Salty boletus

Salted boletus is an appetizing and bright-tasting snack for your home or holiday table. This product can be served as a stand-alone treat or along with hot side dishes. To prepare butter for long-term storage, use a proven culinary selection of four of the most delicious recipes with step-by-step photographs.

Salted butter for the winter in jars

Salted butter for the winter in jars turns out incredibly juicy and interesting in taste. Serve the treat with hot side dishes or black bread. To prepare for long-term storage, use a proven recipe with step-by-step photographs. Treat yourself and your loved ones.

1. 
   We are sharing a recipe for preparing salted butter in jars for the winter. We clean the mushrooms, rinse them, and then separate the stems from the caps.
2. 
   We cut the caps and legs into small pieces of the same size.
3. 
   We will use one pan for the caps, the second for the mushroom legs. Pour water into both pans, add salt and put on fire.
4. 
   Cook the caps and stems for 20 minutes, stirring regularly. In the process, be sure to remove the foam.
5. 
   After the water boils, add black peppercorns, bay leaves, cloves and cinnamon to the pan.
6. 
   Place the finished mushrooms in hot sterilized jars, with blackcurrant leaves placed at the bottom. Close the pieces and cool. Send for storage in a cool, dark place. After a month and a half, the mushrooms will be completely pickled.
7. 
   Salted butter in jars is ready for the winter!

Cold salted butter

Cold salted butter will delight you with its bright taste and juiciness. This treat can be served with bread or hot side dishes. An appetizing preparation will diversify your home table. Be sure to try our proven recipe.

Cooking time – 1 day

Cooking time – 1 hour

Portions – 0.7 l.

Ingredients:

• Boletus mushrooms – 1 kg.
• Garlic – 3 cloves.
• Bay leaf – 4 pcs.
• Salt – 2 tbsp.
• Black peppercorns – 5 pcs.
• Dill - to taste.
• Currant leaves - to taste.

Cooking process:

Step 1. Prepare salted butter in a cold way. First, prepare the required amount of mushrooms.

Step 2. We sort out the oil from branches and dirt.

Step 3. Remove the skin from each mushroom, then rinse the ingredient under running water and let it dry.

Step 4. Place the mushrooms in a large enamel pan or bucket, caps down. We alternate them with herbs, chopped garlic and spices. Fill the entire container like this.

Step 5. Cover the pan with a flat plate and place pressure on top. After a day, the mushrooms will release juice. If it does not cover the fruiting bodies, add a little salted boiled water at room temperature.

Step 6. Place the butter in jars, fill with brine and place in the refrigerator for 2-3 weeks.

Step 7. Cold salted butter is ready.Store in a cool place.

How to pickle butter in a hot way

We will tell you how to pickle butter using a hot method in a proven culinary recipe with step-by-step photographs. The finished treat will delight you with its rich taste and appetizing appearance. It can be served with bread or hot side dishes. Take note.

Cooking time – 1 hour 10 minutes

Cooking time – 30 minutes

Portions – 2 l.

Ingredients:

• Boiled boletus mushrooms – 3 kg.
• Water – 1.5 l.
• Salt – 3 tbsp.
• Sugar – 1.5 tbsp.
• Black peppercorns – 10 pcs.
• Sweet peas – 10 pcs.
• Bay leaf – 3 pcs.
• Cloves – 6 pcs.

Cooking process:

Step 1. We tell you how to pickle butter in a hot way.

Step 2. Place peeled, pre-boiled and well-washed mushrooms in an enamel pan and fill with water.

Step 3. Place on high heat and bring to a boil.

Step 4. Place all the spices and herbs into the pan. Boil the mushrooms in brine for 20-30 minutes.

Step 5. While the butter is cooking, wash small jars with soda and sterilize them in any convenient way.

Step 6. Place the mushrooms in prepared jars, fill them to the top with brine and seal them tightly with lids. Turn it upside down, cover with a blanket and leave to cool.

Step 7. Now you know how to hot pickle butter. Store in the pantry or kitchen cabinet. The product does not require special storage conditions.

Salted butter with garlic for the winter

Salted butter with garlic for the winter is a juicy, appetizing and aromatic snack for your table. Prepared mushrooms will add variety to your home or holiday table. To prepare for long-term storage, be sure to use a proven culinary idea with step-by-step photographs.

Cooking time – 1 day

Cooking time – 1 hour

Portions – 2 l.

Ingredients:

• Boletus mushrooms – 3 kg.
• Water – 1 l.
• Salt – 3 tbsp.
• Vegetable oil – 50 ml.
• Dill seeds – 1 tbsp.
• Garlic – 8 cloves.
• Black peppercorns – 5 pcs.
• Sweet peas – 5 pcs.
• Cherry leaves – 5 pcs.

Cooking process:

Step 1. Here is a recipe for preparing salted butter with garlic for the winter. Let's measure out the required number of mushrooms.

Step 2. We sort out the butter, clean and rinse.

Step 3. Leave the prepared mushrooms to cook for 25 minutes in one liter of water, then discard in a colander.

Step 4. Pour a little salt into a container (you can directly into a jar). Place the cooled boletus caps down and sprinkle them with salt, peeled garlic and spices.

Step 5. Fill the filled jar completely, sprinkling each layer with seasonings.

Step 6. Place a pressure on top of the container and leave the workpiece for a day at room temperature.

Step 7. Salted butter with garlic is ready for the winter!