Thrifty housewives prepare conservation for the future, so that on a cold winter day you can please your loved ones with a variety of dishes. Butter has gained popularity because of its pleasant taste and long harvest season: from spring to late autumn. Replenish the stock of recipes on how to pickle mushrooms at home.
How to pickle butternut squash
The mushroom got its name because of the slippery oily surface of the cap. Self-collection reduces the risk of using low-quality or inedible specimens for pickling. It is better to choose those fruits whose hat is not damaged and does not exceed 5 cm in diameter. The older and larger the butter dish, the more toxic harmful substances it managed to absorb. The shelf life of fresh mushrooms is short, it is advisable to start processing within the first 12 hours from the moment of collection. Each mushroom intended for pickling must be carefully examined and discarded at the slightest doubt.
The lower part of the leg contaminated with earth must be cut off, carefully remove the mucous membrane from the dense tight cap by picking up and pulling the edge. It is more convenient to clean until the hat gets wet. Mushrooms should be poured with lightly salted water and soaked for two to three hours, periodically changing it. In clean water, where a little salt and citric acid are added (thanks to it, the mushrooms will not darken), boil for 10-15 minutes and drain the liquid. The preparatory stage is over, start marinating oil at home. The proposed recipes will help to make dishes varied in taste.
A simple pickled butter recipe
The simplest, but proven recipe, when the mushrooms are tight, tasty, and the process does not take much time. Necessary products based on 3 kg of prepared boiled young mushrooms:
- vinegar 6% -150 ml or 9% - 100 ml;
- salt - 70-80 g;
- sugar - 115-125 g;
- water - one and a half liters;
- vegetable oil;
- cloves, black, allspice, bay leaf - to taste.
Cooking process:
- Taking a deep saucepan or other suitable enameled container, pour water into it and set to heat up.
- Add salt, sugar, a couple of bay leaves, a few (5-8) peppercorns, 3-5 cloves. Feel free to use other spices of your choice as well.
- Bring the liquid to a boil and pour in the vinegar. Boil for 3-4 minutes.
- Pour the mushrooms into boiling water and cook for about 22-27 minutes, until the butters sink closer to the bottom.
- The resulting marinade should be transparent.
- Prepare clean, warm, dry jars in advance. Spread the mushrooms in them and pour the marinade to the top. Pour a tablespoon of vegetable oil into each jar.
- Allow filled jars to cool open. Seal with plastic lids or parchment paper. The blanks are stored strictly in the cold.
North American recipe
The recipe, referred to as North American, is interesting for its ingredients that are added during the cooking process. Opening a jar of pickled butter prepared in this way in winter is a pleasure. Proportions are for three kilograms of fresh peeled mushrooms. Required products:
- water - 350 ml;
- wine vinegar - 1 liter;
- shavings of fresh ginger root - 5 tablespoons without top;
- grated lemon zest - 1.5 tbsp. spoons;
- onion - 1 large or 2 small heads (cut into half rings);
- salt - 4-5 tablespoons;
- pepper (black peas) - 9-15 pieces.
Cooking process:
- Boil the prepared mushrooms for 15 minutes in lightly salted water, drain the water.
- Put all the ingredients in a saucepan with an enamel coating, pour the necessary amount of water. Mix.
- Mushrooms put in liquid. Bring to a boil and simmer on low heat for 15 minutes.
- Arrange ready-made pickled spicy butter for the winter in prepared sterilized jars, close hermetically with metal lids.
Oriental recipe for marinating oil for the winter
The unsurpassed aroma of exotic spices will make the winter marinated preparation a gourmet dish. To do this, you will need to observe the proportions of ingredients calculated for two kilograms of prepared butter in boiled form. Required products:
- water for brine - 2 liters;
- garlic - 5 medium-sized cloves (chopped into pieces);
- onion - 1 piece (cut into half rings);
- green onions - 3 tablespoons (finely chopped);
- fresh ginger root - 2 tablespoons (finely grated);
- chili pepper - 1 pod;
- cloves - 2-4 pieces;
- bay leaf - 2-4 pieces;
- cardamom - 2 boxes;
- salt - 50-65 g;
- white wine vinegar - 250 ml;
- lemon juice - 2 tablespoons;
- sesame oil - 1 tablespoon.
Cooking process:
- Put both types of onions, garlic, seasonings and ginger root into a deep enameled container. Pour in the required amount of water to prepare the marinade.
- Let the water with added spices boil for 3 minutes.
- Add lemon juice and wine vinegar.
- While stirring, put the boiled butternuts in the same container. Boil.
- Boil for about 15-20 minutes.
- Turn off the heat, add sesame oil, mix thoroughly.
- Arrange in sterilized clean jars. Before winter, it is desirable to store in the cold.
Canning mushrooms for the winter without sterilization
A minimum of necessary spices will add spice to the taste of a winter marinated snack. Required products:
- peeled butternuts, boiled in salt water - 1.5 kg;
- water for the brine base - 750-800 ml;
- sugar - 1.5 tablespoons;
- salt - 1 spoon;
- dried dill seeds - 2-3 teaspoons (1 tablespoon);
- bay leaf - 2-4 pieces;
- allspice and black pepper (peas) - each type of 7-10 pieces;
- 9% vinegar - 145-155 ml.
Cooking process:
- Put all seasonings, salt, sugar, pour water into an enameled container. Boil.
- Carefully pour in the vinegar, mix.
- Put the boiled mushrooms into the liquid, bring to the appearance of boiling bubbles, cook for 30-40 minutes.
- Arrange in jars, pour brine, roll up hermetically with lids. Sterilization is not required for this prescription.
mushroom marinade recipe
The difference in the taste of canned butter can be achieved by preparing marinades that are different in composition. Here are some recommendations for those who love variety in winter and are not afraid to experiment:
Recipe #1:
Products for 1 liter of water:
- sugar - 2 tablespoons;
- salt - 2 tablespoons;
- garlic - 15 small cloves;
- mustard seeds - 2 tablespoons;
- laurel leaves - 5 pieces;
- allspice peas - 9-13 pieces;
- vinegar 9% - 50 ml.
Marinade preparation:
- Combine the spices in a deep enameled container, pour them with water and heat until boiling, not forgetting to remove the foam.
- Cook for 3-6 minutes, then pour in the vinegar and turn off.
Recipe #2:
Products for 1 liter of water:
- sugar - 65-75 g;
- salt - 45-55 g;
- lavrushka - 1-2 leaves;
- allspice - 5-7 peas;
- ground cinnamon - 1-2 grams;
- vinegar 6% - 100 grams.
Marinade preparation:
- After boiling water, add seasonings and spices, mix and over low heat, stand for 2-3 minutes.
- Add vinegar and put the mushrooms into the boiling marinade.
Video
And if you managed to bring home not one basket, but several, then you will have to start preparing for the winter. A recipe for a proven and reliable pickling of oil without the use of sterilization is proposed.
Having opened a jar of delicious homemade preparations in the winter, you can meet guests and delight your family. Hot potatoes go well with home-made marinated butternuts. The dish is eaten faster than meat cooked according to the most exquisite recipe.
Write down, rather, the simplest and most delicious recipe for pickled butter for the winter without sterilization. It will definitely come in handy for you!
Recipe Information
- Cuisine:Russian
- Type of dish: mushrooms for the winter
- Cooking method: on the stove
- Servings:4
- 1 hour
Ingredients:
For pickling you will need products:
- fresh boletus - the quantity is unlimited, how many can be found in the forest;
- salt - to your taste, as in soup.
- To prepare the marinade, you need the following ingredients:
- 1 liter of water is taken:
- 9% vinegar - exactly 30 ml;
- sugar - 1 tbsp. l.;
- coarse salt - 2 tbsp. l.;
- favorite seasonings - to the taste of the hostess (peppercorns, dill seeds, bay leaf).
Mushrooms with small caps are selected for pickling. People call them "buttons". They are sweet in taste. They practically do not have wormholes. They grow in the forest in friendly families, so it is very fast to collect.
How to cook delicious pickled butter at home in the winter: a recipe with step-by-step photos:
Prepare forest mushrooms for pickling. Scatter the raw butternut squash on a flat surface to dry.
In no case should they be wetted with water or immersed in it. The hats will get wet, the film will be difficult to remove.
Sort them out. Select all the pine needles from the mushrooms, remove the film from each hat. You can do this with thin medical gloves, because otherwise your fingers will be dirty.
Wash the peeled butternuts thoroughly and boil. If mushrooms have large hats, cut them as you wish. 
Put the butternuts prepared for marinating in a deep saucepan, fill them with water so that it covers completely and put on the stove to cook.
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In the process of cooking, remove gray foam from the surface with a slotted spoon. Pour a little salt into the pan with mushrooms so that they acquire a pleasant taste. 
Ready boiled butternuts are thrown into a colander, rinse off the remaining mucus, dousing with cold water.
We are preparing a marinade for pouring mushrooms in jars. Pour a liter of clean water into a container and put on the stove. Add salt, sugar, spices and bring to a boil. 
In a boiling marinade for mushrooms, carefully transfer the washed butternuts from a colander. Boil for about 15 minutes. Almost at the end of cooking, do not forget to add vinegar. Take out the laurel leaves so that they do not give bitterness to pickled mushrooms.
Arrange marinated boletus in jars, roll up the lids tightly. Make sure that there is no air leaking anywhere, otherwise they will deteriorate.
Turn the jars on the lids, cover with a warm blanket. Leave until homemade blanks cool completely. After storage in the pantry or put on the bottom shelf in the refrigerator. 
The recipe is simple, suitable not only for marinating oil, but also for mushrooms, strong mushrooms, yellowish-orange chanterelles. Harvesting for the winter turns out to be amazing in taste, the mushrooms are strong and pleasantly crunchy.
It remains only with the onset of cold weather to get a jar of pickled mushrooms, cut onion into thin rings, chop garlic, add oil and enjoy the aroma of a sunny autumn forest.
Pickled boletus is a truly Russian appetizer that is simply adored in our country. Even in the marinade, mushrooms are able to retain their unique taste and benefits. And now we will share simple but original recipes for delicious pickled butter.
Pickled butternut squash in jars is the perfect appetizer for any table. They can be served simply in a marinade or used in salads.
The use of pickled mushrooms also allows you to regulate blood sugar levels, and their protein slowly breaks down in our body, which prevents an increase in muscle mass.
Ingredients:
- three kilos butter;
- three liters of water;
- half a glass of sugar;
- bulb;
- 30 ml of vinegar;
- 10 pieces. cloves;
- 10 black peppercorns;
- four bay leaves.
Cooking method:
- We lower the peeled butternuts together with the onion into the water and put on the fire. Once the mushrooms boil, cook for 5 minutes. Then pour out the water, discard the onion and pour clean water.
- Separately, put the container on the stove, pour three liters of water, add salt and sugar. After the water boils, we shift the oil into the brine and cook them for 20 minutes.
- At the bottom of the sterilized jars lay out the bay leaf and peppercorns. Pour vinegar into the brine and mix.
- We fill the jars with butter and pour the marinade. We cover the containers with lids and put them in a deep saucepan. Pour water up to the necks and sterilize for 20 minutes.
- We take out the jars of mushrooms, twist the lids and turn the containers over. Wrap them in a blanket and leave them to cool completely. We store the preservation in a dark place.
In garlic-mustard marinade
For lovers of everything spicy, we offer an original recipe for butter in a garlic-mustard marinade.
Mushrooms are sharp and crispy, but if you are afraid of too spicy taste, then reduce the amount of mustard.
Cooking method:
- Pour 1.5 liters of water into the pan, put 2.5 kg of butter and cook them for 20 minutes. Then you need to get the mushrooms, put them in a colander, and pour out the water.
- Pour a liter of clean water into a container, dilute two tablespoons of vinegar and two tablespoons of grain mustard in it. Pour into the resulting composition three tablespoons of salt, two tablespoons of sugar and add chopped garlic cloves from three heads.
- As soon as the marinade boils, put the mushrooms into it and cook for 5 minutes.
- We fill the sterilized containers with oil along with bay leaves and pots of pepper, pour the marinade, cover with lids and put in a deep container with water for sterilization.
- After 10 minutes, we take out the cans and roll them up. We turn them over and wrap them up, since pickled mushrooms should cool slowly and only in warmth.
How delicious pickle with cinnamon
Pickled cinnamon butternuts is a more original recipe, unlike the usual marinade. Such a spice gives the mushrooms a sweetish taste and a special aroma, but now we will tell you how to pickle butter with cinnamon.
Ingredients:
- 2 kg butter;
- a glass of apple cider vinegar;
- ½ cup sugar;
- six peas of allspice;
- Bay leaf;
- two spoons of sugar;
- 1 g cinnamon.
Cooking method:
- We put a pot of water on the fire, add salt and bring to a boil.
- We put the prepared mushrooms in a colander and first dip them several times in cold water, and then in boiling water.
- To prepare the marinade, add sugar, salt, bay leaf, allspice and cinnamon to a liter of water. 5 minutes after the brine boils, pour in the vinegar and bring to a boil again.
- We put mushrooms in the marinade and cook them until they settle to the bottom.
- We shift the mushrooms into prepared jars, fill them with marinade, twist and after cooling, store in a cool place.
Butterfish marinated with horseradish
Pickled boletus with horseradish and green onions is a delicious appetizer for any table. True, such mushrooms are stored for a short time, a maximum of three months.
Ingredients:
- 1 kg butter;
- 2 liters of water;
- 20 g horseradish (root);
- three umbrellas of dill;
- two bay leaves;
- five cloves of garlic;
- 50 ml of vinegar (9%);
- spoon with a slide of sugar;
- three tablespoons of salt;
- green onion.
Cooking method:
- In one liter of water, boil the butternuts until tender.
- Cut the green onion into strips 2 cm long.
- For the marinade, it is necessary to dissolve sugar and salt in two liters of water, add a bay leaf and put the water with spices on the fire.
- As soon as the brine starts to boil, put the garlic cloves and dill umbrellas into it, cook for a few minutes and lay the mushrooms.
- After 10 minutes, pour in the vinegar, add the peeled horseradish root and green onions. Mix everything and turn off the fire.
- We lay out the mushrooms in a sterilized container, roll up the lids and after 12 hours put them in a cold place for storage.
Winter preparation with spices
There are a huge number of recipes telling how to make pickled butter for the winter. By changing the amount of spices, you can create your own masterpieces, but this requires some experience. In the meantime, we want to offer an interesting recipe called North American with ginger and lemon zest.
Ingredients:
- 3 kg butter;
- 400 ml of water;
- a liter of wine vinegar;
- ginger root;
- lemon peel;
- five tablespoons of salt;
- ten peas of black pepper;
- big bulb.
Cooking method:
- Boil the peeled mushrooms for 15 minutes in salted water.
- Pour water into a separate enameled pan, add salt and sugar. Pour wine vinegar here, pour in pepper, five tablespoons of chopped ginger and a spoon with a slide of lemon zest. Mix and add mushrooms. Put on fire, bring to a boil and cook for 15 minutes.
- We put the mushrooms in the prepared container and tightly close them with metal lids.
Instant mushrooms with carrots
If you have never marinated butternuts or are just looking for a new recipe, then we suggest trying pickled mushrooms with carrots. They turn out very tasty and fragrant, and the addition of citric acid and vinegar will allow them to be stored for a long time.
Ingredients:
- 1 kg butter;
- bulb;
- five peas of allspice;
- three tablespoons of coarse salt;
- three tablespoons of vinegar (9%);
- three cloves;
- three bay leaves;
- two tsp Sahara;
- carrot;
- 3 g cinnamon.
Cooking method:
- Boil washed and peeled butternut squash for 30 minutes.
- Onion cut into half rings, carrots - circles. Pour vegetables with a liter of water and cook for 5 minutes.
- Then add all the spices for the marinade to them. After a few minutes, put the mushrooms in the marinade and cook for 10 minutes.
- In the prepared containers we spread the oil along with the marinade, twist it, turn the jars over and wrap it. We are waiting for the snack to cool completely and store it in a cool place.
In sweet and sour marinade
This recipe for pickled butter is especially appreciated by fans of sweet and sour dishes.
Carrots will add richness and sweetness to the appetizer, while garlic and spices will add a little spiciness and piquancy.
Ingredients:
- two kilos butter;
- carrot;
- bulb;
- three tablespoons of salt;
- three spoons of sugar;
- seven cloves of garlic;
- 30 ml of vinegar;
- five bay leaves;
- ten peas of allspice.
Cooking method:
- Boil forest gifts for 10 minutes.
- We put a pot of water on the fire, pour sugar, salt, pepper and bay leaves into it. 5 minutes after the water boils, pour in the vinegar, put the carrots, onions and mushrooms. We cook 20 minutes.
- In sterilized jars, put the mushrooms along with the marinade and twist the lids.
Pickled butterfish without sterilization
Many housewives do not like to prepare preservation for the winter for the reason that a lot of time and effort is spent on sterilizing jars, lids and other improvised means. But there is a recipe for an appetizer that can be served at the table in a day. But it’s worth considering right away that such preservation should be stored only in the refrigerator and no longer than four months.
Ingredients:
- a kilo of oil;
- two liters of water;
- three spoons of sugar;
- two tablespoons of salt;
- 15 ml of 70% vinegar essence;
- 50 ml vegetable oil;
- four cloves of garlic;
- two bay leaves;
- four peas of allspice.
Cooking method:
- Add tsp to a liter of water. salt and the same amount of essence. We lower the prepared oil into the liquid, put the pan on the fire and wait for its contents to boil. Cook the mushrooms until they sink to the bottom. Then we throw them in a colander and cool.
- Dissolve sugar, salt in a liter of pure water, put bay leaves and pepper. We put the marinade on the fire and bring to a boil. We lower the mushrooms into it and wait again until the water with oils boils. Then pour in the essence, stir the composition and turn off the fire.
- Chop the garlic cloves, mix them with mushrooms and arrange them in jars, pour in vegetable oil, close the lids and put in the refrigerator.
Cooking in Korean
For all lovers of spicy cuisine, we offer an original recipe for marinated butter in Korean. According to this recipe, you can pickle forest gifts for the winter or store them in the refrigerator for up to three months without sterilization.
Ingredients:
- 1 kg butter;
- litere of water;
- 20 g of seasoning for Korean salads;
- a glass of vegetable oil;
- two tsp Sahara;
- two tsp salt;
- five cloves of garlic;
- two tablespoons of table vinegar;
- two bulbs;
- 5 g paprika.
Cooking method:
- Pour the peeled butternuts with water (750 ml), add half of the salt and cook them until tender.
- Cut the onion into cubes and fry it in vegetable oil (250 ml).
- Pour a glass of water into the container, add 1 tsp. salt, sugar, and also pour in vinegar and other spices for the marinade. Bring the composition to a boil and after a couple of minutes remove from heat.
- We combine the brine with oil and onions, put the mushrooms in the jars and fill them with the resulting mixture.
- We put containers with oils in the refrigerator, since mushrooms should be marinated in a cool place for a day.
Based on the usual method of marinating oil, you can create your own original recipes by adding other spices and seasonings. So, boletus go well with dried dill, garlic, curry, celery and other spices.
Butter mushrooms are suitable for pickling better than any other varieties of mushrooms. The taste of butterdish after pickling is more pleasant than after processing in any other way. Mistresses with great pleasure make such blanks for the winter. Today, there are dozens of recipes for marinating oil. The main thing is to follow the correct technology for preparing mushrooms and take into account some features of their pickling.
Taste qualities and characteristics of butter
Oil can belongs to the genus of edible tubular mushrooms of the Boletov family. The main characteristic feature of the butter dish is its hat - oily, sticky, often with an easily peeled skin (the mushroom got its name precisely because of this rare feature). 
The stem is solid, under the cap there is a “veil”, sometimes connected with the skin of the cap. Depending on the age of the specimen, the shape of the cap can be either convex or flat. The flesh is whitish or yellowish, easily cut (perhaps this is why worms love the mushroom so much).
The taste qualities of butter are in no way inferior to everyone's favorites. In young yellow-brown butter pine-coniferous taste and aroma. The taste of old mushrooms is similar to metallic.
Butterdish is popularly called "forest meat", because in its chemical composition it resembles a mixture of meat and vegetables. These mushrooms contain proteins, fats, carbohydrates, minerals, fiber, riboflavin, pyridoxine, lecithin, gum, fungal antibiotics, and many trace elements.
The rich composition helps to strengthen the body, prevents the deposition of cholesterol, helps reduce headaches, accelerates the process of removing uric acid and salt from the body. 
The product is eaten in the autumn season to be ready to meet with colds, improve mood and vitality. And about the use of these amazing mushrooms in folk medicine, you can write a whole book.
Did you know? It is curious that mushrooms are able to take a tan. With enough sunlight, they produce vitamin D,which changes the color of their hat.
Features of the choice of mushrooms
The main danger that may lie in wait for oil lovers is the purchase or collection of their false counterparts. You should carefully study the differences between these representatives of the same family and always make sure of the quality of the mushrooms.
In the woods
The main common features by which an ordinary butter dish should be determined:
- a hat with a slimy sticky skin, shiny, as if oiled;
- the presence of a spongy layer.
According to the first indicator, other mushrooms can be taken for oil. In addition, the hat at the oiler in dry weather can become glossy. But if the fungus does not have a second sign, you can safely reject it.
Among the inedible twins and false (poisonous) species that should be avoided, experienced mushroom pickers distinguish yellow-brown and Siberian butterflies. You can distinguish a yellow-brown look by a purple hue and a “metallic” smell.
Siberian boletus is also colored lilac on the cut, and when touched, their tubular layer turns red.
Some danger in the form of allergic reactions and intestinal disorders is represented by old, overripe and wormy specimens, that is, mushrooms collected in the wrong climatic period.
The butterdish appears in June and grows until October. Mass fruiting occurs in September. 
At a temperature of -5 ° C, fruiting stops. And after freezing of the soil at a depth of 2-3 cm, fruiting is no longer resumed.
Butterflies grow in groups in pine, birch and oak forests. These mushrooms love temperate cool climates and sunny locations. Look for them in clearings and forest edges.
Important! It is strongly not recommended to collect oilseeds in environmentally hazardous areas: in city parks or along busy roads. Absolutely all mushrooms growing near roads accumulate harmful substances fromautomotiveexhaust gases.
When self-picking, it is better to take young mushrooms. Give preference to small or medium (the size of the hats should not exceed 6-8 cm in diameter). Don't be tempted by very large specimens.
Large sizes are characteristic of old mushrooms, which may contain toxic substances. Without regret, discard randomly collected wormy specimens. 
Butter is a rather perishable product, which is a favorable environment for the reproduction of bacteria. Therefore, when self-collecting, you do not need to carry them all home. You should make a preliminary selection and cleaning of debris in the forest.
Proper processing of butter also includes their obligatory washing, cleaning, followed by boiling or freezing. Moreover, all these processes must be performed on the day of collection or no later than the next morning.
It is especially important not to neglect this rule when harvesting mushrooms for future use (canning), because many bacteria that die during heat treatment can be preserved in pickled mushrooms.
At the time of buying
If you have not had to pick mushrooms on your own or you have not yet come across butterflies, you need to know a few important rules for choosing high-quality and fresh specimens in suitable places. 
This variety is rarely found in stores, as it is not grown in an artificial environment. More often they are sold in the markets and near the markets. There is only one way out - mushrooms are best bought at grocery markets. There is also a risk of poisoning, but much less.
It is believed that at the grocery market, experts check several mushrooms from a batch for worminess and freshness.
Important!Professional mushroom pickers strongly recommend not to buy products from the hands.Avoid also spontaneous markets.In search of goods for sale, sellers do not go far into the forest, but try to pick mushrooms in roadside plantings or along roads.
To significantly reduce the risk of poisoning, follow these simple rules:
- as when collecting in the forest, choose only small and medium-sized butterflies on the market - young samples do not have time to absorb toxic substances;
- examine the mushrooms by touch - they should be elastic;
- never purchase a product whose stem or cap is watery or immediately turns into dust;
- fresh mushrooms should not show any signs of wilting or other suspicious signs.
How to marinate boletus deliciously: a step-by-step recipe with a photo
There are several nuances of marinating butter that will help you get the most delicious dish and not risk the health of your family.
What you need in the kitchen
Kitchen utensils that will come in handy during the cooking process include a 2-liter enameled or any other stainless steel pan, one and a half liter jars, threaded seaming lids.
In addition, a small knife, a slotted spoon, a ladle, a colander, as well as a teaspoon and a tablespoon (for measuring bulk products) will come in handy.
How to cook pickled butterfish: video
Required Ingredients
The general list of necessary ingredients for classic pickled butter includes:
- mushrooms - 2-2.5 kg;
- distilled water - 2 liters;
- coarse salt - 50 g;
- citric acid - at the tip of a knife;
- sugar - 80 g;
- - 3 peas;
- black peppercorns - 9 peas;
- - 2 pcs.;
- - 1 bud;
- 70% vinegar (per 1.5 liter jar) - 1 tsp.
Cooking process
Having dealt with kitchen utensils and ingredients, you can proceed to the preparation of mushrooms, as well as to the direct pickling process.
Preparing and boiling mushrooms
To begin with, let's clarify that the characteristic pleasant taste of butter is usually acquired only after cleaning - removal of the slippery film from the hats, which actively absorbs harmful substances from the atmosphere and can add bitterness. 
In addition, unpeeled caps give an unsightly appearance to conservation. Therefore, before pickling mushrooms, this element must be disposed of. The cleaning process itself is quite simple. The skin of the cap is connected to the so-called bedspread, located under the cap of the mushroom.
By hooking the skin under the hat with a small knife, you can easily remove it. But at the same time, the mushroom must be dry, that is, the films must be removed in a dry form, and only then washed.
Important!As a result of cleaning oil on the hands, stable, difficult to wash stains form. You can quickly deal with these spots if you hold your hands in a solution of acetic or citric acid.
So, mushrooms are ready for the next step - the washing process. Each mushroom should be thoroughly rinsed under running cold water. If the products are large, cut them into several parts during the washing process. This will allow you not to worry about their taste characteristics.
To be completely sure that the bitter taste has been completely eliminated, you can additionally subject the products to heat treatment (certainly in enamelware). And the remaining broth must be drained.
Next, you need to boil the butternuts until cooked. For this purpose, bring 1 liter of water to a boil. In boiled water, add 1 teaspoon with a slide of salt and a little citric acid (on the tip of a knife), mix lightly. We launch prepared oil into the water.
After boiling water, remove the resulting foam from the surface. Boil the product until cooked for another 20 minutes. Throw ready mushrooms in a colander. 
Marinade preparation
We proceed to the preparation of the marinade. To do this, bring 1 liter of purified water to a boil, add coarse salt (2 tablespoons with a small slide), sugar (3 tablespoons with a small slide), allspice peas (3 peas), black peppercorns ( 9 peas), bay leaf (2 pcs.), 1 clove bud, 1 chopped clove.
Bring the liquid to a boil and continue to boil for 5 minutes. Marinade is ready! 
Bank bookmark
Before decomposing the product into jars, you need to prepare containers and lids. We sterilize one and a half liter jars for 10 minutes. Boil the lids for 10 minutes.
Fill three-quarters of sterilized jars with boiled mushrooms. Then, up to the very neck, fill the products with the finished marinade (using a ladle). Add vinegar essence: 1 tsp. 70% vinegar per 1.5 liter jar. Close the jar tightly with a boiled lid.
After the blanks have completely cooled down, we remove them for storage in a cool place. After 10 days of marinating, the butternuts are ready for use. 
Other recipes
In addition to the classic pickling recipe, there are interesting variations with garlic and or with and.
With garlic and mustard
Ingredients:
- mushrooms - 2.5 kg;
- water - 2.5 l;
- granulated sugar - 30 g;
- salt - 40 g;
- table vinegar (9%) - 50 ml;
- granular mustard - 30 g;
- garlic - 3 heads;
- bay leaf - 10 pcs.;
- allspice peas - 10 pcs.
Walkthrough:
- We clean the mushrooms, be sure to remove the skin. Then we wash and cut the products.
- Of the 2.5 liters of water indicated in the recipe, pour one and a half liters into the pan, add butter, bring to a boil and cook for 15 minutes, removing the foam.
- We throw the mushrooms into a colander, and pour out the water in which they were boiled.
- Prepare the marinade from the remaining ingredients. Garlic for it needs to be peeled, but it is not necessary to cut.
- After the marinade boils, we add butter to it and cook them for 5 minutes.
- We distribute hot mushrooms in sterilized jars, cover with lids.
- We sterilize jars with blanks in a large saucepan for 10 minutes.
- We take out the jars from the pan and roll up the lids. They should cool slowly, at room temperature. After complete cooling, remove the preservation for storage.
Pickled according to this recipe, butternuts are crispy.
With green onions and horseradish
Ingredients:
- peeled and chopped butternuts - 1 kg;
- water - 2 l;
- bay leaf - 2 pcs.;
- horseradish root - 20 pcs.;
- (umbrellas) - 3 pcs.;
- garlic - 5 cloves;
- green onions - 0.5 kg;
- table vinegar (9%) - 50 ml;
- salt - 80 g;
- granulated sugar - 20 g.
Cooking process:
- Boil pre-peeled and chopped mushrooms until tender. For this purpose, you will need no more than 1 liter of water, which is not included in the recipe.
- Wash green onions thoroughly, dry and cut into strips about 2.5 cm long.
- From 2 liters of water, 80 g of salt, 20 g of sugar and 2 bay leaves, we prepare the marinade.
- After the marinade boils, add 3 dill umbrellas and 5 garlic cloves to it. Let the mixture boil for a few more minutes, then remove the dill and garlic from there.
- Add oil to the marinade, cook for 10 minutes, pour in vinegar, add chopped green onions, mix. Add the peeled horseradish root, mix again and immediately turn off the stove.
- In pre-sterilized jars, pour the mushrooms along with the marinade.
- We roll up the jars with lids. After 12 hours, we take out the preservation in a cold place.
This snack should be stored in the refrigerator for no more than 3 months.
Rules and conditions for storing blanks
It is strictly forbidden to use galvanized and glazed clay containers to store the pickled product. Such dishes provoke the accumulation of dangerous amounts of zinc and lead in mushrooms.
Store canned pickled butternuts in a cool, dark place. Marinating makes it possible to use the product throughout the year. 
What to serve with butter to the table
On the basis of pickled butter, gourmet cold and hot dishes, fragrant soups and sauces are obtained. In cooking, the product is used in combination with onions, cloves, bay leaves, allspice, as well as dill seeds.
This marinated product is very popular as a filling for pies, mushroom hodgepodge and roast potatoes.
Mushrooms also harmonize perfectly in dishes with eggs, potatoes, meat, fish, seafood, nuts, sour cream, sunflower oil, fried onions.
Did you know?The first documented study of the effects of hallucinogenic mushrooms on humans was carried out in 1799. It happened in London after an unfortunate story that happened to one family: not distinguishing poisonous specimens from edible mushrooms and eating them, the whole family died. The police found the father, mother and their two children dead right at the dinner table.
As a conclusion, we note that moderate and regular use of pickled butter in food will only benefit the body. These mushrooms should not be consumed every day as they may cause digestive problems.
It is enough to add them to the menu 2 times a week or even a little less often. Fragrant and delicate marinated boletus will appeal to everyone. Bon Appetit!
With the approach of autumn, mushrooms appear in the numerous stocks of hostesses: pickled, frozen, salted, dried. There are cute and tasty mushrooms on a yellow leg with a brown oily hat - butterfish.
The Latin name for oil is Suillus luteus (late oiler or yellow), the word luteus means "yellow". The people call the mushroom differently: masluh, chalysh, maslyuk, the British call it "Slippery Jam". It got its name because of the oily, sticky hat, red-brown or dark brown color. In rainy weather, more mucus is secreted.
The leg is golden yellow or lemon. It reaches a height of 10 cm, up to 3 cm thick. Adult mushrooms have a white or grayish-purple ring. Above the ring, the leg is white, the lower part of the leg is brown. The color of the pulp is white or yellow, with a pleasant smell and sour taste. On the reverse side of the cap, young people oil a white film.
Butterflies grow in pine forests near young pines. They love a sunny place, so they are not found in overgrown forests. It is easier to find on the edge of pine forests, on the roadside near a pine forest, on burners or old bonfires. Collection lasts from June until frost. Mass collection is in July.
Peculiarities
Oiler is an edible mushroom of the 2nd category. Professional mushroom pickers believe that it is second only to boletus, and is ahead of it in terms of fat and carbohydrate content. In terms of productivity in coniferous forests, oilers have no equal, they occupy the 1st place.
Energy composition:
- Carbohydrates - 46%
- Fat - 18%
- Proteins - 18%
Butter protein is absorbed by a person by 75-85%. In young mushrooms there is more protein than in old ones, as in caps there is more protein than in legs.
Ingredients:
- boiled butternuts (as much as there is);
- onion 2-3 pieces;
- vegetable oil - 1/3 cup (preferably refined);
- salt, spices - to taste.
Cooking:
- I pour the oil into the pan, heat it up. I spread the oil, cover with a lid and fry over low heat until they stop “shooting” (during cooking, you will understand what is at stake).
- I add the onion and continue to fry, adding a little fire.
- Fry, stirring occasionally, until there is no liquid left in the pan, and the mushrooms do not darken.
Similarly, I make preparations for the winter, only I don’t add onions and fry longer, about an hour. I put it in sterilized jars. I put the mushrooms tightly, approximately on the “shoulders” of the can. To avoid mold (this happens from poor processing of cans or insufficient time for frying), I pour melted lard on top.
Video recipe
I don’t roll it under iron lids, but tightly close it with nylon. I store it in a cool place and for quite a long time. Serve on the table with potatoes or buckwheat.
Pickled butterfish
Pickled boletus with onions and herbs are included in the New Year's menu, becoming a traditional snack and a particle of home comfort.
Recipe #1
Ingredients:
- for 1 liter of water 2 tablespoons of salt and 3 sugar;
- 10 large peas of allspice;
- 1-2 cloves;
- clove of garlic;
- a few pieces of bay leaf (for an amateur);
- a pinch of dry dill seeds.
Cooking:
- I usually remove the skin from the hat for marinating. After cleaning, I rinse in a large container so that the sand settles and light debris floats to the surface. I wash in several waters.
- I cut large butternuts into several parts and boil them in salted water. I cook no more than 10 minutes. I first add a few drops of vinegar or citric acid to the water on the tip of a knife so that the mushrooms do not darken.
- I drain the water, fill it with the same composition, cook for 15 minutes.
I put the oils tightly in liter jars (I pre-sterilize the jars and lids), pour the marinade, add a tablespoon of 9% vinegar. I roll up the lids, store in the cellar or basement.
Recipe number 2
For the next canning option you will need:
- 1 kg oil is approximately the same size;
- a tablespoon of sugar;
- 10 large peas of black allspice;
- citric acid (10 gr.);
- bay leaf - 5 pieces;
For marinade:
- the third part of a glass of water;
- 2/3 cup 3% vinegar;
- a tablespoon of salt.
I bring the marinade to a boil, put the pre-washed and peeled butternuts. I take off the foam. I turn off the stove as soon as the marinade boils again. I put bay leaf, citric acid, sugar, pepper, mix and let cool. I put the mushrooms in jars, pour the marinade and cover with parchment (it is better not to cover with metal lids). I keep it in the refrigerator.
Salted boletus
For salting, they oil it, like mushrooms, I use freshly picked mushrooms, not wormy and small in size. Leave large ones to freeze. Some housewives salt only the caps, the legs are cut off when the mushroom is medium or large in size. Someone salts separately hats and legs. As they say, the taste and color ... If the oil is small, I do not remove the film from the hat.
Ingredients:
- 1 kg butter;
- 2 tablespoons of salt;
- 5 peas of black allspice;
- 4 pieces of bay leaf;
- 3 cloves of garlic;
- fresh dill;
- blackcurrant leaves (optional).
Cooking:
- Peeled and washed butternuts are boiled in a large amount of salted water for 20 minutes. As soon as they boil, I remove the foam.
- I wash the boiled mushrooms in cold water, put them in a colander so that the water is glass.
- I pour salt into an enameled pan or bowl and put the mushrooms with a hat down. I add bay leaf, pepper, chopped garlic and dill, sprinkle with salt. From above I make a layer of mushrooms and spices, so several times.
- When the mushrooms are laid, I put a flat dish on top and press it down with a yoke so that the butterflies release the juice and are completely in the brine. If there is not enough brine, I add boiled salt water and leave it for a day.
- I put the mushrooms tightly in steamed jars so that they are completely covered with brine. For insurance, I pour vegetable oil on top and leave it in the refrigerator.
- Mushrooms will be salted in 3 weeks. Get strong and tasty.
Butters for freezing
I clean the mushrooms from coniferous needles and foliage, wash them in running water, put them in a colander for 20 minutes so that the water is glass. I recommend dipping with paper towels to dry faster.
I cut large butternuts into pieces of 2-3 cm, put them in plastic bags or special containers. I do not advise putting a lot of oil in the package. Do not forget to sort the mushrooms: put the cut ones in one bag, the small ones in another. Put in the freezer. Stored for a year.
You can boil or fry before freezing, but fresh frozen mushrooms retain more nutrients than boiled or pickled ones.
How to defrost properly
Defrosting is a lengthy process.
- Transfer the mushrooms from the freezer to the refrigerator and leave until completely defrosted. Remember, thawed mushrooms are used immediately, otherwise they will become a place for bacteria to accumulate.
- Do not defrost quickly. After a quick defrosting, they look unsightly and lose their taste.
- Let the butternuts get rid of the crust that formed during freezing, then you can start cooking. Boil thawed mushrooms in salted water for 15 minutes.
Butterfish rarely act as a full-fledged and independent dish. More often it is an indispensable ingredient for giving a piquant taste. Of them