Butter for the winter: cooking recipes, s alted 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 s alt 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.

The benefits of s alted butter

S alted boletus at home is a low-calorie dish, but they cannot be classified as diet 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 are high in phosphorus and beta-glucans, which have a positive effect on strengthening the immune system. Micronutrients, which are found in large quantities in mushrooms, the body absorbs poorly.

S alted butter is a very tasty dish, and 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 prepare a snack.

Methods of s alting butter

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. Marinate butterflies in this way:

in a 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.

Hot way

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

Before s alting, 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 escape.
Jars in which butter mushrooms will be placed should be prepared: washed with baking soda, sterilized for 20 minutes.
Plants that have been previously washed are placed in a pot with 1 liter of water. The composition should be cooked until the mushrooms sink to the bottom.
To boiled oily add 60 g of sugar, 35 g of s alt, 3 peas of black and allspice pepper, cloves and parsley in small quantities.
The finished composition with s alt water should be boiled for 5 to 7 minutes. After that, with a slotted spoon, s alted butter for the winter should be taken out of the pan and put into jars, and then pour the brine in which they were cooked.

Rolling cans - the last stage of harvesting. After the lids are screwed, 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 way of pickling oil for the winter involves the use of the following ingredients:

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

Cold blanks are as follows:

A thin layer of s alt covers the bottom of enamelware.
The first layer is laid out with hats down, after which they are interspersed with currant leaves and spices.
After laying out, sprinkle everything with a thin layer of s alt and peppercorns.
After laying out the last row, use a brine press.
S alting occurs within a month. Before the expiration date, the dish cannot be eaten.

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

Combined method

In order for the result of such s alting to please both guests and hosts, you need to take:

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

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

Butter boil for 15 - 20 minutes.
Draining the water, they are placed in a pre-sterilized jar on top of a thin layer of s alt.
Currant leaves, spices, s alt are placed on a layer of mushrooms.
This is how the mushrooms are interleaved until they run out. S alt each layer well.
A load is placed on top, which will contribute to the appearance of brine. After that, the preservation is removed in the refrigerator for three weeks.

S alted 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.