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Mushroom oil is one of the most easily harvested mushrooms. In one place, having found a family of butter, you can collect several baskets. But these mushrooms are perishable and cannot be eaten all at once. Therefore, all lovers of "quiet hunting" need to know how to cook salted boletus for the winter. It is the salt that will help preserve the entire amount of the collected mushrooms. And in winter, your household will say "thank you!" for such a deliciously prepared dish.

Blanks of salted butter for the winter can be prepared in several ways. There is a cold option for salting mushrooms, hot and combined. But always before salting the boletus must undergo preliminary cleaning.

Since these mushrooms have a slippery, sticky film on which debris collects, it must be removed. Small representatives of these fruiting bodies are an exception: the film can not be removed from them. However, if you do not remove the oily skin from large individuals, this will give your workpiece a bitter taste.

Also, before salting, boil butter should be boiled in salt water with the addition of citric acid for 20-25 minutes, and then proceed to the subsequent conservation actions.

Each recipe for salted butter for the winter has its own advantages. The taste of the mushrooms changes depending on the additional ingredients and the taste preferences of the hostess.

Using the proposed recipes for making salted butter, you can decorate not only a festive table, but also diversify the daily menu of the whole family.

A simple recipe for salted butter with garlic

Thanks to this simple recipe, salted butters are delicious and crispy.

• boletus - 1 kg;
• salt - 2.5 tbsp. l .;
• lavrushka - 5 leaves;
• garlic cloves - 4 pcs.;
• black pepper and white peas - 5 pcs.;
• black currant leaves - 6 pcs.;
• dill greens - 1 bunch.

Put a thin layer of salt on the bottom in an enamel bowl.

Spread the boiled butter directly onto the salt, caps down.

Top with the leaves of lavrushka, currant, and sprinkle with a mixture of peppers.

Season with salt on top, sprinkle with chopped garlic cloves and dill. Spread in layers until you run out of oil.

Put a plate on top of the mushrooms and press down with oppression.

This is done so that the mushrooms let in the juice, which, when combined with the seasonings, forms a brine.

Leave the oil in the brine for about 24 hours.

Arrange the mushrooms in jars, pour over the liquid that was formed during salting.

If there is not enough brine, then add cold boiled water with a small amount of salt to the jars.

Put jars with salted mushrooms in the fridge for 3 weeks. After this period, the mushrooms are ready for use.

According to the proposed simple recipe, salted butter is obtained as a culinary creation, and will delight your family all winter.

Salted butter boiled in horseradish brine

A wonderful appetizer that will appeal to lovers of the "fire". Due to horseradish and garlic, the dish will have a peculiar piquant pungency, which cannot but surprise the representatives of the strong half of humanity.

• boiled mushrooms - 2 kg;
• horseradish root - 1 pc .;
• black peppercorns - 10 pcs.;
• dill umbrellas - 5 pcs.;
• cloves of garlic - 10 pcs.;
• salt - 2.5 tbsp. l .;
• cherry and black currant leaves - 5 pcs.

Put the horseradish root peeled and cut into circles in sterilized jars at the bottom.

Put the garlic cloves, black pepper, dill umbrellas, as well as cherry and currant leaves cut into slices.

Sprinkle a thin layer of salt on top and lay out the butter, caps up.

Lay in layers until about 2 cm is left to the top of the can.

Put a small weight on top to crush the mushrooms in the jar.

The boletus should be in this position for 2 weeks, until they let their own juice to make a brine.

After this period, add cold salted boiled water to the mushrooms.

Close with tight nylon lids and take out into a cool room.

Such salted boletus, cooked in brine, will surely become a frequent "guest" on your table.

How to cook salted butter with sugar and mustard

The blank, which harmoniously combines spices, will become no less piquant for fans of mushroom dishes.

• boletus mushrooms - 2 kg;
• water - 1 l;
• sugar - 100 g;
• salt - 60 g;
• mustard seeds - 1 tbsp. l .;
• cloves - 5 branches;
• allspice - 5 pcs.;
• lavrushka - 5 leaves.

How to cook salted butter with sugar and mustard?

To do this, cut the boiled and cooled mushrooms into large pieces.

Pour in water, let it boil, add sugar and salt and stir well.

Pour in mustard seeds, bay leaves, cloves and bay leaves.

Let the brine and mushrooms boil for 15 minutes.

Remove the oil from the pan with a slotted spoon and put in sterilized jars.

Pour the brine on top, without adding about 1.5-2 cm to the edges.

Close with lids, wrap with a blanket and allow to cool completely in this state.

Hot option for salting butter

In this way, salted butter for the winter will be good for salads, meat dishes and as snacks. However, such preservation is best stored in glass or ceramic containers, as well as in wooden barrels.

How to quickly cook salted butter according to a hot salted recipe

Now find out how to quickly cook salted butter according to a hot salting recipe:

• mushrooms - 1 kg;
• dill greens - 1 bunch;
• salt - 2.5 tbsp. l .;
• water - 600 ml;
• ground black pepper - 5 grains;
• garlic cloves - 5 pcs.;
• cardamom - 2 pcs.

Cut the boiled butter into large pieces, add water, cover with salt and let it boil for 10 minutes.

Add diced garlic, cardamom, pepper and dill to the brine.

Let it boil for 5 minutes and remove from the stove.

Allow the mushrooms to cool and place in previously sterilized dishes.

Pour with cooled brine, without adding about 2 cm to the edges.

Roll up sterilized lids and take to a cold room.

This type of workpiece can be refrigerated and consumed after 2 weeks.

Knowing the recipes for salted butter, you can delight your family, relatives and friends with this amazing dish all winter. Boletus will also be a good decoration for the table for the New Year. Salted mushrooms on a holiday are the same irreplaceable attribute as tangerines and Olivier salad.

The recipe for cooking salted butter for the winter in a cold way

We offer a step-by-step recipe for preparing salted butter for the winter in a cold way.

• mushrooms - 3 kg;
• salt - 2.5 tbsp. l .;
• red currant leaves;
• dill sprigs;
• cherry leaves;
• black peppercorns - 15 pcs.

Pour a thin layer of rock salt on the bottom of an enamel or glass dish.

Put one layer of mushrooms with the caps down and cover with currant leaves, cherry leaves, and dill sprigs.

Sprinkle again with salt and black peppercorns.

Spread in layers of butter and spices until everything is over.

Cover and put a press on top so that the mushrooms let the juice out, and a brine is formed.

In this state, leave the workpiece for 25-30 days.

Before serving, butter oil should be soaked in cold water for about 2 hours.

Salted butter, prepared according to this recipe, is well suited for salads, as an additional ingredient, as well as as an independent snack. In this case, it must be seasoned with olive oil and onions cut into half rings.

Salted butter for the winter, prepared in a combined way

Another popular recipe for salted butter for the winter is prepared in a combined way.

• boletus - 2 kg;
• water - 800 ml;
• salt - 3 tbsp. l .;
• garlic cloves - 10 pcs.;
• dill - 5 umbrellas;
• currant leaves - 6 pcs.;
• vegetable oil - 50 g;
• white pepper and black peas - 5 pcs.;
• cloves - 5 pcs.

In this recipe, they use both cold salting and hot.

Pour salt on the bottom of the pan, put the first batch of mushrooms with their paws down.

Spread cloves, a mixture of peppers and peas, dill, currant leaves and sliced ​​garlic cloves on top.

Next, lay out the mushrooms, salt and spices layer by layer until everything is over.

Put the load on top and leave it in this position for 2 days.

Divide the boletus into sterilized jars, boil the brine and carefully pour into the jars so as not to burst.

If there is not enough brine to fill the jars, you can add boiled water.

Pour vegetable oil over the mushrooms on top, close with capron lids and let cool.

Put in the refrigerator for storage or take out to the basement.

This preparation of salted butter for the winter turns out to be very fragrant and tasty. This delicious appetizer will become a unique mushroom dish on your table.