Recipes for preparing salted butter for the winter in jars

The most popular mushrooms in many regions of our country are boletus mushrooms, because they tolerate low air temperatures well and grow until late autumn. They cannot be stored fresh for a long time: this product is classified as perishable. This means that one of the options to preserve the wonderful taste for a long time is to dry, pickle or pickle the mushrooms.

Collecting a whole basket of these wonderful mushrooms is not difficult, because in the clearing you can find a whole family.They live up to their name: the oily sticky skin covering the surface of the cap protects the fruiting body from moisture loss.

Advantages of salted butter

Salted butter at home is a low-calorie dish, but it cannot be classified as a dietary product. This is due to difficulties in digestion due to the high protein content, which is called “forest meat”. In meat products, its content is lower than in mushrooms, so representatives of the forest kingdom are perfect for those who watch their diet and want to fill their menu with protein products.

In addition to protein, mushrooms are high in phosphorus and beta-glucans, which have a positive effect on strengthening the immune system. Microelements, which are contained in large quantities in mushrooms, are poorly absorbed by the body.

Salted butter is a very tasty dish, and also quite filling. An ideally structured diet allows you to consume them in small quantities, but, of course, you should not abuse them. Let's talk about how to prepare the appetizer.

Salting methods are oily

The festive table can become more refined and varied if mushroom dishes are present. Particular attention has traditionally been focused on wild mushrooms because they are very aromatic and tasty. We marinate the boletus in this way:

• hot method;
• cold;
• combined.

In all versions, the dish turns out to be very aromatic, original, and unique. For convenience, you can use step-by-step guides with pictures.

Hot way

A hot way to pickle forest finds at home is very quick and simple. The recipe for pickling butter is as follows:

1. Before salting butter for the winter, they need to be prepared.1 kg of mushrooms should be peeled, peeled and cut into large pieces. The “babies” don’t need to be cut. The entire mass is placed in a sieve and left for 15 minutes - this will allow the moisture to escape.
2. The jars in which boletus mushrooms will be placed should be prepared: washed with baking soda, sterilized for 20 minutes.
3. Plants that have been previously washed are placed in a pan with 1 liter of water. Cook the mixture until the mushrooms sink to the bottom.
4. To the cooked buttery ones add 60 g of sugar, 35 g of salt, 3 peas of black and allspice, cloves and bay leaves in small quantities.
5. The finished mixture with salt water should be boiled for 5 - 7 minutes. After this, use a slotted spoon to remove the salted butter for the winter from the pan and place it in jars, and then pour in the brine in which they were boiled.

Rolling up the cans is the last stage of preparation. After the lids are screwed on, the jars are wrapped and covered with a warm blanket. After 12 hours, they are moved to a dark, dry place for long-term storage.

Cold way

The cold method of salting butter for the winter involves the use of the following ingredients:

• 3 kg of mushrooms;
• 2.5 tablespoons of salt;
• dill branches;
• currant leaves (red and black);
• cherry leaves;
• 13 – 15 black peppercorns.

Cold preparations are processed as follows:

1. Cover the bottom of an enamel bowl with a thin layer of salt.
2. The first layer is laid out with the caps down, after which they are interspersed with currant leaves and spices.
3. After laying out, you should sprinkle everything with a thin layer of salt and peppercorns.
4. After laying out the last row, it is necessary to use a press to form brine.
5. Salting occurs within a month. The dish cannot be eaten before the expiration date.

Before serving the dish, the mushrooms must be soaked in water for a short time. Knowing how to salt boletus for the winter, you can surprise your guests with its wonderful taste.

Combined method

In order for both guests and hosts to like the result of such salting, you need to take:

• 5 kg of mushrooms;
• 0.2 kg salt;
• 3 liters of water;
• dill umbrellas;
• currant leaf (6 pcs.);
• black peppercorns - 13 - 15 pcs.;
• 0.1 liters of vegetable or olive oil.

The recipe for making salted butter for the winter or pickled mushrooms is as follows:

1. Boil the butter for 15 – 20 minutes.
2. After draining the water, they are placed in a pre-sterilized jar on top of a thin layer of salt.
3. Currant leaves, spices, and salt are placed on the layer of mushrooms.
4. So they alternate the mushrooms until they run out. Each layer should be well salted.
5. A weight is placed on top, which will contribute to the appearance of brine. After this, the preservation is put in the refrigerator for three weeks.

Salted butter, prepared for the winter in jars using a combined method, is aromatic and tasty, delicately crunchy and retains all its original charm. It’s easy and simple to please with such a dish.