3 delicious pickled butter recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Simple and proven ways to cook mushrooms with garlic, peppers and cloves.

First, sort out the mushrooms, remove grass, leaves and other debris. Throw away the spoiled, wormy, and questionable specimens.

Use a knife to remove the skin from the caps and rinse them under running water. Do not soak before cleaning, as this will make it easier to handle. It is not necessary to peel young mushrooms, but if you leave the film on large oils, a slight bitterness may appear in the taste of the finished dish.

Leave the small mushrooms whole, and cut the larger ones into halves or quarters.

When cooking, add a pinch of citric acid or half a teaspoon of vinegar. This will keep the mushrooms light and not darken.

Use sterilized jars for preservation. Store the workpieces in the refrigerator or cool pantry where the temperature does not rise above 5 ° C.

1. Pickled boletus with garlic

Ingredients

• 1 kg of oil;
• 2-3 liters of water;
• 4 teaspoons of salt;
• 2 tablespoons of sugar;
• 3-5 peas of allspice;
• 3-5 peas of black pepper;
• 1 bay leaf;
• 3 teaspoons of vinegar 70%;
• 5 cloves of garlic;
• 4 tablespoons of vegetable oil.

Preparation

Fill the mushrooms with water so that they are completely covered. Boil them over medium heat for 30–35 minutes. Rinse and discard in a colander to remove any remaining moisture.

For the marinade, boil 1 liter of water with salt, sugar, two kinds of pepper and bay leaf. Add butter and bring to a boil again. Add the vinegar and minced garlic. Stir, turn off the heat, cover and leave the saucepan for 3-4 minutes.

Put the mushrooms and marinade in a jar, pour oil on top and close the lid. Store after cooling. Pickled boletus will be ready in about a month.

2. Pickled boletus with cloves

Ingredients

• 2 kg of oil;
• 2-3 liters of water;
• 40 g salt;
• 50 g sugar;
• 5-6 peas of allspice;
• 3 bay leaves;
• 3 carnation buds;
• 1 tablespoon vinegar essence 70%;
• 2-3 cloves of garlic.

Preparation

Put the butter in a saucepan and fill with cold water so that they are completely covered. Bring to a boil and simmer for 20 minutes over low heat. Remove any foam that forms on the surface. Then fold in a colander and leave to drain off all remaining liquid.

Boil 1 liter of water with salt, sugar, pepper, bay leaves and cloves. Cook for half an hour, and add vinegar essence a few minutes until tender.

Put the garlic and mushrooms in the jars, and then pour the marinade to the top. Roll up the lid, cover with a blanket or towel, and store after cooling. After a month and a half or more, you can try the snack.

3. Pickled butter with vegetable oil and allspice

Ingredients

• 1½ kg of oil;
• 2 liters of water;
• 2½ tablespoons of salt
• 1 teaspoon sugar
• 10 allspice peas;
• 10 black peppercorns;
• 3 bay leaves;
• 3 tablespoons of vinegar 9% (you can also use apple cider, wine or others);
• 3 tablespoons of vegetable oil.

Preparation

Put the mushrooms in a saucepan, cover with half of the water. Bring to a boil over medium heat and simmer for about 20 minutes. Then fold in a colander.

Rinse the pan and return the butter back. Add salt, sugar, peppers, lavrushka. Cover with warm water and cook for 10 minutes after boiling. Reduce heat, add vinegar and vegetable oil, and then leave to simmer for another 5 minutes.

Remove bay leaves before rolling. Divide the mixture into jars and cover with lids. After a month and a half, the mushrooms will be pickled.