Mushroom blanks have long been very popular. They are an excellent appetizer for vodka, a great addition to meat, potatoes, pasta dishes. Salted and pickled mushrooms are the best addition to the everyday and festive table.
Preparing for canning
So,
pickle the butter. The recipe, whatever you take, begins with a recommendation for the selection of mushrooms. You should choose strong, not overripe, with a tight leg and a hat. Ideally, young specimens are suitable. Sort the butterflies, brush off adhering leaves and blades of grass, lumps of earth, needles. If the mushrooms are too dirty, soak them for a while, and then rinse under running water. Because we pickle butter, the recipe strongly requires that you remove mucus from their hats. To do this, the skin should be carefully cut with a small sharp knife. When the product is prepared, you can do its heat treatment. This is done in several ways.
Harvesting: method 1
To start, marinate the butter in this way. The recipe consists of the steps:
- Boil the mushrooms until cooked. Throw it in a colander, rinse well under the tap, transfer to a pan where you will pour the marinade.
- Cook over low heat until the product sinks to the bottom. Stir so that everything boils evenly. Then pack hot in sterile jars and roll up.
- In preparing the filling, in which we marry the butter, the recipe is as follows: for each liter of water, 100 g of vinegar (table or grape) is required, salt is 50 g. For each kilogram of mushrooms, approximately ¾ cup of filling is consumed. Naturally, to make marinated mushrooms oily or any other tasty, you need to add spices to the marinade. For example, 2-3 pieces of bay leaf, 5 peas of allspice and cloves in a jar.
Harvesting: method 2
Canned mushrooms and in a slightly different way. Try this option when you think about what to cook from butter. It is faster than the previous one, because product processing is carried out in one step. Pour prepared marigold immediately with marinade. Water is required for half a cup per 1 kg of mushrooms. Put salt immediately (one and a half tablespoons per 1 kg), pour in vinegar (the calculation is the same as for water). Make the fire strong, let the water boil. Then slightly reduce, remove the foam. Sprinkle spices (for each kg of mushrooms, take 3 pieces of bay leaf, 5-6 peppercorns, 3 clove inflorescences; tarragon and dill umbrellas are good for it). Boil for another half hour, stirring. Ready mushrooms let cool, then distribute them to the banks, sterilize. For half-liter containers, 20 minutes is enough, for liter-half an hour. Then roll up.
Harvesting: method 3
Butterflies grow in coniferous areas. If you want to emphasize this nuance, add a twist to your marinade, so to speak, instead of spices, put young branches of a Christmas tree or pine. Or leaves of cherry and blackcurrant. It will turn out very original, with a real forest aroma and taste. And select the processing technology as described in the previous recipe.
Harvesting: method 3
And finally, the marinade for butter can be made like this: for 1 liter of water, take a 200-gram glass of apple cider vinegar, 100 g of sugar and 50 - salt. And as spices are suitable such: grated lemon peel (1 teaspoon) and 2-3 fresh sprigs of tarragon. The aroma is exciting, the taste is not worse!
Wonderful mushrooms in jars for you!