Butter for the winter

Butterflies for the winter are delicious mushrooms from which you can prepare a lot of winter preparations. Butter is salted, pickled, fried and frozen. But initially, mushrooms require careful processing, for which you must use gloves. The oily coating is deeply absorbed into the skin, making it very difficult to wash your hands. Oilseeds immediately require processing after collection, as they quickly deteriorate. Picking mushrooms is half the battle. The main thing is to thoroughly remove plaque and skin. For preparations, boletus must be boiled, like other types of mushrooms.

Marinated boletus for the winter in jars

Marinated butter for the winter in jars is an amazing preparation that will definitely find use in your kitchen. Canned mushrooms are used to prepare various snacks or used as an independent treat. To implement the recipe, you need the usual ingredients and butter directly.

1. 
   To prepare boletus for the winter, you need to collect them.
2. 
   We sort through the mushrooms, removing unsuitable specimens. Remove the skin from the butter and cut off the spoiled areas.
3. 
   After cleaning the mushrooms, rinse them thoroughly.
4. 
   After unloading the boletus into a capacious container, soak it for half an hour and rinse it a couple of times in salted water. While the mushrooms are soaking, wash the jars and sterilize them. Boil the lids.
5. 
   Bringing the water to a boil, add some salt and cook the butter for 10 minutes. To prevent the mushrooms from darkening during cooking, add a couple of drops of vinegar or lemon juice to the broth. You can add a pinch of lemon.
6. 
   Strain the mushrooms through a sieve.
7. 
   Cook the marinade by combining water with salt, sugar and adding pepper and bay leaf. Bring the marinade to a boil and cook for 5 minutes, and then lower the boiled butter. After boiling, boil the butter for 5 minutes. Add vinegar essence and turn off the heat. Fill sterilized jars with mushrooms.
8. 
   Cover the bottom of a large pan with a towel. We install jars covered with boiled lids. Pour warm water up to the hangers of the jars. Place the pan on the fire and boil for half an hour. Carefully remove the hot pieces with special tongs and roll them with a key.
9. 
   We wrap up the inverted twists. After cooling, put it in the pantry and store until winter. Having uncorked the jar, we enjoy the mushroom delicacy. Bon appetit!

Salted butter for the winter

Salted boletus for the winter is a chic snack that will dilute the menu in the winter, adding variety to the diet. Salted mushrooms are used to prepare salads or fillings for homemade pies. The process of preparing butter mushrooms is simple, but it requires a careful approach to the pre-processing of the mushrooms themselves.

Cooking time – 15 h. 00 min.

Cooking time - 30 min.

Portions – 800 ml.

Ingredients:

• Butter – 3 kg.
• Currant leaves – 8 pcs.
• Cherry leaves – 6 pcs.
• Salt – 3 tbsp. no slide
• Garlic – 8 cloves.
• Dill – 6-8 sprigs.
• Water – 1.5 l.

Cooking process:

Step 1. Prepare products for pickling butter. We sort out the mushrooms and clean them. Rinse in salted water.

Step 2. Place the peeled and washed mushrooms into boiling salted water. Bringing to a boil, minimize the heat and cook the butter for 10 minutes. After a while, drain and wash the mushrooms. In a clean saucepan, boil salted water and repeat the procedure, which will rid the mushrooms of mucus.

Step 3. After boiling the butter twice, place it in a colander.

Step 4. Place the washed leaves, chopped garlic in a large bowl and sprinkle with salt.

Step 5. Place some of the butter on the fragrant “pillow”.

Step 6. Sprinkle with salt and season with garlic.

Step 7. Repeat the steps until the butter is gone.

Step 8. Cover with dill sprigs. Cover with a plate of smaller diameter. We place oppression. Leave at room temperature for 12-14 hours.

Step 9. On the second day, take a sample and adjust to taste, and also remove the pressure.

Step 10. Fill the sterilized jars with the salty snack, pressing well so that there are no empty spaces. Cover with lids and transfer to a cool place until fermentation is complete. After a week, you can enjoy salted butter.

Step 11. For better storage, add vegetable oil on top and close tightly. Store in a cool place. Bon appetit!

Marinated boletus without vinegar for the winter

Pickled boletus without vinegar for the winter is easy to prepare. Not everyone likes the strong smell of vinegar, so I want to present a recipe that uses citric acid as a preservative.The mushrooms come out tender and as appetizing as possible. Preparing butter will not burden you, I assure you, and the taste will conquer you once and for all!

Cooking time – 1 hour 30 minutes

Cooking time - 15 minutes.

Portions – 1

Ingredients:

• Butter – 2 kg
• Citric acid – 20 gr. + 1 pinch
• Bay leaf – 4 pcs.
• Salt – 80 gr.
• Water – 2 l.
• Granulated sugar – 150 gr.
• Black peppercorns – 8-10 pcs.

Cooking process:

Step 1. We sort the mushrooms from bruised, unusable specimens and clean the boletus in a dry state. Once the mushrooms are wet, this will be much more difficult to do.

Step 2. Renew the cut on the legs and wash the boletus in detail. We unload into a spacious basin. Fill with water and add a pinch of lemon. The acid will prevent the mushrooms from darkening. After boiling, cook for 20 minutes, removing foam.

Step 3. Strain the butter and rinse under the tap. Let stand for some time to get rid of moisture. Boil water with salt, sugar, lemon, bay leaf and pepper. We lower the butter and boil for 40 minutes, do not forget to remove the foam.

Step 4. Without wasting time, place the washed jars in the oven. Warm up for 20 minutes at 150°. Turn off the oven and cool. Boil the lids.

Step 5. Fill the calcined containers with boiling snacks. Screw the jars on and cool under a fur coat of blankets. We move it to winter storage until required. Bon appetit!

Mushroom caviar from boletus for the winter

Mushroom caviar from boletus for the winter is a twist that will help out both on regular and holiday days. Sandwiches with mushroom delicacy always sell out with a bang. Besides the fact that caviar is very tasty, it is also filling. I preserve caviar from butterfish in small containers so that it is convenient to treat friends. None of your family and friends will refuse a cute present.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 3

Ingredients:

• Butter – 1 kg.
• Onions – 230 gr.
• Water – 1 l.
• Salt - to taste.
• Carrots – 150 gr.
• Ground black pepper - to taste.
• Garlic – 1 clove.
• Vegetable oil – 100 ml.

Cooking process:

Step 1. Prepare the ingredients.

Step 2. Inspect the mushrooms for flaws, peel off the skin and scrape the stems. Soak for 3 hours, adding salt to the water to get rid of mucus.

Step 3. Boil the soaked mushrooms for half an hour, adding salt.

Step 4. Drain the boiled mushrooms through a sieve and cool.

Step 5. After cooling slightly, grind the butter through a meat grinder.

Step 6. Cut the peeled onions into segments so that they fit freely into the hole in the meat grinder.

Step 7. After peeling the carrots, cut them into pieces.

Step 8. Chop the vegetables in the same way as the mushrooms.

Step 9. Unload the vegetable mass into the heated vegetable oil.

Step 10. Cook the vegetable mass until dry.

Step 11. Before frying, unload the mushroom mass.

Step 12. Fry until the moisture evaporates.

Step 13. Add salt and pepper, simmer, covered, for 20 minutes at minimum temperature, stirring regularly.

Step 14. At the end of cooking, add garlic crushed through a garlic press. After stirring, turn off the heat.

Step 15. Serve the caviar piping hot or sterilize the jars, package them in zip bags and freeze them. We distribute the fragrant preparation into sterilized jars and place it in the refrigerator. For better storage, pour calcined oil into the jar. Seal with boiled twists.

Step 16. Try the treat.

Step 17. The appetizer turns out very appetizing. Bon appetit!

Butter for the winter with onions

Winter butter with onions is an amazing treat for every day and for more significant events. Both experienced and novice cooks can handle preparing snacks, but you need to be patient. It is useful for cleaning mushrooms.

Cooking time – 4 hours 00 minutes

Cooking time – 35 min.

Portions – 750 ml.

Ingredients:

• Butter – 500 gr.
• Red onion – 100 gr.
• Salt – 1.5 tsp.
• Table vinegar 9% – 1.5 tbsp.
• Water – 1.2 l.
• Vegetable oil – 1 tbsp.
• Granulated sugar – 1 tbsp.
• Black peppercorns – 8 pcs.
• Coriander seeds – 0.5 tsp.

Cooking process:

Step 1. Prepare the products according to the list.

Step 2. We sort through the mushrooms, inspecting and removing wormy boletus. We remove the skin at our discretion and be sure to renew the cut on the stem. Place the boletus in water (you can add a little salt) and leave for 3 hours. Then rinse to remove sticky mucus.

Step 3. Boil the butter for half an hour, then strain through a sieve and rinse.

Step 4. Cut the peeled onion thinner. Both regular onion and red will do. The type of vegetables will not affect the taste.

Step 5. Pour sugar into a saucepan.

Step 6. Sprinkle salt.

Step 7. Throw in the pepper.

Step 8. Next add coriander. Other spices can be used for flavor and aroma.

Step 9. Pour boiling water and stir. Place it on the fire.

Step 10. After boiling until the grains dissolve, pour acetic acid into the boiling solution.

Step 11. Add refined deodorized oil. After stirring, boil and remove from the stove.

Step 12. Place thinly sliced ​​onion into the marinade.

Step 13. Pour the boiled mushrooms with hot, aromatic marinade or dip the butter into the filling. Changing actions will not change the result. Stir.

Step 14We wash and heat the jars. We fill sterilized jars with snacks. Seal with boiled twists. Turn it upside down and wrap it in a blanket to cool slowly. After cooling, we transfer it to the cabinet with winter preparations.

Step 15. Supplement homemade food with fragrant preserves. Especially, pickled mushrooms are in high demand on holidays and during Lent. Bon appetit!

Butter with citric acid in jars for the winter

Butter with citric acid in jars for the winter have exquisite taste. The most delicate snack lifts your spirits and reminds you of summer. Lemon does not give the snack a strong aroma, unlike acetic acid, and preserves perfectly. I cook many winter rolls with lemon; in my opinion, it makes the taste softer.

Cooking time – 50 min.

Cooking time - 20 minutes.

Portions – 500 ml.

Ingredients:

• Butter – 700 gr.
• Cloves – 3 pcs.
• Bay leaf – 1-2 pcs.
• Salt – 2 tsp. + 1 tsp.
• Citric acid – 1 tsp.
• Black peppercorns – 3 pcs.
• Water – 500 ml. + 1 l.
• Allspice peas – 3 pcs.
• Granulated sugar – 1 tbsp.

Cooking process:

Step 1. Prepare the ingredients.

Step 2. Having sorted and removed unusable, damaged or wormy specimens, rinse the mushrooms in a bowl of water. Then we load them into the saucepan. Add a teaspoon of salt and add a liter of purified water. Cook for 10 minutes and drain the liquid. Rinse thoroughly.

Step 3. Cook in this way 3 more times, but without adding salt, each time, rinsing well to get rid of the characteristic mucus.

Step 4. Drain the mushrooms and leave in a colander to drain the liquid.

Step 5. Stir salt and sugar in water. Add the spices specified in the recipe.At your discretion, add your favorite spices. You can add garlic for flavor. Place on the stove and boil. Add lemon.

Step 6. Place the butter into the boiling brine and boil for 10 minutes at a fine bubbling.

Step 7. We heat the pre-washed glass containers (take small jars) and fill them with boiling stock.

Step 8. Roll up with sterilized lids and cool under a blanket, laying on the side.

Step 9. After complete cooling, we inspect whether the twists allow air to pass through, and move them to a cellar or cabinet designed for storing preserved food.

Step 10. We complement the main dishes with a mushroom masterpiece at holidays, family feasts or friendly gatherings. Bon appetit!

Butter for the winter with garlic

Butter for the winter with garlic is a delicious preparation that will delight those who do not eat meat or fast. The amount of garlic is determined at your discretion. It gives not only a special aroma, but also a unique taste. Such mushrooms are eaten first. I wholeheartedly recommend using this delicious recipe!

Cooking time – 50 min.

Cooking time - 20 minutes.

Portions – 1 l.

Ingredients:

For 2 half-liter jars:

• Butter - 1.5 kg.
• Garlic – 2 cloves.
• Bay leaf – 5 pcs.
• Salt – 25 gr.
• Vinegar 9% – 40 ml.
• Black peppercorns – 10 pcs.
• Water – 1 l.
• Allspice peas – 10 pcs.
• Granulated sugar – 15 gr.
• Vegetable oil – 3 tbsp.

Cooking process:

Step 1. Before we start preserving, we check the availability of products.

Step 2. Place the freshly collected mushrooms into a basin and fill with purified water. Soak for about 20 minutes. Remove the skin, scrape the legs, and renew the cut.

Step 3. It is not necessary to remove the skin from small specimens.Rinse the mushrooms.

Step 4. Place the washed boletus into a bowl with a thick bottom (a cauldron will do). Fill with water. Place it on the burner, wait for it to boil and set it aside for 10 minutes.

Step 5. Drain the mushrooms and rinse thoroughly to remove dirt. We wash the cooking utensils.

Step 6. Return the mushrooms to the cooking vessel. Season with salt, sugar and peppercorns, add bay leaves and peeled garlic petals. Pour hot water. After boiling, boil for 10 minutes.

Step 7. After boiling, minimize the flame, season with oil and vinegar. After boiling, remove from the burner.

Step 8. Pour the boiling appetizer into sterilized containers, removing the laurel leaves. We try to distribute the mushrooms equally among the jars, and then fill them with marinade.

Step 9. Roll up the boiled lids, holding them with oven mitts so as not to burn your hands. After cooling under a blanket, place it in a cool room.

Step 10. Treat your friends with a twist, serving with main hot treats. Bon appetit!

The preparation is oiled in a hot way

Making butter using the hot method requires a minimum of ingredients and effort. Even an inexperienced cook can master canning in this way. It will take a little effort, but in winter you will be glad that you were not too lazy to use this delicious recipe.

Cooking time – 2 hours 00 minutes

Cooking time - 30 min.

Portions – 500 ml.

Ingredients:

• Purified butter - 1 kg.
• Citric acid – 0.3 g.
• Salt – 40 gr.
• Vinegar essence – 6 ml.
• Water – 200 ml.
• Spices - to taste.

Cooking process:

Step 1. We sort out the boletus, separating it from spoiled specimens. Remove the skin.

Step 2. Leave in a bowl of water for half an hour.

Step 3. Transfer to a colander and rinse thoroughly.

Step 4.Pour water into the pan, add lemon and add mushrooms. Place on the stove and cook for 15 minutes, skimming off the foam with a slotted spoon. Strain the broth, discarding the butter in a sieve or colander.

Step 5. Pour water into the pan. Add salt and lemon. After boiling the marinade, immerse the boiled mushrooms. Cover with a lid and cook for 40 minutes. We use our favorite spices as flavorings (bay leaf, dill inflorescences, peppercorns, cloves). Boil for 10 minutes.

Step 6. At the end of cooking, add vinegar essence. After stirring, remove the mushrooms from the burner. Place mushrooms in a sterilized jar and add marinade, removing herbs and leaves.

Step 7. Using a key, close the boiled lids. Turning it upside down and wrapping it, cool the workpiece. Then we move it to the cellar or basement. Bon appetit!

Butter in tomato sauce for the winter

Butter in tomato sauce for the winter is a great option to complement a potato side dish or pasta. Everyone will love this delicious dish. Tomato adds a pleasant twist and goes well with butter. The procedure is quite labor-intensive, but the dish is worth it!

Cooking time – 2 hours 30 minutes

Cooking time - 30 min.

Portions – 4.5 l.

Ingredients:

• Boiled butter - 3 kg.
• Onions – 1 kg.
• Bay leaf – 3 pcs.
• Salt – 2 tbsp.
• Table vinegar 9% – 6 tbsp.
• Tomato paste – 400 gr.
• Water – 150 ml.
• Vegetable oil – 1-2 tbsp.
• Granulated sugar – 5 tbsp.
• Spices - to taste.

Cooking process:

Step 1. Cook the cleaned and washed boletus for 20 minutes, 2 times, skimming off the foam. Drain and rinse. Let the excess moisture drain.

Step 2. Peel a kilogram of onions. Cut vegetables into half rings.

Step 3. Place the metal bowl on the fire. Pour in vegetable oil. Add chopped onion.

Step 4. Sauté the onion.

Step 5.When the onion becomes transparent, add tomato paste.

Step 6. Fry everything together, stirring.

Step 7. Dilute with water. Add salt.

Step 8. Balance the taste with granulated sugar.

Step 9. Season with peppercorns for flavor.

Step 10. Throw in the bay leaves.

Step 11. Unload the boiled mushrooms.

Step 12. Stir and simmer for 45 minutes with regular stirring. At the end of cooking, add vinegar.

Step 13. Fill sterilized jars with mushrooms.

Step 14. Cover the top with boiled lids.

Step 15. Place rags in a wide bowl with warm water. We place the blanks. Boil for 45 minutes.

Step 16. Roll up the mushrooms with a machine. Turn over and cool under blankets.

Step 17. After the appetizer has cooled, place the twists in the pantry. Bon appetit!

Fried boletus in jars

Fried boletus in jars is an incredibly tasty semi-finished product that will help you prepare a quick lunch. Fried boletus perfectly complements any side dishes, and is also suitable for filling homemade baked goods - pancakes, pies or pizza. Be sure to stock up on magic supplies. This is delicious!

Cooking time – 2 hours 00 minutes

Cooking time - 15 minutes.

Portions – 500 ml.

Ingredients:

For a half-liter jar:

• Butter – 1 kg.
• Bay leaf – 2-3 pcs.
• Salt – 0.5 tsp.
• Vinegar 6% – 1.5 tbsp.
• Vegetable oil – 40 ml.
• Ground black pepper – 3 pinches.

Cooking process:

Step 1. Prepare the ingredients.

Step 2. We sort from garbage and unusable specimens, if desired, peel and wash the boletus. Transfer to a cooking vessel, add water and boil for 20 minutes.

Step 3. Pour the mushroom broth and rinse to remove the characteristic mucus.

Step 4. Place the washed mushrooms into a clean pan. Salt and pepper.I put in some laurel. Add spices at your discretion. Pour water. After boiling, cook for another 20 minutes.

Step 5. Pour the butter through a sieve, leaving the excess to drain. Having heated a frying pan with vegetable oil, put butter on it.

Step 6. Salt and pepper. Fry, stirring occasionally for even cooking. At the end of the process, season with vinegar. After stirring, turn off the burner.

Step 7. Having sterilized the jar and lid, fill it tightly with butter. To increase storage time, pour hot vegetable oil on top.

Step 8. We seal the workpiece and cool it naturally, without wrapping it or turning it over.

Step 9. Refrigerate until required. I advise you to cook boletus in large quantities; it is an irreplaceable preparation. Use hot or cold for main courses or snacks. Bon appetit!