Marinated butter for the winter recipes

Boletus mushrooms are not only common, but also incredibly tasty. In addition, they are also perfectly absorbed by the body, which is not typical for mushrooms. They can be fried, dried, and pickled. Pickling butter mushrooms at home for the winter can be considered the best way to prepare these mushrooms. A jar of butter will fit perfectly into the festive atmosphere and become a table decoration.

This recipe can rightfully be called universal. In this way, you can prepare not only boletus, but also boletus mushrooms and honey mushrooms. The entire cooking process does not take a lot of time and does not require special skills.

You will need:

one and a half kg. fresh butter;
one and a half liters purified water;
3/4 cup vinegar;
one and a half tbsp. l. regular salt;
2 clove buds;
2 pcs. laurel leaf.

Marinated boletus recipes for the winter:

The skins are removed from the mushroom caps. It's easier to do this if the mushrooms are still dry. Excessive slipperiness, characteristic of butter, will not allow you to peel the skin when wet. A regular knife is used for this. They only pry off the edge, after which the skin is easily removed.
The mushrooms are washed thoroughly. Particularly large ones are cut into two or three pieces.
The water is brought to a boil and the prepared butter is poured into it.
The mushrooms are kept in boiling water for a quarter of an hour, after which they are placed in a colander so that all the water quickly drains from them.
To prepare the marinade itself, water is placed on the fire. Salt and all the spices are poured into it.
After the future marinade boils, all the necessary vinegar is poured into it.
The mushrooms are carefully placed in pre-sterilized jars and poured with just boiled marinade.
Finally, the jars are immediately rolled up and sterilized for a quarter of an hour.

Important! Cleaning the skin is a painstaking process, but necessary. Even the smallest of butterflies should not be ignored. If you miss even one mushroom, you can end up with a preserved product that is unappetizing, black in color, and has an unpleasant, bitter aftertaste. It is better to carry out this procedure with gloves to avoid staining your hands black.

How to marinate boletus recipe

The highlight of this recipe is the marinade, which is more typical for oriental cooking. With its help, familiar butternuts acquire an incredible, piquant aroma and simply incredible taste.

You will need:

boletus – 2 kg;
purified water – 2 l.;
onion – 1 pc.;
onion greens – 80 gr.;
garlic – 5 cloves;
ginger root – 50 g;
carnation - a pair of inflorescences;
chili pepper – 1 pc.;
cardamom – 2 packs;
laurel leaf – 1 pc.;
lemon juice – 3 full tbsp. l.;
wine vinegar (white) – 200 ml;
sesame oil – 1 tbsp. l.

A simple recipe for pickled boletus for the winter:

The mushrooms are peeled and thoroughly washed, after which they are boiled for a quarter of an hour.
Water is put on fire.
The onion is cut into rings.
Green onions are chopped using a knife.
Ginger root is grated with a regular fine grater.
Add onions and green onions, ginger root, cloves and pepper to boiling water.
Cardamom and bay leaf are added.
Garlic is crushed using a press or knife and also poured into water.
The water continues to boil for another couple of minutes, after which vinegar and lemon juice are added to it.
The prepared butter is poured into the resulting liquid and boiled for a quarter of an hour, stirring occasionally.
At the end of cooking, add sesame oil.
All that remains is to distribute the finished product into pre-washed and sterilized jars and roll up.
The jars are placed in the refrigerator, where they can be stored for quite a long time.

Marinated boletus for the winter recipes without sterilization

This method is attractive for its simplicity and minimal time investment. However, this does not affect the taste characteristics of the product in any way. An excellent option for those who do not have time or simply do not like to tinker around in the kitchen for a long time.

You will need:

1 l. purified water;
7 tbsp. l. any vegetable oil;
3 full tbsp. l. Sahara;
W with a slide st. l. salt;
1/2 cup vinegar;
4 cloves of young garlic;
1 laurel leaf;
3 pcs. allspice.

How to pickle boletus for the winter in a simple way:

The mushrooms are peeled from the caps and washed thoroughly. If large honey mushrooms are available, they should be cut into several parts so that all specimens are marinated evenly.
The water is placed on low heat and must be brought to a boil.
Salt is poured into boiling water and vinegar is added.
Mushrooms are poured into the resulting liquid and boiled for a quarter of an hour.
The foam that forms during the process must be removed.
The finished mushrooms are removed from the heat and placed in a sieve or colander.
Add bay leaf, pepper to the water, add sugar and salt.
The resulting liquid is brought to a boil.
Mushrooms are placed in boiling liquid and brought to a boil.
Finally, vinegar is poured in and chopped garlic is added.
The butter is placed in pre-washed and sterilized jars and filled with marinade.
Oil is added to each jar.
The jars are sealed and placed in the refrigerator.
These mushrooms can be tasted after just three days of preparation. True, their shelf life is only 4 months.

Important! To determine that the mushrooms are completely cooked, you don’t need any special skills. When they all end up at the bottom of the pan, then they are considered completely ready.

How to pickle boletus mushrooms quickly

If pickling is not done as a preparation for the winter, but to be eaten in the near future, this recipe is ideal. The whole process will be quite fast, because it does not involve boiling the main product additionally.

You will need:

5 kg. oily;
100 gr. dill;
Zest of 1 lemon;
5 glasses of purified water;
4 full tbsp. l. salt;
4 without top art. l. Sahara;
5 pieces. black and allspice pepper;
2 pcs. laurel leaf;
2 cloves of young garlic;
Half a glass of vinegar.

How to marinate boletus at home:

The mushrooms are cleaned and thoroughly washed, and then boiled.
The jars are washed with soda, dried and slightly warmed up.
Dill and a small piece of lemon zest are placed in each jar.
Mushrooms that have not yet cooled down are placed in jars.
Water is poured into the pan and placed on fire.
Sugar and, of course, salt are poured into the water, spices and chopped garlic are added.
The resulting liquid is brought to a boil and continues to boil for at least another five minutes.
Pour 1 tbsp into the jars. l. vinegar and pour in the newly prepared marinade
The jars are closed with nylon lids and left to cool.
Such mushrooms are stored exclusively in the refrigerator. They can be considered ready three days after preparation.

Marinate boletus for the winter recipes from Korea

Vegetables cooked in Korean style have long won love among our population. These are excellent snacks that have become indispensable both on a regular day and on a holiday. Butter, cooked in Korean, is still familiar to few people, although it will turn out to be an even more delicious snack than, for example, carrots or eggplants.

You will need:

1 kg. freshly picked butter;
1 pack Korean seasonings;
1 glass of vegetable oil as full as possible;
1 with a slide art. l. Sahara;
1 tbsp. l. vinegar;
1 level tsp. salt;
1 PC. – small onion;
1 tsp. paprika (sweet).

How to pickle boletus for the winter:

The mushrooms are thoroughly peeled and washed.
Lightly salted water is placed on the fire. The butter prepared for cooking is poured into it.
The mushrooms are cooked for about half an hour, after which the water is drained from them.
The frying pan is placed on the fire and warms up.
Oil is poured into a hot frying pan.
The onion is chopped so that small cubes are obtained. After this, it is fried until it acquires a golden hue.
Pour all the remaining ingredients into a glass of water and pour into the cooled mushrooms.
Hot oil with fried onions is also added to them.
Finally, add chopped garlic and mix everything thoroughly.
For marinating, the resulting mass is placed in the refrigerator for a day.

How to marinate boletus for the winter recipes

An excellent recipe for those who like to experiment. In addition to the amazing taste, the mushrooms will acquire another, simply incredible feature - they will become crispy, like lightly salted cucumbers.

You will need:

2 and a half kg. fresh butter;
12 glasses of purified water;
3 with top art. l. Sahara;
4 incomplete art. l. regular salt;
1/4 cup vinegar;
30 gr. mustard (beans);
80 gr. young garlic;
10 pieces. laurel leaves;
10 pieces. allspice.

Butter marinated recipes for the winter:

The mushrooms are peeled and thoroughly washed, and if necessary, cut.
Boil the butter in one and a half liters of water for a quarter of an hour. Be sure to remove the foam that appears periodically.
All the water is drained from the boiled mushrooms. It is best to use a colander for this.
A liter of water is placed on the fire.
Peeled but not chopped garlic is added to the water, as well as all the remaining ingredients.
After the liquid boils, mushrooms are poured into it and boiled for at least five minutes.
The finished product is placed in previously thoroughly washed and sterilized jars and covered with lids.
Each jar undergoes another sterilization. To do this, they are placed in a pan of water and boiled for a quarter of an hour.
All that remains is to roll up the cans and wrap them up.

There are a huge number of recipes on how to marinate boletus for the winter in jars and allow you to pamper yourself and your loved ones with mushrooms. They can be prepared for the winter or immediately put on the table. And if you give free rein to your imagination, you can create your own masterpieces by changing the amount of spices, adding or subtracting some ingredients. You can create your own, unique dish, which will definitely please not only your household, but also the most demanding guests.

Thanks to our collection of recipes, you can also easily please your loved ones with dishes such as, prepare salads from or.