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Butterlets are easy to collect as they grow in families. You can gain several kilograms at a time. However, boletus spoils quickly, and you won't be able to eat everything at once. Therefore, housewives should know how to recycle them without wasting a lot of time. For example, a simple option is salting butter mushrooms for the winter in jars. This is done cold and heat. But in any case, the processing of butter oils in jars before salting for the winter looks like the same scheme.

The main thing is to select the necessary mushrooms for pickling and prepare them. Of course, the best specimens will be small, young boletus, which can be salted whole without even removing the sticky film. If the mushrooms are large, then the slippery film on the cap must be removed, otherwise the taste will turn out to be bitter.

Note that salting butter for the winter in glass jars implies the obligatory sterilization of dishes. Firstly, this procedure allows you to clean the inside of the glass from microbes, and secondly: the lid from the jar will not rip off and the preservation will not deteriorate.

How to close boletus for the winter in jars in a cold way

Fans of mushroom snacks always like to look for interesting recipes for pickling and salting mushrooms. How to close the boletus for the winter in banks in an unusual way, and at the same time economically?

Salt butter in jars in a simple cold way. For this we need the following products and spices:

• 1 kg of boiled butter;
• 2 tbsp. l. salt;
• 3 dill umbrellas;
• 1 bunch of dill greens;
• 1 bunch of parsley;
• 4 cloves of garlic;
• 4 bay leaves;
• 5 grains of black pepper;
• 5 grains of allspice;
• green currant leaves.

Preparation:

Boil peeled fresh butter for 30 minutes in water, with the addition of salt. Stir and remove the resulting foam from the mushrooms. Throw in a colander and rinse with running water.

Pour a little salt into an enameled container at the bottom, put the boiled mushrooms with the caps down, distribute all the spices on top. Garlic, chopped into small cubes and chopped greens, sprinkle over butter. Pour the remaining salt on top and spread out the currant leaves. Cover the butter with a plate and press down a little with a load.

Leave the mushrooms in a warm room for a day. Put the salted oil in sterilized jars and close with tight plastic lids. Put in the refrigerator and after 2 weeks the salted butter is ready for use.

This recipe for salting butter for the winter in jars will help a novice housewife create a culinary masterpiece for her loved ones. Such salting will decorate your table with an unusual and tasty product.

Recipe for hot salting butter for the winter in glass jars

The next quick way of canning is hot salting of butter in jars. This appetizer is perfect as an additional ingredient in a variety of salads.

For the hot method of salting butter mushrooms, we need the following ingredients:

• 2 kg of fresh butter;
• 1 liter of water;
• 2 tbsp. l. salt;
• 3 bay leaves;
• 5 cloves of garlic;
• 5 grains of allspice;
• 0.5 tsp ground black pepper;
• a pinch of coriander;
• 1 bunch of green onions.

Preparation:

Throw prepared and peeled oil into a saucepan with boiling water. Let the mushrooms boil for 30 minutes, stirring constantly and skimming off the foam.

15 minutes before the end of cooking, add all the ingredients of the recipe to the mushrooms.

Cool the oil, put it in sterilized jars and fill it with the liquid in which they were cooked.

Roll up with metal lids and take to the basement before winter arrives.

This option for salting butter is considered the easiest to prepare, however, mushrooms are still obtained with a rich aroma and unusual taste.