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Butterlets are considered the most popular mushrooms in many countries, including the Russian regions. They perfectly withstand the first frost, so they can be harvested until late autumn. Boletus grows in large families, so it is easy for a mushroom picker to collect a whole basket in one glade.

It is not for nothing that these mushrooms have such a name and fully justify it. The peel on the caps of mushrooms has an oily and sticky property, which is a good natural protector of the fruiting body from drying out.

Mushrooms are perishable, which means they cannot be kept fresh for a long time. After the boletus have been brought home, they need to undergo preliminary cleaning for subsequent cooking for food or preparations for the winter.

Butterlets are harvested in various ways: dried, pickled, frozen and salted. If we talk about the latter, then these are the only fruiting bodies that are ideally suited for this role.

To salt butter, you can use three methods: cold, hot and combined.

We offer several recipes for hot salting of butter. However, before this procedure, the mushrooms must be boiled in water with the addition of salt (50 g of salt per 1 liter of water). Boil butter must be cooked over low heat until it settles to the bottom of the pan. In this case, it is recommended to remove the foam formed on the brine surface.

The hot way to pickle mushrooms with butter: a traditional recipe

For the traditional method of hot salting butter, you need to take the following ingredients:

• boletus - 2 kg;
• salt - 50 g;
• dill (seeds) - 1 tbsp. l .;
• bay leaf - 6 pcs.;
• cloves and black peppercorns - 5 pcs.;
• allspice - 3 pcs.;
• cherry and currant leaves (black) - 7 pcs.

Throw the boiled oil on a sieve, let the water drain and leave to cool.

Put in an enamel pan in layers, sprinkle with all the spices and pour boiling water so that the liquid covers the mushrooms.

Keep the workpiece at a temperature of 15-18 ° C until a sour smell appears.

Take the dishes to the basement or distribute them in jars, cover with plastic lids and refrigerate.

After 10-12 days, the mushrooms will be salted, and you can fry the potatoes!

Aromatic salting of mushrooms butters in a hot way

Hot salting of mushrooms using this recipe will help housewives prepare an excellent aromatic and tasty dish. It will become a real masterpiece for everyone who loves salted mushrooms.

• water - 1 l;
• boletus - 1.5 kg;
• sugar - 70 g;
• salt - 50 g;
• white peppercorns - 5 pcs.;
• bay leaf - 3 pcs.;
• cloves - 5 pcs.;
• dry dill - 1 tbsp. l .;
• cinnamon - a pinch.

Cool the pre-boiled mushrooms, cut into pieces and refill with water.

Let it boil, and then add salt and sugar.

Add all the required spices, stir well and let it boil for 15 minutes.

Spread the butter in jars with a slotted spoon, leaving a little free space to the top.

Pour boiling brine, roll up the lids and wrap with a blanket.

Leave in this position until it cools completely and take it to a cool room.

I must say that such a hot way of salting butter for the winter is one of the most common.

Hot salting of young butter for the winter with citric acid

Another interesting option is offered for hot salting of young butter oils for the winter. Even beginners inexperienced in this matter can cope with it.

• boletus - 3 kg;
• water - 1.5 l;
• bay leaf - 7 pcs.;
• black pepper and white peas - 5 pcs.;
• sugar - 100 g;
• salt - 70 g;
• cloves - 5 pcs.;
• star anise - a pinch;
• rosemary - ¼ tsp;
• citric acid - ½ tsp.

Dip fresh peeled mushrooms in boiling water and cook for 20 minutes over medium heat until they sink to the bottom.

Add salt, sugar, citric acid, stir and boil for another 10 minutes.

Add all the spices according to the recipe to the brine, let it boil for 10 minutes and turn off the stove.

Put the boletus in sterilized jars, pour the brine in which the mushrooms were boiled and roll up.

Cover with a blanket and leave until it cools completely.

Store in the refrigerator or take it to the basement.

If all the processes are done exactly according to the recipe, the butter will taste great, and at any feast they will be the most demanded of the snacks.

After salting for the winter in a hot way, the butter oil must be taken out to a cool room, in which the temperature is maintained at about 8-10 ° C warm. It is impossible for salted mushrooms to freeze, then they will become tasteless. If the temperature is higher than recommended, the mushrooms will sour and lose their taste.

If the volumes of butter are large, they can be salted in wooden barrels, which will further enhance the taste of the forest product. The brine should completely cover the oil, and if it decreases, add cold boiled water. The cheesecloth that covers the salting and wooden oppression should be rinsed once a week in salted water, and the deposits on the sides of the keg should be removed.