How to pickle butter for the winter in jars in two ways

Butterfishes are a great snack to the table. They are served in marinade or used to make various salads. In the article we will consider how to pickle butter for the winter.

In winter, butterflies remind not only of summer days, but also act as a useful delicacy. Visiting stores, we often see ready-made pickled mushrooms on the shelves. Now everyone will agree with me that pickled masluki in the factory can not be compared with cooked at home.

Pickled or salted mushrooms are a popular dish among the inhabitants of our country. Even in the marinade, for a long time they retain useful and gustatory qualities, and serve as an excellent filling for homemade dishes.

Compared to other mushrooms, masluki is not easy to collect. If you still managed to do this, do not be lazy and try to pickle them for the winter.

Calorie content

The calorie content of pickled butter is 19.2 kcal per 100 grams.

Oil mushrooms contain a huge amount of amino acids, fats and other minerals, a resinous substance is found in them, which is necessary for people who follow a diet.

They have a high content of zinc, magnesium, iodine. Due to this, they relieve pain with gout, arthrosis and eliminate mild migraine. Healthy fats, manganese and copper, which are part of the composition, saturate the body even with a small amount of consumption.

Pickled butter is low-calorie (19.2 kcal). They contain a low content of fats and edible sodium. The use of such a dish regulates blood sugar, helps to reduce excess weight without exercise and a long diet. A protein differs from an animal in that it breaks down in the body for a long time. This prevents the increase in muscle mass, which is important for people with weight loss.

Classic pickling recipe

For mushroom eaters, pickled butterfish is a great appetizer for the festive table. I offer a classic recipe for hot pickling with the usual set of spices.

• Butter - 3 kg.
• Water - 3 l.
• Sugar - 100 g.
• Vinegar - 25 ml.
• Small onion - 1 pc.
• Carnation - 10 pcs.
• Black pepper (peas) - 10 pcs.
• Bay leaf - 4 pcs.

1. Clean and wash the oil. Place in a container, fill with water, add the peeled onion.
2. When the water boils, boil for 5 minutes, then drain the liquid and fill it with cold water. Throw the onion into the trash.
3. Boil 3 liters of water, add salt and sugar. Mix well. Transfer the oil to the brine and cook for about 20 minutes. Clean up accumulated foam.
4. Do sterilizing cans. For each tank, the process will take 10 minutes. Then at the bottom of the cans, distribute the bay leaf and pepper.
5. Meanwhile, the brine will become transparent, and the mushrooms will sink to the bottom, remove them and fill the banks. Strain the brine, add vinegar. Then fill the finished brine. Cover with lids, put in a pan. Pour water so that it reaches the neck and send to the stove.
6. Sterilization takes 20 minutes. Take out the cans and tighten.
7. Having done the whole process, turn the cans over, cover with a blanket. After cooling, transfer to a dark place.

How to pickle for the winter

Butterdish is a versatile mushroom. It is delicious in any form, and especially canned. The recipe for pickling in jars for the winter is no different from others, with some nuances in the preparation of brine.

I propose classic procurement methods - with and without sterilization. Choose for yourself which one you like.

With sterilization

This option is popular in oriental cuisine. Cooking will require little time, but the delicacy will turn out incredibly tasty and with a spicy aroma.

• Butter - 2 kg.
• Water - 2 l.
• Onion - 1 pc.
• Chives - 80 gr.
• Garlic - 5 cloves.
• Ginger root - 50 gr.
• Carnation is a pair of inflorescences.
• Chili pepper - 1 pc.
• Cardamom - 2 packs.
• Bay leaf - 1 pc.
• Lemon juice - 3 tablespoons.
• Wine vinegar - 200 ml.
• Sesame oil - 1 tablespoon.

1. After cleaning and washing the mushrooms well, pour into the pan. After pouring water, cook for 15 minutes.
2. Start cooking brine. Send a container of water to the stove. Cut onions with a knife in the form of rings, chop green onions. Grate ginger on a fine grater.
3. In a boiled liquid, send onions, ginger, cloves, pepper. Add cardamom, bay leaf there. In the garlic, crush the garlic and send to the brine.
4. The brine should boil for at least 5 minutes. At the final stage, pour vinegar and lemon juice.
5. Sprinkle oil. Cook for 15 minutes and stir. In the last minutes add sesame oil.

In conclusion, wash and sterilize the jars, fill with contents along with brine, roll up. Place in a cold place for long-term storage.

No sterilization

According to this recipe, pickling is even easier. Sterilization takes a lot of time, so I propose a method of procurement without it.

• Butter - 1.5 kg.
• Water - 0.5 l.
• Vinegar 9% - 70 ml.
• Sugar - 1 tablespoon.
• Salt - 1 tablespoon.
• Bay leaf - 2-3 pcs.
• Allspice - to taste.
• Black pepper (peas) - to taste.

1. Clean and rinse the oil. Leave the small ones intact, and cut the large ones into several pieces and place in the pan.
2. Put on fire, boil for 15 minutes, then drain the water. Fill again with water and place on the stove for 20 minutes. Salt in the last minutes. Strain boiled butter with a colander.
3. Proceed to the marinade. Send salt, sugar and spices to boiling water, cook for 5 minutes. Put mushrooms there and boil in brine for 10 minutes. Add vinegar, and after 3 minutes remove from the stove.
4. Sterilize the cans in advance. After pulling out the bay leaf, distribute the contents across the banks and roll up. Turn over and cover with a blanket until it cools down.

Remember, the jar should be incomplete for two fingers from the neck. So you leave room for oxygen and increase the shelf life to 12 months. So you can pick up a side dish for fried potatoes at any time.

An easy way to pickle frozen butter

Marinated butter not only fresh, but also frozen. They are slightly acidic with a cinnamon flavor.

• Butter - 4 kg.
• Water - 2 l.
• Onion - 2 pcs.
• Vinegar 9% - 100 ml.
• Salt - 2 tablespoons.
• Cinnamon - 0.5 teaspoon.
• Clove - 5 pcs.
• Allspice - 5 pcs.
• Bay leaf - 3 pcs.

1. Cook the cleaned and washed oils for 15 minutes. After draining the water, boil again for 20 minutes, adding onions and a little salt. Strain and discard the onion.
2. For brine, put water on the fire. When it starts to boil, throw salt, sugar, spices.
3. Meanwhile, put the boiled butter in a sterilized jar. Pour into the cooked brine. Add 2 tablespoons of vinegar, roll up.
4. Put the jar down and wrap it until it cools down.

The dish is ready to eat 2 hours after cooling. If there is no patience, it is not necessary to roll up. They go well with herbs and olive oil.

Useful Tips

Before preserving the oil, iterate well to make sure that everything is edible. The peculiarity of these mushrooms is a sticky film on the cap, and under it is a spongy surface. When harvesting, follow these guidelines.

1. Collect oil away from the highway and in ecologically clean areas. Mushrooms growing in contaminated places accumulate toxic substances, so their use is dangerous to health.
2. Marinate the small butter separately, as they will turn out more delicious. Large cut into pieces.
3. To clean before cooking, take a small knife and pull the film from the cap. To do this faster, dry the oil and lubricate the knife with vegetable oil.
4. Use gloves to avoid dark spots on the skin. If your skin is dirty, use vinegar or lemon juice to clean your hands.
5. Wash quickly and in small volumes to prevent liquid absorption and swelling.

The article on the harvesting of pickled oil for the winter came to an end. In it, I shared popular recipes and revealed the secrets of proper preservation. I hope that thanks to the tips in your fridge, a dish will appear that will delight the family with an incredible taste. Good luck in the kitchen!

Watch the video: Canning Garden Vegetables. At Home With P. Allen Smith (November 2024).