emmabrewda.com

It is known that the best preparations for the role of snacks are made from butter. The pleasant forest taste and aroma make these mushrooms indispensable on the festive and everyday table.

To start harvesting butter for the winter with vinegar, the first step is to make sure that all the mushrooms in your basket are edible. Any fruiting body that you doubt is best thrown away. Further, preliminary cleaning should be carried out, namely: remove the sticky film characteristic of oil, on which all forest debris is collected. Then the process of washing the oils in water starts. It is better to do this at a fast pace, without soaking for a long time, so that they do not have time to absorb a lot of liquid.

Marinating butter with vinegar is a completely simple process, but you need to know some of its features: small fruit bodies are marinated whole, cutting off only the lower part of the leg, large mushrooms are cut into several parts. And the main factor for pickling is the preliminary boiling of butter in salted water with the addition of citric acid or vinegar. For large specimens, the boiling time is 25-30 minutes, and for small ones - 15-20 minutes.

There are many recipes for pickled oil with vinegar, but we offer the most versatile and simple.

Pickled butter with vinegar, cinnamon and cloves

• mushrooms - 2 kg;
• water - 1 l;
• vinegar - 100 g;
• salt - 1 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• allspice - 8 peas;
• cinnamon - 1 tsp;
• cloves - 8 branches;
• bay leaf - 5 pcs.

Boil the mushrooms in salted water in advance, drain the liquid, let the mushrooms cool and cut into pieces.

Dissolve sugar and salt in water, let it boil, drop butter and boil for 15 minutes.

Add all the spices, and together with the mushrooms, let it boil for 10 minutes over low heat.

Remove the pot from the stove, let it cool and distribute in sterilized jars along with the marinade.

Close with plastic lids and take out to a cool place or leave in the refrigerator. This method allows the workpiece to be stored for up to 6 months.

Recipe for salting butter with vinegar and garlic

Another quick recipe for pickled butter for the winter with vinegar allows you to get a spicy snack, since it contains garlic and turmeric.

• boletus - 1 kg;
• garlic - 5 cloves;
• vegetable oil - 4 tbsp. l .;
• vinegar - 4 tbsp. l .;
• white peppercorns - 5 pcs.;
• black peppercorns - 10 pcs.;
• bay leaf - 4 pcs.;
• water - 500 ml;
• sugar - 1 tbsp. l .;
• salt to taste;
• turmeric - a pinch.

As mentioned earlier, the mushrooms should be boiled in salted water, drained and cut into pieces.

Make a marinade: combine water, sugar and salt in a saucepan, put on the stove and boil.

Add mushrooms to boiling water, add vinegar, chopped garlic and all the spices, stir well and let it boil for 15 minutes.

Pour in vegetable oil, boil for 5 minutes and remove from the stove.

Allow to cool completely, put in jars and cover with marinade.

Close with plastic lids and refrigerate.

Salted oil with vinegar and garlic recipe has an unusual taste and is well suited for the role of a side dish.

How to pickle butter with vinegar and mustard

How to pickle butter with vinegar and mustard seeds to delight your family with an amazing snack in winter?

• boletus mushrooms - 2 kg;
• water - 1 l;
• sugar - 1.5 tbsp. l .;
• salt to taste;
• vinegar - 50 ml;
• mustard seeds - 1 tbsp. l .;
• cloves of garlic - 6 pcs.;
• black peppercorns - 10 pcs.;
• bay leaf - 5 pcs.

Mushrooms, boiled in advance, cool and cut into small pieces.

Dissolve sugar and salt in cold water and put on fire to boil.

Put mushrooms in boiling water, add mustard seeds, lavrushka, black pepper, garlic cut into slices and let boil for 15 minutes.

Pour in vinegar, stir and let it boil for another 10 minutes.

Close with tight plastic lids, wrap with a blanket and allow to cool.

Take out the cooled cans to the basement or leave in the refrigerator.

According to this recipe for making pickled butter with vinegar, the blank can be considered both an independent dish and an additional ingredient in salads.

Pickled boletus with 9% vinegar and chili

For lovers of spicy and original dishes, we suggest preparing pickled butter with 9% vinegar and chili pepper.

Ingredients for the marinade:

• water - 1 l;
• salt - 1 tbsp. l .;
• sugar - 1 tbsp. l .;
• vinegar 9% - 50 ml.

Pickling spices:

• chili pepper - 1 pc.;
• bay leaf - 3 pcs.;
• garlic cloves - 3 pcs.;
• cloves - 4 pcs.;
• horseradish leaves - 1 sheet;
• black pepper and sweet peas - 5 pcs.;
• dill - 2 umbrellas;
• coriander - 1 tsp

Traditionally, butter (2 kg) should be boiled in salted water. Drain the water well, let the mushrooms cool and cut into pieces.

Combine salt, sugar in water, stir and bring to a boil.

Put the butter in a boiling brine, add vinegar, all the spices, after cutting the garlic cloves and chili into cubes.

Let it boil over low heat for 20 minutes and pour into sterilized glass jars.

Roll up the lids, turn over and cover with a warm blanket until the cans cool completely.

Take out the cooled boletus to the cellar or send it to the refrigerator.

How much vinegar to add with the usual salting oil for the winter?

The usual ambassador of butter for the winter with vinegar is considered a traditional option for pickling mushrooms.

In this method, it is important to remember that the marinade only slightly covers the mushrooms, while the boletus should not float in it. How much vinegar to add to butter depends on the taste of each housewife, so the amount of this component may vary.

• boletus - 2 kg;
• water - 700 ml;
• salt - 1.5 tbsp. l .;
• sugar - 2 tbsp. l .;
• vinegar - 50 ml;
• cloves - 4 branches;
• bay leaf - 5 pcs.;
• ground black pepper - ½ tsp.

Boil the mushrooms, put them on a sieve, cool and cut into pieces.

Make a marinade from all the remaining ingredients, boil for 5 minutes, add the mushrooms and let them boil for 15 minutes.

Spread out with a slotted spoon in pre-sterilized jars and cover with hot marinade.

Close with tight plastic lids, turn upside down and cover with a warm blanket until cool.

Take out the cooled pickled boletus to a cool room.

This option will help you prepare delicious pickled boletus with vinegar for the winter.

Recipe for pickled butter without vinegar: how to salt mushrooms

There is a way in which it is not necessary to salt the butter with vinegar.

We offer a recipe for pickled butters without vinegar, which are perfect as an addition to salads. Such mushrooms at home have an amazing taste and aroma. In this recipe, the vinegar is replaced with citric acid, which does not alter the excellent taste of the wild boletus mushrooms at all.

• boletus - 1 kg;
• water - 3 tbsp.;
• salt - 40 g;
• sugar - 60 g;
• citric acid - 1.5 tsp;
• bay leaf - 3 pcs.;
• white pepper and black peas - 4 pcs.

Boil the mushrooms in advance in the above way, drain the water, rinse under running water and cut into pieces.

Prepare marinade from recipe data and simmer.

Add butter to the marinade and let it boil for 15 minutes.

Arrange the mushrooms together with the marinade in jars and roll up.

Allow the workpiece to cool completely at room temperature and take it to the basement.

Pickled butter with apple cider vinegar and bell pepper

For many novice cooks, the question is interesting: how to marinate butter with apple cider vinegar? In this case, you can use the recipe for pickled butter for the winter with bell pepper.

This canning will be a good snack on your table with any vegetable side dish or meat.

• boletus mushrooms - 2 kg;
• onions - 4 pcs.;
• salt - 1.5 tbsp. l .;
• red bell pepper - 4 pcs.;
• celery - 1 bunch of greens;
• vegetable oil - 100 ml;
• garlic cloves - 7 pcs.;
• vinegar - 100 ml;
• sugar - 1 tbsp. l.

How to marinate boletus with vinegar in this preservation option?

The cleaned oil must be boiled in water with the addition of salt.

Place the mushrooms in a colander, let them cool well and cut the large pieces into pieces.

Prepare the marinade: combine water, sugar, oil, salt and vinegar in a saucepan, stir and let it boil.

Peel the onion and cut into cubes, finely chop the celery greens, remove the seeds from the bell pepper and cut into strips, pass the garlic through a press.

Put mushrooms, onions, celery, garlic and bell peppers into the prepared marinade, boil over low heat for 5 minutes and remove from the stove.

Without waiting for cooling, put everything in sterilized jars and close with tight plastic lids.

After cooling completely, put the jars in the refrigerator or take them to the basement.

Note that all the above recipes for butter pickled with vinegar for the winter will appeal to every housewife. After you cook and taste these blanks, you will have a strong desire to close them over and over again.