Butter for the winter: cooking recipes, salted in jars with photos and videos

The most popular mushrooms in many regions of our country are butter mushrooms, because they perfectly tolerate low air temperatures and grow until late autumn. You can’t keep them fresh for a long time: this product belongs to the perishable category. This means that one of the options to keep the great taste for a long time is to dry, pickle or salt the mushrooms.

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

Benefits of salted butter

Salted butter at home is a low-calorie dish, but they cannot be classified as dietary foods. This is due to difficulties in digestion due to the high content of protein, 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 follow the diet and strive to fill the menu with protein products.

In addition to protein, mushrooms contain a high content of phosphorus and beta-glucans, which have a positive effect on strengthening the immune system. Trace elements, which are found in large quantities in mushrooms, are poorly absorbed by the body.

Salted butternuts are a very tasty dish, also quite satisfying. An ideally built diet allows you to use them in small quantities, but, of course, you should not abuse them. Let's talk about how to cook a snack.

Salting methods oil

The festive table can become more refined and varied if mushroom dishes are present. Particular attention is traditionally riveted to forest mushrooms, because they are very fragrant and tasty. We marinate butternuts in this way:

• hot way;
• cold;
• combined.

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

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hot way

A hot way to pickle a forest find at home is very quick and easy. The recipe for salting oil is as follows:

1. Before salting, they are oiled for the winter, they need to be prepared. 1 kg of mushrooms should be peeled, peeled and cut into large pieces. "Kids" can not be cut. The whole mass is placed in a sieve and left for 15 minutes - this will allow moisture to leave.
2. The jars in which the butter mushrooms will be placed should be prepared: washed with baking soda, sterilized for 20 minutes.
3. Plants that have previously been washed are placed in a pot with 1 liter of water. The composition should be cooked until the mushrooms sink to the bottom.
4. 60 g of sugar, 35 g of salt, 3 peas of black and allspice pepper, cloves and parsley in small quantities are added to the boiled oily ones.
5. The finished composition with salt water should be boiled for 5 to 7 minutes. After that, with a slotted spoon, the butternuts salted for the winter should be taken out of the pan and laid out in jars, and then poured with the brine in which they were cooked.

Rolling cans - the last stage of harvesting. 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 oil for the winter involves the use of such ingredients:

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

The blanks in the cold way are as follows:

1. Cover the bottom of the enamelware with a thin layer of salt.
2. The first layer is laid out with hats down, after which they are interspersed with currant leaves and spices.
3. After laying out, you should powder 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 a brine.
5. Salting occurs within a month. Before the expiration date, the dish cannot be eaten.

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

Combined method

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

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

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

1. Butter is boiled 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, salt are placed on a layer of mushrooms.
4. So the mushrooms are interspersed until they run out. Salt each layer well.
5. A load is placed on top, which will contribute to the appearance of brine. After that, the preservation is cleaned in the refrigerator for three weeks.

Salted boletus, prepared for the winter in jars using the combined method, are fragrant and tasty, delicately crunchy and retain all their original charm. To please with such a dish is easy and simple.