Pickled butter, the recipe for which we want to offer you, will become a real delicacy in the winter. In general, the process of pickling these mushrooms resembles the process of harvesting white or boletus. True, there are several fundamental differences.
Pickled Butter Recipe : Essential Ingredients
You will need two and a half kilograms of selected oils. It is better if you collect them yourself, then you will be completely confident in their quality. Anyway, picking mushrooms is a pretty pleasant autumn activity. As you understand, oil is the main component of the workpiece. But no recipe for pickled butter is limited to mushrooms. As for the marinade, then, per liter of water, you will need five fragrant peas of pepper (black), the same amount of allspice, two full (possibly with a hill) tablespoons of granulated sugar, one spoon of table salt, two bay leaves, cloves, a little cinnamon (literally on the tip of a knife), two garlic cloves, two onions (large), one spoonful of strong apple cider vinegar (dessert or three tea) or four tablespoons of weak vinegar.
Pickled butterfish: recipe for cooking
So, this cooking option differs from others in the addition of a fairly large amount of onion. To start, rinse the mushrooms thoroughly. Remove all trash, twigs and blades of grass. Pay particular attention to the oil legs - they must be perfectly clean. It is not forbidden even to scrape them a little with a blunt knife. It is necessary to completely remove the skin from the hats, which gives the mushrooms the famous oiliness. If you think this is not necessary, then you are deeply mistaken. Do you want to end up with a can of bitter-bitter mushrooms that you can’t even take in your mouth? To make the film go off easily, you should pry it with a knife along the edges and just take it off like a plastic bag.
Pickled butter recipe: next steps
Rinse the mushrooms again and place them in the largest pan you have. Pour the mushrooms with ice water (unboiled) and add a little citric acid, then your oils will definitely not darken. If in doubt whether it is worth cutting mushrooms, then do this: leave the small ones whole, and chop the largest into pieces.
Pickled Butter Recipe: The Next Step
Rinse the mushrooms again. Pour them in water and boil. Do not forget to salt. During the cooking process, add a few drops of vinegar and a teaspoon of citric acid. Then drain the broth. For the third time, fill the mushrooms with salted water, but already boiling. Cook them by removing the foam. Add vinegar. Did the mushrooms completely sink to the bottom of the pan? So, it's time to throw them in a colander. Chop the onion coarsely. Now do the marinade. A liter of pure water is a spoonful of salt, two tablespoons of sugar. While the water is boiling, throw spices and onions. Dip the mushrooms in the marinade. Before the end of cooking, add a little more vinegar. Now it remains only to properly sterilize the jars and pour the marinade along with the mushrooms on them. Roll up covers with a special appliance. Before rolling, you can throw one bay leaf in each jar.