Pickle butter - what is the most delicious recipe

29.09.2018 Winter blanks

Oilfishes are distinguished by their sticky and damp brown hat, on which forest debris is firmly fixed. There are 2 ways to process these mushrooms - either wash the hat thoroughly or remove the top film from it, which is not at all difficult to do. In the most delicious recipe of those that I tried, part of the oil is processed in the first way, and part - in the second, after which it is pickled and closed in a jar for storage. Mushrooms were tasted with and without the upper skin.

In a half-liter jar, 400 g of fresh butter will fit.

Ingredients for marinating butter:

oil - 600 g;
water - 400 ml;
salt - 1 tbsp. a spoon;
onion - 1 pc.;
garlic - 3 cloves;
Lavrushka - 2 pcs.;
peas and allspice - 2 pcs.;
sugar - 1/3 teaspoon;
vinegar - 2 tbsp. tablespoons + 0.5 tbsp. spoons rast. oils.

How to cook pickled butter

Remove the film from the cap of larger mushrooms by prying it with a knife - it easily comes off.

Clean all the butter, leaving the skin on smaller mushrooms.

Dip the mushrooms in boiling water, the amount of which can be arbitrary.

Remove the resulting foam.

After 40 minutes boil the oil in a colander, rinse.

Collect all the ingredients for the marinade, except for vinegar, in a saucepan and boil.

Transfer mushrooms to marinade and add vinegar. After boiling, cook for another 7 minutes.

Put the peeled and unpeeled oils in a sterile jar.

After filling with mushrooms, add the marinade to the top.

Roll up, turn over and wrap up the blockage for 20 hours.

For tasting, mushrooms were selected, processed in two ways. Their taste turned out to be exactly the same, having no differences. The oysters differed only visually - some with a brown even hat, others - light and with bent edges of the hat.