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Experienced mushroom pickers are very fond of collecting butter, which grow in large families. They can be collected in one place at once several baskets. But eating that many mushrooms at one time is simply impossible. Therefore, it is important to know several ways of salting butter. This can be done cold (without heat treatment), hot and combined. Whichever option you choose, the preprocessing is always the same.

Before salting, the oil must be cleaned of forest debris and the oily sticky skin removed from all the caps. If the fruit bodies are small, leave them intact, and if large, cut them into pieces. Salting, excellent in taste, is obtained from butter. Subject to the rules of salting, you can prepare a wonderful snack for a festive feast from butter oil. Their taste is so unusual and peculiar that it gives special pleasure to fans of mushroom dishes. In addition, salted butter can be used to make a filling for pies or pizza, put on the table as a separate dish, or you can cut it as an additional ingredient in salads. In any case, salted boletus is tasty and healthy for humans.

It is important to remember that salting butter must be done in an earthenware, glass or wooden dish and must be kept in a cool place.

There are several variations of these homemade preparations.

The easiest way to pickle butter for beginner cooks

For starters, we offer the easiest way to pickle butter for beginners.

• boletus mushrooms - 1 kg;
• coarse salt - 2.5 tbsp. l .;
• water - 1 l;
• black peppercorns - 8 pcs.;
• garlic cloves - 3 pcs.;
• bay leaf - 5 pcs.;
• dill seeds - 0.5 tbsp. l .;
• allspice - 5 pcs.;
• sugar - 2 tbsp. l .;
• cloves - 3 branches;
• grape vinegar - 2 tbsp. l.

Boil the peeled boletus for 25 minutes in salted water with the addition of citric acid to lighten the mushrooms. Drain, let cool and cut into several pieces.

Sterilize the cans and put the chopped butter into containers.

Prepare the marinade in 1 liter of water from all the spices suggested in the recipe, let it boil for 10 minutes.

Pour into jars with mushrooms, close the lids and wrap with a blanket.

After complete cooling, put in a cool place.

From a simple way of salting butter, a culinary creation is obtained. Tasting this option will delight your entire family.

A simple recipe for hot salting butter

There is a recipe for salting butter in a hot way, in which the taste of the fruit bodies is preserved in full.

• fresh boletus - 2 kg;
• water - 1 l;
• granulated sugar - 150 g;
• salt - 70 g;
• vinegar - 2 tbsp. l .;
• cloves - 5 pcs.;
• a mixture of different peppers - 5 pcs.;
• bay leaf - 4 pcs.;
• dry oregano - a pinch.

Pour the butter over with water and boil for 20-25 minutes. Drain, let cool and cut into small pieces.

Pour water into the chopped mushrooms, add sugar and salt, stir well until the crystals dissolve and put on medium heat, let it boil.

Add all the spices and simmer all together for 10 minutes.

Select mushrooms and arrange in sterilized jars, pour boiling brine.

Roll up the lids and insulate until it cools completely.

Take to basement or store in refrigerator.

Salting butter in a hot way is the most common option among cooks, because it does not require much time and great skill.

Cold salting recipe for butter for the winter

We also bring to your attention a recipe for salting butter in a cold way.

• boletus;
• salt;
• Dill;
• garlic;
• leaves of red and black currant.

Clean the oil from debris and sticky film, wipe it with a brush or kitchen sponge.

Salting butter for the winter in a cold way involves the use of raw mushrooms.

A suitable enamel pan is selected for the volume of the collected mushrooms. Salt is evenly distributed at its bottom (50 g of salt is taken for 1 kg of fresh mushrooms).

Butter butter is laid out on a layer of salt, caps down. Thus, it is laid layer by layer until the mushrooms run out.

Several currant leaves, dill and diced garlic are distributed between the layers.

After the whole process, the pan is covered with a plate, slightly smaller in diameter than the neck of the container itself, in order to create the effect of a press.

A three-liter bottle of water is placed on top: the mushrooms will settle under the press and become salted.

Thus, the mushrooms must be under the yoke for 48 hours.

After this time, the cold salting of butter continues. Mushrooms from the pan are distributed among the jars, which must be sterilized beforehand.

The brine from the pan is evenly poured over the butter, 2 tbsp each is added on top. l. vegetable oil and rolled.

Can be closed with plastic lids and stored in the refrigerator.

After 3 weeks, the boletus is ready to be served and treated to your favorite guests.

The combined method of salting butter with cherry leaves

When using the combined method of salting butter, a dish is obtained for true connoisseurs of mushrooms.

• boletus - 3 kg;
• salt - 3 tbsp. l .;
• water - 1 l;
• cloves of garlic - 8 pcs.;
• olive oil - 50 g;
• dill (seeds) - 1 tbsp. l .;
• cherry leaves - 5 pcs.;
• black pepper and white peas - 5 pcs.

The combined option includes hot salting of mushrooms.

Boil the cleaned oil in salted water for 25 minutes, remove it with a slotted spoon in a sieve and drain all the liquid.

Cut chilled large mushrooms into pieces.

Sprinkle a small amount of salt into a bowl in an even layer and put a row of butter on top. Sprinkle again with salt, sliced ​​garlic, cherry leaves, a mixture of peppercorns and dill seeds.

In this way, lay out the entire amount of available mushrooms in layers, sprinkle with spices and salt.

Put a load on top of the mushrooms and leave in a container for 24 hours so that the boletus is salted in its juice.

After a day, put the mushrooms in jars, pour over the resulting brine and add olive oil for better preservation, close with plastic lids, put in the refrigerator.

Such mushrooms, salted for the winter, turn out to be crispy and fragrant in taste.

The fastest way to pickle butter

With this quick method of salting butter, mushrooms can be consumed after a month.

• mushrooms - 5 kg;
• salt - 250 g;
• allspice and black peas - 10 pcs.;
• bay leaf - 10 pcs.

Put the peeled mushrooms in a wooden, ceramic or glass dish, sprinkle with salt, a mixture of peppers and bay leaves.

Cover with gauze, put the load on top and leave for salting. As the oil compresses and settles, fresh mushrooms are added to the container, also sprinkling them with salt and spices. This can be done until the container is full.

When salting butter in the presented way, the fermentation process takes place, as well as when fermenting cabbage. Therefore, dishes with mushrooms should not close tightly. If there is a desire, then after the established rock, the butter oil can be transferred from a large container to glass jars, and then closed with plastic lids.

Many novice housewives are interested in dry salting of butter.

With this method of salting, the mushrooms are stored in the basement at a temperature not exceeding 10 ° C heat. In this case, take 50 g of salt per 1 kg of butter. However, for storage in a pantry at room temperature, 100 g of salt is taken per 1 kg of butter. Spices and spices are already added to your liking. Someone likes a lot of spices, and someone does not put anything but salt.