Marinated boletus for the winter: the most delicious recipe with photos

Preparing butter

Not only the taste of the final product, but also its safety for humans depends on the correct preparation of the main ingredient. The most important and first stage of the pickling process begins with sorting, cleaning and pre-cooking the mushrooms. After this, the boletus is sent to the marinade, then to jars for a long period of storage.

For pickling, choose small, strong mushrooms and preferably of the same size. They are immediately cleaned - dirt is carefully removed from the legs, the skin is removed from the caps to ensure the transparency of the future marinade and preserve the white color of the butter. When cleaning mushrooms, it is recommended to immediately place them in a bowl of cold and salted water. Instead of salt, experienced housewives use citric acid or vinegar. This way the pulp in the cut areas will not darken in the air.

Butternuts do not need to be soaked for hours, since they do not contain bitter juice. Rinse young mushrooms thoroughly and leave in water for 10-15 minutes. You can’t overcook them, otherwise the mushrooms will absorb a lot of moisture and spread in the jar. According to technological requirements, butter is blanched or boiled in salted water before marinating.

Marinating butter at home: recipe with video

The presence of onions in the marinade gives the dish a special taste and aroma. The marinade turns out to be tangy and spicy, and the vegetable takes on the taste of mushrooms.

We offer a step-by-step recipe for marinating butter at home with a video that can be watched below.

boletus – 2 kg;
salt – 1.5 tbsp. l.;
sugar – 3 tbsp. l.;
onions – 3 pcs.;
water – 700 ml;
dry mustard – 2 tsp;
black pepper and allspice peas - 5 grains each;
bay leaf – 5 pcs.;
vinegar 9% - 100 ml.

Pour water over the pre-boiled butter and let it boil.

Add salt and sugar, stir until completely dissolved and let simmer for 5 minutes.

Add dry mustard and cook with mushrooms for another 5 minutes.

Place allspice and black peppercorns, as well as bay leaves, in the bottom of sterilized glass jars.

Using a slotted spoon, remove the mushrooms from the pan and place them in jars.

Add peeled and chopped onion into half rings into the marinade, add vinegar and boil for 10 minutes.

Place the onions in jars with mushrooms, pour over the marinade and place in a pan with hot water for subsequent sterilization.

Cover the jars with lids and sterilize for 15 minutes in boiling water.

Screw on the lids, place under a blanket and let cool completely.

Place the cooled jars in a cold room, which will increase the shelf life of your product.

Secrets of marinating

Three methods of pickling butter are practiced - hot, cold and dry. The safest and most common option is the hot method of canning for the winter. In this case, the mushrooms are boiled in salted water in advance. Heat treatment avoids poisoning. The hot butter preservation process lasts 15-30 minutes, depending on the density and size of the mushrooms.

Butter is marinated in accordance with the classic recipe, and many other options are also used with the addition of lemon, honey, mustard, hot pepper, bay leaf, cloves, cinnamon, and garlic to the main ingredient. The standard set includes the following spices: salt, granulated sugar, vinegar or other sour preservative.

How to pickle boletus mushrooms at home with acetic acid

Don’t know how to pickle boletus mushrooms at home? We suggest you familiarize yourself with the following recipe, and then feel free to start preparing it.

mushrooms – 2 kg;
garlic cloves – 4 pcs. (for each jar);
sugar – 2.5 tbsp. l.;
salt – 1.5 tbsp. l.;
acetic acid 70% - 1 tbsp. l.;
ground black pepper – 2 tsp;
bay leaf – 5 pcs.;
cloves – 5 branches;
nutmeg - ? tsp;
water – 1 l.

Slice the garlic cloves into sterilized half-liter jars.

Cut the pre-boiled boletus into pieces (if they are large), add water, add salt and sugar.

Stir everything well and let it simmer over low heat for 10 minutes.

Add all the other ingredients suggested in the recipe to the hot marinade and boil over low heat for another 15 minutes.

Place the mushrooms in jars with garlic and pour hot marinade, leaving 2 cm to the edge.

Roll up the lids and let cool at room temperature.

Take it to the basement or leave it in the refrigerator.

If you are going to leave the workpiece in the refrigerator, then it is better to close the jars with plastic lids.

Subtleties of preparing pickled butter

Prepare a brine and for this purpose boil water with salt and sugar in an enamel pan. Pre-processed and blanched boletus is dipped into the hot liquid. The cooking process takes 20 minutes. The formed foam is periodically removed from the surface of the water.

For pickled mushrooms, select small glass jars with a threaded lid. Containers and lids are sterilized before use. Place pepper and bay leaf at the bottom of each jar.

20 minutes after cooking, the brine becomes clear and the mushrooms sink to the bottom of the pan. The butter beans are taken out and the prepared jars are filled with them. After distributing the mushrooms into containers, filter the brine and add vinegar. Hot marinade is poured into each jar up to the neck and closed with a lid. Then the containers with the contents are turned over and wrapped in a blanket.

Attention. Experienced chefs recommend sterilizing jars with contents to ensure the safety of the finished product. This also ensures that the snack has a long shelf life of several months. Therefore, a large pan of water is placed on the gas in advance. Jars filled with mushrooms and brine are lowered into it and sterilized. The water in the pan should reach the hangers of the jars while it is boiling. This process lasts 20-30 minutes.

Marinated boletus - a recipe for butter for the winter without sterilization

I bring to your attention the following recipe for pickled honey mushrooms. One of the ingredients is adjika, but it can be omitted. This will not make the taste of the mushrooms any worse.

In addition to butter, you will need the following components to prepare the marinade (per 1 liter of water):

black peppercorns – 10 pcs;
bay leaf – 3 leaves;
allspice peas – 5 pcs;
carnation umbrellas – 4 pcs;
salt – 2 tbsp;
sugar – 1 tbsp;
Dill seeds;
1 head of garlic;
adjika to taste (can be omitted).

Preparation:

1. Remove the film from the butter and rinse the mushrooms under running water. Then transfer to a saucepan and, adding liquid, cook for 15 minutes after boiling. Drain this water by draining the mushrooms in a colander. Rinse them again. Now pour in a new portion of water, but be sure to count how many liters you have added. This is necessary in order to calculate the correct amount of salt, sugar and spices to add.

2. Now add all the ingredients necessary for the marinade and cook the butter for 10 minutes after boiling.

3. While the mushrooms are cooking, sterilize the jars and lids using a convenient method. You can do this by steaming or putting the containers in the oven. If you choose the second option, then place the jar in a cold oven. Otherwise they will burst .

4. We will assume that the jars are ready, the butter has boiled for the allotted time. Now we put them in containers along with the marinade. Remember to put a few slices of garlic on the bottom of each jar first.

You can roll mushrooms under either an iron or plastic lid. Bon appetit!

Useful tips

Many housewives advise removing the bay leaf from the brine before pouring it directly into the jars. This is necessary so that the bay leaf does not infuse and does not interrupt the taste of the mushrooms.
You should not use large or damaged boletus for pickling, since they have to be crushed and further processed. So they lose their visual appeal.
After cleaning the mushrooms from dirt and washing, they are soaked in cold salted water for 15 minutes, not only to preserve the white color of the product. This is also done in order to get rid of various parasites and worms.
If you do not remove the skin from the caps, the marinade will end up cloudy, viscous, and the mushrooms themselves will darken and take on an unattractive appearance. Therefore, the skin must be removed.

We must remember that pickled butter is boiled for 20-25 minutes before use. 5 minutes before the end of the boiling process, add a little salt and citric acid into the water.

Marinated boletus for the winter - a simple recipe

Of course, mushrooms are very tasty, but peeling their caps from the film is a tedious task. In this recipe we will prepare pickled honey mushrooms directly unpeeled. However, this will not affect the taste of the mushrooms. The buttermilks will turn out tasty and tender.

In addition to mushrooms, we will need ingredients for the marinade (per 1 liter of water):

salt – 2 tbsp. with a small slide;
sugar – 2 tbsp. with a small slide;
vinegar essence – 2 tsp;
spices – bay leaf (3 leaves), black pepper (9 peas), garlic (4 cloves).

Let's get started:

1. Soak the mushrooms briefly in water to remove any stuck-on debris. Then rinse under running water. Transfer to a saucepan and add water.

Butterflies quickly darken in the air. Therefore, if you cut them (well, for example, the caps are already too large), then put them in cold water. First you need to put 1 tsp in it. salt and 2 g of lemon juice for each liter of liquid. Then the butter will remain light.

2. During cooking, foam will form on the surface of the water. It definitely needs to be cleaned up. You need to cook the butter for 20 – 25 minutes.

3. During cooking, the mushrooms will greatly decrease in volume. This is fine.

The heat can be turned off when the butter has settled to the bottom of the pan. This will mean that they are completely ready.

4. Now transfer the mushrooms into a colander and rinse under cold running water.

5. It's time to prepare the marinade. To do this, pour the volume of water you need into the saucepan (focus on the number of mushrooms - I personally adhere to the principle that it is better to pour out the excess than there won’t be enough marinade the first time) and put all the necessary components into it.

6. As soon as the liquid boils, add the prepared butter into it. Let the marinade boil again and add the required amount of vinegar (for each liter of marinade - 2 tsp of 70% vinegar essence). Let the mixture simmer for 15 minutes. Marinated boletus is ready for the winter.

7. Mushrooms should be placed in jars immediately, without allowing them to cool. Pre-sterilize the jars.

Close the jar with a lid and immediately turn it over. We wait for it to cool down and put it in the cellar for storage.

How to distinguish edible boletus from false ones?

After you return from the forest with a basket full of mushrooms, you need to make sure that all of them are edible and can be pickled.

A real oiler has a smooth cap covered with a slimy, sticky skin. In dry weather the caps have a glossy shine. It is colored yellow-brown or chocolate-olive.

Be sure to pay attention to the presence of a spongy layer. It is this feature that will allow you to accurately separate boletus from spruce weevil, which is also widespread in Russian forests.

The mushroom stem can be cylindrical or club-shaped. Its length does not exceed 12 cm.

Butterflies can most often be found on the sunny edge of a coniferous forest. Sometimes they grow on roadsides, in young spruce or pine forests. Remember that picking mushrooms growing near major highways or industrial enterprises can be dangerous. Due to their spongy structure, butternuts quickly accumulate harmful chemicals.

How to pickle butter without sterilization - a delicious recipe with cinnamon

Very tasty and aromatic mushrooms are obtained using this recipe. You can cook other mushrooms this way.

Prepare the following products:

water - 1 l;
cloves - 3 pcs;
boletus;
sugar - 2 tbsp. spoons;
salt - 4 teaspoons;
allspice - 6 peas;
bay leaves - 3 pcs;
cinnamon - half a tsp;
vinegar essence - 1 tsp.

Clean the mushrooms, wash them and cut them into several pieces, not too small. Very small ones can be left whole.

Fill with water and set to cook for 30 minutes. Place in a colander and rinse with water. Then prepare the marinade. Pour water into a saucepan, add salt, cinnamon, pepper, sugar, bay leaf. Pour the butter here and add vinegar essence.

Bring to a boil and cook for another 5-7 minutes.

Pour into prepared sterilized jars and seal.

Butter marinated for the winter in jars with celery and onions

boiled mushrooms - 2 kg;
onions - 4 pcs.;
celery - 1 bunch;
bell pepper - 2 pcs.;
garlic cloves - 5 pcs.

Marinade:

unrefined vegetable oil - 100 ml;
sugar - 2.5 tbsp. l.;
vinegar - 120 ml;
salt - 1 tbsp. l;
water - 1 l.

Prepare all the vegetables: cut the peeled onion into thin rings, chop the celery.

Remove the seeds from the bell pepper, wash and cut into noodles, cut the garlic cloves into small cubes.

Prepare the marinade: combine oil, vinegar, granulated sugar and salt in hot water.

Over low heat, bring the mixture to a boil.

Add boiled chopped boletus, garlic, onion, bell pepper and celery into it.

Let the marinade with mushrooms boil for 10 minutes.

Place in jars, fill with marinade to the top, close with plastic lids and let cool.

Place jars of mushrooms in the basement for storage.

This recipe for pickled butter for the winter in jars with vegetables is perfect for decorating a holiday table, especially for the New Year.