Canning butter at home

Butterlets are mushrooms that can be easily harvested. These mushrooms grow in whole families, and that is why collecting them, especially for an experienced mushroom picker, will not be difficult at all. The entire harvested crop cannot be eaten immediately, so it is worth preparing for salting the product.

We are often asked the question: "I want to salt butter, what should I do with them?"

At the preparation stage, you should sort out the mushrooms. Butter oils for the winter are distributed in the following way: small ones are great for salting, and medium and large boletus can be frozen in the freezer.
Further, the mushrooms should be cleaned of various debris, such as needles of conifers and various leaves, and finally rinsed thoroughly.
It is equally important to ensure that the fruits are fresh and not wormy. Often before salting, the legs of the mushrooms are cut off and only the caps are used. But small young mushrooms can be salted completely. This will absolutely not affect their taste. But the appearance will be much more attractive.
You can also remove the top skin from the fruit, but this process is quite laborious, and not all cooking can do this kind of work.

How to salt boletus mushrooms at home

With the help of mushrooms of this preparation, you can decorate any festive table, because they turn out to be quite tasty and have a rather attractive appearance. This requires a number of main and auxiliary components.

Ingredients:

Boiled butter oil - not less than 1 kg;
Salt in the amount of two tablespoons;
Bay leaf in the amount of four pieces;
Black pepper - five peas;
Garlic - two or three cloves;
A bunch of dill greens;
Several leaves of a currant bush.

How to salt butter at home:

Prepare a container, preferably covered with enamel. Salt is scattered into it all over the bottom, on which butter oil is carefully laid out. They are located with their hats down. Add finely chopped dill and garlic, peppercorns and currant leaves on top. Sprinkle this layer with salt.
Then the boletus is laid out again according to the same scheme, and again spices are added. The main thing is not to miss the salt.
After all the mushrooms are laid out in layers, you need to take even-shaped dishes and put on top of all layers. Next, put anything heavy on the dishes. This is done in order for the boletus to release its own juice, which, together with seasonings, forms a brine that covers all layers.
In the event that the brine is not enough, you can supplement it with boiled water, which must first be salted.
The mushrooms are left in the brine for a period of one day.
After a predetermined period, the mushroom is laid out in jars quite tightly and then filled with its own brine.
In this form, they are placed in the refrigerator for several weeks. After that, the mushrooms are completely ready to eat.

Recipe for salting butter for the winter with horseradish

This cooking method is simple and unpretentious, but this does not prevent the mushrooms from having a rich and unusual taste.

Required Ingredients:

Butter, in the amount of 1 kg;
Black pepper in the amount of six peas;
Half horseradish root;
Four dill umbrellas;
Garlic in the amount of four cloves;
Salt - one tablespoon;
Six leaves of a currant bush.

Salted butter recipe:

Mushrooms, first of all, must be thoroughly washed and cleaned. Then boil in salted water over low heat for 20 minutes.
Horseradish wash, peel and cut into thin circles. Peel, rinse and cut the garlic into small slices.
Put prepared horseradish, dill, garlic and currant leaves on the bottom of pre-prepared jars.
Put chilled mushrooms in these jars as well. There should be a space of at least 1 cm on top.
Provide for some load that will press the mushrooms to release their own juice.
In this position, the banks should stand for two weeks. After that, you can roll the pickled mushrooms into jars.
It is only important to make a new pickle for them. To do this, bring the water to a boil and add black pepper, a tablespoon of salt and dill to it.

Salting butter for the winter recipes

Cold pickled mushrooms are crispy and tasty.

You will need:

Butter in the amount of 1 kg;
50 grams of brine salt;
Three tablespoons of salt for the bottom of the container;
Five cherry leaves;
Five leaves of black currant;
Several horseradish leaves;
Four dill stalks;
Black pepper - five peas;
Four bay leaves;
Garlic - about four cloves.

How to salt butter for the winter in jars:

Soak the oil in cold water for 6 hours.
Prepare a container made of glass or enamel and pour a layer of salt on its bottom.
Next, the leaves of cherries, currants, horseradish, dill branches, and, last but not least, mushrooms are laid out. The oil should be placed with the caps down.
The layer of mushrooms should not exceed 6 cm, while it should be sprinkled with salt, peppercorns and bay leaves.
After laying the last of the layers, cover the top with the same sheets as below. The entire resulting structure is covered with a cloth, necessarily clean and flat dishes, on top of which the oppression is installed.
After two days, the layers should settle and release their own juice. In the event that the amount of brine is not enough, it is worth increasing the load.
The product is ready after 40 days. During this time, the container with mushrooms is placed in a cold place.

Salted butter for the winter

This method will allow you to preserve the mushrooms throughout the winter period, since it is rolled into jars. It is also the most suitable for city residents, since it does not require special knowledge and a large amount of space.

Number of products required:

Butter in the amount of 1 kg;
Water with a volume of 1 liter;
Sugar sand in the amount of 60 grams;
Rock salt in the amount of 40 grams;
Three black peppercorns;
Two carnations;
Two bay leaves.

Salting butter for the winter:

Mushrooms must be thoroughly cleaned of debris, washed and cut into large pieces. There is no need to cut small butter oils.
Banks need to be prepared in advance. To do this, they are sterilized for 20 minutes.
Pour the mushrooms into a container and add water. Put on fire and cook until they begin to sink down.
Sugar, salt and all the necessary spices are added to the mushrooms. Cook for a few minutes.
Get the mushrooms and put them in jars, it is important to leave a little space on top, but no more than two centimeters.
Pour the brine over the mushrooms and roll up.
It is imperative to cool the jars under warm clothes and blankets. Then they are placed in a cool place for later storage.

Salt butter gourmet recipe

This option is mainly used only by real gourmets and mushroom lovers. The mushrooms are crispy, and their taste is rather unusual and pleasant.

Required Ingredients:

Butter in the amount of 5 kg;
Salt in an amount of 200 grams;
Water in a volume of 3 liters;
A whole head of garlic;
Six dill umbrellas;
Currant leaves in the amount of six pieces;
Fifteen peas of black pepper;
Vegetable oil in a volume of 100 ml.

How to salt butter for the winter in jars:

The cleaned and washed oil must be boiled for 20 minutes. Then they are reclined in a colander and left there until the entire amount of liquid is completely exhausted. The entire number of mushrooms is divided into three equal parts.
50 grams of salt is poured onto the bottom of a previously prepared container and two currant leaves and two dill umbrellas, five black peppercorns are laid on top of it. Then the mushrooms are laid out, which are sprinkled with salt in the amount of 50 grams on top.
The next two layers are performed in the same way. These layers are covered with flat dishes, on top of which the load is placed.
At the end of the day, the mushrooms are laid out in prepared banks and filled with their own brine.
Vegetable oil is added to each of the jars.
Filled cans are covered with ordinary nylon lids and put into the refrigerator. Salting lasts for three weeks. After that, the mushrooms can be eaten.

Basic security measures

Butterlets are considered to be some kind of delicacy, especially when salted. But it is very important to note that for their ideal preparation, it is worth cleaning from the surface skin, since in the process it releases unpleasant mucus. Many people prefer to wash them thoroughly - this is faster, and the result is almost the same. When cooking, it is equally important to observe basic safety measures, such as boiling dishes and thoroughly boiling mushrooms, since there is the most common disease that can be easily infected from fungi - botulism. There are also certain conditions under which the causative agents of this infectious disease will not have the opportunity for further development:

Creating an acidic environment, or rather the preparation of mushrooms using acids such as acetic or citric.
The presence of oxygen.
Sterilization of all dishes. This can be done even after opening the mushrooms before eating.
Low storage temperature.

There are many options for salting butter, and each of them has its own advantages. The addition of any additional ingredient or spice depends entirely on the taste preferences of the owner of the mushrooms.

All lovers of winter pickles may also be interested in recipes, and.