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Blanks for the winter butter without vinegar will become a special dish for mushroom fans. After all, there is nothing tastier than small, young pickled mushrooms. In Russian cuisine, more than one celebration is complete without pickled or salted butter.

How to cook butter for the winter without vinegar, not every housewife knows. It is traditionally considered that acetic acid is the main component of mushroom preservation. However, for those who suffer from diseases of the digestive system, this ingredient is not recommended. For such people, there is a recipe for pickled butter without the addition of vinegar. This method is also beneficial and convenient, because the workpiece is stored in the refrigerator or basement, and in terms of taste it is in no way inferior to traditional pickling with vinegar.

How to cook pickled butter for the winter without vinegar

Some recipes for cooking butter for the winter without vinegar will help every housewife make a choice. Small fantasies with a set of spices and pickled butter will surprise you with their sophistication.

• 1.5 kg of fresh butter;
• 800 ml of water;
• 100 g granulated sugar;
• 70 g salt;
• 10 grains of black pepper;
• 5 grains of allspice;
• 4 bay leaves;
• 1 tsp citric acid.

Sort out the mushrooms, peel off the oily film and rinse thoroughly with water. Transfer to a saucepan, cover with water, add a little salt and boil for 30 minutes. Place the mushrooms on a sieve to remove excess liquid. Divide the cooled oil into sterilized glass jars.

Cooking the marinade: pour water, add granulated sugar, salt, bay leaf and peppercorns. Let it boil, remove from the stove and add citric acid.

Pour the prepared brine into jars with mushrooms and roll up with metal lids. Cover with a blanket, leave to cool completely, and then take out to a cool place.

This type of preparation is preferred by many experienced housewives and consider it very tasty.

How else to pickle butter without vinegar?

How can you marinate butter without vinegar in another way, preserving their taste? For this recipe, we need the following foods and spices:

• 1.5 kg of fresh butter;
• 1 liter of water;
• 2 tbsp. l. salt;
• 4 tbsp. l. granulated sugar;
• 1 tsp ground black pepper;
• 5 grains of allspice;
• 5 bay leaves;
• 4 large onions;
• 1.5 tsp (no slide) citric acid.

After thorough cleaning, rinse the oil under the tap. If large specimens of mushrooms come across, they need to be cut into pieces.

Pour butter with water, add a little salt and simmer for 20 minutes. Throw in a colander, rinse with warm running water and refill with 1 liter of water. Add salt and let the mushrooms boil for 15 minutes.

Take out the boiled butter and lay it in layers in jars, alternating with onion chopped in half rings.

Put the water left over from cooking oil on the stove again, add sugar, pepper, bay leaf and citric acid.

Pour the marinade over the jars of mushrooms and roll up. Turn the lids down, wrap them in a warm blanket and leave to cool completely. A sample of butter marinated without vinegar can be removed after a couple of weeks.

Recipes for pickling butter for the winter without vinegar

It is known that the taste of butter depends on the constituent components of the marinade. It is during boiling in the marinade that all spices are combined with the taste characteristics of mushrooms. As a result, you can get a good harvesting option for the winter.

• 1 kg of boiled butter;
• 600 ml of water;
• 2 tbsp. l. granulated sugar;
• 1.5 tbsp. l. salt;
• 0.5 tsp citric acid;
• 2 medium onions;
• 3 bay leaves;
• 1 tsp mustard seeds;
• 5 grains of allspice.

Pour boiled mushrooms with 600 ml of water, add 1.5 tbsp. l. salt and cook for 10 minutes. Use a slotted spoon to get the mushrooms and put them in the jars.

Add pepper, sugar, finely chopped onion, mustard seeds and citric acid to the water remaining after the oil is added. Let the marinade boil for 5 minutes and pour the mushrooms into the jars. Cover with metal lids and place in hot water for sterilization. Sterilize the jars with the blank for 30 minutes, roll up, let cool at room temperature without wrapping.

Real gourmets who know a lot about salted mushrooms often prefer pickling butter without vinegar. And so that the mushrooms get a delicate and pleasant taste, you can add a few tablespoons of honey to the marinade.

• 1 kg of fresh butter;
• 500 ml of water;
• 1 tbsp. l. salt;
• 1 tsp citric acid;
• 1 tbsp. l. honey;
• 4 sprigs of carnations;
• 3 bay leaves;
• 5 grains of black pepper.

Cut the peeled butter into pieces and add plenty of water. Boil 2 times for 10 minutes, changing the water each time.

On the third approach, pour the mushrooms with 500 ml of water, let it boil for 20 minutes, adding salt, bay leaf, cloves, citric acid, peppercorns and honey.

Remove from the stove and let it brew for 20 minutes. Distribute in sterilized jars and seal with lids. Cover with a blanket, not forgetting to periodically shake the jars with the workpiece for an hour.

Allow to cool completely, take to basement or refrigerate.

How to salt butter for the winter without vinegar?

Each housewife has her own idea of ​​the correctness of pickling butter: with or without vinegar. Everyone has different tastes and there is no single rule for pickling. Someone likes a sweetish marinade, someone - a sharper and more piquant marinade. However, you can not only pickle, but also salt the butter for the winter without vinegar.

For this we need:

• 3 kg of oil;
• 150 g of salt;
• 2 liters of water;
• 1 large head of garlic;
• 4 dill umbrellas;
• 5 black currant leaves;
• 10 grains of black pepper;
• 100 ml of vegetable oil.

Divide the boletus boiled in salted water into 3 portions and prepare a container for salting.

Cover the bottom of the pan with a small amount of salt, top with mushrooms, black currant leaves, dill, peppercorns, sprinkle with finely chopped or crushed garlic.

Thus, in layers, distribute all the mushrooms along with the seasonings. Put the load on top of the butter, pressing the workpiece down.

After 24 hours, spread the boletus into sterilized jars, pour brine from the pan in which they were lying.

Distribute vegetable oil in each jar of oils, close with tight plastic lids and place in the basement. You can start eating the workpiece in two weeks.

Such salting butter for the winter without vinegar will become a real treat for your family that has an amazing taste. If you try it once, then the next - you will definitely want to repeat it.

Marinated mushrooms - this is a worthy dish in terms of taste. But boletus marinated without vinegar is especially tasty. This wonderful appetizer will be a great addition to the festive table.