How to salt butter in a cold way. Salted butter recipe. Salted butter for the winter, cooked in a combined way

Mushroom season is the most favorite time for avid mushroom pickers. In the harvest year, you can collect a huge amount of this natural wealth, getting real pleasure from the process itself. But after harvesting, it must be used correctly and in a timely manner or prepared for further use. Salted boletus for the winter is a great appetizer and addition to main dishes. In addition, they are very easy to collect and salt.

Features of forest fruits

Oilers are one of the most easily recognizable. Even the most inexperienced mushroom pickers who are afraid of unfamiliar mushrooms will recognize them without any problems. If you find a productive place, it is possible to collect more than one basket from one small area.

Another significant plus is their dietary product. 100 grams of oil contains only 20 kilocalories. For those who want to gain muscle mass, this is an excellent source of protein. There are 10 grams of protein in 100 grams. They can replace meat in the diet. But unlike meat products, they contribute to the removal of cholesterol from the body. In a word, these mushrooms are a great snack option for losing weight, athletes and raw foodists.

A significant minus of oil is that they deteriorate very quickly. As soon as possible, they must either be eaten or preserved for the future. Therefore, all professionals and amateur mushroom pickers need to stock up on delicious and interesting salting recipes for the winter in advance.

Before salting or freezing, the mushrooms should be washed well, cleaned of leaves, needles, if desired, remove the skin. Then boil them in salt water for 20 minutes, be sure to remove the foam that appears.

When cleaning mushrooms, hands can get dirty, so it is recommended to do this with gloves. If it was not possible to avoid pollution, then vinegar or citric acid will help clean the skin.

Salting recipes oil

Methods for salting mushrooms do not require much effort and expense; they are available for cooking at home. They can be varied and other additional spices and vegetables can be added to improve the taste and aroma of the blanks.

Mushrooms with garlic

For this simple recipe, you will need:

• 1 kilogram of mushrooms;
• 2.5 tablespoons of salt;
• 5 bay leaves;
• 4 cloves of garlic;
• 5 peas of black and white pepper;
• 6 blackcurrant leaves;
• 1 bunch of green dill.

Sprinkle salt on the bottom of the enamelware. Mushrooms boiled in salt water, put caps down on the salt. On top are bay and currant leaves, peppercorns. Salt again, add garlic and dill. Repeat layers until you run out of butter.

Put a plate on top, press down with a load. Leave in this position for a day. This is done so that, under the weight of the oil, the juice is released and, when mixed with spices, they form a brine.

After a day, spread the mushrooms in jars, pour over the brine. If it turned out to be not enough, then salty cold boiled water should be added. Put the container in the refrigerator for 3 weeks, after which the mushrooms can be eaten.

horseradish recipe

These butternut squash are sure to please spicy lovers. It will take 2 kilograms of mushrooms, 1 horseradish root, 10 black peppercorns, 5 dill umbrellas, 10 cloves of garlic, 2.5 tablespoons of salt, 5 currant and cherry leaves each.

Sterilize jars, it is advisable to use small ones - 0.5-0.7 ml each. Peel the horseradish root, cut into slices, put in an even layer on the bottom of the container. Cut the garlic, sprinkle it on mushrooms, spread currant and cherry leaves, pepper and dill. Lay in layers until only two centimeters remain to the neck.

Press down the mushrooms by placing a light weight on top. Leave the oil in this form for two weeks. During this time, they will release juice and form a brine.

After half a month, pour cold salted boiled water into the jars. Close with tight nylon lids, put in a cool dark room. Such sharp mushrooms will definitely be appreciated by men.

Sweet Butter with Mustard

Salting with a "zest" in the form of a combination of sweet and bitter will become one of your favorites in the winter. For cooking, you will need mushrooms - 2 kilograms, a liter of water, 100 grams of sugar, 60 grams of salt, 5 sprigs of cloves, 1 tablespoon of mustard seeds, 5 allspice peas, 5 bay leaves.

Boil the fruits, if large, cut into small pieces. Fill with water, put on fire. When it boils, add salt and sugar, mix thoroughly. Add mustard seeds, lavrushka, sprigs of cloves. Let it boil for 15 minutes. Get the oil with a slotted spoon, put it in sterilized jars. Pour brine on top, not bringing to the edges of 2 centimeters. Close the lids, wrap with a blanket, and after cooling, store in a dark, cool place.

Mushrooms are a very popular pickle. It is especially good to salt oil for the winter. In winter, it is very nice to pamper your family with such a delicious dish. The collection of butterflies is quite simple, as this type of mushroom grows in whole families.

Pros and cons of salted butter

Compared with other types of workpiece, salting oil has some advantages:

• salting mushrooms is possible in various ways;
• salted butter is a low-calorie product;
• when salted, mushrooms retain most of the nutrients;
• one of the advantages of oil salted for the winter is the ability to use them in the future for cooking various dishes, as well as as a main dish;
• you can pickle mushrooms in any container;
• ease of preparation.

There are also some disadvantages:

• for salting, it is recommended to use only small mushrooms, large ones must be divided into several parts, while their appearance is lost;
• it is necessary to store mushrooms in a cool, dark place;
• not a long shelf life;
• before salting, mushrooms must be cleaned of sticky film.

Salting methods oil

For salting oil, you can use several methods:

1. Cold salting method - suitable for quick processing of mushrooms. The essence of the method is as follows: the mushrooms must be laid in layers, alternating a layer of salted mushrooms and a layer of spices. And a load is placed on top in order for the mushrooms to release juice. It is possible to use butternuts salted in this way after three weeks.
2. Hot salting method - when cooking with this method, the oil must be boiled in salted water for at least 20 minutes. After that, the mushrooms are placed in glass jars and filled with brine.
3. The combined salting method is oiled - mushrooms must be boiled for 15 minutes. After they cool down, the mushrooms must be laid in layers with spices and allowed to stand for two days. After that, it is necessary to decompose the mushrooms into jars and pour over the brine.

In addition to standard methods, when salting oil for the winter, various additives are often used, such as herbs and wild berries.

Selection and preparation of oil for salting

When preparing mushrooms for salting, it is necessary first of all to sort them out and eliminate the spoiled ones. When choosing mushrooms, remember the following rules:

• the mushroom cap should not have a color with a purple tint;
• the lower part of the cap of butterflies has a spongy structure;
• a fresh mushroom has a light purple ring on the stem;
• small mushrooms are best suited for pickling.

Before you start salting, mushrooms must be processed. To do this, the oil should be poured with water for half an hour so that all the existing debris emerges. After that, each mushroom must be cleaned of dirt and film. The next stage of processing is a thorough washing of the mushrooms.

The subtleties of salting oil

There are some tricks in the salting procedure for butterfish that every mushroom picker who prepares salted butterfish for the winter should know:

• To get rid of worms in oils, mushrooms must be soaked for 20 minutes in salt water. The larvae will float to the surface.
• In order for pickled mushrooms to have a crispy structure, currant leaves are used during salting.
• When salting oil for the winter, it is necessary to choose small mushrooms, they retain their appearance longer.
• For salting oil of large sizes, they must be divided into several parts and a hot salting method should be used.
• To make pickled mushrooms more fragrant, you need to add dill umbrellas.
• For salting oil, it is better to use coarse salt.
• In order for the mushrooms to be light after cooking, it is necessary to add citric acid to boiling water.

Proper storage of oils and their use

Pickled mushrooms that are packed in large containers should be stored in a basement or other cool place. It is necessary to ensure that the brine covers all the mushrooms. When any type of mold appears, the mushrooms become unsuitable for consumption.

It is much more convenient to store oil in glass jars under a plastic lid in the refrigerator. Oils are stored much longer, salted for the winter in a hot way and closed with seaming lids.

With proper salting, mushrooms can be stored in the refrigerator for up to seven months.

You can use salted butter as an independent dish. And also as an additive to various dishes:

• for frying mushrooms;
• for making soups;
• for the preparation of salads;
• for stuffing poultry;
• for vegetable stew;
• for stuffing mushrooms.

Salting recipes oil for the winter

simple recipe

1. Medium-sized butternuts must be peeled. Rinse twice with cool water.
2. Dip the butternuts into boiling water and boil for 15 minutes. Then add a pinch of citric acid. And boil for another 15 minutes.
3. Drain the water from the mushrooms and add fresh, boil for 10 minutes.
4. Prepare liter sterilized jars, put in each two bay leaves, one teaspoon of dill seeds, one clove of garlic, 7-8 peas of allspice, one tablespoon of salt.
5. Place mushrooms in jars.
6. In the water in which the mushrooms were cooked, add 9% vinegar, at the rate of two tablespoons per liter of water, and boil for five minutes.
7. Pour the butternuts with the resulting brine and roll up.

Spicy pickled mushrooms

1. Oils should be soaked in cold water for 10 minutes. Then drain the water and clean each mushroom from the film. Cleaned oil must be washed with water.
2. Prepare and mix the following spices: chopped bay leaves (10 pieces), allspice peas (20 grams), 5 cloves of chopped garlic, dill seeds (one tablespoon), cloves (5 stars).
3. Lay a layer of mushrooms, salt it on top and pour some of the mixed spices, lay a few currant leaves. Alternate layers of mushrooms with salt and spices.
4. Cover the container with mushrooms and put the press. Store mushrooms in the basement or in the refrigerator. After three weeks, the mushrooms are ready to eat.

In winter, various types of pickles become a real decoration of the table. Salted boletus occupy a special place among them, as they can be prepared in various ways and served at the table for any occasion.

Pickled or salted mushrooms are always a great appetizer to the table. Salted or pickled milk mushrooms, or butter mushrooms will always decorate and complement the New Year's menu, and for a regular dinner, served with hot boiled potatoes, they will seem the most delicious dish. Today we will talk about butternuts, about how to pickle them correctly, so that, as they say, not to lose face in front of the guests. Salting is oiled for the winter in two ways: without heat treatment - the cold method and with it - the hot method of salting. As a rule, mushroom pickers manage to collect a fairly large amount of oil, therefore they are salted not only in jars, but also in barrels. Consider both types of salting butter for the winter.

Oil pickling recipe

Butter dish is a delicious and fleshy mushroom; when salted, it makes a wonderful snack. Butter mushrooms are salted in different ways, someone prefers to salt whole mushrooms, others cut them into pieces, and some even salt only hats. All methods have the right to life, but how to salt you choose for yourself!

Salting oil in a barrel

Ingredients:

• Butter - 10 kg.
• Salt (not iodized) - 0.6 kg.
• peppercorns
• Oak and currant leaves
• Dill greens.

Cooking:

Sort the collected mushrooms, clean from leaves, coniferous needles and debris, rinse. Pour salt (not iodized) on the bottom of the oak barrel, place the butternuts with their hats down.

Sprinkle the mushrooms with salt, put oak and currant leaves, add peppercorns and dill.

Lay the remaining mushrooms on top.

Cover the contents of the barrel with a wooden circle and put oppression on top.

After about 7 days, the mushrooms will sit down and let the juice go. If there is a lot of liquid that the mushrooms secrete, pour off some, add some fresh mushrooms.

Do the procedure several times, after which the corked barrel should be stored in a cool place for the winter, in a cellar or basement. After two months, the treat is ready.

As you can see, the oil pickling recipe is not complicated. In winter, you can enjoy an excellent snack.

Salting oil in jars

This is a hot way of salting mushrooms, that is, with heat treatment. The recipe is simple and if you have never salted mushrooms before, we recommend that you pay attention to this particular recipe.

Ingredients:

Butter - 1 kg.

Water - 1 l.

Sugar - 60 g.

Salt - 35 g.

Black pepper - 3 peas

Allspice - 3 peas.

Bay leaf - 2 leaves.

Carnation - 2 pcs.

Mushrooms are cleaned of leaves, debris and washed. Cut large butternut squash into pieces.

You must have prepared sterile jars.

Place butternut squash in a saucepan and cover with water. Put on the stove. Cook the mushrooms until they sink to the bottom of the pot.

Add salt, spices and sugar to butter, boil for a couple more minutes.

Arrange the mushrooms in jars, fill so that about 2 cm remains to the top. Pour hot brine and roll up.

Turn jars of mushrooms upside down, wrap and leave to cool.

Store mushrooms in a cool and dark place.

Enjoy your meal! We hope that you will choose the recipe for pickling oil for the winter that is suitable for you and prepare an excellent snack for the festive table!

Butter mushrooms are one of the most common and common mushrooms in Russia. They are easy to collect and find, which is why they are valued by mushroom pickers. Ask anyone - what could be tastier than fried potatoes with them? Probably just pickled mushrooms. Learn how to salt butter at home for the winter so that they last for a long time and are endowed with delicious taste.

It is recommended to salt only fresh mushrooms that do not have wormholes and dents. Therefore, it is important to sort them, during which only small specimens are selected, with a dense tubular layer. Some housewives even salt only hats without using the legs. But in general, cutting them is not necessary. Wormy mushrooms are not suitable for harvesting.

Large mushrooms can be fried or processed into mushroom caviar.

Preparing mushrooms for pickling

Before salting, each butter dish must be cleaned of debris - blades of grass and leaves are removed, the skin is removed from the hat (it is recommended to remove it before washing), as it can give some bitterness. After the mushrooms are washed with clean running water.

It is better to peel slightly dried fruit bodies from the skin. To do this, after collecting them, they are laid out on a napkin to dry a little. Sometimes lowering the mushrooms in boiling water for a couple of minutes helps to cope with the removal of the skin faster. The film is removed with a knife by moving towards itself. Very small fruiting bodies from the skin can not be cleaned.

It is not necessary to soak the butternuts, as they have a spongy structure and quickly absorb the liquid, becoming watery. It will be difficult to clean such mushrooms.

It is important to clean such mushrooms as butter mushrooms very quickly, as they contain oxidizing substances, which darken rather quickly in the air. They lose their good looks. Quick cleaning and lowering them into cold water with a small amount of citric acid (no more than 2 g) will help to avoid darkening of the fruiting bodies.

Cold pickling method

You can get tasty and fragrant salted butter for the winter using both hot and cold methods. Let's consider a simpler option first. To prepare the workpiece in a cold way, (based on 5 kg of fruit bodies) coarse rock salt in the amount of 200 g, 9 leaves of grapes and currants, as well as dill umbrellas - also 9 pcs.

Mushrooms are prepared in the traditional way, then, without prior boiling, they are placed in a sterilized container with salt at the bottom (about 20 g) with caps down. Next, a layer of fruiting bodies is covered with salt in an amount of 60 g, dill umbrellas and the rest of the leaves of other plants (about 3 each) are carefully placed on top. The thickness of each mushroom layer should be 5-6 cm.

Mushrooms are again placed on top of this “pie”, sprinkled with salt and herbs in the same way, until all the oils are finished. The workpiece is closed with a large plate or circle made of wood, and something heavy (oppression) is placed on top. The container with mushrooms is left at room temperature and kept in this state for about a couple of days. After this time, the oil is moved to a colder place, such as a refrigerator.

By the way, the amount of salt used and the storage temperature of mushrooms are interrelated. For example, if the blanks stand at a temperature of only 5 degrees, then it is enough to use only 50 g of salt per 1 kg. But if the room is warmer, then salts must be used in an amount of at least 100 g, subject to calculation per 1 kg of fruiting bodies.

You can pickle butternuts a little differently, using garlic and pepper. In this case, you will need 2 tbsp. l. salt, bay leaf (4 pcs.), Black peas (5 pcs.), A couple of garlic cloves, dill. Currant leaves are used as desired. The number of components for salting is indicated based on 1 kg of fruiting bodies.

Salt is poured into the container for mushrooms, on top of which the butternuts are placed down with hats. Next, a layer of bay leaf, dill, chopped garlic and salt and pepper is formed. Then the mushrooms are laid again. The procedure is repeated until the gifts of the forest run out. They, as in the previous case, are pressed down with oppression and kept in this state for a day (brine should appear).

With the cold and hot pickling method, after the mushrooms stop settling, they can be placed in ordinary jars (the brine should cover the mushrooms) and rolled up. To prevent winter delicacies from spoiling, experienced mushroom pickers recommend adding a little sunflower oil before closing the lid (which will act as a preventative from air).

Billets with this method of salting can be eaten after 1-2 weeks.

Hot pickling method

The preparation of salted butter can also be done by the method of hot salting. In this case, per 1 kg of fruiting bodies, peppercorns (3 pcs.), Lavrushka (2 leaves), cloves (2 pcs.), Rock salt (50 g) are used.

Oils are poured with water and boiled until they sink to the bottom of the pan (for 10-15 minutes). While the fruit bodies are boiling, foam will form in the pan, which must be removed. The boiled butternuts are thrown into a colander, washed with cool running water and left to drain the liquid and cool completely.

After that, they are transferred to sterilized jars in layers with seasoning and salt at the rate of 50 g of salt per 1 kg of buttered mushrooms. An oppression is installed on top, which can be a jar of smaller diameter with water. The blank in this form is left for a day at room temperature, then cleaned in the refrigerator. This is the most convenient method for city residents who do not have the opportunity to store a tub of mushrooms in the cellar.

If you add horseradish leaves to the recipe, you can get spicy mushrooms. This is a combined salting method. To prepare such oil, per 1 kg of fruiting bodies, you will need: dill, 2 tablespoons of salt, peas (6 pcs.), 6 currant sheets, 4 garlic cloves, and horseradish leaves.

Mushrooms are washed and cleaned, after which they are boiled in water for 15-20 minutes. Horseradish leaves are placed on the bottom of the salting container, and the salting procedure is repeated as in the previous recipe.

Billets with this method of salting can be eaten after 5-7 days.

Storage rules for salted mushrooms

Oils are stored in a cold place - for example, in a refrigerator or an ordinary cellar at a temperature not exceeding 5 ° C (at a higher temperature they will turn sour or moldy), but not lower than 0 ° C (they will freeze, which will worsen their taste). Cold-salted ones can even be left in the barrel, but it is important to ensure that they do not mold or spoil, and also that the brine constantly covers the mushrooms.

Mushrooms are stored only in clean, sterilized containers. Otherwise, there is a high risk of getting botulism.

Butter mushrooms are tasty and low-calorie, but they are rich in various useful substances, including fiber, minerals, and proteins. They are excellent sources of vitamins for the human body during the winter and do not lose their properties even when salted.

Butter mushrooms are mushrooms that are quite common in Russian forests. They grow in whole families, so it will not be difficult for an experienced amateur to collect several baskets in a matter of hours. But it is unlikely that it will be possible to immediately eat such an amount, so people have long been accustomed to harvesting these gifts of the forest for future use. And they do it differently.

Salting is one of the most popular options. Products preserved in this way can later be used for stewing, as well as preparing various snacks, side dishes and cooking soups. During the season, the housewives often face the question: how to pickle butternuts in order to preserve their unusual taste and wonderful aroma as much as possible?

Cold pickling option

Almost all edible mushrooms can be harvested by canning in a strong saline solution. And boletus in this sense is no exception. The main thing is that the products are fresh, strong and not wormy.

There are several ways to pickle butternut squash. But in practice, two main methods are most often used: cold and hot. In the first case, the products are subjected to minimal heat treatment, and in the second they will need to be cooked. Both options are good in their own way. For an example, you can consider how to pickle oil in a cold way. To work, you need a minimum number of ingredients:

• for 5 kilograms of mushrooms 300 grams of salt, currant and cherry leaves, as well as several sprigs of dry dill.

Before figuring out how to pickle butternuts, mushrooms need to be prepared. To do this, they must first be sorted out, throwing aside the wrinkled and overripe. Then, carefully remove the thin skin from the surface of the hat, and remove the white film in the form of a small skirt from the leg. After that, the mushrooms must be washed and sorted by size. In large individuals, the legs can be separated from the hats. Only after that you can start salting:

1. It is better to do this in a large enameled pan. To begin with, its bottom must be covered with leaves.
2. Then spread the mushrooms in layers, alternating them with spices and sprinkling salt on each row.
3. Cover the structure with the remaining branches and leaves.
4. Lay a piece of gauze on top and put a wooden disc or lid on it.
5. Install the load and send the container to a cold place.

The test can be removed after a month and a half. If the taste is clear that the time was not enough, then you can wait another two weeks.

hot salting

In case there are a lot of mushrooms, there is another way. Butter mushrooms are no less tasty if used and the hot method. It takes much less time, but provides a more diverse set of additional components:

• per kilogram of mushrooms 60 grams of coarse salt, 3 black peppercorns, 1 bay leaf, 3 cloves, 2 blackcurrant leaves, 5 grams of dry dill grains.

The process is not quite usual:

1. First of all, pour half a glass of water into the pan and boil it, adding salt.
2. Lay out the prepared mushrooms. During cooking, they must be constantly stirred so that the product does not burn.
3. After boiling again, the resulting foam must be removed, and all the prepared spices and seasonings should be added to the pan.
4. After 20 minutes, the mushrooms will begin to settle to the very bottom of the pan, and the brine will become more transparent. This means that the product is ready.
5. The contents of the pot must be poured into a storage container. And we must remember that the brine should be 5 times less than the main product.

After 40 days, the oil can be safely taken out and washed with cold water, used to prepare various dishes.

Pickles in small containers

Not all people have a basement at home. Residents of multi-storey buildings are sometimes deprived of such pleasure. It will be interesting for them how to pickle the oil for the winter in jars. After all, such containers can be safely stored even on the smallest balcony or in the refrigerator. For this method, for 1 kilogram of mushrooms per liter of liquid, the following components will be required:

• 6 bay leaves, 60 grams of salt, 10 black peas and 8 pieces of garlic cloves, 3 cloves, 75 grams of sugar and a few grains of dried dill.

The procedure in this case should be as follows:

1. Mushrooms put in a deep pan, pour water and put on fire. Boil 10 minutes.
2. After the time has elapsed, add a little citric acid and continue boiling for another 2 minutes. This is necessary so that the butter does not darken. Those who are not embarrassed by gray mushrooms can skip this step.
3. After this, the broth must be drained.
4. Transfer the mushrooms back to the pan, fill it with water and cook for another 15 minutes.
5. After that, the contents must be filtered again.
6. Add the necessary ingredients to the liquid according to the recipe and cook for 5 minutes.
7. Arrange the mushrooms in sterilized jars and pour over the prepared hot brine.
8. Add 30 grams of table vinegar to each of them and tightly close the lids.

In a cool place, such oils can be stored for a long time.

original recipe

There are many more different ways to pickle oil for the winter. Take, for example, a recipe according to which you first need to prepare the marinade for work:

1. To do this, dissolve 90 grams of salt in a glass of water and add the same amount of table 6% vinegar.
2. In such a brine, it is necessary to immerse the prepared mushrooms and bring them slowly to a boil.
3. Add bay leaf and 75 grams of sugar, lemon and allspice.
4. Arrange the cooled mushrooms in prepared containers.
5. Fill them with brine and cover with parchment paper on top.

These mushrooms can be stored in the refrigerator. This allows you to always have them at hand. At any time, the hostess will only have to get the right amount of fragrant oils, rinse them lightly and use them to prepare various salads and other snacks. Mushrooms cooked in this way are very tender and fragrant. They will also be a good addition to any fish or meat dishes. For work, it is better to choose smaller instances. This will partly save time on their preparation, since in this case the skin from the hat can not be removed.