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Caviar from butter and other mushrooms: tasty and healthy. Recipe for Pickled Butter with Green Onions

Butter is a dietary product (only 20 kilocalories per 100 grams of product). They can completely replace meat in the diet, because they are saturated with proteins, 10 grams of protein per 100 grams of mushrooms. And unlike meat (fried and fatty), mushrooms, on the contrary, remove cholesterol, due to the content of lecine in them. Pickled butterfish for the winter is a great snack option for losing weight, as well as raw foodists.

Ingredients:

Oilers- 2 liter jar

Salt- 1 tbsp

Lemon acid— 0.3 h/l

for the marinade

Water- 1 liter

Salt- 1.5 tbsp

Sugar- 2 tbsp

Vinegar 70%- 1 tbsp

Garlic- 4-5 cloves

Pepper black peas- 15 pcs

Bay leaf- 2 pcs

How to pickle butterfish for the winter

1. Clean the oils from the film. Cut off the dirty part of the stem of the mushroom.

2 . Rinse in cool water. Cut large mushrooms into 4 parts, medium ones in half. For pickling, butternuts should be approximately the same size.

3 . Pour 1 liter of water into a saucepan, add 1 tbsp. l salt and citric acid on the tip of a knife. Mix, put on fire. Add mushrooms. After boiling, cook butter for 10 minutes.

4 . Throw the mushrooms in a colander. Drain the water.

5 . Then you need to prepare the marinade for butter. To do this, pour 1 liter of water into the pan again, add salt 1.5 tbsp, sugar 2 tbsp, black pepper 15 peas, 2 bay leaves. Put on fire, bring to a boil, then cook the marinade for another 5 minutes.

6. Pour the oil into the pan with the marinade and cook for another 5 minutes. Remove foam.

Remove the pan from the heat, add the vinegar and peeled garlic.

7. Arrange the mushrooms in sterilized jars, pour the marinade up to the neck. Roll up.

Put "under a fur coat", lids down until completely cooled. Then put in the cellar or refrigerator.

Delicious marinated boletus are ready

Bon appetit!

Pickled butternuts benefits and cooking secrets

An excellent mushroom is a butter dish, which is suitable for consumption in a wide variety of forms, both fried and boiled, and most importantly, canned, which is important during the sunset season. Most importantly, it is a good cleaning of the mushroom, otherwise the taste of the spins may be spoiled. So, before studying the recipes, you need to proceed with the basic fact-finding information about the oils.

Butter contains vitamins B6 and B2, as well as fiber, which has a positive effect on metabolism, normalizes and speeds it up. Vitamin B2 also acts as a tonic for the immune system, helps the body to properly absorb all the elements that come with food and drink, helps metabolism, and also activates the action of vitamin B6 in the body. It is this vitamin that fights the problems of the nervous system, strengthens it, saturates the blood with red bodies, and is indicated for anemia.

Secrets of cooking marinated oil for the winter

First of all, the mushrooms must be cleaned of the film covering the cap, since the mucus on the skin of the butterdish cap will cause bitterness when cooked. But, we advise you to do this with gloves, if you do not want to go through several days with black fingers.
If you add salt to the water during boiling, or any acid (a little vinegar, citric acid), they will become light, even if they lie down a little, they will acquire a beautiful brownish tint. By the way, the butter dish can be stored in the refrigerator for no more than a day, then it begins to wither.
Try to sort out the mushrooms as quickly as possible. So that wormy mushrooms do not "infect the neighbors in the basket."
Before cooking mushrooms for seaming, be sure to take care of their cleanliness, immediately sort and rinse in warm water, or rather soak for several hours, then rinse again. The size of each mushroom directly affects the texture and thus the taste. Therefore, butternuts should be as similar as possible, roll up large ones with large mushrooms, small ones with small ones.

Butter marinated for the winter recipes

Delicious pickled butternut squash for the winter is always a good snack, especially in the cold season, when something tasty will cheer you up and help you quickly figure out dinner. We have selected for you the most popular recipes on the Internet.

Butter marinated for the winter with garlic

Mushrooms, boletus (previously peeled and boiled) - 1 kilogram.
Garlic - 1 head, 5-6 cloves.
Vinegar - 2-3 teaspoons (vinegar not diluted, 70%).
Sunflower oil - 3 tablespoons.
Coarse salt - 3 teaspoons.
Sugar - 2 tablespoons.
Black peppercorns and bay leaf, two cloves.

Leave the pre-boiled mushrooms to drain excess water. Peel and finely chop the garlic. We are preparing a marinade for butter, which can be used for other, your favorite mushrooms. Pour water into the pan, throw seasonings, parsley and pepper, cloves, bring to a boil, when the marinade boils, put mushrooms in it and pour vinegar, add garlic. We put on a slow fire until it boils, turn off and leave to cool.

Arrange warm mushrooms in sterilized jars, pour a few drops of sunflower oil on top. We roll up the finished marinated boletus with lids and put it in the refrigerator until the festive occasion.

Butter marinated for the winter with mustard

Small butterflies - 5 kilograms.
Mustard, grains - 5 tablespoons.
Garlic - 25-30 teeth.
Purified water - 5 liters.
Vinegar - half a glass (9%).
Salt - 4 tablespoons.
Sugar - 3 tablespoons.
Allspice peas - 30 pieces.
Bay leaf - 12 pieces.

Spicy and fragrant, tasty and suitable as a side dish for many dishes, as well as giving an unforgettable taste in mushroom salads, these are butter marinated with mustard. Before cooking, it is necessary to rinse and clean the mushrooms well, as well as remove the film from them so that they do not give bitterness. Now you can boil the butternut squash in 3 liters of water for 15 minutes, then turn it off.

While the mushrooms are being cooked, you can make a marinade: bring 2 liters of water to a boil, in which we first put pepper and bay leaf, sugar and salt, as well as vinegar and mustard.

We throw the boiled butternuts into a colander, let the liquid drain, and then send it to the marinade over medium heat for half an hour. Remove from heat, cover the pot with a lid. We leave the mushrooms in the marinade for at least 5 hours, after which you can either close them in jars and hide them in the refrigerator, or immediately taste them with boiled potatoes. In order for the mushrooms to be stored all winter, they must be placed in sterilized jars while they are still hot, even very hot. Then put the jars in a saucepan with water (the water should reach the neck of the jar), on the bottom of which a rag is laid out and sterilize (cook over low heat), covering with lids (without twisting) for another 15 minutes, then roll up the lids.

Marinated spicy butterfish

Butter - 2 kilograms.
Sunflower oil - 2 cups.
Garlic - 10 cloves.
Onions - 3 pieces.
Vinegar (9%) - 2 tablespoons.
Salt - 2 tablespoons.
Sugar - 3 teaspoons.
Paprika - 2 teaspoons.
Seasoning for carrots in Korean - 1.5 packs, you can put only 1 pack.

First of all, boil the mushrooms, salt the water a little, put it on medium heat, remove it after half an hour and put it in a colander to drain excess liquid. In the meantime, boil water, you need 200 milliliters, to which we add salt and sugar, paprika, the marinade is ready.

In a deep saucepan, heat the oil and cut the onion into small cubes, pass it. We put butternuts in a saucepan, pour marinade and add oil with onions, garlic passed through a press and seasoning for “Korean carrots”. You don’t need to cook, just leave the mushrooms to marinate in the refrigerator for a day, then arrange the marinated boletus in jars for the winter. For long-term storage of seamings, jars need to be sterilized, rolled up with lids.

Butter marinated for the winter with hot peppers and soy sauce

Butterfish - 5 kilograms.
Sugar - 5 tablespoons.
Salt - 2 tablespoons.
Soy sauce - 3 tablespoons.
Chili pepper - 1 piece.
Dill seeds - 1 teaspoon.
Black peppercorns - 10 peas.
Garlic - 12 teeth.
Bay leaf - 2 pieces.
Vinegar - half a glass.

To make our pickled butternuts for the winter tasty and fragrant, they should first be cleaned well and then boiled for half an hour in slightly salted water. When the mushrooms are ready, fold in a colander, and in the meantime, you need to prepare the marinade.

Boil 1 liter of water, to which we add peppercorns, soy sauce, salt and sugar, as well as bay leaf, finely chopped garlic, dill, of course, peel hot peppers from seeds, cut into thin slices, also add to the marinade. After several minutes of boiling, vinegar should be added to the marinade, and after 5 minutes, mushrooms should be poured. We cover with a lid and boil the butter for about 20 minutes, after which we let it cool right in the pan, then put it in sterilized jars and roll it up with lids, turn it upside down for several days, then you can hide it in the basement, keep it in the refrigerator.

Butter marinated with spices and ginger

Butter - 2 kilograms.
Ginger, root, already grated - 2 tablespoons.
Onion - 1 piece.
Green onion feathers - 10 pieces.
Garlic - 7 pieces.
Hot pepper, chili - 1 piece.
Cardamom and cloves, bay leaf - 2 each.
Lemon juice - 2 tablespoons.
Wine vinegar - 1 cup.
Sesame oil - 1 tablespoon.

First you need to rinse well and peel the caps, oil from the skin, put to cook for half an hour over low heat. In the meantime, we will prepare an original and fragrant marinade: chop the garlic and onion feathers finely, and also cut the onion into half rings, then add the ginger, already grated, pour 1 liter of water, heat it up a little and add the spices, as well as the spicy seeded pepper. Salt and sugar can be added to taste. After 10 minutes, pour lemon juice and vinegar into the marinade, cook for another 10 minutes over low heat.

Add the boiled butternuts to the marinade, keep on low heat for 20 minutes, turn off, add oil, mix and leave for 10 minutes. In prepared, sterilized jars, be sure to drain them, lay out the mushrooms, roll them up with lids.

Butter marinated for the winter with carrots

Butterfish - 4 kilograms.
Carrots - 3 large pieces.
Onions - 3 large pieces.
Purified water - 1 liter.
Black pepper, peas - 25 pieces.
Bay leaf - 7 pieces.
Salt - 80 grams.
Vinegar - 1 cup.

Oils need to be sorted out well, washed and cleaned, boiled for 15 minutes, drained of dirty water, then poured again and boiled again for 10 minutes, put in a colander to make the water glass.

Now let's prepare the marinade: chop the carrots and onions finely, pour a liter of water, put the vegetables in it, add all the spices, salt and vinegar, cook on medium heat for 20 minutes, bring to a boil. We add oil, cook for another 20 minutes, put it in pre-sterilized jars, roll it up, let it cool upside down, after a few days we hide it in the basement.

Butter marinated with cinnamon

Butter - 1 kilogram.
Citric acid - 10 grams.
Salt - 2 tablespoons.
Sugar - 3 tablespoons.
Vinegar - 100 grams.
Carnation - 1 piece.
Peppercorns - 5 pieces.
Cinnamon - half a stick.

Mushrooms must be sorted out and the small ones separated, which we will roll up. They need to be washed several times, and then peeled off their caps, as it can give a sharp bitterness when consumed. So, we collect water in a saucepan and add a little salt so that the butter does not darken, boil for half an hour over medium heat. We throw it away in a colander.

In a separate saucepan, you need to prepare the marinade, put 1 liter of water on the fire, then add vinegar and citric acid, salt and sugar, cloves, pepper and cinnamon, bring to a boil. When it boils, we throw boiled mushrooms for 15 minutes over medium heat.

We spread the butternut marinated for the winter in sterilized jars, fill it with marinade, put it in a saucepan with water. We sterilize with mushrooms for another 15 minutes, then we take it out and roll it up with lids, store it upside down for several days, after which we hide it in the cellar.

Butter marinated for the winter is one of the most favorite preparations of many people. These mushrooms are really very difficult to process, but it’s nice to open such a jar for the winter and enjoy dense, neat mushrooms, and strive to slip out of your plate.

If you have never marinated butter in your life, or have already forgotten how to do it, or just want to try a new recipe, we recommend our article - you will find the essentials in it and you can cook mushrooms that taste just wonderful for the winter.

Delicious boletus marinated for the winter with a cinnamon stick

A very unique recipe that gives an unusual taste to your favorite dish. Such mushrooms are amazingly suitable not only as an independent garnish, but also as an ingredient for salads.

Ingredients for the preparation of the preparation "Marinated Butter with Cinnamon"

Cinnamon - 1/3 sticks;

Carnation - 1 piece;

Allspice - 2 pieces;

Hot pepper - 3 pieces;

Citric acid - ¼ teaspoon of citric acid;

Table vinegar - 2 tablespoons for 9%;

Sugar - 1 tablespoon;

Coarse salt - 1 tablespoon, but no slide.

Recipe for marinated butter with cinnamon:

First you need to take pickled butternuts, clean them from the film that is on them, after which you need to rinse them several times. Then you need to boil everything in water, be sure to add a little citric acid there. Mushrooms should be moved to a colander, after that they should be cooled, cut the largest of the mushrooms into small pieces. As for small mushrooms, you can leave them whole.

Now you need to take all the ingredients for preparing the marinade. Pour filtered or spring water into the pan - about 400 ml;

Then all the mushrooms must be transferred with the marinade to a jar. Now you need to add 2 tablespoons of vinegar, put on the lid and roll up the jar. Cool it upside down, after wrapping it, and after that you need to move the jars to the cold.

Delicious boletus marinated for the winter with the addition of green onions

A very unusual recipe, but, nevertheless, very tasty mushrooms are obtained.

Ingredients for Cooking Pickled Butter with Green Onions

Cleaned butterflies - half a kilogram;

Bay leaf - 1 piece;

Salt - 2 tablespoons of salt;

Water - 1.2 liters of pure spring or filtered water;

Sugar - half a tablespoon;

Vinegar at 7% - one and a half tablespoons;

Dill umbrellas - to taste;

Garlic - 3 cloves not too large;

Green onions - 2 bunches;

Recipe for pickled butter with green onions:

You need to take a large enough saucepan, put a bay leaf there, as well as pour salt and water. Now put everything on fire and wait until it boils. Next, you need to put the mushrooms that you cleaned and washed there. Butter must first be boiled over high heat - about 15 minutes, and after that you need to sterilize both jars and lids. This procedure will take you at least 20 minutes. Next, you need to prepare the marinade. Be sure to taste it, there should be enough salt. After that, you need to take vinegar, sugar, mix. The taste should not be very saturated, slightly sweet and sour. Then the marinade needs to be cooked for another 10 minutes, while the fire does not need to be reduced. Before you finish cooking the marinade, washed and dried dill umbrellas, cut into 5 cm pieces, as well as garlic cloves, are lowered into this saucepan. Green onion is also added now, it needs to be cut not very finely, 2-3 cm each.

You also need to take a not very large piece of horseradish, wash it, clean it thoroughly, put it in a sieve or colander and pour boiling water over it. After that, transfer the processed piece to the marinade, and immediately turn off the fire under the saucepan. Next, you need to take the mushrooms, arrange them directly with the marinade in jars and then roll everything up. After 12 hours, the jars can be transferred to the cold.

Butter marinated with celery and bell pepper for the winter

Ingredients for the preparation of the preparation "Marinated Butter with Celery":

Butterflies - 2 kilograms;

Salt - 7 tablespoons of salt;

Bulb - 3 pieces;

Celery - one small bunch of greens;

Bulgarian red peppers - 3 pieces;

Garlic - 5 cloves;

Vegetable oil - 150 ml;

Vinegar - 150 ml of vinegar at 9%;

Sugar - 2 tablespoons.

Recipe for marinated butter with celery:

It is necessary to clean the butternuts, then rinse them and cut into small pieces. Boil the mushrooms in boiling water, slightly salted for 10 minutes. After that, they just need to be thrown into a colander. Next, you need to cool everything. At the same time, the onion must be peeled and cut into small quarters prepared rings. Then you need to cut the celery very finely, and then wash the bell pepper and remove the seeds. Cut everything into fairly thin strips. Now take the garlic and pass it through the press. The marinade needs to be prepared, and for this you need to mix vegetable oil and water, vinegar and granulated sugar in a saucepan. Then bring this mixture to a boil and mix well.

Now you will need garlic, mushrooms, and onions along with bell peppers. You will also need celery. All this must be transferred to a boiling marinade. After a couple of minutes, you can transfer everything to already sterilized jars and roll up. As soon as the mushrooms marinated in the above way have cooled down, you can move them to the cold.

Butter marinated with onions and carrots

Ingredients for the preparation of the dish "Marinated butter with carrots":

Boiled mushrooms - about 1 kilogram;

Bay leaves - 4 pieces;

Black pepper - 5 peas;

Allspice - 5 peas;

Carnation - 5 peas;

Citric acid - 2 grams;

Salt - 1.5 tablespoons;

Sugar - a teaspoon of sugar;

Vinegar - 3 tablespoons - 9%;

Cinnamon on the tip of a knife;

One onion;

Carrots are one thing.

Recipe for marinated butternut squash with carrots:

Mushrooms must be cleaned, then washed thoroughly, and then boiled in plenty of water for 30 minutes. Boiled mushrooms can be put in a colander, after which you need to wash very thoroughly in running water. Now for the carrots and onions. Everything needs to be cleaned and cut into small pieces. It can even be rings or half rings. After you need to cook for about 5 minutes in one liter of boiling water. Add bay leaf, cloves and pepper, citric acid and salt, as well as sugar, vinegar and cinnamon. In the marinade that you get, you need to put all the mushrooms, add water, and then you need to taste the liquid - what happens. If you suddenly need to add salt or something else, then add it. After that, dry and sterilized jars must be filled, and it must be filled so that the marinade literally overflows. After the lid in the jars, tighten it very tightly, turn the jars over and cool. Keep all this only in a cool place.

Butter, prepared for the winter with the addition of honey

Ingredients for preparing the dish "Oil for the winter with honey":

One can of 2 liters with boiled butter;

One bay leaf;

Peppercorns to taste;

Table vinegar by 9% - up to 150 ml, less can be;

Salt - one tablespoon;

Honey - a teaspoon;

Cloves - also added to taste, like pepper.

Recipe for butter for the winter with honey:

Mushroom caps need to be peeled, and after that you need to take the lower part of the mushroom - the legs, cut it off, clean it very carefully from debris, and then you need to rinse the mushrooms, changing the water at least three times.

Now these mushrooms can be washed, boiled, too, three times for 20 minutes. At the same time, it is necessary to rinse the mushrooms every time, and be sure to collect new water. When they cook for the fourth time, you need to take water and pour it into a saucepan one finger above the level of your mushrooms. And after that you can add a bay leaf, as well as salt, pepper and cloves, honey and a little vinegar. Everything must be brought to a boil, and then it is necessary to reduce the fire to a minimum. Let everything boil for one hour. And after that you need to pour everything into jars, roll up and turn over on the lids. You can wrap it in a blanket until it cools down completely.

Delicious boletus marinated for the winter with garlic and vegetable oil

According to this recipe, very tasty, very slippery mushrooms with a hint of garlic are obtained. So if this is exactly the recipe that you like, we recommend that you do not pass it by and be sure to try it.

Ingredients for cooking "Marinated Garlic Butter":

Butterfish - one kilogram;

Water - 1 liter;

Sugar - 2 tablespoons;

Salt, 4 teaspoons without top, necessarily non-iodized;

Garlic - 6 cloves;

Vinegar essence - 3 teaspoons;

Bay leaf - 1 piece;

Black peppercorns to taste;

Vegetable oil 0 4 tablespoons;

Cloves to taste.

Recipe for pickled butter with garlic:

The oil must first be cleaned, after which it is necessary to remove the skin from them. Next, you need to wash them several times under running water, and then cook for 40 minutes. In this case, the foam will need to be listened to as often as it often appears. After that, you need to throw the mushrooms that you have prepared into a colander.

In this case, you need to pour one liter of clean water into the pan, add granulated sugar and vinegar, salt and bay leaf. You also need to add pepper, and cloves, and vegetable oil. The mixture that you get must be put on fire, wait until it boils, and after that you need to cook it all for about half an hour. At the very end, you need to add garlic there, which you have already cut into thin slices beforehand. After that, you need to remove the saucepan from the fire, and then put the mushrooms and marinade in sterilized jars. Roll everything up, and after that you need to turn the jars over onto the lids, cover everything with a blanket and give time to cool. You can store such pickled boletus only in a cold place.

Butterfish marinated with mustard

Ingredients for the preparation of the dish "Marinated butter with mustard"

Oil pan - 10 liters;

Bay leaves - 8 pieces;

Dill umbrellas - 7 pieces;

Black peppercorns - 20 pieces;

Allspice - 7 pieces;

Carnation - 5 pieces;

A very small handful of mustard seeds;

Salt - 2 tablespoons of salt, but in no case take iodized;

Sugar - 1 tablespoon of sugar, but always without a slide;

Vinegar at 9% - 100 grams.

Recipe for pickled butter with mustard:

First you need to take the oil, clean them very carefully from the grass and from the ground. After that, you need to wash everything very carefully. It is not necessary to remove the skin from the hats. If the mushrooms are small, then you can transfer them to the pan, while whole, and if they are either medium or large, then they must first be cut. After that, you need to fill the pan to the top with water, bring everything to a boil. As the mushrooms boil, you need to add more water, but you should never forget to remove the foam. Now your boletus should cook for about 50 minutes, and then you can add spices there - everything that is indicated in the recipe, including vinegar. As for salt and sugar, all this can be added to taste. But keep in mind that the marinade that you get should seem slightly salty. Once you have added everything, the mushrooms need to be cooked for another 15 minutes, and after that, remove the heat to a minimum. Then you must prepare sterilized jars, pour everything there along with the marinade. Roll up almost instantly, and after that you need to cover everything with a blanket. Please note that you can store such jars even at room temperature.

Butter marinated with lemon juice

Ingredients for cooking "Marinated Butter with Lemon Juice":

Butterflies - 5 kilograms;

Fresh lemon juice - 2 tablespoons;

Bay leaf - 1 piece;

Black pepper - 5 peas;

Sugar - no more than a teaspoon without a top, otherwise a strange aftertaste may appear;

Vinegar at 9% - 100 ml;

Salt, necessarily non-iodized - 4 tablespoons.

Recipe for marinated butter with lemon juice:

At first, you must thoroughly clean the mushrooms from dirt, then wash them. Next, you need to take large hats, and then cut them into either halves or quarters. After that, the mushrooms should be transferred to water, where a tablespoon of salt is added, as well as lemon juice. After a while, you can take the mushrooms, wash them several times and transfer them to a saucepan filled with clean water. Now you need to add salt to the mushrooms - one tablespoon, and cook everything for 20 minutes. After you need to take the mushrooms that you have prepared, put in a colander. Now you have to take sterilized jars and put pepper and bay leaf, as well as butternuts there - all this must be laid out as tightly as possible. After that, you need to make a marinade from half a liter of water, salt - 2 tablespoons, and sugar with vinegar. Then you need to take the mixture that you get, and then bring to a boil and sterilize the jars for 40 minutes. Now you can roll up the jars, turn them over on the lid, and then leave to cool.

That's all - as you can see, there are really a lot of ways to pickle oil, and everyone will find a recipe to their liking. The most difficult thing is to prepare the mushrooms yourself and clean them, and the rest will not cause any difficulty even for novice cooks.

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:

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.
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.
You need to start cooking the butternuts immediately after harvesting, as they quickly wither in the refrigerator.
For delicious pickled mushrooms, fresh or frozen main product is washed several times or soaked for a couple of hours.
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.
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:

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.
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.
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.
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.
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:

Peel the mushrooms well, rinse, boil, drain the liquid.
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.
Pour vinegar into the marinade, mix well, lay out the butter. Boil the mushrooms with spices over low heat for 15 minutes.
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:

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.
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.
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.
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:

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.
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.
Place citric acid, cloves, cinnamon, salt, vinegar, granulated sugar, pepper and bay leaves to onions and carrots.
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.
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:

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.
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.
Place boiled butternuts to the spices. Cook the workpiece for 20 minutes, maintaining a slow boil, then cool.
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:

Thoroughly clean and wash the butternuts, cut large mushrooms into pieces. Cook the product in boiling water for 10 minutes.
Wash the onion greens, dry, chop into strips 2.5 cm long.
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.
Dip the dill umbrellas and garlic cloves into the filling, cook for 2 minutes.
Mix boiled mushrooms with marinade, boil for 10 minutes. Add vinegar, onion, peeled horseradish. Mix all the ingredients, remove the dishes from the heat.
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:

Take a whole onion, peel it. Chop the vegetable into cubes, fry until golden brown.
Pour vegetable oil into another pan, heat it up. Put in the mushrooms and fry.
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.
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 pickled 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:

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.
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.
Place pre-boiled and chopped butternuts to the dressing, add onion, garlic, bell pepper, celery. Boil 10 minutes.
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:

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.

Now there is a mushroom season and many people rush to the forest not only for the wonderful clean air and beauty, but also to collect mushrooms and prepare them for the future for the winter.

Wild mushrooms can be collected in great variety. Today we have oilers in the kitchen.

I love this forest mushroom with an oily sticky cap! Butter makes a delicious soup, fried butter is very tender, and I just love them with fried potatoes!

Pickled butterfish

With any method of preparation (stewing, frying or salting), butter hats are recommended to be cleaned, to remove a beautiful shiny skin. This is done so that the broth in mushroom soup or pickling syrup is clear, not cloudy and not too thick. It is very easy to peel butternuts when they are dry, the skin is removed by hand or with a knife. And then you can wash the mushrooms. One nuisance from processing these edible mushrooms is that your hands get very dirty. So, until this oily substance has dried up on the hands, it is easy to wash them off by moistening them first with lemon juice. Although many housewives do not remove the skin from the oil, they simply wash the mushrooms in water.

I would like to collect interesting recipes for making delicious pickled butter at home in one tab of our Notebook, in fact, this post will be about how to pickle butter. Dear readers of the site, if you have a desire to join us and write down your recipe here, you are welcome!

The first entry will be from our regular reader and my assistant Svetlana:

Marinated butternut squash with garlic

Svetlana Burova's recipe

My grandmother treated me to these mushrooms, picking them up in the forest.

The butterflies were selected, beautiful, so I decided to pickle these mushrooms for the future with garlic, basil, onions and allspice.

The marinade can be prepared to your taste, I like the mushrooms to be a little sweet, fragrant, and with some spicy spiciness.

From the indicated amount of mushrooms, I got 2 jars of pickled butter, with a volume of 0.7 liters. and 0.33 l.

Ingredients:

Mushrooms - boletus - about 1.5 kg.

Onion - 1 pc.

Dried basil - 1 tsp

Bay leaf - 4 pcs.

Ground black pepper - 1 tsp.

Garlic - 3 cloves - for cooking; 10-15 cloves - for layering mushrooms.

Salt - 3 tsp with a slide

Sugar - 3 tbsp. l. with a hill.

Allspice peas - 20-30 pcs.

Vinegar 70% - 1 des. l.

Water - 1.5 liters. - for cooking mushrooms.

Vegetable oil - 2-3 tbsp. l.

Cooking process:

To begin with, we carefully clean the mushrooms from twigs and leaves, rinse the oil well in several waters and soak in cold water for 5-6 hours.

Then we wash the mushrooms again, fill it with water and put it on the stove.
Add salt, sugar, dried basil, ground black pepper, 3 cloves of garlic and a whole peeled onion to the oil.

Cook the mushrooms after boiling for 20-30 minutes over medium heat, removing the foam that appears.

We taste for salt and sugar - if necessary, add more to taste.

At the end of cooking mushrooms, add vinegar and boil for another 3-5 minutes.

When the butternuts are cooked, drain them into a colander and let them drain a little. We still need a marinade for harvesting mushrooms.

Then we begin to lay in prepared sterilized jars in layers, shifting each layer with chopped garlic cloves, allspice peas and, if desired, boiled onions (which were boiled with mushrooms).

When half of the jar is already laid, pour 4-5 tbsp into the jar. l. marinade in which mushrooms were cooked.
Then we put the mushrooms up to the shoulders of the jar, add more garlic and sweet peas, pour a little more brine on top and add on top of the vegetable oil.

Jars of mushrooms should be completely cool, then they should be put in the refrigerator for storage or sent to a cold cellar.

Such marinated butternuts are very tasty, and most importantly, they cook quickly. You can eat them the very next day.

They can be consumed as an independent dish, as a snack, adding thinly sliced onions and fragrant vegetable oil to the oil, as well as adding to the usual boiled potatoes.

I think these quick pickled mushrooms will appeal to everyone, especially passionate lovers and admirers of mushrooms.

Bon appetit to everyone wishes the most delicious and interesting Notebook!

If there are no forest mushrooms at hand or you are afraid that you will come across a false butter dish in the forest, Svetlana offers to cook delicious pickled mushrooms.

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