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When you return from the "quiet hunt" with baskets full of mushrooms, the mood is great. However, the question immediately arises: What processing methods can you use to prepare them for the long winter? Some of the fruit bodies will go for frying, freezing and other processes, but a large part will be pickled. After all, pickling is a common way to preserve mushrooms for a long period.

I must say that boletus is considered the most popular pickling mushrooms. It is not difficult to prepare them in this way, however, each culinary specialist needs to know the features and rules of such a preparation. For example, small mushrooms should be pickled whole, and larger specimens should be cut into several pieces. An obligatory procedure is cleansing the oils from oily and sticky skins that collect forest debris. If you do not remove it, the mushrooms in the marinade turn out to be bitter, and when frying, this film sticks to the pan and burns.

We offer several delicious recipes for pickling butter for the winter, which will help you keep your preparations at home until the next harvest of mushrooms.

It is strongly recommended to boil the oil before canning, which eliminates the risk of poisoning. In addition, boiling will guarantee that the mushrooms will remain in good quality for a long time. Therefore, recipes for delicious pickled butter for the winter are best prepared with preliminary boiling. Such preparations are used as a snack or as an addition to salads, pies and pizzas.

A delicious recipe for marinating butter for the winter with thyme and chili

• boiled butter - 2 kg;
• white wine vinegar - 1 tbsp.;
• fresh thyme - 6 branches;
• olive oil - 5 tbsp l .;
• water - 700 ml;
• garlic - 3 cloves;
• sugar - 3 tbsp. l .;
• salt to taste;
• black peppercorns - 6 pcs.;
• allspice - 5 pcs.;
• bay leaf - 3 pcs.;
• chili pepper (medium) - 1 pc.

Before marinating, be sure to sterilize the jars and lids, and then let them dry.

Put boiled butter in salted water in advance, while still hot, in jars and put in two sprigs of thyme.

Prepare the marinade in an enamel saucepan: mix water with sugar, salt and stir well until they dissolve, add oil.

Throw in the marinade black and allspice, as well as bay leaves, cloves of garlic and chili, cut into thin slices.

Bring the marinade to a boil over low heat and pour in the wine vinegar.

Remove from the stove and pour the marinade on the butter in the jars.

Place the jars in a pot of hot water and sterilize for 20 minutes.

Close with plastic lids and let cool at room temperature.

You can leave it in the refrigerator and try it after 3 days.

Take the rest to the basement for long-term storage.

This simple recipe for delicious butter for the winter turns out to be great, and your guests will definitely like it.

Spicy pickled boletus for the winter

Another delicious recipe for preparing butter for the winter is pickling using the simplest and most affordable ingredients that every housewife has in the kitchen. This preparation is used for salads, sandwiches, stewed cabbage and fried pork. Spicy mushrooms with garlic and mustard seeds will also be a savory snack at your festive feast.

• boiled butter - 2 kg;
• vinegar 9% - 100 ml;
• mustard seeds - 1 tsp;
• lean oil - 150 ml;
• garlic cloves - 15 pcs.;
• white peppercorns - 10 pcs.;
• ground black pepper - ½ tsp;
• water - 700 ml;
• bay leaf - 7 pcs.;
• sugar - 3 tbsp. l .;
• salt to taste.

Cut the boiled butter into small pieces, put in an enamel saucepan or deep stewpan, add water and let it boil.

Add sugar, salt, bay leaf, chopped garlic into small cubes, add mustard seeds, white and black pepper, stir well.

Let it boil for 10 minutes, pour in oil, vinegar and again let it boil for 15 minutes over low heat.

Remove from the stove and allow to cool completely in this state.

Distribute the cooled mushrooms with marinade into jars, close with plastic lids and send to the refrigerator for several weeks.

You can start eating this piece after 5-6 hours of marinating.

Pickled butter for the winter in a spicy sauce

Many experienced housewives consider harvesting mushrooms in a spicy sauce to be the most delicious recipe for pickled butter for the winter.

• boletus - 3 kg;
• water - 2 l;
• sugar - 70 g;
• vinegar - 70 ml;
• mustard - 3 tbsp. l .;
• garlic - 6 heads;
• salt - 30 g;
• black and white peppercorns - 10 pcs.;
• bay leaf - 10 pcs.;
• cloves - 4 pcs.;
• vegetable oil - 100 ml;
• dry oregano - a pinch.

Pour boiled butter with water and put on the stove to boil.

Pour salt and sugar into boiling water with mushrooms, dissolve well.

Add vegetable oil, black and white pepper, bay leaf, cloves, dry oregano, thinly sliced ​​garlic and mustard. Stir everything well and let it simmer for 15 minutes.

Pour in vinegar and let the mushrooms boil in the marinade over low heat for another 15 minutes.

Roll up lids of butter in a spicy sauce, wrap in a blanket and let cool completely.

Take to basement or refrigerate.

The most delicious Korean fried butter recipe for the winter

This variation provides a recipe for the most delicious fried butter for the winter with Korean vegetable seasoning.

• boletus - 1.5 kg;
• Korean seasoning for vegetables - 1 pack;
• lean oil - 100 ml;
• sugar - 1 tbsp. l .;
• salt to taste;
• vinegar - 30 ml;
• garlic - 5 cloves;
• water - 500 ml;
• onions - 2 pcs.;
• paprika - 1 tsp.

Put the boiled butter in the oil heated in a pan and fry until golden brown.

Cut the onion into half rings and send to the mushrooms, fry for 10 minutes.

Pour Korean seasoning, sugar, salt, paprika into the mass, let stew for 10 minutes.

Pour in water, vinegar, pour out the crushed garlic, stir and simmer for another 15 minutes.

Arrange in jars, close the lids and let cool at room temperature.

Put the completely cooled mushrooms in the refrigerator or take them to the basement.

Butterlets with bell pepper and cinnamon for the winter

We offer an original recipe for delicious butter mushrooms for the winter with bell pepper and cinnamon.

• boletus - 2 kg;
• water - 500 ml;
• cinnamon - ½ stick;
• cloves - 3 branches;
• allspice - 3 peas;
• bell pepper red and yellow - 1 pc.;
• vinegar 9% - 4 tbsp. l .;
• sugar - 2 tbsp. l .;
• salt;
• green onions - 10 branches;
• olive oil - 50 g.

Send the cooked boletus to a frying pan with olive oil, fry for 15 minutes.

Peel the bell peppers from seeds, cut into noodles and add to the mushrooms, fry for 15 minutes, stirring constantly.

Prepare the marinade: dissolve salt, sugar in water, throw in all the spices, except for green onions and vinegar, and boil.

Combine mushrooms, pepper and marinade in an enamel saucepan, add vinegar, chopped green onions and simmer for 15 minutes.

Arrange the mushrooms in jars, pour over the marinade and roll up.

Turn over and wrap until it cools completely.

You can store jars in the refrigerator for several weeks.

This colorful blank will delight the eye on the festive table as an appetizer or in combination with mashed potatoes.