How to salt butter: cold and hot salting method

The most delicious boletus is fresh, fried in a pan with onions. But, unfortunately, the mushroom season does not last so long, so mushroom lovers have to think about harvesting for the winter. Frozen mushrooms can be stewed, boiled, and fried, but another great way to store butter for a long time is to salt them.

Preparation and ingredients

Before moving on to how to salt butter in jars, it is important to select suitable specimens and prepare them. Small, young mushrooms are best suited for salting. The main thing is that they are whole and not wormy. Small boletus can be salted along with the leg; it is not necessary to remove the film from their caps. Although, according to some, it gives a slight shade of bitterness.

Before starting cooking, the mushrooms must be thoroughly rinsed, cleaned of leaves and coniferous needles. They are boiled in salted water for about 20 minutes. After boiling, it is important to remove all the formed foam, and at the end of cooking, rinse the butter with cold water.

For further cooking, for 1 kg of boiled mushrooms you will need:

• dill - umbrellas or greens;
• salt - 2 tbsp. spoons;
• garlic - 3 cloves;
• bay leaf - 3 pcs.;
• black peppercorns, 4 pcs.

You can also add currant leaves if desired. Also, be sure to prepare and sterilize the curling jars.

Salting

Now you can go directly to how to salt the butter. This requires:

1. Pour a layer of salt into a suitable bowl.
2. Place the mushrooms on top in one layer. It is desirable that most of them are located with their hats down.
3. Chop the garlic, add it to the butter along with herbs and spices.
4. Salt again, put the next layer of mushrooms, spices and salt again.
5. When the last oil is laid, it remains to cover them with a flat plate and put a load on top, for example, a bottle of water.
6. In this form, the mushrooms should stand for 24 hours at room temperature.

At the end of this time, the mushrooms are packed into sterilized jars as tightly as possible. Top them should be poured with the resulting brine, and if it was not enough to completely cover the butter, you can add a little sunflower oil on top. After standing for 2-3 weeks in the refrigerator, the mushrooms will be completely ready.

Hot salting

There is another, faster and simpler recipe for how to salt butter oil. It is called the hot salting method. This method will require all the same ingredients as in the first option. Their proportions can also be taken from the first recipe, or you can change them as you see fit. For hot salting you need:

1. Pour butter into salted boiling water.
2. Boil them for 15-20 minutes from the moment they boil - approximately until the mushrooms begin to settle to the bottom.
3. A couple of minutes before the end of cooking, add all the cooked spices to the mushrooms.

It is important that the brine is transparent enough. When the brine with oily oils has cooled down, it remains only to pour it into previously prepared and sterilized jars and roll it up. Please note that the amount of brine in the jar should not take up more than 1/5 of the total volume of your workpiece.

Knowing how to salt butter for the winter, you can delight your loved ones and friends with this delicious dish during the cold season. And be sure to serve them on the table on New Year's Eve, because for many, salty mushrooms on the table are as indispensable an attribute of this holiday as Soviet Olivier or tangerines.