Ways and recipes for salting butter for the winter at home (+20 photos)

Butterflies are considered one of the most common species. Finding them is not difficult, as they grow in large groups, and at one time you can collect a few pounds. That is why you need to know how to salt butter mushrooms. There are many ways to pickle these mushrooms that will appeal to everyone.

Features of the view and useful properties

Butterflies are very difficult to confuse with another species, as they have characteristic external features. These representatives belong to the genus of tubular edible mushrooms, the Boletov family. The fruit part of the mushroom is large.

So, the hat can grow up to 16 cm in diameter and has a semicircular shape that changes over time and becomes more prostrate with the edges turned outward. The mucous surface, due to which they got their name. The mucous part is easily separated from the pulp of the fruiting body. Color varies from dark brown to olive or yellow with a gray tint.

The leg is high, on average 12 cm, usually lighter than the hat; yellow and gray shades may be present. It has a cylindrical shape and a white film ring. On the back of the hat there is a tubular part of light yellow color. The mushroom pulp is very soft and juicy. This species is characterized by the formation of mycorrhiza with conifers.

You can meet the oilman from mid-June to the end of November. Mushrooms prefer sandy soils in forests of any type. Very often grow near birches, pines, oaks.

In folk medicine, they are used as decoctions for the treatment of gout. They are consumed in food, peeled from slippery skins.

Preparing oil for pickling for the winter

Before proceeding directly to salting, the fruits must be prepared for this process. First of all, it is necessary to select the collected fruits and discard the damaged fruit parts.

To do this, you need to follow some rules. The hat should not have a purple hue, its lower part should have a spongy structure, the leg should have a white ring with a purple hue. It is these varieties that are great for salting. Also, experts recommend choosing only fruits of small sizes.

After the selection stage, all the mushrooms are peeled off the sticky film, as it has a bitter taste and can completely ruin the dish. Experienced housewives do not recommend soaking the oil before cleaning, as this can only complicate the process. Oil can easily and quickly absorb water, so swollen fruit parts will be very difficult to clean.

Experts recommend lubricating the blade of the kitchen knife and hands with a small amount of oil so that they do not darken when removing the film. To properly remove the sticky film, it is captured with a blade on one side and pulled onto itself. Before removing the film, you can not wash the fruits, since most of the garbage is cleaned with it.

After cleaning, you also need to sort. So, large fruits require more salting time, because they are prepared separately or simply cut into pieces. For the preparation of pickles, only caps of large fruits are used, and delicious mushroom caviar can be prepared from the legs.

How to salt the oil for the winter?

There are many ways to pickle butter for the winter.The most common are the hot, cold and combined method.

Salted fruits are not only tasty, but also nutritious. These are due to the fact that the fruit parts contain a large amount of protein, which is why the oil is called "mushroom meat". 100 grams of mushrooms contains 25 kcal.

Hot

This method is the most common among housewives. In order to use the hot salting method, you will need the following ingredients:

• mushrooms - 1 kg;
• water - 1 l;
• sugar - 50-60 g;
• salt - 40 g;
• peppercorns - 4 pcs.;
• cloves - 2 pcs.;
• bay leaf - 1-2 pcs.

After the fruits are washed and peeled, they need to be chopped coarsely. Salt the oil in the jar, so you need to sterilize them in advance for 15-20 minutes. Prepared fruit parts are poured with water and boiled over medium heat until they begin to sink into the water closer to the bottom. After that, add all other ingredients and continue cooking for another 5-7 minutes.

The boiled fruits are taken out and laid out in jars, filling only 90% of the whole jar. Next, the oil is poured with hot brine, and the cans are rolled up. Banks must be allowed to cool in a warm place, after which they are transferred to a cool and dark place for storage. This recipe is popular due to the simplicity of cooking and the speed of cooking.

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Cold

The cold method differs from the hot one in that it is longer and laborious, and the oils will be ready in only a few weeks.

To do this, you need the following products:

• oil - 1 kg;
• garlic - 4 cloves;
• bay leaf - 3 pcs.;
• salt - 2 tablespoons;
• peppercorns - 5 pcs.;
• dill and currant leaf optional.

First of all, you need to cook a large pot and put the mushrooms on the bottom with their hats down. They need to be salt and add all the other ingredients. There should be several such layers in the pan. The laid out contents of the container are covered on top with a flat plate and put heavy oppression.

After some time, the fruiting bodies begin to secrete juice and will be completely immersed in it. If a little juice is allocated, then you can add boiled warm water. In this position, leave everything for a day in a warm place. After the set time, the mushrooms are laid out in jars, poured with brine and refrigerated for several weeks.

Combined

The combined method involves combining hot and cold. For this recipe you will need the following ingredients:

• mushrooms - 4-5 kg;
• salt - 200 g;
• water - 3 l;
• garlic - 1 head;
• dill;
• currant leaves - 5 pcs.;
• peppercorns - 15 pcs.;
• vegetable oil - 70-100 ml.

Pre-peeled and washed fruits are boiled for 15 minutes, and then filtered to remove all the water. Fruit bodies must be divided into parts. Mushrooms are laid out on the container with their hats down and covered with other ingredients, and several of these layers are laid out. On top of the contents of the pot put oppression. After a day, it is necessary to transfer the mushrooms into a jar, pour brine and add vegetable oil. Banks are covered with lids and put away in the refrigerator for several weeks.

Under the nylon cover

The advantage of this recipe is that you do not need to sterilize the jars and roll up the lids. To prepare mushrooms for this recipe, you will need the following products:

• mushrooms - 2 kg;
• water - 0.5 l;
• salt - 2 tablespoons;
• sugar - 2 tablespoons;
• cloves - 4 pcs.;
• pepper - 1 teaspoon;
• garlic - 6 teeth;
• vinegar - 2 tablespoons;
• seasonings for marinade.

Initially, the oil is boiled and laid out in jars, adding garlic. All other ingredients are added to the water, brought to a boil and boiled over low heat for 10-15 minutes. Ready jars are poured into the jars and closed with nylon lids.After the mushrooms have cooled, they are placed in the refrigerator for two weeks.

Fancy recipes

In addition to traditional recipes, there are unusual ones that will help to add salt at home and achieve an interesting taste.

Salting in a bucket

To do this, you will need butter (2 kg), salt (150 g), currant leaves, black pepper, dill. Fruits are laid out at the bottom and sprinkled with spices on top. There should be several such layers. They put a flat plate on the contents and something heavy for 7-10 days. A week later, the mushrooms should isolate the juice, and if it is not enough, then add boiled water. The bucket is covered with foil and a lid and put in a cool place for several months.

Savory mushrooms

For preparation, it is necessary to thoroughly wash the fruit parts (2-3 kg) and clean from the film. Mushrooms are laid out in a large saucepan in layers, and each layer is covered with chopped bay leaves (7 pieces), peppercorns (10 pieces), chopped garlic (4 cloves), a teaspoon of dill seeds and cloves. The contents are oppressed and left for a couple of weeks in the refrigerator.

With citric acid

The recipe butter with citric acid is one of the variations of the hot method. In order to cook mushrooms according to this recipe, to the hot method in the brine you need to add half a teaspoon of citric acid, a pinch of star anise and half a teaspoon of rosemary.

Answers to widespread questions

Oil mushrooms are common mushrooms in our area, which are often used by housewives for salting. There are many pickles recipes that will appeal to everyone.