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The most common and popular mushrooms are called boletus by many mushroom pickers. You can cook various dishes and preparations from them: salads, soups, julienne, sauces, caviar. They are also used as fillings for pies, pizzas, pancakes and tartlets. Many housewives prefer to marinate butter, because no holiday, especially the New Year, can do without this dish.

How to tasty and properly pickle butter at home

Pickled boletus is considered an excellent snack and decoration of any festive table. However, in order for the mushrooms to please the guests, you need to know how to marinate the boletus properly at home.

Before heat treatment, the oil must be pre-cleaned. From each cap of the mushroom, you need to remove the oily skin covered with forest debris: needles, sand, the remains of foliage and grass. It is convenient in this case to use a sharp knife, gently prying the skin from the edge of the cap and pulling it towards you. If you do not remove the film, then the mushroom dish will taste bitter and affect the taste. And since the cleaning process is very time consuming and long, it is better to ask the family for help.

After the most difficult process, everything else, including pickling, will not cause any difficulties even for novice housewives. Pre-cleaned and washed oil must be boiled in an enamel container with the addition of a weak solution of vinegar and salt. Frequently skim off the foam formed on the surface and wait for the mushrooms to settle. After about 20-30 minutes of boiling, the oil is ready, they need to be thrown into a colander and rinsed well with running water.

When this procedure is completed, you can safely choose a recipe for pickling butter at home to your taste and get to work.

There are many recipes on how to pickle butter at home, but there are two main points in this process. Pickling can be done in two ways: the first is cold, the second is hot. For the first: mushrooms in jars are poured with boiling marinade. For the second: boiled butter in a marinade with all the spices, and then poured into jars. However, there is practically no difference in taste.

How to deliciously pickle butter at home? All butter is suitable for pickling, but small mushrooms are the most delicious. Therefore, before cooking, it is better to sort out the butter and divide by size: marinate the small mushrooms whole in one jar, and cut the large ones and close them in another. The process itself should be carried out only in enamel or glassware.

Recipe for pickling butter for the winter at home

How to pickle boletus mushrooms at home is described in this recipe.

For 1.5 kg of peeled and boiled butter, we need the following ingredients:

• vinegar 9% - 3 tbsp. l .;
• refined oil - 70 ml;
• salt - 1.5 tbsp. l .;
• sugar - 1 tbsp. l .;
• garlic - 5 cloves;
• bay leaf - 12 pcs.;
• water - 500 ml.

For our preparation, we need only 2 half-liter, pre-sterilized jars.

Prepare a marinade from water, salt, sugar and oil: combine all the ingredients and let it boil.

Add the boiled and chopped butter (if large) to the marinade and let it boil for 15 minutes.

Cut the garlic into cubes and toss in the mushrooms, add vinegar, dip the bay leaf into the marinade, mix.

Boil the mushrooms in the marinade for 10 minutes.

Arrange in jars, roll up with metal lids and wrap.

Withstand in this state for 48 hours and take out to a cool room.

Marinating butter at home for the winter: a step by step recipe

According to this recipe, you can carry out the process of pickling butter for the winter at home without oil and garlic, which in no case will spoil the taste of your workpiece.

The necessary products and spices for pickling:

• boiled butter - 2 kg;
• vinegar - 120 g;
• water - 1 tbsp.;
• sugar - 0.5 tbsp. l .;
• salt - 1.5 tbsp. l .;
• cloves - 4 branches;
• bay leaf - 5 pcs.;
• black peppercorns - 10 pcs.;
• allspice - 5 pcs.

So, how to pickle butter for the winter in jars is written in this step-by-step recipe.

In this recipe, you do not need to sterilize the jars, the main thing is that they are well washed. Jars will be sterilized immediately with pickled mushrooms. However, the screw caps must be sterilized beforehand.

Pour water into an enamel pan (you can take a stainless steel container), add all the spices listed in the recipe (except vinegar), boil and let the marinade boil for 5-7 minutes.

Add the mushrooms cut into slices into the boiling brine, pour in the vinegar and cook for 10 minutes.

Carefully pour the marinade together with the oils into jars and cover with lids.

Put the jars in a pot of water, on the bottom of which put a towel, and sterilize for 20 minutes.

Tighten the lids, wrap them in a blanket and leave for 2 days.

This recipe for pickled butter for the winter in jars is similar to the first. However, mushrooms turn out to be more acidic, because they contain more vinegar. Therefore, here for an amateur: whoever likes it more.

Option of pickled butter for the winter in jars with mustard seeds

The next version of pickled butter for the winter in jars will be more piquant, since the recipe contains garlic and mustard seeds. This will give the dish an unusual flavor and aroma. For a long time, such a workpiece does not stand - butterflies are eaten very quickly.

For 3 kg of boiled butter, you will need the following products:

• sugar - 1.5 tbsp. l .;
• salt - 2 tbsp. l .;
• vinegar 6% - 100 ml;
• mustard seeds - 3 tbsp. l. (no top);
• garlic cloves - 20 pcs.;
• water - 1.5 l;
• bay leaf - 8 pcs.;
• allspice - 10 pcs.;
• ground black pepper - 1 tsp.

We prepare the marinade: add all the proposed spices into hot water (cut the garlic into thin slices).

Let it boil for 5 minutes and pour the butter oil, cut into small pieces.

Cook for 20 minutes over low heat and stir constantly.

Turn off the stove and leave a pot of mushrooms on it.

Boletus is pickled for about 6 hours, after which they should be laid out in plastic containers and refrigerated.

Is it possible to pickle these boletus in jars and how to do it?

To do this, it is necessary to sterilize the jars in advance, pour out the mushrooms with the marinade, put the jars in a saucepan with warm water and sterilize for 15 minutes.

Roll up with metal lids and turn them over.

Wrap up with a blanket and let cool in this state for 2 days.

After complete cooling, take the jars to the basement.

Marinating butter at home: a recipe with a video

The presence of onions in the marinade gives the dish a special taste and aroma. The marinade turns out to be tangy and spicy, and the vegetable takes on the taste of mushrooms.

We offer a step-by-step recipe for pickling butter at home with a video that can be viewed below.

• boletus - 2 kg;
• salt - 1.5 tbsp. l .;
• sugar - 3 tbsp. l .;
• onions - 3 pcs.;
• water - 700 ml;
• dry mustard - 2 tsp;
• black pepper and sweet peas - 5 grains each;
• bay leaf - 5 pcs.;
• vinegar 9% - 100 ml.

Pour boiled butter with water, let it boil.

Add salt and sugar, stir until completely dissolved and let it boil for 5 minutes.

Pour in dry mustard and boil with the mushrooms for another 5 minutes.

Put allspice and black peppercorns, as well as lavrushka in sterilized glass jars at the bottom.

Remove the mushrooms from the pan with a slotted spoon and place in jars.

Put the peeled and cut onion into half rings into the marinade, add vinegar and boil for 10 minutes.

Put the onion in jars with mushrooms, pour the marinade and put in a saucepan with hot water for subsequent sterilization.

Cover the jars with lids and sterilize in boiling water for 15 minutes.

Screw on the lids, place under the blanket and let cool completely.

Carry out the chilled cans in a cold room, which will increase the shelf life of your workpiece.

How to pickle mushrooms at home with acetic acid

Not sure how to pickle boletus mushrooms at home? We suggest that you familiarize yourself with the following recipe, and then feel free to take on its preparation.

• mushrooms - 2 kg;
• garlic cloves - 4 pcs. (for each jar);
• sugar - 2.5 tbsp. l .;
• salt - 1.5 tbsp. l .;
• acetic acid 70% - 1 tbsp. l .;
• ground black pepper - 2 tsp;
• bay leaf - 5 pcs.;
• cloves - 5 branches;
• nutmeg - ½ tsp;
• water - 1 l.

In sterilized half-liter jars, cut the garlic cloves into slices.

Cut the boiled butter into pieces (if they are large), add water, add salt and sugar.

Stir everything well and let it boil over low heat for 10 minutes.

In the hot marinade, add all the other ingredients proposed according to the recipe, and boil over low heat for another 15 minutes.

Arrange the mushrooms in jars of garlic and pour over the hot marinade, leaving 2 cm to the brim.

Roll up the lids and let cool at room temperature.

Take to basement or refrigerate.

If you are going to leave the workpiece in the refrigerator, then it is better to close the jars with plastic lids.

Marinating mushrooms at home with citric acid

Marinating mushrooms at home with citric acid will give the preparation a completely different flavor range than marinade with vinegar - they will be more tender and crunchy.

• mushrooms - 2.5 kg;
• water - 1 l;
• salt - 1.5 tbsp. l .;
• sugar - 2 tbsp. l .;
• citric acid - 1 tsp;
• cinnamon - on the tip of a knife;
• lavrushka - 4 leaves;
• cloves - 3 branches;
• allspice - 5 peas.

In water, combine all the ingredients, except for the lemon, let it boil.

Put boiled and chopped butter into the marinade.

Let the mass boil over low heat for 15 minutes, turn off the stove and add citric acid to the marinade.

Stir well and distribute the mushrooms together with the liquid into jars.

Cover and sterilize in boiling water for 30 minutes.

Remove the cans, roll up and leave in the room to cool.

Only completely cooled cans with blanks should be taken to the basement.

The recipe for quick pickling of butter at home without sterilization

The following recipe for quickly pickling butter at home does not imply the use of a sterilization process. It includes pre-cleaning the mushrooms, boiling them in salted water and making a marinade with salt, spices, sugar and vinegar essence. Using this method, your pickled mushrooms will stand all winter, almost until the next mushroom harvest.

• boiled butter - 2 kg;
• vinegar essence - 1 tbsp. l .;
• water - 700 ml;
• salt - 1.5 tbsp. l .;
• sugar - 2 tbsp. l .;
• coriander beans - 1 tsp;
• black pepper and sweet peas - 4 pcs.;
• lavrushka - 4 leaves;
• cloves - 3 branches.

Bring the water to a boil, add all the ingredients of the recipe (except the vinegar essence) and let it boil for 10 minutes.

Put the pre-boiled and chopped butter in sterilized glass jars, and then pour hot marinade.

Close with plastic covers or roll up with metal ones, allow to cool.

It is better to put the jars in the refrigerator, on a shelf close to the freezer.

We assure you that this recipe is prepared quickly, without taking up a lot of your time.

How to quickly pickle butter at home (with video)

How else to quickly pickle butter at home? Try to cook mushrooms this way and see what turns out to be unusual and tasty.

• boletus mushrooms - 1 kg;
• water - 500 ml;
• vinegar - 50 ml;
• sugar - 1.5 tbsp. l .;
• salt - 1.5 tbsp. l .;
• cinnamon - ¼ tsp;
• allspice - 5 peas;
• lavrushka - 3 leaves;
• Provencal herbs - a pinch.

Boil the water prescribed according to the recipe, add all the ingredients of the recipe and boil for 5 minutes.

Introduce boiled butter and cut into pieces, cook over low heat until they settle to the bottom of the pan.

Put the ready-made mushrooms in sterilized glass jars and pour the marinade to the very edges.

If there is not enough marinade, do more, calculating the ingredients according to the recipe.

Close with tight lids or roll up, allow to cool and take to a cold room.

For a video on how to pickle butter at home, see below:

Crispy pickled butter recipe

The proposed recipe for pickling butter at home will appeal not only to you and your family, but also to guests. The mushrooms are quite crispy, with a pronounced aroma of butter and spices.

• boiled butter - 1 kg;
• water - 600 ml;
• salt - 1.5 tbsp. l .;
• vinegar 9% - 3 tbsp. l .;
• ground coriander - 1 tsp;
• carnation - 4 inflorescences;
• lavrushka - 3 leaves;
• green basil - 4 branches.

Add boiled mushrooms to salted hot water, let it boil and add vinegar.

Put the mushrooms in clean jars, add all the spices described in the recipe, and pour over the hot marinade.

Place the filled jars in a saucepan with hot water and continue sterilization for 30 minutes.

Roll up, turn over, wrap with a blanket and let cool completely.

Take to basement or store in refrigerator.

Cooking pickled butter according to this option will not be burdensome for you, but in winter all your household members will like the taste of the preparation. They will ask you to make only such butter.

Butter, marinated for the winter in jars with celery and onions

• boiled mushrooms - 2 kg;
• onions - 4 pcs.;
• celery - 1 bunch;
• bell pepper - 2 pcs.;
• garlic cloves - 5 pcs.

Marinade:

• unrefined vegetable oil - 100 ml;
• sugar - 2.5 tbsp. l .;
• vinegar - 120 ml;
• salt - 1 tbsp. l;
• water - 1 l.

Prepare all vegetables: cut the peeled onion into thin rings, chop the celery.

Peel the bell pepper seeds, wash and cut into noodles, cut the garlic cloves into small cubes.

Prepare the marinade: combine oil, vinegar, granulated sugar and salt in hot water.

Bring the mixture to a boil over low heat.

Add boiled chopped butter, garlic, onion, bell pepper and celery into it.

Boil the marinade with mushrooms for 10 minutes.

Put in jars, pour marinade to the top, close with plastic lids and let cool.

For storage, take out the jars with mushrooms in the basement.

This recipe for pickled butter for the winter in jars with vegetables is perfect for decorating a festive table, especially for the New Year.

Butter marinated for the winter with carrots

For this recipe, we will need the following foods and spices:

• boiled butter - 1 kg;
• carrots and onions - 2 pcs.;
• water - 500 ml;
• sugar - 1 tbsp. l .;
• salt - 0.5 tbsp. l .;
• vinegar 9% - 4 tbsp. l .;
• citric acid - ¼ tsp;
• carnation - 4 inflorescences;
• allspice - 3 pcs.;
• lavrushka - 5 leaves;
• ground lemon pepper - 1/3 tsp

Peel the carrots and onions, wash and cut into cubes.

Put vegetables in a colander and blanch in boiling water for 5 minutes.

Prepare the marinade: put all the spices in the water declared according to the recipe and let it boil.

Add blanched vegetables and boiled butter.

Let it boil over medium heat for 10 minutes, taste with salt and, if necessary, add salt.

Fill sterilized jars with mushrooms and marinade to the very top.

Close with tight plastic lids and allow to cool completely.

Take to basement for long-term storage.

It should be said that pickling is the easiest and most reliable way to prepare boletus for the winter. Each housewife chooses an option that suits her and her family. However, the main goal of any culinary specialist is to preserve mushrooms for the long winter in order to delight their households and guests with delicious dishes from butter.