Pickled butter with onions for the winter: how to pickle mushrooms

In Russian cuisine, boletus is considered a delicacy product. It is these mushrooms that are great for harvesting. The traditional pickled appetizer is young and whole boletus. So, one of the most common recipes is butter marinated for the winter with onions.

How to pickle butter with green onions

How to pickle butter with onions at home so that it turns out quickly, but at the same time very tasty?

  • 1 kg of fresh butter;
  • 1 liter of water;
  • 2 tbsp. l. salt;
  • 3 bay leaves;
  • 1 tbsp. l. Sahara;
  • 2 tbsp. l. 9% vinegar;
  • 3 bunches of green onions;
  • 3 dill umbrellas.

Pour water into an enamel bowl, throw bay leaves, salt, put on the stove and let it boil.

Put the peeled boletus in the marinade and boil for 15 minutes. Add sugar, vinegar, mix and let it boil for 5-7 minutes. Add dill umbrellas, chopped onion and cook for another 5 minutes.

Distribute the pickled boletus with onions into the jars and roll up. Cover with a blanket and allow to cool completely. After about 12 hours they can be taken to the basement.

To give the workpiece a piquant taste and aroma, you can add garlic crushed through a press (4 cloves) or horseradish root grated on a fine grater into the marinade filling.

Butter with onions for the winter are prepared in just 1.5-2 hours. Mushrooms in combination with green onions look very appetizing in jars. Any simple salad of potatoes, green peas and chicken, seasoned with mayonnaise, will get amazing taste if you add this preparation.

Pickled butter with onions

Among the simplest ways to show how you can marinate butter with onions, the following recipe successfully leads. After all, its preparation requires minimal costs and efforts.

For 1 kg of fresh oil you will need:

  • 4 large onions;
  • 2 young horseradish leaves;
  • 1 tbsp. l. dill seed;
  • 45 g salt;
  • 1 tsp ground red pepper.


  • 2.5 liters of water;
  • 130 g of salt.

To prepare the brine, dissolve table salt in hot water, add refined butter oil and cook for half an hour over low heat.

Use a slotted spoon to catch the mushrooms in another bowl and let cool.

Fill the bottom of sterilized jars with a thin layer of salt, put onion rings on top.

Spread the butter in layers on the jars with the legs up, sprinkling the layers with dill, the remaining salt and ground pepper.

Put torn young horseradish leaves in the final layer. This is to prevent fungi from becoming moldy. Close with sturdy plastic lids and lower into the basement.