Marinated boletus for the winter. Top 12 most delicious and simple recipes

Greetings to all regular readers and guests of the blog. I want to ask you right away, do you like to go into the forest to pick mushrooms and berries? I don’t really like picking berries, but mushrooms are a completely different matter, I just love them. You are walking along a forest path, the birds are chirping, the air is clean and there is no one around. Beauty, and that's all!

And since autumn has already arrived, the rains have passed, it’s time to start mushroom hunting. So we all set out together to wander through the forest in search of friendly families of honey mushrooms, chanterelles, boletus mushrooms, etc.

And if you're lucky, the collected mushrooms will help you feed the whole family. After all, you can prepare a large variety of dishes from this product, for example, cook soup, bake pizza, make a delicious salad or stuff pancakes with mushrooms.

Of course, you need to stock up on fruits for future use and be sure to roll up a couple of jars. Today I just want to talk about ways to marinate crispy mushrooms for the winter. And we will analyze the recipes based on a specific type - boletus. They are very tasty, especially with onions and butter!

Cooking methods do not differ much from each other. However, some seal the preparations with vinegar, and others with citric acid. Some people cannot do without sterilization, while others believe that it is not necessary. There is also a difference in the preparation of the marinade and the choice of sealing the containers with lids. Therefore, we will consider all the technologies, and you decide for yourself which technique to choose.

A simple recipe for pickled butter for the winter

Mushrooms with small caps are best suited for future use; they are also called “buttons”, because they taste very sweet. And worms are very rarely found in them.

Butterflies got their name because of the characteristics of their caps. They are sticky and oily, so you should always remove the skin from them.

Ingredients:

Butter;
Water - 1 l;
Salt - 5 teaspoons;
Sugar - 5 tbsp. spoons;
Vinegar - 15 tbsp. spoon;
Citric acid - 10 g;
Cinnamon stick - a small piece;
Cloves - 2 pcs.;
Allspice peas - 3-4 pieces.

Cooking method:

1. Sort out the mushrooms from debris and peel off sticky skins. Rinse in warm water.

It is better to perform this procedure with gloves to protect your hands from contamination.

2. Next, boil the prepared raw materials in salted water for 30-40 minutes. Don't forget to skim off the foam during cooking. Then place them in a colander to drain.

3. 5-10 minutes before the end of cooking the mushrooms, place a separate pan on the fire and prepare the marinade in it. To do this, pour clean water, add salt and sugar. Wait until it boils, and then add the rest of the spices: cinnamon (optional), cloves, peppercorns. And at the very end, pour in vinegar and add citric acid. Stir everything well.

Add the mushrooms to the resulting brine, stir and wait until it boils. After the mixture boils, boil everything for 1 minute.

4. And then immediately put the fruits with the marinade into clean jars and cover with lids.

5. Sterilize the jars in hot water for 20 minutes. Then carefully pull them out, roll them up and turn them upside down. Cool at room temperature and then store.

Proper preparation of mushrooms

ADVICE!
Before removing the scalp from the oil, put on gloves so that there are no dark stains that are difficult to remove on the skin. You can also lubricate your hands with vegetable oil, then the pigment will not be able to absorb into the skin, since the pores are clogged with oil. Some people recommend pre-soaking the mushrooms, but this is a controversial point. Oilseeds are like tubular fruiting bodies, like a sponge, absorbing liquid. Having been thoroughly “drunk”, they do not absorb the marinade well and will turn out tasteless.

Cut off the dirt from the legs: the remains of earth and sand should not get into the workpieces, as they contain bacteria that can cause poisoning.

It is recommended to marinate small cute mushrooms whole, large ones - cut into several pieces.

Maslyuki prepared for heat treatment are placed in a pan, filled with cold water, and placed on the stove. Having brought to a boil, reduce the heat.

Cook for half an hour. The time may be different, this is prescribed in each specific recipe. During the cooking process, remove the foam. Most of it is formed at the moment of boiling.

The broth is drained, the mushrooms are washed under cold running water.

Thus, a semi-finished product is obtained for further use in blanks.

ADVICE! Butter will not change color when boiled if you add one teaspoon of citric acid or a few drops of 9% vinegar essence to the water. You can use lemon juice.

Butter marinated with citric acid

Keep in mind that this type of mushroom is very healthy. Since its chemical composition resembles a mixture of meat and vegetables. Moreover, the fruits contain fats, carbohydrates, proteins, fiber, minerals, riboflavin, pyridoxine, lecithin, resinous substance, fungal antibiotics, as well as many trace elements.

A mushroom snack helps strengthen the body in general, helps reduce headaches, also speeds up the process of removing uric acid and salt from the body, and prevents cholesterol from being deposited.

Ingredients:

Mushrooms - 2-2.5 kg;
Water - 2 l;
Salt - 50 gr.;
Citric acid - on the tip of a knife;
Sugar - 80 gr.;
Allspice - 3 peas;
Black peppercorns - 9 peas;
Bay leaf - 2 pcs.;
Cloves - 1 bud;
Garlic - 1-3 cloves;
Vinegar 70% - 1 teaspoon (per 1.5 liter jar).

Cooking method:

1. First of all, remove the slimy film from the mushroom caps.

Removing the film is necessary, as it contains harmful substances and will give the snack a bitter taste.

2. After cleaning the mushrooms, or rather each mushroom, rinse thoroughly under running cold water. Cut large fruits into several pieces. Now the raw materials need to be cooked. To do this, pour clean water into the pan, add 1 teaspoon of salt, citric acid and bring to a boil. Then stir the liquid and dip the mushrooms into it.

3. When the water with the fruits boils, remove the foam from the surface and boil the product for 20 minutes. Next, drain in a colander.

4. Pour 1 liter of clean water into another pan and bring it to a boil. Add salt and sugar, add allspice and peppercorns, bay leaf, cloves and peeled and chopped garlic. Bring the contents back to a boil and cook for 5 minutes.

5. Now prepare the containers: sterilize the jars and boil the lids. Fill 3 quarters of the prepared glass with boiled mushrooms and pour hot, ready-made marinade up to the neck. Add vinegar directly to the jars and tightly close the containers with boiled lids.

Cool the pieces and store them in a cool place. And after 10 days, the appetizer can already be served.

Calorie content per 100 g of product

Representatives of the Mokrukhov family belong to low-calorie foods. When pickled, they contain only 18 kcal per 100 g of product. Nutritional value is represented by proteins, fats and carbohydrates. They are distributed accordingly, in the following ratio: 3 g; 0.5 g; 1.4 g; The proteins included in their composition are highly digestible.

I can’t help but say at least a few words about the benefits. Only the most important things. The fruiting bodies contain a lot of zinc. This element is necessary to maintain mental abilities, immunity, and reproductive function of men. To cover the daily requirement for this element, it is enough to eat 2 tablespoons of butter every day.

And the mucus, which we so diligently get rid of, relieves headaches. The butterdish is also unique in that it grows only in natural conditions. They still haven’t learned how to grow it artificially.

This year there was a good harvest of Mokrukhovs in our region. Our forest is pine, so mostly the real (pine) butterdish grows. You can find larch, which forms mycorrhiza only with this tree.

The larch cap is difficult to clean. And often, we boil them directly with the skin. To prevent the marinade from darkening, add citric acid and salt during cooking. Marinated boletus still turns out appetizing and healthy. Excellent preparation for the winter.

Opening the jar, add a little onion to the mushrooms, pour in vegetable oil... The appetizer is so tasty that you will lick your fingers. If you liked a recipe, save the article on your social media pages. See you again!

Butter without sterilization - the most delicious recipe

As you already understand, a prerequisite for preparing canned food is the process of removing the sticky skin from the caps. In this case, the raw materials cannot be wetted with water until you remove the film. Otherwise, the caps will get wet and the removal procedure will be complicated.

Do you know why mushroom caps are brown? It turns out that this is all due to the fact that a separate kingdom of living nature is capable of tanning. And when exposed to sunlight, the fruits produce vitamin D, so the caps turn brown.

Ingredients:

Mushrooms - 1.5 kg (peeled and boiled);
Vinegar 9% - 3 tbsp. spoons;
Refined oil – 70 ml;
Salt – 1.5 tbsp. spoons;
Sugar – 1 tbsp. spoons;
Garlic – 5 cloves;
Bay leaf – 12 pcs.;
Water – 500 ml.

Cooking method:

1. Peel and rinse the mushrooms. Boil them in salted water until tender. Then drain the water.

If the boletus is large, then cut it into pieces.

2. Prepare the marinade: pour clean water into a saucepan and bring to a boil. Add sugar, salt, bay leaf. You can also add dill umbrellas and peppercorns. Pour in the oil and mix everything. Let the liquid simmer for a minute.

3. Then add boiled mushrooms to the boiling marinade and let simmer for 15 minutes. At the end, add the chopped and peeled garlic into cubes and pour in the vinegar. Mix everything and boil the contents for another 10 minutes.

4. Now put the product with brine into jars and seal with metal lids. Wrap the blanks in a blanket and leave them in this state for 48 hours. Only then put it in a cool place for storage.

In Korean

Ingredients:

sugar – 2 tbsp. l.;
garlic cloves – 5 pcs.;
salt – 1 tsp;

sweet paprika – 1 tsp;
vinegar 9% – 1 tbsp. l.;
sunflower oil – 250 ml;

onion – 1 pc.;
butter - 1 kg;
seasoning for Korean carrots – 1 pack.

If desired, you can add a little hot pepper to give the dish some piquancy.

How to cook:

Boil the peeled boletus for half an hour in salted water. Drain in a colander.
Chop the onion and add it to the oil in the pan (add it all at once, although it may seem like a lot).
Prepare the marinade: dissolve all the spices in boiling water.
Place mushrooms in jars, add fried onions and add marinade. Mix everything together and place the mushrooms in a cool place to marinate.
Korean-style butternuts will be ready in 8–20 hours, depending on the size of the mushrooms.

The classic way to prepare butter for the winter

Also keep in mind that no matter how tasty your preparations turn out, you shouldn’t eat them every day, otherwise there will be digestive problems. But eating snacks in moderation will only bring benefits.

Ingredients:

Butter - 1000 gr.;
Dill - 3-4 sprigs;
Sugar - 1 tbsp. spoon;
Salt - 1 tbsp. spoon;
Allspice and clove seeds - 4 pcs.;
Chopped bay leaf - 1/4 teaspoon;
Water - 3000 ml;
Vinegar - 40 ml.

Cooking method:

1. Sort and clean the mushrooms, rinse them. Place in a deep ladle and fill with water (1500 ml). Boil the raw material for 10-15 minutes after boiling.

2. Then strain the product and place it in a saucepan.

3. Now add sugar and salt.

4. Add spices.

5. Fill everything with clean water (1500 ml), put the pan on the fire and boil the contents for 30 minutes.

6. Next, rinse and dry the dill. Finely chop it and add to the mushrooms.

7. Carefully pour in the required amount of vinegar and stir the mixture.

8. Let our brew boil again and cook for about 5 minutes. And then put the butter with the marinade into sterilized jars.

9. Close the workpieces tightly with lids and wrap them in a blanket. When the product has cooled completely, put it in the cellar or pantry.

FAQ

Preparing marinade for butter is a process on which the result depends. To avoid mistakes, read in advance the answers to the questions that arise most often.

Is it possible to replace 70% vinegar with 9 percent

Yes, you can. Moreover, some recipes require exactly 70% acetic acid, while others require 9%. If you encounter the first option, simply add less acid.

Is there a difference in storage conditions?

Cold and hot pickled mushrooms are stored the same way. The main thing to consider is two points:

Create conditions for the workpieces that will provide a cool temperature.
Avoid places with direct sunlight.

A refrigerator, cellar, basement, unheated garage and a number of other places that meet the criteria are suitable.
Author's note

Agapov Vladislav

Please note that cold-marinated boletus has a shorter shelf life than hot marinated butter.

What spices can be used for vinegar marinade?

Mushrooms intensively absorb the taste and aroma of the ingredients added to the marinade. Therefore, pay attention to the choice of spices and seasonings for butter.
The following options are suitable:

bay leaf, peppercorns, garlic, lemon juice;
hot capsicum, dill umbrellas, ginger, currant or oak leaves;
juniper berries, currant (or oak) leaves, young branches of spruce, pine.

Take your choice of spices and seasonings seriously

Is it necessary to sterilize jars for pickled butter?

Yes, you need to sterilize jars for pickled mushrooms. This will contribute to a long shelf life and protect the snack from premature spoilage due to harmful bacteria. For more information about the options for sterilizing jars, see the video available at the link:

Can I use 6 or 3 percent vinegar for marinade?

Yes, you can. Increase the proportions of acetic acid with this percentage by one and a half and two times.

How to Make Apple Cider Vinegar Marinade

Table vinegar can be replaced with malic acid. Thanks to this, the snack will acquire fruity notes. Ingredients:

boletus - 3 kg;
water - 2 l;
sugar - 4 tbsp. l;
salt - 2.5 tbsp. l;
apple cider vinegar - 100 ml;
ground black pepper - 1 tsp.

Cooking sequence:

Also, as in previous recipes, peel the mushrooms. Boil water and place the fruits there. Boil for 20 minutes.
Then drain the liquid through a colander and let cool.
Put 2 liters of water on the fire. After boiling, add mushrooms and cook for five minutes.
Then add all the ingredients. Mix well. Cook for 10 minutes.
Remove the pan from the heat and distribute the mushrooms into jars, pour in the hot marinade and roll up.

You can add dill umbrellas to jars of boletus

What preservatives are still used for pickling butter?

Regular table vinegar can be replaced with the following ingredients:

Lemon juice or acid.
Balsamic vinegar.
Wine vinegar.
Alcohol.

The taste of the final dish depends on the chosen preservative.
Look at the time-tested recipes for adjika without vinegar for the winter - it’s delicious.

How to marinate boletus with vinegar

I would also like to draw your attention to the fact that after cleaning the mushrooms, they do not need to be soaked, since they have a spongy structure. Therefore, they will quickly absorb water and become slippery and not tasty. It is recommended to wash the fruits quickly and in small portions.

Ingredients:

Mushrooms – 2 kg;
Water – 1 l;
Vinegar – 100 ml;
Salt – 1 tbsp. spoon;
Sugar – 1.5 tbsp. spoons;
Allspice – 8 peas;
Cinnamon – 1 teaspoon;
Cloves – 8 branches;
Bay leaf – 5 pieces.

Cooking method:

1. Peel the mushrooms, wash them, and cut the large fruits into pieces. Then boil them in slightly salted water until tender. Next, drain the liquid and cool the butter.

2. Pour water into a deep saucepan, dissolve salt and sugar in it, put on fire and bring to a boil. As soon as the water boils, add the boiled mushrooms and cook them for 15 minutes.

3. Then add the rest of the spices, stir the mass and place on low heat. Cook the mixture for 10 minutes.

4. Next, turn off the heat and cool the brew slightly. Then distribute the mushrooms with the marinade into sterilized jars.

5. Close the jars with lids and take them to a cool room. Then store in the refrigerator.

The truth about boletus: nothing but benefits

Butterflies are special mushrooms. They are loved for their unique aroma and taste. Many mushroom pickers, returning from a “quiet hunt” with baskets full of these sunny butter mushrooms, do not even realize how useful they are. They are a natural source:

vitamins of group B, C, A, PP;
copper;
iodine;
zinc;
phosphorus;
gland;
manganese;
potassium;
mono - and disaccharides;
fiber;
amino acids.

100 grams of butter contains 2.4 grams of protein, 0.7 grams of fat, 1.7 grams of carbohydrates. Calorie content – 19 kcal.

These are fresh mushrooms, which, unlike others, are safe and even beneficial for the expectant mother in moderate quantities, are not contraindicated during breastfeeding, and are not prohibited for consumption by young children.

Interestingly, pickled butternuts are no less healthy. In terms of trace element content, pickled mushrooms are almost identical to fresh ones. And they also have a positive effect on the human body:

strengthen the immune system;
maintain healthy and beautiful hair, strengthen nails and maintain youthful skin;
improve metabolism;
reduce muscle pain;
improve and normalize the functioning of the digestive system;
remove toxins;
regulate the process of hematopoiesis;
improve memory and sleep;
normalize the functioning of the nervous system.

In general, pickled butter is not only a delicacy, but also a healthy product. However, if you have problems with the digestive system, kidneys, or liver, consuming them, like all pickled products, is not recommended.

Delicious pickled boletus that's just finger-licking good

A cool way to roll mushrooms is the following photo recipe. It differs from others in that orange zest is added. If you don't want to experiment, then don't add it.

Ingredients:

Butter - 1.5 kg;
Water - 2 l;
Vinegar - 70 gr.;
Sugar - 40 gr.;
Salt - 26 gr.;
Allspice peas - 8 pcs.;
Bay leaf - 4 pcs.;
Cloves - 8 pieces;
Orange zest - a pinch.

Cooking method:

1. First, sort and peel the mushrooms. Only then begin to wash them thoroughly.

Butter must be cleaned without washing!

2. Place the washed fruits in a saucepan and fill them with cold water so that it completely covers them. Bring the mixture to a boil. And as soon as the water boils, immediately turn off the heat.

3. Then drain the boiled product in a colander and rinse well with cold water.

4. Now put the mushrooms back into the pan and fill them with 2 liters of water. Add all the spices: salt, sugar, vinegar, pepper, cloves and zest. Stir the contents and bring to a boil. After boiling, cook for 40 minutes.

5. After 40 minutes, place the mushrooms along with brine and spices into sterilized jars and close the lids tightly. Turn the blanks upside down and wrap them in a blanket or blanket. Leave the glass until completely cool.

For fried butter

This recipe is very tasty and loved by many. Butter marinated with butter for the winter is stored well and turns out very tasty. Pouring mushrooms with vegetable oil preserves the aroma and freshness of the mushroom preparation.

The appetizer will deliciously complement potato dishes and will become the main ingredient of potatoes fried with mushrooms and onions.

Ingredients:

butter - 1 kg;
1 tbsp. l. salt;
5 tbsp. l. 9% vinegar;
1 tbsp. l. Sahara;

5 cloves of garlic;
150 ml vegetable oil;
50 ml water;
3 dill umbrellas.

Preparation:

Peel and wash the mushrooms. Fry them in oil and place them in jars along with garlic and dill.
Add salt, sugar, water and vinegar to the bowl with the remaining oil. Cook over low heat until the ingredients are dissolved.
Pour the marinade into the jars of butter.
Sterilize for 60 minutes and cover tightly.

Marinade for butter with vinegar in a liter jar

Another classic recipe, so to speak. I most often cook using it and with sterilization, after all, this way the jars are stored better and the product turns out safe.

Ingredients:

Mushrooms - 2 kg;
Water - 1 liter;
Vinegar - 3 teaspoons;
Salt - 4 teaspoons;
Sugar - 4 tbsp. spoons;
Bay leaf - 4 pcs.;
Cloves - 4 pcs.;
Black peppercorns - 12 pcs.;
Allspice peas - 12 pieces.

Cooking method:

1. Sort the mushrooms, peel and soak for a couple of hours in cold water. Then put them in a saucepan and fill with plenty of clean water. Let it cook for 45 minutes until the fruits sink to the bottom.

2. After cooking, place the products in a colander and rinse well under running water.

3. Then transfer them to a clean saucepan and fill with 1 liter of water. Add salt and sugar, as well as all the spices. At the very end, pour in the vinegar. Place the container on the fire and bring to a boil. Boil the mushrooms in the marinade for 20 minutes.

4. After 20 minutes, immediately transfer the hot product along with the brine into sterilized jars and cover with boiled lids. Place the workpieces on a towel in a large saucepan and fill it up to the neck with water. Sterilize them for 20 minutes and roll them up.

5. Your preservation is ready. Cool and store.

Classic marinade

Butternuts will acquire a unique taste if you marinate them according to the classic recipe by boiling them in a specially prepared brine of vinegar, salt, and sugar.

According to this method of preparation, butter, boiled 2 times (15 minutes each) in several waters, is placed in sterilized jars and poured with boiling liquid for pickling.

The result is delicious, spicy mushrooms that are perfect for any side dish. Let's look at how to prepare a classic marinade for 1 liter of water.

Ingredients:

50 grams of sugar;
60 grams of salt;
9 black peppercorns;
3 bay leaves;

90 ml 9% vinegar;
1 liter of water;
2 pcs. allspice.

Preparation:

Bring the water to a boil.
Add all ingredients and boil for at least 5 minutes.
The boiling liquid prepared in step 2 must be poured into jars filled with boiled mushrooms.

Marinated boletus for the winter according to a classic recipe

I like to roll up jars with the addition of garlic, which is also a very good option. The working process is basically the same as in the previous versions, but the taste is 100% amazing.

Ingredients:

For a 1.5 liter jar:

Garlic - 3 cloves;
Vinegar essence - 1 teaspoon;
Allspice peas - 4 pcs.;
Bay leaf - 1-2 pcs.;
Salt - 2 tbsp. spoons;
Mushrooms - 1.5 kg.

Cooking method:

1. Go to the forest and pick mushrooms).

2. Peel, cut and rinse them.

3. Pour water into a saucepan and bring it to a boil.

4. Place the prepared mushrooms into the boiling liquid and bring to a boil again. Skim off the foam during the process and stir the contents periodically. Cooking time is 1 hour.

5. About 10 minutes before the end of cooking, place another pan on the stove. We will make brine in it. Pour water into a container and add salt, sugar and all the spices. Peel the garlic and chop finely. It also needs to be put in water. Bring the brine to a boil and pour in the vinegar.

Next, drain the boiled mushrooms in a colander and transfer them to the boiling marinade. Boil them for 10 minutes.

6. Now put the brew into sterilized jars and close with plastic lids. Cover the blanks with a blanket and cool. Then put it in a cool storage place.

Before putting the lids on the jars, rinse them (the lids) with vinegar.

Is it necessary and how to cook butter mushrooms before salting, marinating and for how long?

Mushrooms have a certain peculiarity - they absorb various harmful substances and toxins from the soil, groundwater and surrounding air. Including such dangerous radiation. There are mushrooms, for example, champignons or umbrellas, which absorb this chemical in a very small percentage, but boletus absorbs all the nasty stuff like a sponge.

IMPORTANT: Due to the high accumulation of radioactive elements and other substances harmful to the body, it is prohibited to collect boletus near highways, industrial enterprises and, especially, radioactive objects or near their territory. Cesium poses the greatest danger. You can collect butterdish only in an ecologically clean area, and if you are not sure where to collect it, then be sure to soak the mushrooms and boil them in several waters.

When the boletus has been sorted out and divided into groups by size (this is not a necessary condition), cut the larger representatives into halves, quarters or slices. You can also cut it into cubes. Don't forget to separate the stem from the cap. By the way, the caps and legs need to be cooked separately, this improves their taste not only in ready-made dishes, but also in canning.

Place the mushrooms in an enamel pan or stainless steel dish. But under no circumstances use an aluminum container for cooking mushrooms! Not only will the pan darken from oxidation, but the mushrooms themselves will become unattractive.

Before marinating, butter must be boiled

On a note! To prevent the butter from darkening during cooking and to better retain its color, add a pinch of citric acid and a spoonful of vinegar to the water.

Mushrooms must be filled with cold water so as to completely cover the contents. If you doubt the quality or freshness of the mushrooms, then you need to boil them for 5-10 minutes. in one water. Then drain it. This water is not suitable for further use. If you picked mushrooms yourself in a clean area, then you can skip the first cooking.
The second water needs to be slightly salted. But keep in mind that mushrooms also absorb salt well. Therefore, in order to avoid over-salting, it is better to under-salt them! For 1 liter of water, 1 tsp is enough. salt.
Boil the butter only with the lid open for 30 minutes. But before marinating, 20 minutes is enough. Be sure to reduce noise during the cooking process! Then drain the mushrooms in a colander and leave until the liquid drains away.

Recipe for making crispy mushrooms at home

And the following marinating technology is very fast and will not cause any trouble, except for cleaning the caps). Take note!

Ingredients:

Butter - 1 kg;
Coarse salt - 30 g;
Sugar - 3 tbsp. spoons;
Vinegar - 40 g;
Allspice peas - 6 pcs.;
Black peppercorns - 6 pcs.;
Bay leaf - 3-4 pcs.;
Mustard seeds - 1 teaspoon;
Cinnamon, seasoning - to taste.

Cooking method:

1. Sort and peel the mushrooms. Next, rinse thoroughly and cut large fruits.

2. Boil the prepared raw materials in saline solution for 15 minutes. Then drain in a colander and rinse under running water. Meanwhile, sterilize liter jars and place spices on the bottom.

3. Next, pour water into the pan and bring it to a boil. Add sugar and salt, pour in vinegar. Place the boiled mushrooms in a boiling mixture and cook everything for 20 minutes.

4. Divide the resulting mixture into jars, cover with lids and sterilize the preparations. Now carefully remove the jars, close the lids tightly and cover with a blanket until they cool completely.

After cooling, store in a cool, dark place.

Special marinade for barbecue

Outdoor recreation is rarely complete without cooking barbecue over a fire or grill. Butter fried over a fire is a dish that is quick and easy to make.

To make mushroom shish kebab tasty, you need to keep them in a special brine with spices for several hours.

Various ingredients can be used for preparation: sour cream, vegetable oil, wine, spices. Let's look at a simple recipe for creating a delicious mushroom kebab.

Ingredients:

4 cloves of garlic;
salt, herbs and pepper to taste;

1 kg butter;
400 g sour cream/mayonnaise.

Preparation:

Chop the garlic and herbs.
Combine them with sour cream/mayonnaise, spices and salt.
Place mushrooms into prepared mixture and stir.
Marinate for up to 2 hours.

We prepare boletus using the hot method and under iron lids

The question of which lids are best to roll mushrooms under is considered controversial. To be honest, I am not an expert in this matter and always do as the recipe says. If you have experience in this matter, then share it in the comments, I think it will be useful for many.

Ingredients:

Mushrooms - 700 gr.;
Water - 600 ml;
Salt - 1.5 tbsp. spoons;
Sugar - 1 tbsp. spoon;
Vinegar essence - 1 teaspoon;
Coriander - 0.5 teaspoon;
Cloves - 3 buds;
Black peppercorns - 3 pcs.;
Bay leaf - 2-3 pieces.

Cooking method:

1. First of all, remove the skin from the mushroom caps, and then rinse the fruits thoroughly.

2. Pour water into a saucepan and bring it to a boil. Then put the mushrooms in it and boil them for 5 minutes. After 5 minutes, drain the butter in a colander and rinse again.

3. Pour water into a clean saucepan and bring it to a boil. Place the boiled raw materials in it and add salt, sugar and all the spices except vinegar. As you cook, skim off the foam and stir the contents. Cook everything for about 20 minutes.

When the mushrooms settle to the bottom and the brine becomes clear, everything is ready.

4. Sterilize the jars in the oven in advance and let them cool slightly. You can then add any additional spices to the bottom.

5. When the brine with mushrooms is ready, use a slotted spoon to transfer the butter into jars. Pack them tightly. Then add vinegar to each jar and top up with strained marinade.

6. Cover the workpieces with lids and sterilize in boiling water for 30 minutes. Then roll up the lids of the jars and turn them upside down. Cover with a blanket and leave to cool. Then store in the cellar or refrigerator.

Tips from experienced chefs

Do not wash the boletus before peeling the skin off the cap. Wet mushrooms are less easy to clean and “jump” out of your hands and actively absorb water. Then such mushrooms do not absorb the marinade well. As a result, the preparation is not as tasty as it could be.
Follow the recipe strictly, observe all proportions of ingredients, especially vinegar or citric acid. Due to their lack, the seaming may deteriorate.
Canning mushrooms sometimes involves sterilizing the jars along with the contents. If this point is in the recipe, do not neglect this process. This will protect you from botulism. If you don't want to bother with sterilization, then just choose a different recipe.
If you come from the forest with a large harvest of boletus, prepare preparations from them for the winter according to the suggested recipes. All of them have been tested by experience, and there are many of them. Finding your recipe in this variety will not be difficult.
If the recipe calls for bay leaf, then at the end of cooking, before sealing the lids, remove it so that the preparation does not become bitter.
Lemon zest, wine vinegar and ginger root will add a piquant note to the preparations. In addition, these ingredients, having disinfectant properties, will preserve the aroma of mushrooms for a long time.
Butter can be marinated with any spices and herbs. The finished dish is served with side dishes in the form of porridge, potatoes, pasta, stewed vegetables and cabbage.
Garlic passed through a press will be suitable for the appetizer. Sprinkle your treat with lemon juice or vinegar and enjoy the unique taste and smells of the summer forest.

Video on how to prepare marinated boletus mushrooms for the winter

And to reinforce all the nuances, I found an excellent video for you. Look through it, listen to all the advice, then your preparations will not become cloudy, will be stored for a long time and will delight you with their taste.

Well, let's summarize all our knowledge in order to properly marinate boletus in the winter. First, prepare the mushrooms: peel and remove the film from the cap, then quickly rinse. Next, boil the fruits in water. After preparing the containers, cook the marinade. And then compact the mushrooms into jars and fill them with the prepared marinade with spices and vinegar (citric acid), sterilize and close the lids. Store in a cool and dark place.

By following this sequence and all the tips described above, you will have the perfect popular snack. All that's left to do is go to the woods, collect boletus and choose a recipe. Well, marinate! So I wish you good weather, quickly find families of friendly mushrooms and successful conservation!

Why does the marinade become cloudy?

Jars of mushrooms may become cloudy immediately after cooking due to insufficient preparation of the ingredients and/or container. If the liquid in a glass jar darkens during storage and the lid swells, this means that the jar contains dangerous microorganisms that cause botulism.

Do not open such a jar or consume its contents. To avoid tragic consequences, it is best to destroy canned food.

Here are valuable tips to help prevent botulism from contaminating canned food:

Don't forget to sterilize jars and lids.
The pickled product is best consumed after 20 minutes of heat treatment in boiling water with the addition of acid and salt.
Use salted water to sterilize jars. This increases the temperature of the liquid and the likelihood that harmful microorganisms will die.
Marinate foods with vinegar and citric acid. Harmful microorganisms die under the influence of this environment.
The botulism bacterium has one peculiarity - it multiplies in an anaerobic environment, that is, without access to air. In other words, tightly sealed jars of mushrooms are an ideal place for pathogens to grow. Botulism does not live in containers closed with plastic lids.
Vegetative forms of botulism die after cooking for 5 minutes or when the mushrooms are heated above 80 degrees.
Store jars of canned food in a dark place, at a temperature of 8–10 degrees above zero, for no more than 1 year.
When picking mushrooms, do not pull them out, but cut them with a knife. This will help reduce the risk of contracting botulism, since the pathogen's habitat is soil. For the same reason, the dirty part of the mushroom stem should also be cut off and not just washed.

On a note

Butter that did not fit into the canning jar can be consumed immediately after you remove it from the marinade.
Do not overdo it with spices and spices during the cooking process. Otherwise, they will interrupt the taste of the mushrooms.
Lemon juice can replace vinegar in a recipe, or it can be used as an additive to add citrus flavor and aroma.

Have you already marinated boletus at home? Share your experience with users in the comments. And tell your relatives and friends about the article.