Pickled butterfish is a truly Russian snack, which is simply adored in our country. Even in the marinade, mushrooms are able to preserve their unique taste and benefits. And now we will share simple but original recipes for delicious pickled butter.
Material Content:
Classic marinated butter
Pickled butter in cans is an ideal snack to any table. They can be served simply in a marinade or used in the preparation of salads.
Especially this appetizer is recommended to those who follow their figure, as its composition is low in fat. Calorie content per 100 grams of product is only 16.5 kcal.
The use of pickled honey agarics also allows you to regulate the level of sugar in the blood, and their protein slowly breaks down in our body, which does not allow an increase in muscle mass.
Ingredients:
- three kilo butter;
- three liters of water;
- half a glass of sugar;
- bulb;
- 30 ml of vinegar;
- 10 pieces. cloves;
- 10 peas of black pepper;
- four bay leaves.
Cooking method:
- Pour the peeled butter with the onion into the water and put on fire. Once the mushrooms boil, cook for 5 minutes. Then pour the water, throw the onion and pour clean water.
- Separately, put the container on the stove, pour three liters of water, pour salt and sugar. After the water boils, transfer to the brine of the oil and cook them for 20 minutes.
- At the bottom of the sterilized cans, lay out the bay leaf and peas of pepper. Pour vinegar into the brine and mix.
- Fill the jars with oils and pour the marinade. We cover the containers with lids and put them in a deep pan. Pour water to the necks and sterilize for 20 minutes.
- We get cans of mushrooms, twist the lids and turn over the containers. Wrap them with a blanket and leave until cool. We store preservation in a dark place.
In garlic mustard marinade
For lovers of everything sharp we offer an original recipe for butter in a garlic mustard marinade.
The mushrooms are sharp and crispy, but if you are afraid of a too spicy taste, reduce the amount of mustard.
Cooking method:
- Pour 1.5 liters of water into the pan, put 2.5 kg of oil and cook them for 20 minutes. Then you need to get the mushrooms, put them in a colander, and pour water.
- Pour a liter of clean water into the container, dilute two tablespoons of vinegar and two tablespoons of grain mustard in it. Pour into the resulting composition three tablespoons of salt, two tablespoons of sugar and add chopped cloves of garlic from three heads.
- As soon as the marinade is bubbling, put the mushrooms in it and cook for 5 minutes.
- We fill the sterilized containers with oils along with bay leaves and pots of pepper, fill with marinade, cover with lids and put in a deep container with water for sterilization.
- After 10 minutes, take out the cans and roll up. Turn them over and wrap them up, as pickled mushrooms should cool slowly and only when warm.
How to marinate deliciously with cinnamon
Pickled cinnamon butter is a more original recipe, unlike regular marinade. This spice gives the mushrooms a sweetish taste and a special aroma, but here we will tell how to pickle cinnamon butter.
Ingredients:
- 2 kg of oil;
- a glass of apple cider vinegar;
- ½ cup sugar;
- six peas of allspice;
- Bay leaf;
- two tablespoons of sugar;
- 1 g of cinnamon.
Cooking method:
- We put a pot of water on the fire, add salt and bring to a boil.
- Put the prepared mushrooms in a colander and first drop them several times in cold water, and then in boiling water.
- To prepare the marinade, add sugar, salt, bay leaf, allspice and cinnamon to a liter of water. 5 minutes after the brine boils, pour the vinegar and bring it to a boil again.
- We put mushrooms in the marinade and cook them until they settle to the bottom.
- We transfer the mushrooms into prepared jars, fill them with marinade, twist and after cooling, store in a cool place.
Buttercakes marinated with horseradish
Pickled butter with horseradish and green onions - a delicious snack for any table. True, such mushrooms are stored for a short time, a maximum of three months.
Ingredients:
- 1 kg of oil;
- 2 liters of water;
- 20 g of horseradish (root);
- three dill umbrellas;
- two bay leaves;
- five cloves of garlic;
- 50 ml of vinegar (9%);
- a spoonful of sugar;
- three tablespoons of salt;
- green onions.
Cooking method:
- In one liter of water, boil the oil until ready.
- Chop green onions into strips 2 cm long.
- For marinade, it is necessary to dissolve sugar and salt in two liters of water, add bay leaf and put water with spices on the fire.
- As soon as the brine begins to boil, put in it slices of garlic and dill umbrellas, cook for several minutes and lay the mushrooms.
- After 10 minutes, pour in the vinegar, add the peeled horseradish root and green onions. We mix everything and turn off the fire.
- We spread the mushrooms in a sterilized container, roll up the lids and after 12 hours put in a cold place for storage.
Winter harvesting with spices
There are a lot of recipes telling how to make pickled butter for the winter. By changing the number of spices you can create your own masterpieces, but this requires some experience. In the meantime, we want to offer an interesting recipe called North American with ginger and lemon zest.
Ingredients:
- 3 kg butter;
- 400 ml of water;
- liter of wine vinegar;
- ginger root;
- lemon zest;
- five tablespoons of salt;
- ten peas of black pepper;
- large onion.
Cooking method:
- Boiled mushrooms are boiled for 15 minutes in salted water.
- Pour water into a separate enameled pan, add salt and sugar. Pour wine vinegar here, pour pepper, five tablespoons of chopped ginger and a spoon with a slide of lemon zest. Stir and put the mushrooms.Put on fire, bring to a boil and cook for 15 minutes.
- In the prepared container, spread the mushrooms and tightly close them with metal lids.
Instant mushrooms with carrots
If you have never pickled butter or just looking for a new recipe, we suggest you try pickled mushrooms with carrots. They turn out very tasty and aromatic, and the addition of citric acid and vinegar will allow them to be stored for a long time.
Ingredients:
- 1 kg of oil;
- bulb;
- five peas of allspice;
- three tablespoons of coarse salt;
- three tablespoons of vinegar (9%);
- three cloves;
- three bay leaves;
- two tsp Sahara;
- carrot;
- 3 g of cinnamon.
Cooking method:
- Washed and peeled oils are boiled for 30 minutes.
- Cut the onion in half rings, carrots in circles. Pour vegetables with a liter of water and cook for 5 minutes.
- Then add to them all the spices for the marinade. After a few minutes, spread the mushrooms in the marinade and cook for 10 minutes.
- In the prepared containers, spread the oil with the marinade, twist, turn the cans and wrap. We are waiting for the appetizer to cool completely and store it in a cool place.
In sweet and sour marinade
This recipe for pickled butter is especially appreciated by fans of sweet and sour dishes.
Carrots will add richness and sweetness to the appetizer, and garlic and spices will add a little spiciness and piquancy.
Ingredients:
- two kilo butter;
- carrot;
- bulb;
- three tablespoons of salt;
- three tablespoons of sugar;
- seven cloves of garlic;
- 30 ml of vinegar;
- five bay leaves;
- ten peas of allspice.
Cooking method:
- Boil forest gifts for 10 minutes.
- We put a pot of water on the fire, pour sugar, salt, pepper and bay leaves into it. 5 minutes after the water boils, pour in the vinegar, put the carrots, onions and mushrooms. Cook for 20 minutes.
- In the sterilized jars, we lay the mushrooms with the marinade and twist the lids.
Pickled butter without sterilization
Many housewives do not like to conserve preservation for the winter, because a lot of time and effort is spent on sterilizing cans, lids and other improvised means. But there is a recipe for snacks that can be served at the table in a day. But immediately it is worth considering that such conservation should be stored only in the refrigerator and not longer than four months.
Ingredients:
- kilo oil;
- two liters of water;
- three tablespoons of sugar;
- two tablespoons of salt;
- 15 ml of 70% vinegar essence;
- 50 ml of vegetable oil;
- four cloves of garlic;
- two bay leaves;
- four peas of allspice.
Cooking method:
- In a liter of water add tsp. salt and as much essence. Dip the prepared oil into the liquid, put the pan on the fire and wait for its contents to boil. Cook mushrooms until they sink to the bottom. Then we discard them in a colander and cool.
- In a liter of pure water, dissolve sugar, salt, put bay leaves and pepper. We put the marinade on the fire and bring to a boil. Dip the mushrooms into it and wait again until the water with oils boils. Then pour in the essence, stir the composition and turn off the fire.
- We chop the garlic slices, mix them with mushrooms and arrange them in jars, pour in the vegetable oil, close the lids and put in the refrigerator.
Cooking in Korean
For all lovers of spicy cuisine we offer an original recipe for pickled butter in Korean. According to this recipe, you can pickle forest gifts for the winter or store them in the refrigerator for up to three months without sterilization.
Ingredients:
- 1 kg of oil;
- litere of water;
- 20 g seasoning for Korean salads;
- a glass of vegetable oil;
- two tsp Sahara;
- two tsp salts;
- five cloves of garlic;
- two tablespoons of vinegar;
- two onions;
- 5 g of paprika.
Cooking method:
- Pour the peeled oil into the water (750 ml), add half the salt and cook until tender.
- Dice the onion and fry it in vegetable oil (250 ml).
- Pour a glass of water into the container, add 1 tsp. salt, sugar, and pour vinegar and other spices for the marinade. Bring the composition to a boil and after a couple of minutes remove from heat.
- We combine the brine with oil and onions, put the mushrooms in the jars and fill them with the resulting mixture.
- We put containers with oils in the refrigerator, as mushrooms should be pickled in a cool place during the day.
Based on the usual method of marinating butter, you can create your own original recipes by adding other spices and seasonings. So, butter can go well with dried dill, garlic, curry, celery and other spices.
