Butterflies are quite popular mushrooms and frequent guests at our tables. They can be consumed boiled, fried and salted. But today we’ll talk about how to pickle butter. As in any other culinary recipes, here have their own characteristics and subtleties. Pickled butter is very tasty and rightfully take the main place on each table. So, a few recipes that will allow you to cook delicious butter.
The first recipe is very simple. Thus, you can stock up on these mushrooms for the winter. We take one kilogram of oil and carefully process them (clean from dirt and rinse). Do not forget to remove the affected areas, and we do not use worms at all. Then we put the pot of water on the fire and wait until the water boils. If the mushrooms are large, then you can cut them into pieces. Then we put them in boiling water, into which we add a little salt. Cook for 25-30 minutes. Next, we transfer the mushrooms into a colander to get rid of excess fluid. Immediately transfer them to a pan, only enameled. Add a teaspoon of essence to the oils and mix them well. You can add garlic if desired.
We put the mushrooms in prepared jars and set them sterilized for 30 minutes. Immediately close the jars with lids. This is a very simple way to pickle butter.
It is sometimes recommended to remove the upper skin from the oil before processing. This makes mushrooms less slippery and beautiful. You can marinate the oil in the following way.
We sort the mushrooms and remove the upper skin from the cap. Then we pour water into the pan and put it on the fire. We spread the prepared mushrooms in it and cook. Cooking time is 15 minutes after boiling water. Then we drain the water and wash the mushrooms with special care. We perform this procedure three times. For the last boil, pour the water so that it is about one finger higher than the mushrooms.
Now add the spices. Three liters of mushrooms need to put a tablespoon of salt. We also add bay leaf, cloves and half a glass of vinegar (9%). Boil the mushrooms in the marinade for about one hour. Do not forget to sometimes interfere with the contents of the pan. If the mushrooms are ready, then they sink to the bottom of the container in which they are boiled, and the marinade becomes transparent. Next, we spread the cooked butter in cans, which we close with lids.
Any mushroom picker knows that mushrooms must be very carefully sorted. Therefore, before pickling the butter, remove all the spoiled and wormy specimens.
Another recipe for pickled butter. Pre-prepared mushrooms are boiled for 10 minutes, after boiling water in a pan. We throw them in a colander and prepare the marinade. For one kilogram of raw mushrooms, you need 125 grams of table vinegar (6%), 100 grams of water, and half a tablespoon of salt and sugar. Dip the oil in the marinade and cook for 25-30 minutes. One minute before cooking, add spices. As spices, we use cloves, traditional bay leaves and peppercorns.
We put the mushrooms in pasteurized jars and close the lids. When the banks have cooled, you need to put them in a cool place. Such blanks can be stored for one year.
There are many options for pickling butter. Fans of this dish have their original recipe in stock. You can add any spices. Sometimes use cinnamon.
For two kilograms of mushrooms you need to take one liter of water, 80 grams of sugar, 50 grams of salt, 200 ml of apple cider vinegar, cinnamon, bay leaf.
Boil the mushrooms in hot water for 8 minutes, then dip them in the cooked marinade. We heat it until the mushrooms lie on the bottom of the container. After that, distribute them in jars and close the lids.
Choose any recipe you like and cook with great pleasure.