How to prepare salted butter for the winter. How to salt boletus: the best recipes

The most popular mushrooms in many regions of our country are boletus mushrooms, because they tolerate low air temperatures well and grow until late autumn. They cannot be stored fresh for a long time: this product is classified as perishable. This means that one of the options to preserve the wonderful taste for a long time is to dry, marinate or pickle the mushrooms.

Collect a whole basket of these wonderful mushrooms It’s not difficult, because you can meet a whole family in the clearing. They live up to their name: the oily sticky skin covering the surface of the cap protects the fruiting body from moisture loss.

Advantages of salted butter

Salted butter at home - low calorie dish, but to the category dietary products they cannot be attributed. This is due to difficulties in digestion due to the high protein content, which is called “forest meat”. IN meat products its content is lower than in mushrooms, so representatives of the forest kingdom are perfect for those who watch their diet and want to fill their menu with protein products.

In addition to protein, mushrooms are high in phosphorus and beta-glucans, which have a positive effect on strengthening the immune system. Microelements, which are contained in large quantities in mushrooms, are poorly absorbed by the body.

Salted butter - very tasty dish, also quite filling. An ideally structured diet allows you to consume them in small quantities, but, of course, you should not abuse them. Let's talk about how to prepare the appetizer.

Salting methods are oily

The festive table can become more refined and varied if mushroom dishes are present. Particular attention has traditionally been focused on forest mushrooms because they are very aromatic and tasty. We marinate the boletus in this way:

hot method;
cold;
combined.

In all versions, the dish turns out to be very aromatic, original, and unique. For convenience, you can use step by step guides with pictures.

See also
How to salt mushrooms and milk mushrooms for the winter, is it possible to close them together? Read

Hot way

A hot way to pickle forest finds at home is very quick and simple. The recipe for pickling butter is as follows:

Before salting butter for the winter, they need to be prepared. 1 kg of mushrooms should be peeled, peeled and cut in large pieces. The “babies” don’t need to be cut. The entire mass is placed in a sieve and left for 15 minutes - this will allow the moisture to escape.
The jars in which boletus mushrooms will be placed should be prepared: washed with baking soda, sterilize for 20 minutes.
Plants that have been previously washed are placed in a pan with 1 liter of water. Cook the mixture until the mushrooms sink to the bottom.
To the cooked buttery ones add 60 g of sugar, 35 g of salt, 3 peas of black and allspice, cloves and bay leaves in small quantities.
The finished mixture with salt water should be boiled for 5 - 7 minutes. After this, use a slotted spoon to remove the salted butter for the winter from the pan and place it in jars, and then pour in the brine in which they were boiled.

Rolling up the cans is the last stage of preparation. After the lids are screwed on, the jars are wrapped and covered with a warm blanket. After 12 hours, they are moved to a dark, dry place for long-term storage.

Cold way

The cold method of salting butter for the winter involves the use of the following ingredients:

3 kg of mushrooms;
2.5 tablespoons of salt;
dill branches;
currant leaves (red and black);
cherry leaves;
13 – 15 black peppercorns.

Cold preparations are processed as follows:

Cover the bottom of an enamel bowl with a thin layer of salt.
The first layer is laid out with the caps down, after which they are interspersed with currant leaves and spices.
After laying out, you should sprinkle everything with a thin layer of salt and peppercorns.
After laying out the last row, it is necessary to use a press to form brine.
Salting occurs within a month. The dish cannot be eaten before the expiration date.

Before serving the dish, the mushrooms must be soaked in water for a short time. Knowing how to salt boletus for the winter, you can surprise your guests with its wonderful taste.

Combined method

In order for both guests and hosts to like the result of such salting, you need to take:

See also
Recipes for pickling cucumbers with carrot tops for the winterRead

5 kg of mushrooms;
0.2 kg salt;
3 liters of water;
dill umbrellas;
currant leaf (6 pcs.);
black peppercorns - 13 – 15 pcs.;
0.1 liters of vegetable or olive oil.

The recipe for making salted butter for the winter or pickled mushrooms is as follows:

Boil the butter for 15 – 20 minutes.
After draining the water, they are placed in a pre-sterilized jar on top of a thin layer of salt.
Currant leaves, spices, and salt are placed on the layer of mushrooms.
So they alternate the mushrooms until they run out. Each layer should be well salted.
A weight is placed on top, which will contribute to the appearance of brine. After this, the preservation is put in the refrigerator for three weeks.

Salted butter, prepared for the winter in jars using a combined method, is aromatic and tasty, delicately crunchy and retains all its original charm. It’s easy and simple to please with such a dish.

How to salt boletus correctly

To prepare butter there is great amount recipes But salted boletus is deservedly respected, a salad of which with onions and herbs, which for many of our compatriots, along with Olivier salad and champagne, has become an indispensable attribute New Year's holidays. So let's see how to salt boletus so that during the winter holidays you can treat yourself and your friends to wonderful mushroom dishes.

How to pickle boletus mushrooms

Mushrooms - one kilogram

For marinade per liter of water

Coarse salt - two tablespoons
Bay leaf 6 leaves
Black peppercorns 10 pieces
Allspice 8 peas
Garlic - one clove
Sugar 3 tablespoons
A couple of dried dill seeds
Cloves - 3 pieces

We will choose small and preferably young mushrooms. The most labor-intensive process will be removing the skin from the mushroom cap. When the caps are cleaned, rinse the prepared mushrooms well. Now it’s time to boil them for ten minutes, then add citric acid to the pan and cook for another couple of minutes. You need to boil with acid so that the mushrooms lighten, and if you don’t care about the gray appearance of the mushrooms, then you can skip boiling with acid. So, the mushrooms have brightened. Drain the broth from the mushrooms, add fresh boiling water, and cook for another 15 minutes. Sterilizing jars

Prepare the brine. Drain the water from the mushrooms again. Add spices by volume and cook for five minutes.

We put the butter in jars, fill it with marinade, and for every liter of marinade in the jar, add two tablespoons of vinegar. if you have grape vinegar, then it's better to use it. Cover the jars with lids and store in a cool place. This is how you can salt butter.

How to pickle boletus, “Crimean” recipe

Let's cook

Butter - five kilograms

For the brine

Water - half a liter
Salt 200 grams
Bay leaf - two leaves

To salt boletus this way, boil the peeled mushrooms for ten minutes, skimming off the foam. Place in a colander, transfer to a clean container, fill with brine and place under pressure. Store in a cool place. This is a very simple way to salt butter.

You see, there is nothing complicated about how to salt butter. But mushrooms in winter will give you more than one minute of pleasure, delighting you with their taste.

Mushrooms

Description

Salted butter- Very delicious light a snack that does not require a lot of time and money to prepare. Every housewife can afford to prepare this divine dish at home. At any feast and ordinary family dinner They will be glad to have such delicious mushrooms.

The most important ingredient for pickling mushrooms is salt. It should be used only coarsely ground, since fine salt It dissolves very quickly and salts the mushrooms unevenly. It is recommended to use exclusively fresh herbs for pickling butter using the dry method. It has a rich aroma and taste, and when salted, all this is transferred to the mushrooms.

The dry method of pickling mushrooms is convenient because it does not include the step of preparing the brine. All you have to do is prepare the ingredients and place them in a container in layers. During the brining process, brine is formed independently, and in the required quantity. Using this method, you can also prepare mushrooms for the winter. In this case, the ingredients will need to be packed immediately into sterile jars.

Cold and hot salting methods are often used to make salted butter. However, it is impossible to quickly prepare salted mushrooms using these methods, since it takes at least thirty minutes to create the brine alone.

If you pickle boletus according to this simple recipe with photo, then their calorie content will be only 18 kilocalories per 100 grams of product. This means that you can treat even those guests who follow a strict diet with ready-made salted mushrooms.

So, let's get to cooking!

Ingredients

Steps

First of all, we recommend sorting the collected mushrooms by size. If you use only small boletus for pickling, you will end up with a very appetizing and attractive snack. Also, miniature mushrooms can be used directly with the stem, and there is no need to remove the film from them.

Once the boletus has been sorted, start preparing it. Clean the mushrooms from forest debris and rinse very well. If desired, forest fruits can be soaked in warm water for several hours so that most of the debris falls away on its own.

Pour the prepared butter big amount water, salt and put on fire to cook. When the mushrooms boil, reduce the heat and simmer the contents of the container for twenty minutes. Afterwards, drain the forest fruits in a colander and rinse under cold water.Immediately prepare all the spices and herbs that are required in the ingredients of this recipe for pickling butter.

Next, take the appropriate one out of the closet. enamel pan and place one layer of boiled mushrooms in it. On top of them place a bay leaf, finely chopped garlic, dill and peppercorns, and don’t forget to add salt to the mushroom layer.

Then place another layer of butter in the container, also cover it with spices and sprinkle with salt. Use all the ingredients this way.

Press down the prepared mushroom preparation with a flat plate, and place a weight on top of it, for example, three liter jar with water. This procedure will allow the mushrooms to release a lot of juice and, accordingly, form required amount brine. Leave the pickled mushrooms under a load for twenty-four hours.

The next day, place the mushrooms in glass jar and fill with the resulting brine. If desired, you can add a little vegetable oil to the butter. Then close the workpiece with a lid and place it in the refrigerator to infuse.

Delicious salted butter will be ready to eat in three weeks. Before serving mushroom appetizer You can season with vinegar and garnish with fresh onion rings.

Bon appetit!

Boletus is one of the most common and frequently found 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 salted mushrooms. Find out how to salt boletus at home for the winter so that it can be preserved for a long time and be endowed with delicious taste.

It is recommended to salt only fresh mushrooms that do not have wormholes or dents. Therefore, it is important to subject them to sorting, during which only small specimens with a dense tubular layer are selected. Some housewives even salt only the caps, without using the stems. But in general there is no need to trim them. 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 cap (it is recommended to remove it before washing), as it can give off some bitterness. Afterwards, the mushrooms are washed with clean running water.

It is better to peel slightly dried fruit bodies. To do this, after collecting, they are laid out on a napkin to dry a little. Sometimes dipping the mushrooms in boiling water for a couple of minutes helps remove the skin faster. The film is removed with a knife by moving it towards you. Very small fruiting bodies need not be peeled.

There is no need to soak butternuts, as they have a spongy structure and will quickly absorb liquid, becoming watery. It will be difficult to clean such mushrooms.

It is important to clean mushrooms such as boletus very quickly, as they contain oxidizing substances, which is why they darken quite quickly in the air. Beautiful appearance they lose it. Helps to avoid darkening of fruiting bodies quick cleaning and lowering them into cold water With a small amount citric acid(no more than 2 g).

Cold salting method

You can get tasty and aromatic salted butter for the winter using both hot and cold methods. Let's consider a simpler option first. To prepare the preparation in a cold way, use (per 5 kg of fruiting bodies) coarse rock salt in the amount of 200 g, 9 grape and currant leaves, as well as dill umbrellas - also 9 pieces.

Mushrooms are prepared traditional way, then without preliminary boiling they are placed in a sterilized container with salt at the bottom (about 20 g) with the caps down. Next, the layer of fruiting bodies is covered with salt in the amount of 60 g, dill umbrellas and the rest of the leaves of other plants (about 3 pieces 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 butter is gone. The workpiece is covered with a large plate or circle made of wood, and something heavy is placed on top (oppression). The container with mushrooms is left at room temperature and kept in this state for about a couple of days. After this time, the boletus 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 workpieces are standing 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 calculations per 1 kg of fruiting bodies.

You can also pickle boletus in a slightly different way, 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 cloves of garlic, dill. Currant leaves are used as desired. The quantity of components for pickling is indicated per 1 kg of fruiting bodies.

Salt is poured into a container for mushrooms, and butter mushrooms are placed on top of it, caps down. Next, a layer is formed from bay leaf, dill, chopped garlic and salt and pepper. Then the mushrooms are placed again. The procedure is repeated until the forest's bounty runs out. They, as in the previous case, are pressed down under pressure and kept in this state for a day (a brine should appear).

With cold and hot salting methods, after the mushrooms stop settling, they can be placed in regular banks(the brine should cover the mushrooms) and roll up. To prevent winter delicacies from spoiling, experienced mushroom pickers recommend adding a little before closing the lid. sunflower oil(which will act as a fuse against air entry).

Preparations using this salting method can be eaten within 1-2 weeks.

Hot salting method

Salted butter can be prepared using the following method: hot salting. In this case, for 1 kg of fruiting bodies, peppercorns (3 pcs.), bay leaves (2 leaves), cloves (2 pcs.), rock salt (50 g) are used.

The butter is filled with water and cooked until it sinks to the bottom of the pan (for 10-15 minutes). While the fruiting bodies are boiling, foam will form in the pan, which should be skimmed off. The boiled boletus is placed in a colander, washed with cool running water and left to drain and cool completely.

After this, they are transferred into sterilized jars in layers with seasoning and salt at the rate of 50 g of salt per 1 kg of butter mushrooms. A pressure is installed on top, which can be a jar of smaller diameter with water. The workpiece in this form is left for a day at room temperature, then put 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 combined method pickles. To prepare such butter per 1 kg of fruiting bodies you will need: dill, 2 tablespoons of salt, peppercorns (6 pcs.), 6 currant leaves, 4 cloves of garlic, and horseradish leaves.

The mushrooms are washed and peeled, then boiled in water for 15-20 minutes. Horseradish leaves are placed at the bottom of the pickling container, and the pickling procedure is repeated as in the previous recipe.

Preparations using this method of salting can be eaten after 5-7 days.

Rules for storing salted mushrooms

Butter is stored in a cold place - for example, in a refrigerator or a regular cellar at a temperature no higher than 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 that the brine constantly covers the mushrooms.

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

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

Butterflies are one of the most common mushrooms in our country, perhaps this is the reason for their popularity. These aromatic forest fruits are good in any form: they can be boiled, fried in sour cream, stewed with potatoes and onions. Salted or pickled mushrooms will decorate any festive table. When salted, they represent an amazingly tasty dish, and many gourmets have a true love for it. So, let's find out how to salt butter at home.

These forest gifts are salted for the winter in a cold or hot way. Let's start with the traditional hot method.

For preservation, young mushrooms with a dense elastic structure are selected. You can pickle large forest fruits along with small ones, but then they will have to be cut into 3-4 parts. There is a sticky film on the caps of butterflies; it is best to remove it during cleaning. If the film remains, the pickles will taste bitter. When the boletus has already been peeled and washed, you can start salting.

For this simple recipe salted butter for 1 kg of raw materials you need:

dry ripened dill – 5 g;
bay leaves – 3 pcs.;
currant leaves – 5 pcs.;
salt (preferably coarse) – 30 g;
water – 1 l;
allspice, cloves and other spices - to taste.

The hot salting process looks like this:

It is better to cook mushrooms in an enamel pan. Pour water into the container, add salt and bring to a boil. Then the mushrooms are dipped into boiling water.
When the water boils again, reduce the heat and leave to cook for another 17-20 minutes, remembering to stir. Add spices 5 minutes before turning off.
When the mushrooms have cooled, they are placed tightly in sterilized glass jars, but the brine should occupy no more than 20% of the total volume in the jar.

Hot salted mushrooms according to this recipe do not need to be rolled up; usually they are simply closed tightly nylon covers and put in a cool place.

Hot salting method: option two

This is a very popular method of pickling mushrooms for the winter. It is very simple, economical, and even beginners who are inexperienced in conservation can handle it.

The following ingredients are needed:

allspice – 4 peas;
bay leaves – 2 pcs.;
pepper (black) – 0.5 tsp;
sugar – 65 g;
salt (coarse) – 45 g;
butter – 1 kg;
water – 1 l.

Prepare the mushrooms for salting, wash and cut. Sterilization of jars should take at least 15 minutes. The recipe itself is very simple:

Boil the mushrooms in water until they sink to the bottom.
Add salt, granulated sugar, spices and leave to cook on the stove for another 6-7 minutes.
Place the fruits tightly in the jars, leaving a little empty space, about 15% of the total volume of the jar. Then pour them with the boiling water in which they were cooked and roll them up.

Then the jars should be left to cool slowly under a blanket, and when they have cooled down, they should be stored in a cellar or any other cool place. Mushrooms in jars, salted in this way, turn out to be very aromatic and crispy. True gourmets who know a lot about food will appreciate this delicacy.

Cold salting

In general, cold salting of butter is not often used, since their structure is more brittle and fragile when compared with saffron milk caps or porcini mushrooms. Under pressure, the mushrooms may break and will not look as appetizing. But this method of salting butterfish is chosen by many lovers of “quiet hunting”, since it can be used to easily and quickly preserve quite a lot of butterfish.

Cold salting method: option one

To prepare cold salted mushrooms, you need an enamel large saucepan 10 kg and a wooden lid, the diameter of which is smaller than that of the pan. You also need to prepare the following ingredients in advance:

10 kg of peeled mushrooms; if they are large, cut them into 3 parts;
100 g cherry and currant leaves for aroma;
50 g dried ripe dill;
350 g salt (coarse).

The salting process is simple:

Line the bottom of the pan with dill, as well as cherry and currant leaves.
Place clean sliced mushrooms in layers, not forgetting to salt each layer. Approximately for each layer of 1 kg you need to pour 30 g of salt.
Dill is again placed on top of the last layer, as well as currant and cherry leaves. Then the wooden lid is placed inside the pan, and pressed down with a 3.5 kg weight on top.

After this, the mushrooms are left in a cool place. After 25-30 days, you can try salted butter.

Cold salting method: option two

Another great way salt butter for the winter. Mushrooms salted in this way are obtained amazing taste and aroma.

Ingredients:

peeled and chopped mushrooms – 5.5 kg;
rock salt – 200-230 g;
currant leaves – 12 pcs.;
grape leaves - 12 pcs.;
dill umbrellas – 12 pcs.

Salting process:

Divide the cooked, washed butternuts into three portions by size: the largest fruits, medium and small ones.
First in wooden barrel pour salt on the bottom - 25-30 g, then put the largest mushrooms and sprinkle them with salt (65 grams). The top layer of mushrooms is covered with grape and currant leaves, 4 of each type. They also put four dill umbrellas.
Then medium-sized mushrooms are placed in the form of a second layer, they are also sprinkled with salt (65 g) on top and covered with the same amount of grape and currant leaves and dill umbrellas.
The third layer is filled with the smallest mushrooms. Salt them on top with the same amount of salt and cover with the remaining dill leaves and umbrellas.
Cover the top of the mushrooms with a piece of gauze folded in half. A lid of smaller diameter is placed on it and a load of 3-4 kg is placed on top.
The barrel is left in a cool place for 30-35 days. It doesn’t have to be a cellar, the main thing is that the temperature is not above 20°C.

Mushrooms salted at home in this way turn out very tasty and fragrant. However, before use, it is recommended to fill them with cool water and leave for 3 hours (to get rid of excess salt).

Cold salting method: option three

To pickle butter using this method, you need the following ingredients:

mushrooms – 5 kg;
salt – 200 g;
garlic cloves – 6 pcs.;
bay leaves – 5 pcs.;
allspice – 10 peas;
dill – 10 g

To salt, you need to do the following:

Pour approximately 2 tablespoons of salt into a large iron or enamel pan and distribute along the bottom.
Then add a layer of about 1 kg of fruit and salt with two tablespoons of salt. It is advisable for the mushrooms to lie with their caps down.
Mushrooms are sprinkled with dill, spices and finely chopped garlic.
Then the boletus is sprinkled with salt (2 tbsp) and another layer is placed on top of it. Repeat the procedure, add salt again, add spices and garlic. There should be 5 layers in total.
After all the butter and seasonings are in the pan, cover it with an inverted flat plate. A load of 3-3.5 kg is placed on top of the plate.

The mushrooms must be kept under a load for 24-30 hours. Then they are transferred to jars, compacted as tightly as possible. The brine in which they were salted for a day is poured on top. The brine should fill the jars so that there is no empty space. Add 1-2 tbsp to all containers. l. oils (any vegetable oil will do).

Prepared pickles for the winter in jars are left for 25 days in the refrigerator or in a cold cellar. After this time delicious mushrooms will be ready to eat.

In general, these forest fruits are magnificent in any form. They are possible. Perfect for preserving for the winter. But it is salted mushrooms that have always been considered an exquisite and delicious snack in Russian cuisine.