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To get a tasty preparation for the winter from mushrooms, make the right choice and stop at pickled butter in oil. This dish is prepared quite simply, and if you follow the step-by-step instructions, you will get an excellent appetizer that your family and friends will appreciate.

Pickled boletus in oil for the winter is very popular among lovers of mushroom dishes. This preparation will go well with boiled potatoes and meat.

Butter in oil recipe for a festive table

The proposed recipe for butter in oil will look good on a festive table as a snack for alcoholic drinks.

• boletus - 2 kg;
• olive oil - 100 ml;
• water (for marinade) - 1 l;
• salt - 1.5 tbsp. l .;
• sugar - 2.5 tbsp. l .;
• cloves - 5 pcs.;
• black peppercorns - 10 pcs.;
• bay leaf - 5 pcs.;
• vinegar 9% - 30 ml;
• garlic cloves - 5 pcs.;
• green dill.

Before marinating the butter oil, it is imperative to boil it in salted water for 20 minutes. Drain, cool and cut into random pieces.

Prepare the marinade: dissolve salt, sugar in water and let it boil.

After boiling, add garlic, cut into slices, to the water, add cloves, pepper, dill and vinegar.

Pour the oil into the marinade, let it boil for 15 minutes and put in sterilized jars.

Heat olive oil in a frying pan and pour 2-3 tbsp into each jar on top. l.

Roll up the cans, let them cool completely, put them in the refrigerator or take them to the basement.

Preparation of butter in oil for the winter

Pickled butter in oil is a convenient option for harvesting mushrooms, where vegetable fat acts as a preservative. In addition, this preparation is obtained as an almost ready-made second course.

• boletus - 1 kg;
• vegetable oil - 150 ml;
• vinegar - 5 tbsp. l .;
• salt;
• cloves of garlic - 10 pcs.;
• parsley and dill;
• sugar - 1 tbsp. l .;

Fry fresh peeled boletus in oil over high heat until golden brown.

Arrange in jars, sprinkle with finely chopped garlic, as well as dill and parsley.

In the oil in which the mushrooms were fried, dilute salt, sugar, add 50 ml of water and vinegar.

Bring to a boil and pour about 3 cm of butter with this fat mixture.

Put in a saucepan with warm water and sterilize for 1 hour, then remove and roll up.

Allow to cool completely and take to the basement, or store in the refrigerator.

Pickled butter in oil for the winter: a simple recipe

Although the recipes for cooking butter in oil for the winter are a bit similar to each other, yet each of them has its own trick and secret. For example, we offer a simple recipe for pickled butter in oil with the addition of mustard seeds and cloves.

• boletus - 2 kg;
• water - 1 l;
• vinegar - 80 ml;
• garlic cloves - 5 pcs.;
• vegetable oil - 150 ml;
• salt;
• bay leaf - 5 pcs.;
• cloves - 4 branches;
• sugar - 1.5 tbsp. l .;
• allspice and black peas - 6 pcs.;
• mustard seeds - 2 tsp;
• dill - 2 umbrellas.

Cool the boletus boiled beforehand in salted water and cut into equal pieces.

Dissolve sugar and salt in water, let it boil, and then add all the spices from the recipe to the brine.

Throw the butter into the marinade, let it boil and cook for no more than 15 minutes.

Arrange in jars and pour on top of 3 tbsp. l. calcined vegetable oil.

Close with plastic lids and let cool at room temperature.

Take it to the basement or put it in the refrigerator for storage.

Such a blank is stored in vegetable fat for about 6 months.

How to pickle butter in cinnamon and chili oil

We suggest you learn how to pickle butter in oil with cinnamon and chili. This preparation for the winter will serve as a good snack on a festive New Year's table or an additional ingredient in any salad.

• boletus - 2 kg;
• water - 700 ml;
• cinnamon - 1 stick;
• chili pepper - 1 pc.;
• cloves - 2 branches;
• white peppercorns - 5 pcs.;
• ground black pepper - 1/3 tsp;
• citric acid - on the tip of a knife;
• vinegar - 2 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• salt - 1 tbsp. l. without top;
• vegetable oil - 150 ml.

Boil the butter in salted water with the addition of citric acid for 20 minutes, discard in a colander, allow to cool and cut into pieces.

Prepare the marinade: add sugar, salt, vinegar, a mixture of peas, cloves, cinnamon and chili, cut into small cubes, to the water.

Bring the marinade to a boil and add the mushrooms to it, boil for 10 minutes.

Pour in vegetable oil and let the pickled butter boil for another 15 minutes.

Distribute in jars, roll up, turn over and wrap with a blanket until it cools.

Already cooled jars with blanks to take out to the basement.

How to salt butter in oil for the winter

Many mushroom pickers believe that it is better to salt the butter in order to preserve the taste and aroma of the forest. How to salt butter in oil in order to enjoy an autumn delicacy in winter and delight your guests with an amazing dish?

• boletus - 1 kg;
• vegetable oil - 100 ml;
• dill umbrellas - 3 pcs.;
• salt - 2 tbsp. l .;
• garlic cloves - 10 pcs.;
• bay leaf - 5 pcs.;
• black peppercorns - 7 pcs.;
• black currant leaves.

Boil the mushrooms for 20 minutes, cool and cut into large pieces.

Sprinkle a little salt on the bottom of an enamel saucepan and lay out a layer of chopped mushrooms.

Layer mushrooms and salt as many times as there are mushrooms. The oil should be spread in a thin layer so that it is salted.

Sprinkle the top layer with chopped garlic, black pepper, put dill umbrellas, currant leaves.

Put a plate in a saucepan according to the size of the container and place a vessel with water on top to create a press for mushrooms for 24 hours.

After a day, distribute the mushrooms in sterilized jars, tamp them carefully (but not tightly).

Pour brine from a saucepan and pour 3 tbsp into each jar. l. cold calcined vegetable oil.

Put in a cool place and after 20 days the mushrooms can be eaten.

Boiled butter in oil prepared in this way turns out to be very tasty and crispy for the winter. However, if this is too salty for someone, then soak them for 30 minutes before serving.