Marinated boletus for the winter is an appetizing and versatile treat for your table. Juicy and tender mushrooms will perfectly complement hot homemade dishes. They can also be added to salads and used as an independent snack. To prepare, use proven step-by-step recipes from our culinary selection.
- Pickled boletus: a simple recipe in jars for the winter
- Marinated boletus with 9% vinegar
- Marinated boletus without vinegar for the winter
- Marinated boletus without sterilization for the winter
- Hot marinated butter
- Marinated boletus with citric acid
- Marinated boletus with onions
- Marinated boletus with garlic
- Unpeeled pickled butter with skin
- Instant marinated butter
Pickled boletus: a simple recipe in jars for the winter
Marinated boletus according to a simple and quick recipe turns out very tasty. Appetizing mushrooms are prepared for the winter; they will serve as an excellent addition to boiled potatoes and mashed potatoes.
- Fresh boletus 2 (kilograms)
- Water 1 (liters)
- Granulated sugar 2 (tablespoons)
- Salt 1 (tablespoons)
- Bay leaf 10 (things)
- Black peppercorns 6 (things)
- Garlic 6 (parts)
- Vinegar essence 1 (tablespoons)
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How to prepare pickled butter for the winter? We clean the mushrooms and remove the film from the caps, fill them with water and rinse thoroughly. If the boletus is too large, cut it. Place the ingredient in a pan of water and boil for 20 minutes. Drain the water using a sieve; if desired, the mushrooms can be washed. -
Pour a liter of clean water for the marinade into a separate pan, add salt, sugar, a couple of peppercorns, bay leaves and let it boil. Then put the butter in the water and cook over moderate heat for 25-30 minutes. A few minutes before readiness, add vinegar essence. -
We sterilize jars. Place the remaining bay leaves and black peppercorns in them. We remove the peel from the garlic and also put it in each jar. Put a clove of garlic. -
Gently pour the mushrooms with the marinade over the spices. Fill half-liter jars up to the necks. -
We screw the blanks with sterilized lids and let the jars cool at room temperature. -
When the jars have cooled completely, the pickled butter is ready. It is recommended to store in a cool place.
Marinated boletus with 9% vinegar
Butter, prepared for the winter with vinegar, is stored well and for a long time. Easy to prepare mushrooms will successfully complement your table as a snack at any time of the year.
Cooking time: 1 hour 20 minutes
Cooking time: 40 minutes
Servings – 3 cans of 0.5 l.
Ingredients:
- Butter – 1 kg.
- Water – 1 l.
- Sugar – 1 tbsp.
- Salt – 2 tsp.
- Bay leaf – 2 pcs.
- Black peppercorns – 4 pcs.
- Dill seeds – 1 tsp.
- Vinegar 9% – 4 tsp.
Cooking process:
Step 1. We clean the butter mushrooms from contaminants and, using a sharp knife, carefully remove the films from the caps. We wash the cleaned mushrooms in several waters. 
Step 2. Place the washed and peeled butternuts in a pan with water. We wait until it boils, then cook for 20 minutes. Drain the water and set the product aside for a while.
Step 3. In a liter of water, mix water with salt and sugar. Place on the fire and prepare the marinade. We also add all the spices to it: peppercorns, dill seeds and bay leaves. Boil the spicy liquid for a couple of minutes.
Step 4.Place the butter into the boiling marinade. Let the contents boil for 20 minutes, add vinegar, stir and remove from the stove.
Step 5. Pour the pickled mushrooms with vinegar into sterilized jars, seal them with sterilized lids and let cool. Ready!
Marinated boletus without vinegar for the winter
Butter, prepared without vinegar, turns out to be more delicate in taste. These mushrooms are ideal to add to salads and other cold appetizers. Try a simple and quick recipe!
Cooking time: 50 minutes
Cooking time: 25 minutes
Servings – 3 cans
Ingredients:
- Butter - 1.5 kg.
- Water – 1 l.
- Sugar – 1 tsp.
- Salt – 3 tsp.
- Vegetable oil – 1 tbsp.
- Black peppercorns – 4 pcs.
- Citric acid – 1 tsp.
Cooking process:
Step 1. We sort out the butter, clean it of dirt, and remove the film from the caps. Cut the mushrooms into smaller pieces, rinse them under water and place them in a pan of water. Boil until boiling...
Step 2. We wash the boiled mushrooms again, fill them with a liter of clean water and put them on the stove. At the beginning of cooking, add salt, sugar, pepper. Once the contents boil, add citric acid and vegetable oil. Next, cook for 25 minutes over low heat.
Step 3. Remove the hot mushrooms in the marinade from the stove and pour them directly into sterilized jars. We close the seamers with lids and send them for storage. Ready!
Marinated boletus without sterilization for the winter
Appetizing and aromatic boletus is easy to prepare for the winter without sterilization. Mushroom appetizer will delight you all year round. It is good served with hot dishes and can also be added to salads.
Cooking time: 1 hour
Cooking time: 30 minutes
Servings – 4 cans
Ingredients:
- Butter – 2 kg.
- Water – 2 l.
- Sugar – 1.5 tbsp.
- Salt – 1 tbsp.
- Bay leaf – 2 pcs.
- Black peppercorns – 4 pcs.
- Vinegar essence – 1 tbsp.
Cooking process:
Step 1. Carefully sort the mushrooms and remove the thin skin from the caps using a sharp knife. Cut large boletus into small pieces. We immediately send them into cold water. Place on the stove and bring to a boil.
Step 2. After boiling, change the water and put the pan on the stove again. Add sugar, salt and all spices. Boil for 30 minutes and add vinegar essence.
Step 3. Pour the pickled butter into clean half-liter scalded jars. Close and leave at home until completely cool. After preparation, you can send it for storage. Ready!
Hot marinated butter
Hot marinating of butter is a simple and quick option for an appetizing winter preparation. You won't spend much time, and this mushroom appetizer will complement your family dinners all year round.
Cooking time: 1 hour 20 minutes
Cooking time: 40 minutes
Servings – 4 cans
Ingredients:
- Butter - 1.5 kg.
- Water – 2 l.
- Sugar – 1.5 tbsp.
- Salt – 1 tbsp.
- Bay leaf – 4 pcs.
- Black peppercorns – 8 pcs.
- Vinegar 9% – 3 tbsp.
Cooking process:
Step 1. First, the mushrooms should be sorted and peeled from the film.
Step 2. Fill the cleaned butter with cold water, rinse thoroughly and place on an iron sieve.
Step 3. Immerse the mushrooms in clean water. Place the pan on the stove, bring to a boil and turn off.
Step 4. Place the mushrooms in a sieve again and rinse under cold water.
Step 5. Fill the mushrooms with two liters of new water and boil. Then add salt, sugar, spices, and vinegar. Continue cooking for 40 minutes over low heat.
Step 6.Immediately place the marinated butter in sterilized jars and close with lids. Done, you can send it for storage!
Marinated boletus with citric acid
Citric acid is an excellent substitute for vinegar in winter preparations. Prepare delicious pickled boletus with the addition of acid, and you will get a more delicate-tasting product, which can be served either separately or as part of other cold appetizers.
Cooking time: 40 minutes
Cooking time: 20 minutes
Servings – 2 cans
Ingredients:
- Butter – 1 kg.
- Water – 1 l.
- Sugar – 1 tbsp.
- Salt – 1 tbsp.
- Bay leaf – 2 pcs.
- Black peppercorns – 2 pcs.
- Citric acid – 1 tsp.
Cooking process:
Step 1. First remove the skin on the caps of the butter. Then bring the mushrooms to a boil, and then rinse in cold water.
Step 2. Pour a liter of water into the pan, add mushrooms with sugar, salt, citric acid and spices. Cook for 15 minutes after boiling.
Step 3. Sterilize the jars in a way convenient for you. You can simply steam it over a pan of boiling water.
Step 4. Boil the lids. Let them and the jars cool.
Step 5. Pour the butter into a sterilized container.
Step 6. Close the jars with lids, turn them upside down and let cool.
Step 7. Done! Tender boletus marinated with citric acid is ready!
Marinated boletus with onions
Onions always serve as an ideal complement to mushrooms and make the dish more piquant and original. Try preparing boletus with onion rings for the winter and serve the appetizer at any time of the year!
Cooking time: 50 minutes
Cooking time: 25 minutes
Servings – 2 cans
Ingredients:
- Butter – 1 kg.
- Water – 1 l.
- Onions – 1 pc.
- Sugar – 1 tbsp.
- Salt – 0.5 tbsp.
- Bay leaf – 2 pcs.
- Black peppercorns – 4 pcs.
- Citric acid – 1 tsp.
Cooking process:
Step 1. Clean the mushrooms from dirt, branches, and any oily film on the caps. Rinse thoroughly under water, then bring to a boil without salt and spices. We drain the water.
Step 2. Separately heat cold water, to which we add salt, sugar and other spices. After the marinade boils, add the mushrooms. Cook for 20-25 minutes.
Step 3. Peel the onion and cut into thin rings or half rings. Add the chopped vegetable along with citric acid 5 minutes before readiness.
Step 4. Pour the hot butter with onions in the marinade into sterilized jars. Cover with scalded lids and leave for storage. Ready!
Marinated boletus with garlic
Butter for the winter marinated with garlic will easily become the highlight of your home table. Serve the dish as an appetizer for both family dinners and special occasion dinners. Relatives and guests will appreciate it!
Cooking time: 50 minutes
Cooking time: 20 minutes
Servings – 2 cans
Ingredients:
- Butter – 1 kg.
- Water – 1 l.
- Garlic – 1 pc.
- Sugar – 1 tbsp.
- Salt – 0.5 tbsp.
- Bay leaf – 2 pcs.
- Black peppercorns – 4 pcs.
- Vinegar 9% – 4 tsp.
Cooking process:
Step 1. We sort and clean the mushrooms. Fill with water and boil for 3-5 minutes. Drain the water and rinse the butter again.
Step 2. Peel the garlic. Set some of the cloves aside for a while. Grind the rest and place in a liter of cold water. We also put sugar, salt and other spices here.
Step 3. Boil the marinade, then add the mushrooms, cook for another 15 minutes and remove from the heat. Add vinegar and stir.
Step 4.Pour the butter into clean jars and add the remaining garlic cloves to them. Fragrant pickled mushrooms are ready for the winter!
Unpeeled pickled butter with skin
Butter marinated for the winter can be prepared without removing the skins. This will make the mushrooms more vibrant and original in taste. Serve this appetizer at your family dinners!
Cooking time: 1 hour
Cooking time: 20 minutes
Servings – 2 cans
Ingredients:
- Butter – 1 kg.
- Water – 1 l.
- Sugar – 1 tbsp.
- Salt – 0.5 tbsp.
- Bay leaf – 2 pcs.
- Black peppercorns – 4 pcs.
- Citric acid – 1 tsp.
Cooking process:
Step 1. Clean the mushrooms from dirt. There is no need to remove the skin from the caps. Fill the product with cold water, bring to a boil and turn off. Drain the boiling water and rinse the butter.
Step 2. Place the boiled mushrooms in a saucepan, add salt, sugar and citric acid.
Step 3. Pour water over the mushrooms and bring to a boil. Then add black peppercorns, bay leaves and continue cooking for another 20 minutes.
Step 4. Pour the marinated mushrooms into clean scalded jars, close and set aside for long-term storage. Ready!
Instant marinated butter
Popular preparations for the winter from butter are even simpler than you think. Prepare marinated mushrooms according to a special, quick recipe. Relatives will appreciate it!
Cooking time: 40 minutes
Cooking time: 15 minutes
Servings – 3 cans
Ingredients:
- Butter – 1 kg.
- Water – 1 l.
- Sugar – 1 tbsp.
- Salt – 0.5 tbsp.
- Bay leaf – 2 pcs.
- Black peppercorns – 4 pcs.
- Citric acid – 1 tsp.
Cooking process:
Step 1. Remove the oily skin from the mushrooms. If necessary, cut them into smaller pieces, add them to a pan of water and bring to a boil.
Step 2.Change the water for the mushrooms, add the necessary spices, sugar, salt, citric acid and bay leaves. Boil and cook after 15 minutes.
Step 3. Remove the marinated mushrooms from the stove and immediately pour into clean scalded jars. Close and store the seams in a cool place. Ready!
Class!
Thanks for the recipes.Rolled up for the first time. Let's see how it tastes in winter. I made it with garlic.
After reading your recipes for the marinade I will make it) for the first time, of course, even a little scary
I made 2 recipes. The banks are swollen
Ekaterina, hello! It's a pity to work when the banks swell! If we rule out some kind of infection, then all that remains is to consider increasing the amount of vinegar. Instead of 3 tsp - 4 tsp.
It is not recommended to roll mushrooms at all, as there is a risk of developing botulism. I’ve been marinating boletus according to this recipe for about 20 years, I even close the jars with simple lids, and when the mushrooms have cooled, I pour them out. However, I keep it in the refrigerator and, just in case of mold, I pour refined sunflower oil on top and sprinkle mustard seeds or smear mustard on the inside of the lid. Everything is perfectly preserved
To minimize botulism poisoning, you should drink mushrooms with vodka. I had a case, the family ate home-made pickled mushrooms, everyone drank vodka and ate mushrooms, my grandfather refused to drink, was poisoned by botulinum and they called us for help.
If the jars are swollen, then incorrect or poor sterilization was done.
I never remove the oily film from the caps. The film does not affect the taste and color.
I’ve never marinated butter, I’ll try it with garlic, it’s very appetizing!