Recipe for pickled butter - simple and delicious

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Marinated boletus, the recipe for which we want to offer you, will become a real delicacy in the winter. In general, the process of pickling these mushrooms resembles the process of harvesting porcini or boletus mushrooms. True, there are several fundamental differences.

Marinated Butter Recipe: Essential Ingredients

You will need two and a half kilograms of selected oils. It is better if you collect them yourself, then you will be completely sure of their quality. And in general, picking mushrooms is a rather pleasant autumn activity. As you understand, boletus is the main component of the workpiece. But no recipe for pickled butter is limited to mushrooms alone. As for the marinade, based on a liter of water, you will need five fragrant peas of pepper (black), the same amount of allspice, two full (possible with a slide) tablespoons of granulated sugar, one tablespoon of table s alt, two bay leaves, cloves, a little cinnamon (literally on the tip of a knife), two garlic cloves, two onions (large), one spoonful of strong apple cider vinegar (dessert or three teaspoons) or four tablespoons of weak vinegar.

Marinated boletus: cooking recipe

So, this cooking option differs from others by adding a fairly large amount of onion. First, rinse the mushrooms thoroughly. Peel off all debris, twigs and blades of grass. Pay special attention to the oil legs - they must be perfectly clean. It is not forbidden even to scrape them a little with a dull knife. It is necessary to completely remove the skin from the caps, which gives the mushrooms the famous oiliness. If you think that this is not necessary, then you are deeply mistaken. You don’t want to end up with a jar of bitter-bitter mushrooms that you can’t even take into your mouth? To make the film come off easily, you should pry it off with a knife around the edges and simply remove it like a plastic bag.

Marinated Butter Recipe: Next Steps

Rinse the mushrooms again and place them in the largest pot you have. Pour the mushrooms with ice water (not boiled) and add a little citric acid, then your butternuts will definitely not darken. If you are in doubt about whether to cut the mushrooms, then do this: leave the small ones whole, and chop the largest ones into pieces.

Marinated butter recipe: next step

Rinse the mushrooms again. Fill them with water and boil. Don't forget to s alt. During the cooking process, add a few drops of vinegar and a teaspoon of citric acid. Then drain the decoction. For the third time, pour the mushrooms with s alted water, but already boiling. Boil them, removing the foam. Add vinegar. Have the mushrooms completely settled to the bottom of the pan? So it's time to throw them awaycolander. Coarsely chop the onion. Now get on with the marinade. A liter of pure water is a spoonful of s alt, two tablespoons of sugar. While the water is boiling, toss in the spices and onions. Dip the mushrooms in the marinade. Before the end of cooking, add a little more vinegar. Now it remains only to thoroughly sterilize the jars and pour the marinade over them along with the mushrooms. Roll up the covers with a special device. Before seaming, you can throw one bay leaf into each jar.