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Butter mushrooms are mushrooms that will taste delicious in any form. They are especially loved pickled or salted for the winter. It is unlikely that any feast will do without a plate of beautiful canned mushrooms, decorated with herbs.

I must say that the taste of the mushrooms themselves will largely depend on the marinade. So, spices will make them more tender and piquant, and garlic and pepper will add spice. Therefore, you need to choose a marinade for butter mushrooms based on your own preferences. However, in this case, the fruiting bodies are united by one feature - the obligatory cleaning and heat treatment before starting work.

Below are proven butter mushroom marinade recipes that are very simple. Even a novice hostess will gladly take up its preparation.

How to make a delicious mushroom marinade

The easiest and most versatile way to make canned butterscotch delicious and rich.

• 3.5 kg of peeled and boiled butter;
• 2 tbsp. l. table salt;
• 5 tbsp. l. acetic acid 9%;
• 3.5 tbsp. l. Sahara;
• 1.5 liters of purified water;
• 2 g cinnamon (optional)
• 1-2 sprigs of cloves;
• 5-8 peas of allspice;
• 4 leaves of laurel.

How to make a delicious butter mushroom marinade based on this list of ingredients?

We put the water on an intense fire and let it boil.

We send all the spices from the list of products (except vinegar), stir until the crystals of salt and sugar are completely dissolved.

After our marinade has boiled for about 5 minutes, pour vinegar into it and throw mushrooms. It is necessary to cook forest fruit bodies until the marinade becomes transparent.

We evenly distribute the mushrooms over the pre-prepared jars, roll up or close with dense nylon lids.

How to make a marinade for mushrooms for the winter

The preparation of the next recipe for marinade for mushroom butter for the winter will also take a minimum of time and products. However, the benefits of this method will be noticeable within a few days. The fact is that it is allowed to take a sample from pickled mushrooms on the third day after conservation. And the workpiece itself is designed for storage for up to 4 months.

• 2 kg of prepared oil;
• 1 liter of purified water;
• 5 tbsp. l. 9% vinegar;
• 5 tbsp. l. vegetable oil;
• 2-3 cloves of garlic;
• 3-4 pcs. lavrushka;
• 1 tbsp. l. (with a slide) salt;
• 2 tbsp. l. Sahara;
• A mixture of peppers;

In a deep saucepan with water, mix all the ingredients except oils, vinegar, garlic and oil.

Bring the marinade to a boil, toss in the boiled mushrooms. When you see that the liquid begins to boil, turn off the heat and set the container aside.

Add the acetic acid and garlic cloves, cut into small pieces.

Distribute the mushrooms with marinade in jars, and pour a few drops of sunflower oil into each jar. Close tightly with lids, refrigerate or take to basement.

Spicy marinade for butter mushrooms

Some people (especially representatives of the strong half of humanity) would not refuse spicy canned mushrooms. How to make a marinade for such butter mushrooms?

• 3-3.5 kg of boiled butter;
• 60-80 g vinegar 9%;
• 3 liters of boiled water;
• 2.5 tbsp. l. Sahara;
• 3.5 tbsp. l. table salt;
• 20 pcs. black pepper and white peas;
• 3 tbsp. l. mustard seed;
• 20 cloves of garlic;
• 8-12 pcs. bay leaf.

Mix all the ingredients on the list, put on fire and let it boil.

Add mushrooms to boiling liquid and simmer over medium heat for about 15 minutes.

Remove from the stove and place in jars. You can roll up with metal lids, or you can cover with nylon lids and leave in the refrigerator for pickling for 6 hours.