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As you know, boletus, unlike other forest mushrooms, is best suited for pickling. They have earned their popularity for their excellent taste, delicate body texture, as well as a real mushroom aroma. There are many different ways to marinate butter, and housewives use them with pleasure.

A very important factor in pickling mushrooms for the winter is preliminary preparation for canning: cleaning and mandatory heat treatment. Boil the butter in salted water for 20-25 minutes.

Butter is a type of mushroom that has a sticky slippery film on its surface, on which all forest debris collects: sand, remains of grass and leaves. This skin must be removed from the cap, because if this is not done, the marinade will turn out to be bitter. It is better to marinate small mushrooms whole in one jar, and cut large ones into several parts.

The classic way of pickling butter for the winter

The easiest way to pickle butter is the classic recipe.

For its preparation, the following ingredients are taken:

• 3 kg of oil;
• 2.5 liters of water;
• 100 g granulated sugar;
• 120 g salt;
• 30 g of vinegar essence;
• 30 g coriander;
• 10 pieces. carnations;
• 10 pieces. allspice peas;
• 7 pcs. bay leaf.

Cut the boiled butter into small pieces, add water and let it boil.

Pour in salt, sugar, stir until dissolved and let it boil for 20 minutes.

During boiling, foam forms on the surface of the brine, which must be removed from time to time.

Put lavrushka, coriander, cloves and allspice in sterilized jars.

Put the finished mushrooms in jars without marinade.

Pour vinegar essence into the brine, stir well and pour jars of mushrooms.

Cover with metal lids, put in a saucepan and sterilize in boiling water for 20 minutes.

Roll up, turn over and wrap with a blanket until it cools completely.

Such a simple way of pickling butter for the winter will help keep the harvesting throughout the winter.

Marinating butter for the winter with garlic and mustard seeds

Another way of pickling butter for the winter is a variation of the harvest with garlic and mustard seeds.

The following products and spices are offered for her:

• 2 kg of oil;
• 1 liter of water;
• 40 g sugar;
• 50 g salt;
• 50 ml vinegar (9%);
• 10 cloves of garlic;
• 1 tbsp. l. mustard seeds;
• 10 pieces. bay leaf;
• 8-10 grains of allspice.

Boil the oil in advance in water with the addition of salt and vinegar for 15 minutes, discard in a colander.

Pour sugar, salt, bay leaf, allspice, mustard seeds into 1 liter of water, let the liquid boil.

Peel the cloves of garlic, cut in half and add to the marinade, pour in the vinegar.

Chop mushrooms at random, throw in water with spices and cook for 10 minutes.

Distribute the butter into jars along with the marinade, cover with metal lids and sterilize for 15 minutes.

Roll up the cans, turn them upside down and cover them with a blanket. In this state, the oil should cool completely.

Take the mushrooms to the basement or refrigerate.

According to this recipe, marinating butter is crispy with a spicy taste.

A quick way to marinate butter with Korean seasoning

How else can you marinate butter in a simple way so that it turns out to be very tasty? I must say that mushrooms, as a nutritious product, are well suited for all types of salads, which are considered a delicious snack on the festive table. And pickled boletus is the best mushroom suitable for this role. So, in this case, you can use a quick method of pickling butter with Korean seasoning and hot pepper.

For this winter harvest, you need the following ingredients:

• 2 kg of oil;
• 500 g carrots;
• 500 ml of water;
• 2 pcs. chili peppers;
• 12 garlic cloves;
• 150 ml of vegetable oil;
• 1 pack of Korean seasoning;
• 5-7 st. l. 9% vinegar;
• 7 tsp granulated sugar;
• Salt to taste.

Cut the onion into half rings, put in a frying pan preheated with oil and fry until soft.

Peel and grate the carrots with long strips, combine with onions and fry for 10 minutes.

Cut the pre-boiled mushrooms into slices, add to the carrots and onions and let simmer for 15 minutes.

Pour sugar, salt, vinegar, chili pepper cut into thin rings, Korean seasoning and garlic cloves cut into pieces into the water.

Let it boil for 5 minutes and pour out the contents of the pan.

Let it simmer for 10 minutes, remove from the stove and pour into sterilized jars.

Cover and sterilize in boiling water over medium heat for 20 minutes.

Roll up the jars and leave them warm until they cool completely (you don't need to wrap them up).

Hot marinating butter: a simple recipe

According to the following recipe for marinating butter in a hot way, you can also prepare an excellent preparation for the winter.

We need the following ingredients:

• 2 kg of oil;
• 800 ml of water;
• 7 peas of black and allspice;
• 5 pieces. bay leaves;
• 5 garlic cloves;
• 2.5 tbsp. l. Sahara;
• 4 tbsp. l. 9% vinegar;
• 1.5 tbsp. l. salt.

Cut the mushrooms boiled in advance into pieces in any shape.

Dissolve sugar, salt in hot water, throw in bay leaves, a mixture of peppercorns, let it boil and add butter.

Boil for 15 minutes, pour in vinegar and toss in finely chopped garlic.

Let it boil for another 5 minutes, remove from the stove and put in jars.

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

Using a simple method of pickling butter, each housewife, choosing her own bouquet of spices and spices, will be able to create her own unique recipe.

Cold pickling butter in an easy way

Another simple option is to marinate butter in a cold way, which allows you to very quickly make a harvest for the winter.

To do this, you need the following products and spices:

• 2 kg of oil;
• 1 liter of water;
• 7 tbsp. l. refined oils;
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 5 tbsp. l. vinegar;
• 7 cloves of garlic;
• 4 bay leaves;
• 5 grains of allspice.

Boil the mushrooms in salty-sour water for 20 minutes, put them on a sieve and let them drain well.

Prepare the marinade: mix sugar and salt in water until completely dissolved, pour in vinegar, toss chopped garlic, bay leaf and allspice.

Bring to a boil and add sliced ​​butter into the marinade.

Pour everything into sterilized jars along with the liquid.

In a clean frying pan, calcine refined vegetable oil and 2-3 tbsp. l. pour into each jar of pickled mushrooms. This is done so that the workpiece is not exposed to mold.

Close the jars with sealed lids, wrap them up and let them cool under a blanket.

Take to basement or store in refrigerator.

Such an easy way of pickling butter will allow every cook to get an excellent-tasting snack that can be eaten in 3-4 days. Such a blank can be stored for about 6 months.

Important to rememberthat on the basis of a simple and quick method of pickling butter, you can experiment and come up with your own original variations. Winter harvesting can include adding celery, dried dill, curry, onions, garlic, and more. Get creative and create your own canned mushroom masterpieces. Such pickled boletus will look great at a festive feast and will certainly please all your guests.