Pickled butter for the winter is one of the best homemade snacks. Mushrooms go well with meat, fish, fried potatoes. In addition, they can be added to pizza, pies, pancakes. Marinating mushrooms is not as difficult as it might seem. Find out the easiest and most popular recipes for pickling butter.
Preparation of butter for harvesting for the winter
For canning, it is necessary to select small or medium-sized mushrooms, clean them of forest dirt, and then rinse thoroughly. After rinsing, fill them with cold water for 20 minutes. Mushrooms need to be dipped in slightly salty water, and preferably in boiling water. Cook for 20 minutes.
Unlike the mushrooms themselves, the jars must be sterilized. This procedure will disinfect the jars from harmful microorganisms and increase the shelf life of future pickles. To sterilize jars, you must:
Butter recipes for the winter
There are many different classic recipes for pickling butter, but they all differ from each other. Pay attention to the most popular recipes for making pickled butter for the winter in jars.
Without sterilization
In order to pickle butter in a half-liter jar without sterilization, you will need the following products:
- 750 g of mushrooms;
- 1 liter of water;
- 1 tbsp. l. vinegar;
- 1/2 tbsp. l. salt;
- 1/2 tbsp. l. Sahara;
- 3 black peppercorns;
- 4 leaves of lavrushka.
Step by step recipe:
Unsterilized boletus can have a long shelf life, up to about one year.
This option can be presented as an independent appetizer to the table by mixing mushrooms with sour cream. This should certainly please guests or household members.
With carrots
Ingredients:
- 1.5 kg of mushrooms;
- 3 leaves of lavrushka;
- 3 pcs. allspice;
- 3 carnations;
- 3 g citric acid;
- 2 tbsp. l. salt;
- 1 tsp Sahara;
- 2 tbsp. l. table vinegar;
- 1/2 tsp cinnamon;
- 1 onion;
- 1 medium carrot.
Preparation:
Reference! Lemon juice is optional. Thanks to him, mushrooms do not lose their own color (do not turn black).
With 9% vinegar in jars
Ingredients:
- 1 kg of oil;
- 1 liter of water;
- 9% percent vinegar;
- 0.5 tsp salt;
- 2 tbsp. l. Sahara;
- if desired, you can add lavrushka, cinnamon, allspice, cloves.
Recipe: