Salting butter for the winter. How delicious it is to salt butter for the winter: only proven recipes! How to quickly cook salted butter according to a hot salted recipe

The most popular mushrooms in many regions of our country are boletus, because they perfectly tolerate low air temperatures and grow until late autumn. You cannot keep them fresh for a long time: this product belongs to the perishable category. This means that one of the options to preserve great taste for a long time is to dry, pickle or salt the mushrooms.

Collecting a whole basket of these wonderful mushrooms is not difficult, because you can find a whole family in the meadow. They justify their name: the oily sticky skin covering the surface of the cap protects the fruit body from moisture loss.

Advantages of salted butter

Salted butter at home is a low-calorie dish, but they cannot be classified as dietary products. This is due to the 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 have a high content of phosphorus and beta-glucans, which have a positive effect on strengthening the immune system. Microelements, which are found in large quantities in mushrooms, are poorly absorbed by the body.

Salted butter is a very tasty dish, and also quite satisfying. A perfectly structured diet allows you to consume them in small quantities, but, of course, you should not abuse them. We will talk about how to cook an appetizer.

Methods for salting butter

The festive table can become more sophisticated and varied if mushroom dishes are present. Special attention is traditionally focused on forest mushrooms, because they are very aromatic and tasty. We marinate the butter in this way:

hot way;
cold;
combined.

In all versions, the dish turns out to be very aromatic, original, and unique. For convenience, you can use step-by-step guides with pictures.

Hot way

The hot way to salt a forest find at home is very quick and easy. The recipe for salting butter is as follows:

Before salting butter for the winter, they need to be prepared. 1 kg of mushrooms should be peeled, peeled and cut into large pieces. You don't have to cut the "kids". The whole mass is placed in a sieve and left for 15 minutes - this will allow the moisture to escape.
Banks in which the boletus mushrooms will be laid should be prepared: wash with baking soda, sterilize for 20 minutes.
Plants that have been previously washed are placed in a saucepan with 1 liter of water. The composition should be cooked until the mushrooms sink to the bottom.
60 g of sugar, 35 g of salt, 3 peas of black and allspice pepper, cloves and lavrushka in small quantities are added to the cooked buttery ones.
The prepared composition with salt water should be cooked for 5 - 7 minutes. After that, with a slotted spoon, salted butter for the winter should be taken out of the pan and laid out in jars, and then filled with the brine in which they were cooked.

Rolling cans is the last step in the procurement process. After the lids are screwed on, the jars are wrapped and covered with a warm blanket. After 12 hours, they are transferred to a dark, dry place for long-term storage.

Cold way

The cold method of salting butter for the winter involves the use of such ingredients:

3 kg of mushrooms;
2.5 tablespoons of salt;
dill branches;
currant leaves (red and black);
cherry leaves;
13 - 15 peas of black pepper.

Cold workpieces pass as follows:

Cover the bottom of the enamelware with a thin layer of salt.
The first layer is laid out with the caps down, after which they are interspersed with currant leaves and spices.
After laying out, sprinkle everything with a thin layer of salt and peppercorns.
After laying out the last row, you must use a press to form the brine.
Salting takes place within a month. You cannot eat the dish before the expiration date.

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

Combined method

In order for the result of such salting to be liked by both guests and hosts, you must take:

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

The recipe for cooking salted butter for the winter or pickled mushrooms is as follows.

It is impossible to imagine Russian cuisine without mushrooms. Butterlets are among the most popular types because of their good taste, long collection time, which lasts from July until the coldest months. They grow in large groups; with luck, you can collect a large basket from one glade. Consider recipes for preparing pickled and salted butter for the winter, as well as the rules for preparing for salting.

The lucky ones get butter in several baskets in one trip to the forest. Compact settling in myceliums helps to collect a lot of mushrooms at once. Therefore, boletus is a frequent raw material for salting.

What you need to know - advice to experienced housewives and those who prepare pickling for the first time:

It is better not to choose overgrown, old specimens with torn edges for cooking, they will ruin the appearance of the finished dish.
Large individuals will have to be cut.
To remove worms, it is recommended to soak the raw material for 20 minutes in salt water. Better yet, carefully sort out the prey, and just throw the worms away.
Mushrooms cannot be kept for a long time without processing. Immediately after returning from the forest, you need to get down to business. Raw materials need to be processed within a few hours.
For workpieces of any kind, use coarse salt without iodization.
Spices help to improve and set off the taste - garlic, dill, currant leaves, laurel and cherries.

It will not be superfluous to recall the careful preparation of cans and raw materials during canning with sealing. Mushrooms often cause a dangerous disease - botulism, the pathogens of which multiply without access to air and produce a toxin. Therefore, many mushroom pickers traditionally use salting in an open way - in pots, barrels or under simple nylon lids.

How to prepare mushrooms for salting

The preparation of butter for salting has a number of features, knowing which you can speed up and facilitate preliminary actions:

Everyone knows that an oiler is a sticky mushroom. Leaves, forest debris, small insects are glued to his hat. Before washing, before submerging in water, remove debris with a brush.
Many people think that the sticky skin on the surface of the cap spoils the taste and makes the finished mushrooms slippery and unpleasant. Such mushroom pickers prefer to remove the sticky layer. It separates quite easily - you need to pick up the film with a knife at the edge of the cap and pull it towards you. To remove the skin or not is the decision of the hostess. It does not spoil the taste. Some people like boletus just because of their slipperiness.

This type of mushroom does not need soaking, on the contrary, prolonged contact with water leads to the absorption of excess liquid and impairs the appearance and taste. Therefore, the cleaned oil must be soaked for a very short time so that the sand settles to the bottom, rinse under running water. After that, they are scattered on the surface of the table to dry.

As already noted, you need to process mushrooms quickly, leaving all other matters and worries. Worms quickly colonize neighboring mushrooms in baskets and spoil all prey. The maximum shelf life is about 24 hours in the cold. Keeping mushrooms warm is not recommended. They need to be brought in in small batches, immediately sorted out, washed and dried.

Tip: you can fry delicious caviar from deformed and old fungi, including for canning for the winter.

How to salt butter at home

There are different ways to tastefully salt butter for long-term storage. The method of preparation itself is different; it is also possible, by changing the spices, to achieve a different taste in the finished product. In the old days in Russia, they did not waste time on boiling raw materials, they salted raw mushrooms.

Basic ways:

cold - without boiling;
hot - boiled butter is boiled in salt water;
combined - not cooked until cooked, then you need to salt the semi-finished product.

Any method has its own supporters, we will consider each and choose the best one.

In a cold way

This method of salting has been used from time immemorial, mushrooms are laid in containers and stored in the cold - in the cellar. There is no need to prepare the brine, no sterility is required. So, a step-by-step detailed recipe, a simple and quick salting method:

At the bottom of the container, salt is laid out in a thin layer, on top of it, with caps down, butter oil is placed in a dense layer.
Before laying the mushrooms, salt is weighed and measured - 50 grams per 1 kilogram of raw material. During laying, you need to evenly distribute all the salt.
It is necessary to sandwich the boletus with garlic, aromatic herbs, currant and cherry leaves.
When the laying process is complete, a wooden circle or flat plate is placed on top of the top layer, pressing it well and pressing down with a load.
When juice appears over the plate (2-4 days), the mushrooms can be transferred to jars and removed for permanent storage. The mushrooms are poured with the released juice, many add vegetable oil on top to prevent mold.

With this method, all the taste, aroma and nutrients remain in the mushrooms, and not in the water in which the boiling took place. The peculiarity of this method is that the mushrooms will be ready only after a month.

Hot way

This method is used for canning under sealed lids. Recall that you need to prepare sterile jars and lids in advance, carefully handle the dishes and all the raw materials used for seaming.

The following proportions must be observed:

boletus - 1 kilogram;
purified, filtered water - 1 liter;
sugar, coarse salt - 2 tablespoons each;
spices to taste.

Boil the mushrooms by placing them in cold water. When they begin to gradually sink down, add salt, sugar, laurel, selected spices and cook for 5 minutes.

Hot laid out in banks, as compact as possible. Before pouring, the liquid in which the mushrooms were cooked is brought to a boil again by adding 3 tablespoons of 9% vinegar. Pour the marinade to the very top, seal.

If it is possible to keep the workpieces in the cold, for example, the volume of the refrigerator allows, it is better not to seal the butter, but to store it under light lids.

Combined method

When using this method, boil oil is boiled less, after boiling, 10 minutes is enough.

Proportions:

boletus - 5 kilograms;
salt - 200 grams;
water - 3 liters;
spices - at will and to taste (bay leaf, fragrant leaves, dill grains or grass).

Mushrooms are dipped in cold water, they do not wait for readiness, they are taken out after 10 minutes. Immediately put in a permanent container for storage, adding spices between the layers so that they are evenly distributed throughout the volume of the mushrooms. You need to salt each layer.

From above, water is poured into the filled container, in which boiled butter was cooked. The brine should be higher than the mushrooms. All salt, measured by weight, must be distributed inside the workpiece. The surface can be filled with vegetable oil to create an anti-mildew film.

With horseradish

The required set of products per kilogram of butter:

horseradish, root - 2 centimeters not thick;
onions - green feathers - 0.3 kilograms;
water - 1 liter;
salt - 1.5 tablespoons.

Add salt, dill umbrella, lavrushka into the water. Boil for 3 minutes. Add mushrooms. The boiling time is 20 minutes. A minute before removing from heat, remove the dill, laurel, add horseradish and onions, cut into medium pieces. Divide the butter together with the marinade in jars, pour in a tablespoon of vinegar. Not tightly closed. Keep in the refrigerator.

With garlic

Garlic is considered the best seasoning for pickles and pickles. Mushrooms with it acquire piquancy and a special aroma.

Cooking with garlic:

boletus - 1 kilogram;
garlic - 3 cloves;
water - 1 liter;
dill is an umbrella.

Cook the mushrooms for 20 minutes, adding 2 tablespoons of salt and sugar 5 minutes before the end. While unfolding in the container, distribute finely chopped garlic between the layers of butter. Pour the marinade to the top. If the jars are rolled up, add 2 tablespoons of vinegar to each.

With citric acid

You can pickle mushrooms using citric acid instead of traditional vinegar. She will add a piquant sourness to the butters.

We use:

boletus - 1.5 kilograms;
water - 1.5 liters;
citric acid - 2 teaspoons;
herbs;
salt, sugar - 3 tablespoons each.

Spices are laid down the jars. The butter is boiled for 20 minutes, adding salt, sugar and acid at once. They move the mushrooms into jars, pour the broth. Sterilized for 20 minutes, covered with lids, rolled up.

Tip: vegetable oil helps protect your fingers from blackening when preparing butter, which needs to be processed not only by hands, but also by a knife.

How to store ready-made mushrooms correctly

Salted or pickled mushrooms should be kept cold and dark. This is how they are preserved in the best possible way. If the jars are sealed, they need to choose a cool place in a dark cabinet, if there is no way to keep them in the cellar or refrigerator. With this storage, you need to eat the mushrooms as soon as possible.

The best temperature is 2-6 °. When salting in an open way, you need to choose the right container - wooden, enameled, glass. It is most convenient to store the workpiece in glass jars. The brine must cover the mushrooms completely, otherwise mold will develop and make the product unsuitable for eating.

Lack of salt will lead to spoilage, so the proportions must be strictly observed. When salting in an open way, it is better not to add sugar, as it provokes fermentation.

Butterlets are one of the most common mushrooms in our country, perhaps this is the reason for their popularity. These fragrant forest fruits are good in any form: they can be boiled, fried in sour cream, stewed with potatoes and with onions. Salted or pickled mushrooms will decorate any festive table. In salty form, they are an amazingly tasting dish, and many gourmets have true love for it. So, let's find out how to salt butter at home.

These forest gifts are salted for the winter in a cold or hot way. Let's start with the traditional hot method.

Young mushrooms with a dense elastic structure are selected for conservation. You can also pickle large ones with small forest fruits, but then they will have to be cut into 3-4 parts. The oil has a sticky film on the caps, it will be correct to remove it during cleaning. If the film remains, the pickles will taste bitter. When the butter has already been cleaned and washed, you can start salting.

For this simple recipe for salted butter per 1 kg of raw materials, you need:

dry ripe dill - 5 g;
bay leaves - 3 pcs.;
currant leaves - 5 pcs.;
salt (preferably large) - 30 g;
water - 1 l;
allspice, cloves and other spices - to the taste.

The process of salting butter in a hot way looks like this:

Mushrooms are best cooked in an enamel pot. Water is poured into a container, salted and brought to a boil. Then the mushrooms are dipped in boiling water.
When the water boils again, reduce the heat and leave to cook for another 17-20 minutes, not forgetting to stir. Spices are added 5 minutes before turning off.
When the mushrooms have cooled down, they are tightly laid out in sterilized glass jars, but the brine should occupy no more than 20% of the total volume in the jar.

Hot salted mushrooms according to this recipe do not have to be rolled up, usually they are simply closed tightly with nylon lids and put in a cool place.

Hot salting method: option two

This is a very popular method of salting mushrooms for the winter. It is very simple, economical, even beginners inexperienced in conservation can handle it.

The following ingredients are needed:

allspice - 4 peas;
bay leaves - 2 pcs.;
pepper (black) - 0.5 tsp;
sugar - 65 g;
salt (large) - 45 g;
butter - 1 kg;
water - 1 l.

Prepare mushrooms for salting, wash and cut. Jars should be sterilized for at least 15 minutes. The recipe itself is very simple:

Boil the mushrooms in water until they sink to the bottom.
Add salt, granulated sugar, spices and cook on the stove for another 6-7 minutes.
Put the fruits tightly in jars, leaving a little empty space, about 15% of the total volume of the jar. Then pour boiling water over them, in which they were cooked, and roll up.

Then the jars should be left to cool slowly under the blanket, and when they cool down, they should be stored in a cellar or any other cool place. Mushrooms in jars, salted in this way, are very aromatic and crispy. True gourmets who know a lot about food will appreciate this delicacy.

Cold salting

In general, cold salting of butter oil is rarely used, since their structure is more fragile and fragile when compared with mushrooms or porcini mushrooms. Under pressure, mushrooms can break and look less appetizing. But this method of salting boletus is chosen by many lovers of "quiet hunting", since they can easily and quickly preserve quite a lot of boletus.

Cold salting method: option one

To cook salted mushrooms in the cold way, you need a 10 kg enamelled large saucepan and a wooden lid, the diameter of which is smaller than that of the pan. You also need to prepare the following ingredients in advance:

10 kg of peeled mushrooms; if they are large, cut them into 3 pieces;
100 g of cherry and currant leaves for flavor;
50 g of dried ripe dill;
350 g salt (coarse).

The salting process is simple:

Line the bottom of the pan with dill, as well as cherry and currant leaves.
Lay out the clean chopped mushrooms in layers, not forgetting to salt each layer. For about each layer of 1 kg, add 30 g of salt.
Dill is again placed on top of the last layer, as well as currant and cherry leaves. Then the wooden lid is placed inside the pan, and pressed on top with a weight of 3.5 kg.

After that, the mushrooms are left in a cool place. After 25-30 days, salty boletus can be tasted.

Cold salting method: option two

Another great way to salt butter for the winter. Mushrooms salted in this way get amazing taste and aroma.

Ingredients:

peeled and chopped mushrooms - 5.5 kg;
rock salt - 200-230 g;
currant leaves - 12 pcs.;
grape leaves - 12 pcs.;
dill umbrellas - 12 pcs.

Salting process:

Divide the cooked washed boletus into three portions by size: largest fruits, medium and small.
First, salt is poured into a wooden barrel - 25-30 g, then the largest mushrooms are put and sprinkled with salt (65 grams). From above, a layer of mushrooms is covered with grape and currant leaves, 4 of each type. They also put four dill umbrellas.
Then, in the form of a second layer, medium-sized mushrooms are placed, sprinkled with salt (65 g) on top and covered with the same amount of grape and currant leaves and dill umbrellas.
The smallest mushrooms are covered with the third layer. Salt them on top with the same amount of salt and cover with the remaining dill leaves and umbrellas.
Cover the mushrooms on top with a piece of gauze folded in half. A lid of a smaller diameter is placed on it and a load of 3-4 kg is placed on top.
The barrel is left in a cool place for 30-35 days. It does not have to be a cellar, the main thing is that the temperature should not be higher than 20 ° C.

Mushrooms salted at home in this way are very tasty and fragrant. True, before use, it is recommended to fill them with cool water and leave for 3 hours (to get rid of excess salt).

Cold salting method: option three

For salting butter with this method, the following ingredients are needed:

mushrooms - 5 kg;
salt - 200 g;
cloves of garlic - 6 pcs.;
bay leaves - 5 pcs.;
allspice - 10 peas;
dill - 10 g

For salting, you need to do the following:

Pour about 2 tablespoons of salt into a large iron or enamel saucepan and distribute over the bottom.
Then put a layer of fruit about 1 kg, salt with two tablespoons of salt. It is desirable that the mushrooms lie down with their caps.
Sprinkle the mushrooms with dill, spices and finely chopped garlic.
Then sprinkle with salt (2 tablespoons) and put another layer on top of them. The procedure is repeated, salted again, spices and garlic are added. A total of 5 layers should come out.
After all the butter and spices are in the pan, cover it with an inverted flat plate. A weight of 3-3.5 kg is placed on top of the plate.

The mushrooms must be kept under load for 24-30 hours. Then they are transferred to jars, tamping them as tightly as possible. Pour brine on top, in which they were salted for a day. The brine should fill the jars so that there is no empty space. Add 1-2 tbsp to all containers. l. oils (any vegetable will do).

Cooked pickles for the winter in jars are left for 25 days in the refrigerator or in a cold cellar. After this time, the delicious mushrooms will be ready to eat.

In general, these forest fruits are great in any form. They can be. Perfect for preservation for the winter. But it is salted mushrooms that have always been considered an exquisite and delicious snack in Russian cuisine.

Advantages of salted butter

Salted butter is a very tasty dish, and also quite satisfying. A perfectly structured diet allows you to consume them in small quantities, but, of course, you should not abuse them. We will talk about how to cook an appetizer.

Methods for salting butter

hot way;
cold;
combined.

In all versions, the dish turns out to be very aromatic, original, and unique. For convenience, you can use step-by-step guides with pictures.

See also
How to salt waves and milk mushrooms for the winter, is it possible to close togetherRead

Hot way

The hot way to salt a forest find at home is very quick and easy. The recipe for salting butter is as follows:

Before salting butter for the winter, they need to be prepared. 1 kg of mushrooms should be peeled, peeled and cut into large pieces. You don't have to cut the "kids". The whole mass is placed in a sieve and left for 15 minutes - this will allow the moisture to escape.
Banks in which the boletus mushrooms will be laid should be prepared: wash with baking soda, sterilize for 20 minutes.
Plants that have been previously washed are placed in a saucepan with 1 liter of water. The composition should be cooked until the mushrooms sink to the bottom.
60 g of sugar, 35 g of salt, 3 peas of black and allspice pepper, cloves and lavrushka in small quantities are added to the cooked buttery ones.
The prepared composition with salt water should be cooked for 5 - 7 minutes. After that, with a slotted spoon, salted butter for the winter should be taken out of the pan and laid out in jars, and then filled with the brine in which they were cooked.

Cold way

The cold method of salting butter for the winter involves the use of such ingredients:

3 kg of mushrooms;
2.5 tablespoons of salt;
dill branches;
currant leaves (red and black);
cherry leaves;
13 - 15 peas of black pepper.

Cold workpieces pass as follows:

Cover the bottom of the enamelware with a thin layer of salt.
The first layer is laid out with the caps down, after which they are interspersed with currant leaves and spices.
After laying out, sprinkle everything with a thin layer of salt and peppercorns.
After laying out the last row, you must use a press to form the brine.
Salting takes place within a month. You cannot eat the dish before the expiration date.

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

Combined method

In order for the result of such salting to be liked by both guests and hosts, you must take:

See also
Recipes for pickling cucumbers with carrot tops for the winterRead

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

The recipe for cooking salted butter for the winter or pickled mushrooms is as follows:

The oil is boiled for 15 to 20 minutes.
After draining the water, they are placed in a pre-sterilized jar on top of a thin layer of salt.
Currant leaves, spices, salt are placed on the layer of mushrooms.
So the mushrooms are interspersed until they run out. Each layer must be well salted.
A load is placed on top, which will contribute to the appearance of brine. After that, the conservation is removed in the refrigerator for three weeks.

Salted boletus, cooked for the winter in jars by 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.

Butterlets are mushrooms that can be easily harvested. These mushrooms grow in whole families, and that is why collecting them, especially for an experienced mushroom picker, will not be difficult at all. The entire harvested crop cannot be eaten immediately, so it is worth preparing for salting the product.

We are often asked the question: "I want to salt butter, what should I do with them?"

At the preparation stage, you should sort out the mushrooms. Butter oils for the winter are distributed in the following way: small ones are great for salting, and medium and large boletus can be frozen in the freezer.
Further, the mushrooms should be cleaned of various debris, such as needles of conifers and various leaves, and finally rinsed thoroughly.
It is equally important to ensure that the fruits are fresh and not wormy. Often, before salting, the legs of the mushrooms are cut off and only the caps are used. But small young mushrooms can be salted completely. This will absolutely not affect their taste. But the appearance will be much more attractive.
You can also remove the top skin from the fruit, but this process is quite laborious, and not all cooking can do this kind of work.

How to salt boletus mushrooms at home

With the help of mushrooms of this preparation, you can decorate any festive table, because they turn out to be quite tasty and have a rather attractive appearance. This requires a number of main and auxiliary components.

Ingredients:

Boiled butter oil - not less than 1 kg;
Salt in the amount of two tablespoons;
Bay leaf in the amount of four pieces;
Black pepper - five peas;
Garlic - two or three cloves;
A bunch of dill greens;
Several leaves of a currant bush.

How to salt butter at home:

Prepare a container, preferably covered with enamel. Salt is scattered into it all over the bottom, on which butter oil is carefully laid out. They are located with their hats down. Add finely chopped dill and garlic, peppercorns and currant leaves on top. Sprinkle this layer with salt.
Then the boletus is laid out again according to the same scheme, and again spices are added. The main thing is not to miss the salt.
After all the mushrooms are laid out in layers, you need to take even-shaped dishes and put on top of all layers. Next, put something heavy on the dishes. This is done in order for the boletus to release its own juice, which, together with seasonings, forms a brine that covers all layers.
In the event that the brine is not enough, you can supplement it with boiled water, which must first be salted.
The mushrooms are left in the brine for a period of one day.
After a predetermined period, the mushroom is laid out in jars quite tightly and then filled with its own brine.
In this form, they are placed in the refrigerator for several weeks. After that, the mushrooms are completely ready to eat.

Recipe for salting butter for the winter with horseradish

This cooking method is simple and unpretentious, but this does not prevent the mushrooms from having a rich and unusual taste.

Required Ingredients:

Butter, in the amount of 1 kg;
Black pepper in the amount of six peas;
Half horseradish root;
Four dill umbrellas;
Garlic in the amount of four cloves;
Salt - one tablespoon;
Six leaves of a currant bush.

Salted butter recipe:

Mushrooms, first of all, must be thoroughly washed and cleaned. Then boil in salted water over low heat for 20 minutes.
Horseradish wash, peel and cut into thin circles. Peel, rinse and cut the garlic into small slices.
Put prepared horseradish, dill, garlic and currant leaves on the bottom of pre-prepared jars.
Put chilled mushrooms in these jars as well. There should be a space of at least 1 cm on top.
Provide some load that will press the mushrooms to release their own juice.
In this position, the banks should stand for two weeks. After that, you can roll the pickled mushrooms into jars.
It is only important to make a new pickle for them. To do this, bring the water to a boil and add black pepper, a tablespoon of salt and dill to it.

Salting butter for the winter recipes

Cold pickled mushrooms are crispy and tasty.

You will need:

Butter in the amount of 1 kg;
50 grams of brine salt;
Three tablespoons of salt for the bottom of the container;
Five cherry leaves;
Five leaves of black currant;
Several horseradish leaves;
Four dill stalks;
Black pepper - five peas;
Four bay leaves;
Garlic - about four cloves.

How to salt butter for the winter in jars:

Soak the oil in cold water for 6 hours.
Prepare a container made of glass or enamel and pour a layer of salt on its bottom.
Next, the leaves of cherries, currants, horseradish, dill branches, and last but not least, mushrooms are laid out. The oil should be placed with the caps down.
The layer of mushrooms should not exceed 6 cm, while it should be sprinkled with salt, peppercorns and bay leaves.
After laying the last of the layers, it is necessary to cover the top with the same sheets as below. The entire resulting structure is covered with a cloth, necessarily clean and flat dishes, on top of which the oppression is installed.
After two days, the layers should settle and release their own juice. In the event that the amount of brine is not enough, it is worth increasing the load.
The product is ready after 40 days. During this time, the container with mushrooms is placed in a cold place.

Salted butter for the winter

This method will allow you to preserve the mushrooms throughout the winter period, since it is rolled into jars. It is also the most suitable for city residents, since it does not require special knowledge and a large amount of space.

Number of products required:

Butter in the amount of 1 kg;
Water with a volume of 1 liter;
Sugar sand in the amount of 60 grams;
Rock salt in the amount of 40 grams;
Three black peppercorns;
Two carnations;
Two bay leaves.

Salting butter for the winter:

Mushrooms must be thoroughly cleaned of debris, washed and cut into large pieces. There is no need to cut small butter oils.
Banks need to be prepared in advance. To do this, they are sterilized for 20 minutes.
Pour the mushrooms into a container and add water. Put on fire and cook until they begin to sink down.
Sugar, salt and all the necessary spices are added to the mushrooms. Cook for a few minutes.
Get the mushrooms and put them in jars, it is important to leave a little space on top, but no more than two centimeters.
Pour the brine over the mushrooms and roll up.
It is imperative to cool the jars under warm clothes and blankets. Then they are placed in a cool place for later storage.

Salt butter gourmet recipe

This option is mainly used only by real gourmets and mushroom lovers. The mushrooms are crispy, and their taste is rather unusual and pleasant.

Required Ingredients:

Butter in the amount of 5 kg;
Salt in an amount of 200 grams;
Water in a volume of 3 liters;
A whole head of garlic;
Six dill umbrellas;
Currant leaves in the amount of six pieces;
Fifteen peas of black pepper;
Vegetable oil in a volume of 100 ml.

How to salt butter for the winter in jars:

The cleaned and washed oil must be boiled for 20 minutes. Then they are reclined in a colander and left there until the entire amount of liquid is completely exhausted. The entire number of mushrooms is divided into three equal parts.
50 grams of salt is poured onto the bottom of a previously prepared container and two currant leaves and two dill umbrellas, five black peppercorns are laid on top of it. Then the mushrooms are laid out, which are sprinkled with salt in the amount of 50 grams on top.
The next two layers are performed in the same way. These layers are covered with flat dishes, on top of which the load is placed.
At the end of the day, the mushrooms are laid out in prepared jars and filled with their own brine.
Vegetable oil is added to each of the jars.
Filled cans are covered with ordinary nylon lids and put into the refrigerator. Salting lasts for three weeks. After that, the mushrooms can be eaten.

Basic security measures

Butterlets are considered to be some kind of delicacy, especially when salted. But it is very important to note that for their ideal preparation, it is worth cleaning from the surface skin, since in the process it releases unpleasant mucus. Many people prefer to wash them thoroughly - this is faster, and the result is almost the same. When cooking, it is equally important to follow basic safety measures, such as boiling dishes and thoroughly boiling mushrooms, since there is the most common disease that can be easily infected from fungi - botulism. There are also certain conditions under which the causative agents of this infectious disease will not have the opportunity for further development:

Creating an acidic environment, or rather the preparation of mushrooms using acids such as acetic or citric.
The presence of oxygen.
Sterilization of all dishes. This can be done even after opening the mushrooms before eating.
Low storage temperature.

There are many options for salting butter, and each of them has its own advantages. The addition of any additional ingredient or spice depends entirely on the taste preferences of the owner of the mushrooms.

All lovers of winter pickles may also be interested in recipes, and.