MOSCOW, September 30 – Novosti. Pickled boletus is a fragrant and crunchy snack that is highly nutritious and rich in vitamins. At the same time, these mushrooms can not only be pickled, but harvested in other ways. Delicious and simple recipes for pickled butter for the winter in a jar and cooking secrets – in the material Novosti.
Oils for the winter
Butter mushrooms are valuable and healthy mushrooms that are absolutely neutral in their raw form, but when cooked, they reveal their rich aroma and rich taste. To save the summer harvest of these mushrooms for the winter, they can be pickled.
The nutritional value
Regardless of the recipe, the nutritional value of pickled butter is practically the same. This is a low-calorie snack, 100 g of which contains:
Property | Meaning |
calories | 18 kcal |
Squirrels | 3 years |
Carbohydrates | 1.4 years |
Fats | 0.5 years |
mushroom preparation
Mushrooms do not need special preparation. After collecting them, it is necessary to sort them out, remove all the blades of grass and clean off the dirt, depending on the age they oil and the chosen recipe, remove or leave the skin on the hat. Before pickling, mushrooms need to be boiled, but the time of their cooking also depends on the recipe you like.
Popular pickled butter recipes
A large number of different recipes for pickled butter allows you to prepare an appetizer that suits your personal taste preferences.
Classical
Category
Breakfast
Complexity
Medium
Preparation time
10 min.
cooking time
24 h. 25 min.
Ingredients
1 kg
the oils
5 pieces.
peppercorns
2 pcs.
Bay leaf
2 pcs.
Carnation
50 years
Salt
Cooking
1
Sort mushrooms, clean from dirt and skin. Place in cold water and put on fire, after the water boils – cook the butter for about 15 minutes, the time depends on the size of the mushrooms.
2
Throw the boiled mushrooms in a colander and rinse in cold water.
3
Put the mushrooms and other ingredients in layers in a pre-sterilized jar: first oil, salt on top, then bay leaf and cloves. Put oppression on top and leave for 24 hours.
4
Close the jar tightly and put it in a dark place. After 3 weeks, pickled boletus will be ready to eat.
A simple recipe in jars
Category
Breakfast
Complexity
Medium
Preparation time
15 min.
cooking time
1 h.
Ingredients
2 kg
The oils
1 l
Water
2 Art. l.
Sugar
1 Art. l.
Salt
10 pieces.
Bay leaf
6 pcs.
Black peppercorns
6 pcs.
garlic cloves
1 Art. l.
Acetic essence
Cooking
1
Sort the butterflies, clean them of dirt, rinse in cool water and remove the skin from the caps. Cut large specimens into pieces.
2
Transfer the mushrooms to a saucepan, cover with water and put on fire. After boiling, cook butter for another 20 minutes. Drain the water, rinse the mushrooms in cool water.
3
In a separate saucepan, pour water according to the recipe, add salt, sugar, part of the peppercorns, bay leaf and bring to a boil. After that, pour the oil into the water and cook over medium heat for 30 minutes. A few minutes before the end, add vinegar essence.
4
Put the remaining bay leaves and pepper in sterilized jars. Peel the garlic and also add to each jar.
5
Carefully arrange the mushrooms with the marinade in jars, filling the containers to the neck. Close tightly and leave to cool at room temperature. After that, the butterflies will be ready and they can be put away in a cool place for storage.
With citric acid without sterilization
Category
Breakfast
Complexity
Medium
Preparation time
15 min.
cooking time
Ingredients
3 kg
The oils
2.5 l
Water
100 years
Salt
100 years
Sugar
50 years
Lemon acid
30 pcs.
Bay leaf
20 pcs.
Black peppercorns
Cooking
1
Sort the mushrooms, clean from dirt and film. Pour into a saucepan, cover with cold water and place over medium heat. After boiling, drain the water, pour new water and return to the fire again.
2
Wait until it boils, put sugar, salt and cook for 40 minutes. After a few minutes, add citric acid.
3
Put some spices on the bottom of sterilized jars. Put the mushrooms on top, pour the marinade obtained during cooking to the neck, lay the remaining spices and roll up.
4
After cooling, pickled butternuts are ready to eat and can be stored in a cool place.
Spicy butternut squash with garlic
Category
Breakfast
Complexity
Medium
Preparation time
10 min.
cooking time
25 min.
Ingredients
1 kg
The oils
1 l
Water
1 PC.
head of garlic
1 Art. l.
Sugar
0.5 tbsp. l.
Salt
2 pcs.
Bay leaf
4 things.
Black peppercorns
10 ml
Vinegar
Cooking
1
Sort the oil, clean from dirt and skin. Pour cold water and put on fire, after boiling, cook for 5 minutes. Drain the water and rinse the oils.
2
Peel the garlic, count how many whole cloves you need to add to the jars (based on the bank 1 l = 1 clove), chop the rest.
3
In a separate pan, collect 1 liter of water, add chopped garlic, sugar, salt and spices to it. Boil the marinade, add the mushrooms and cook for another 15 minutes. After the butter with marinade is ready, add vinegar and mix well.
4
Pour the mixture into sterilized jars, put whole cloves of garlic and roll up. After cooling, pickled butternuts are ready.
with mustard
Category
Breakfast
Complexity
Medium
Preparation time
20 min.
cooking time
1 h.
Ingredients
1 kg
The oils
2 Art. l.
Salt
3 years
Sugar
3 Art. l.
Dry mustard
3 pcs.
Black peppercorns
3 pcs.
Bay leaf
2 Art. l.
Vinegar 9%
6 pcs.
garlic cloves
Cooking
1
Rinse the mushrooms, clean from dirt and skin, cut large butternuts and send everything to the pan. Pour cold water and put on fire. Bring to a boil and cook for 20 minutes.
2
Pour water into another saucepan (according to the volume of the jar in which it is planned to marinate), add salt, sugar, pepper, peeled garlic cloves and bay leaf. Bring the mixture to a boil, reduce heat and simmer for 30 minutes. A few minutes before the end, add vinegar.
3
Remove bay leaves, garlic and peppercorns from the marinade, put them on the bottom of a pre-sterilized jar. Next, lay out the mushrooms and dry mustard in layers. Pour the marinade up to the neck with the oil, close the jar tightly. Wait until cool and store in a dark, cool place.
With brine and garlic
Category
Breakfast
Complexity
Medium
Preparation time
15 min.
cooking time
30 min.
Ingredients
2 kg
The oils
2 l
Water
5 pieces.
garlic cloves
3 pcs.
Cherry twigs
3 pcs.
Carnation
1 PC.
small horseradish root
Cooking
1
Sort out the butterflies, clean them of dirt. If the mushrooms are young – they can not be peeled, if they are adults – remove the skin. Transfer to a saucepan, fill with water and put on fire. After boiling, cook for 20 minutes, discard in a colander. It is not necessary to rinse additionally, transfer to a bowl, cover with salt and mix. Make oppression and leave the mushrooms for 3 weeks.
2
Pour water for marinade into a saucepan, add cherry sprigs, cloves and horseradish root, put on fire. Bring to a boil and cook for 10 minutes.
3
Put the mushrooms in a jar along with the juice that they have allocated during the infusion. Pour the marinade over, put the chopped garlic on top and roll up.
With onion
Category
Breakfast
Complexity
Medium
Preparation time
15 min.
cooking time
30 min.
Ingredients
1 kg
The oils
1 l
Water
100 years
Salt
1 PC.
Onion
1 Art. l.
Sugar
0.5 tbsp. l.
Salt
2 pcs.
Bay leaf
4 things.
Black peppercorns
7 years
Lemon acid
Cooking
1
Sort the oil, clean from dirt and oily film. Cut large mushrooms so that they are all about the same. Rinse, pour into a saucepan, pour cold water and put on fire. Without salt and other spices, bring to a boil, drain in a colander.
2
Pour a liter of cold water into a separate pan, add salt, sugar, black pepper and put bay leaves. Bring to a boil, add mushrooms to the marinade and cook everything together over low heat for 25 minutes.
3
Peel the onion, cut into rings and add to the marinade along with citric acid 5 minutes before the end of cooking.
4
Put hot mushrooms in a pre-sterilized jar, pour marinade and roll up. After cooling, the butternuts can be eaten and / or stored in a cool place.
With 70% vinegar
Category
Breakfast
Complexity
Medium
Preparation time
10 min.
cooking time
50 min.
Ingredients
1 kg
The oils
1 l
Water
2 Art. l.
Sugar
8 ml
Vinegar 70%
taste
Black peppercorns, cloves, bay leaf
Cooking
1
Sort mushrooms, clean from debris and slippery skin. Rinse, put in a saucepan, pour water and put on fire. After boiling, cook the butter for another 5 minutes and put it in a colander.
2
Pour 1 liter of water into a separate pan, add sugar, salt, vinegar and spices. Put the mixture on the fire, bring to a boil and put the oil, cook for another 40 minutes over low heat.
3
Put hot mushrooms in a sterilized jar, pour marinade over and roll up.
Sort mushrooms, clean from debris and slippery skin. Rinse, put in a saucepan, pour water and put on fire. After boiling, cook the butter for another 5 minutes and put it in a colander.
Pour 1 liter of water into a separate pan, add sugar, salt, vinegar and spices. Put the mixture on the fire, bring to a boil and put the oil, cook for another 40 minutes over low heat.
Put hot mushrooms in a sterilized jar, pour marinade over and roll up.
Crispy Butter
There is no special recipe for crispy pickled butter. You can take any you like and just apply a few tips:
- —butterflies should be young, medium-sized;
- —it is not necessary to remove the skin from the mushrooms, soak too;
- —the butter should be cooked with caution, bringing to a boil, the main thing is to catch the moment when the mushrooms are cooked, but not digested;
- —legs and caps are best cooked separately. Hats take less time to boil;
- —before rolling in a jar, you need to add a cinnamon stick or a square of 1 x 1 cm of oak bark.
Unpeeled with skin
Category
Breakfast
Complexity
Medium
Preparation time
5 min.
cooking time
30 min.
Ingredients
1 kg
The oils
1 l
Water
1 Art. l.
Sugar
0.5 tbsp. l.
Salt
2 pcs.
Bay leaf
4 things.
Black peppercorns
7 years
Lemon acid
Cooking
1
Sort mushrooms and clean from dirt. You don’t need to take off the skin. Pour the mushrooms into a saucepan, cover with cold water and put on fire. After boiling, drain the water and rinse the oil.
2
Return the mushrooms back to the pan, add salt, sugar, citric acid to them and pour 1 liter of water. Put on fire and bring to a boil. Now add pepper, bay leaves and cook for 20 minutes.
3
Pour the hot mixture into a sterilized jar and roll up.
Butter caviar for the winter
Category
Breakfast
Complexity
Medium
Preparation time
15 min.
Ingredients
1.5 kg
The oils
180 ml
Vegetable oil
6 pcs.
garlic cloves
3 pcs.
Onion
1 Art. l.
Sugar
0.5 tbsp. l.
Salt
1 year
Ground black pepper
2 pcs.
Bay leaf
2 pcs.
Black peppercorns
2 pcs.
Carnation
Nutritional value per 100 g of product
calories
38.4 kcal
Squirrels
2.3 years
Fats
2.3 years
Carbohydrates
2 years
Cooking
1
Sort out the butterflies, remove debris and skins. Transfer to a saucepan, fill with water and put on fire. After boiling, boil for 10 minutes and drain in a colander. Rinse the mushrooms, return to the pan, pour water again, add salt and cook for 20 minutes after boiling.
2
Drain the water, and pass the finished mushrooms through a meat grinder or punch with a blender until smooth.
3
Peel the onion, grate it or also pierce it with a blender and simmer in vegetable oil until the liquid evaporates. Add the mushroom mass, mix well and simmer covered over low heat for 40 minutes. Add salt, sugar, pepper, chopped garlic, mix and simmer for another 15 minutes.
4
In sterilized jars, put bay leaves, peppercorns and cloves. Put the hot mushroom mass and immediately roll up.
Freeze butter
You can prepare butternuts without marinade, just by freezing them:
Fresh oils. Only young clean mushrooms can be frozen fresh.
- 1Sort out the butterflies and clean them of debris.
- 2Arrange the mushrooms in a thin layer on a parchment-lined tray or baking sheet. This must be done so that the oil does not touch. Place the tray in the freezer for a day.
- 3After that, the mushrooms can be poured into a common bag and put away for permanent storage in the freezer.
Boiled oils. Boiled mushrooms can be frozen. They can be left whole if the specimens are small, or cut into pieces.
- 1Oils are sorted, cleaned of dirt and skin and soaked in cold water for 6 hours.
- 2Place whole or chopped mushrooms (optional) in a saucepan, cover with water and put on fire. After boiling, cook for 10 minutes, the main thing is not to overcook, so that the butternuts do not lose their shape. If a lot of foam has formed during the process, the mushrooms can be washed after cooking.
- 3Divide the butternuts into portions, put them in bags and put them in the freezer.
Fried oils. This is a great way if there are a lot of broken and adult specimens in the collection.
- 1Sort mushrooms and clean from dirt.
- 2Heat the vegetable oil in a frying pan so that it is boiling.
- 3Put the butter and fry until the mass becomes soft.
- 4Cool, divide into portions, arrange in bags and put in the freezer.
Cooking Tips
To make the mushroom preparation perfect, Semyon Panin, a catering technologist, advises adhering to the following recommendations:
- —young small mushrooms are best left unpeeled. So you can save a rich taste and provide a crispy snack;
- —if after cooking the mushrooms turned out to be too salty, and rinsing with cold water did not help, they can be soaked for a couple of hours in milk. But such a life hack will not work for pickled butterfish;
- —when pouring hot brine into a jar, there is a risk that it will explode. To prevent this from happening, the jars should first be wrapped in a heated towel;
- —so that the brine is saturated in taste and aroma, when cooking, you can immediately put prepared mushrooms into it. Thus, the boletus will be filled with the tastes of spices, and the brine itself will receive the taste properties of mushrooms.
