Each type of mushroom has its own characteristics that must be considered when cooking. In the quiet hunting season, many mushroom pickers, having gathered many different mushrooms, are interested in what dishes or in what way they can be cooked. Let's talk about how to make pickled butter. This is the most common procurement method.
The collected oil must be very carefully sorted. We do not take spoiled mushrooms. Then cut off the bottom of the leg and carefully, using a small knife, remove the skin from the hats. If the mushrooms are large, then the legs are separated from the hats. We pickle small copies whole. The peeled mushrooms must be washed. The butterflies are very gentle and take moisture well. Therefore, we put them in a colander and several times lower them into the water. We put a container of water on fire in advance. Water should be taken at the rate of 200-250 ml per kilogram of mushrooms. Oil in the cooking process will give juice. Add 1.5 teaspoons of table salt to each liter of water in water. So that the mushrooms retain their color and do not darken, we also put in the pan a third of a teaspoon of citric acid. Butter should be boiled for about 10 minutes. Then they need to be thrown into a colander and washed using hot water.
Cooking marinade. We take a liter of liquid and add 1.5 tablespoons of tea salt, a tablespoon of granulated sugar, half a spoonful of tea citric acid, cloves, parsley and peas. Boil the marinade and pour them mushrooms. Cook for another 20 minutes. When the mushrooms are ready, they will immediately settle to the bottom of the pan. We prepare jars. We spread the mushrooms in them, add the marinade and close with metal or plastic lids. Leave in the room to cool completely. Then we shift to a cool place. So prepare pickled butter for the winter.
Instead of citric acid, you can take vinegar. In this case, we also process mushrooms. Cut the bottom of the legs and remove the film from the caps. We cut large oil slices into parts, and use small ones as a whole. We rinse them with a colander and immediately send them to boiling, slightly salted water. Cook for about 8-10 minutes. Then drain the liquid. Now you need to cook the marinade. We take half a liter of water and add 25 grams of salt to it, twice as much sugar, 50 ml of vinegar, spices, if desired and a little cinnamon. We heat the marinade and put mushrooms in it. Cook until tender, that is, until the butter is at the bottom. We spread the pickled butter on the banks and close the lids.
And in conclusion, we describe the recipe for pickled butter with mustard. We sort the mushrooms and separate the ones suitable for cooking. Large butter cut into pieces. We put a container of water on fire. We spread mushrooms in it and cook for about 40 minutes. If there is little fluid, add more. After that, add all the necessary spices. We spread several bay leaves, dill umbrellas (4 pieces), allspice, peas of black pepper, a small handful of mustard seeds, 4 pieces of cloves, a tablespoon of table salt and half a spoon of granulated sugar in a pan with mushrooms. We pour in there 50 grams of table 9% vinegar. Boil the mushrooms in the marinade for about 15 minutes. If it seems to you that the marinade is slightly salted, then do not worry. In the process of cooking, the mushrooms will take the necessary part of the salt.
We spread pickled butter in pre-prepared jars. We close them with metal covers and wrap them. It is better if the mushrooms cool as long as possible. So the sterilization process will be longer. After that, remove the pickled butter in a colder place.
Meal dishes are very tasty. These blanks can be used not only as a good snack. They are used to make various salads. But remember that you need to select quality mushrooms for pickling very carefully.