black pepper, herbs, 4 cloves of garlic, 8 pcs. laurel, 2 tsp citric acid.
Place herbs, garlic, laurel and pepper at the bottom of the jar. Pre-boiled mushrooms are placed on top. The water is boiled with salt, sugar and citric acid. The liquid is poured into jars, which will subsequently need to be sterilized for 20 minutes. Tighten the lids tightly, send under the blanket until it cools.
With vinegar and citric acid
For 2 kg of mushrooms is taken:
- 500 ml water;
- 60 ml. 9 percent vinegar;
- 1 tsp ground black pepper;
- 4 grains of allspice;
- 1 tbsp. l. salt;
- 1 tbsp. l. granulated sugar;
- 10 g citric acid.
Boil water with vinegar. Add spices other than citric acid. The filling should boil for 5 minutes. Put butter in it, leave to cook at low temperature for about 30 minutes.
Remove the pan from heat, add citric acid. Mix thoroughly, leave the jars to cool completely. Transfer the mushrooms to jars, cork. If you decide to add other seasonings to the marinade, you need to be careful, because otherwise you can drown out the aroma of the main component.
Original recipes
Ordinary recipe without sterilization
Many housewives do not like to deal with blanks, since sterilization of cans takes a long time. There are recipes that suggest the ability to prepare a flavorful snack with a rich taste without this process. You can serve preservation to the table in a day.
For a kilogram of butter, you need to take:
- 2 p. water;
- 3 tbsp. l. Sahara;
- 2 tbsp. tablespoons of salt;
- 15 ml of 70% vinegar essence;
- 50 ml of vegetable oil;
- 4 cloves of garlic;
- 2 bay leaves;
- 4 peppercorns.
Add a teaspoon of salt and vinegar to the water. Lower the mushrooms, put on the tile. Cook until the main ingredient sinks to the bottom. Throw in a colander, cool. Add salt, sugar, laurel, pepper to a liter of water. Bring the marinade to a boil. Drop the mushrooms. You must wait until the liquid boils. Pour in vinegar, turn off the heat. Chop garlic cloves, mix with mushrooms. It remains to spread out in jars, pour in vegetable oil.
Mushrooms in tomato sauce
The trick of the homemade dish is the tomato paste used in this recipe, which gives the mushrooms an original flavor.
Ingredients:
- 0.5 l. water;
- 400 g tomato paste;
- 150 ml of vegetable oil;
- 40 g salt;
- 100 g sugar;
- 4 cloves of garlic
- 80 ml of apple cider vinegar;
- 7 pcs. laurel.
For dressing, mix water, tomato paste, oil, salt and sugar. Mix. Pour vinegar, add bay leaf and garlic. Turn on the stove, wait for the mixture to boil. Put boiled mushrooms in the sauce, simmer for 5 minutes. It remains to arrange in jars and sterilize containers.
Carrots, onions and spices add additional flavor to the dish. Based on the proposed recipes, you can experiment. Note that if the jars are sterilized with mushrooms in a pot of boiling water, you should put a towel on the bottom. If this is not done, the glass may break during heat treatment.
