Pickled butter with vinegar: recipes cooking for the winter

It is known that the best for the role of snacks are suitable blanks from butter. Pleasant forest taste and aroma make these mushrooms indispensable on the festive and everyday table.

To start harvesting oil for the winter with vinegar, first you need to make sure that all the mushrooms in your basket are edible. Any fruiting body that causes doubt in you is better to throw it away. Next, a preliminary cleaning should be carried out, namely: remove sticky film characteristic of butter, on which the whole forest litter. Then the process of washing the oil in water starts. It’s better to do it quickly, without soaking for a long time, so that they did not have time to accumulate a lot of fluid.

Marinating butter with vinegar is a very simple process, however, you need to know some of its features: small fruit the bodies are marinated intact, cutting only the bottom of the leg, mushrooms large sizes are cut into several parts. And the main factor for marinating – pre-boiling oil in salted water with citric acid or vinegar. For large boiling time is 25-30 minutes, and for small – 15-20 minutes

There are many recipes for pickled butter with vinegar, but we We offer the most versatile and simple.

Pickled butter with vinegar, cinnamon and cloves

• mushrooms – 2 kg;
• water – 1 l;
• vinegar – 100 g;
• salt – 1 tbsp. l .;
• sugar – 1.5 tbsp. l .;
• allspice – 8 peas;
• cinnamon – 1 tsp;
• cloves – 8 branches;
• bay leaf – 5 pcs.

Boil the mushrooms in advance in salted water, drain the liquid, give cool the mushrooms and cut into slices.

Dissolve sugar and salt in water, allow to boil, toss oil and boil for 15 minutes

Introduce all the spices and let the mushrooms boil for 10 minutes slow fire.

Remove the pan from the stove, allow to cool and distribute in sterilized jars with marinade.

Close with plastic caps and place in a cool place. or leave in the refrigerator. This method allows harvesting stored up to 6 months.

Salting recipe butter with vinegar and garlic

Another quick recipe for pickled butter for the winter with vinegar allows you to get a savory snack, as it contains garlic and turmeric.

• oil – 1 kg;
• garlic – 5 cloves;
• vegetable oil – 4 tbsp. l .;
• vinegar – 4 tbsp. l .;
• white pepper peas – 5 pcs.;
• black pepper peas – 10 pcs.;
• bay leaf – 4 pcs.;
• water – 500 ml;
• sugar – 1 tbsp. l .;
• salt to taste;
• Turmeric is a pinch.

As mentioned earlier, mushrooms should be boiled in salted water, drain and cut into pieces.

Make a marinade: in a saucepan combine water, sugar and salt, put on the stove and boil.

Add boiled mushrooms, add vinegar, cut into small pieces diced garlic and all the spices, stir well and boil 15 min

Pour in vegetable oil, boil for 5 minutes and remove from the stove.

Allow to cool completely, put in jars and pour the marinade.

Close with plastic lids and refrigerate.

Oil-cured salted pickles with vinegar and garlic have an unusual taste and fit well as a side dish.

How to pickle butter with vinegar and mustard

How to pickle butter with vinegar and mustard seeds, to delight your family with amazing winter a snack?

• butter mushrooms – 2 kg;
• water – 1 l;
• sugar – 1.5 tbsp. l .;
• salt to taste;
• vinegar – 50 ml;
• mustard seeds – 1 tbsp. l .;
• cloves of garlic – 6 pcs.;
• black peppercorns – 10 pcs.;
• bay leaf – 5 pcs.

Cool boiled mushrooms in advance pieces.

Dissolve sugar and salt in cold water and put on fire, to boil.

Put mushrooms in boiling water, add mustard seeds, lavrushka, black pepper, sliced ​​garlic and let boil 15 min

Pour in the vinegar, stir and let it boil for 10 minutes.

Close with tight plastic covers, wrap with a blanket and give cool off.

Remove cooled cans to the basement or leave in the refrigerator.

According to this recipe for cooking pickled oils with vinegar the workpiece can be considered as an independent dish, as well as an additional ingredient in salads.

Pickled butter with 9% vinegar and chili

For lovers of spicy and original dishes we offer to cook pickled butter with 9% vinegar and chili.

Ingredients for Marinade:

• water – 1 l;
• salt – 1 tbsp. l .;
• sugar – 1 tbsp. l .;
• vinegar 9% – 50 ml.

Spices for pickling:

• chili pepper – 1 pc.;
• bay leaf – 3 pcs.;
• garlic cloves – 3 pcs.;
• cloves – 4 pcs.;
• horseradish leaves – 1 leaf;
• black pepper and sweet pea – 5 pcs.;
• dill – 2 umbrellas;
• coriander – 1 tsp

Traditionally, butter (2 kg) should be boiled in salted water. Drain the water well, let the mushrooms cool and cut into pieces.

Combine salt, sugar in water, stir and bring to boiling.

Put the oil in the boiling brine, add vinegar, all the spices, pre-diced garlic cloves and chili pepper.

Let it simmer for 20 minutes and pour into sterilized glass jars.

Roll up, turn over and cover with a warm blanket until complete cooling of the cans.

Remove cooled oil to the cellar or send to fridge.

How much vinegar to add with ordinary salting is oily on winter?

The usual ambassador oily for the winter with vinegar is considered traditional option of pickling mushrooms.

In this method, it is important to remember that the marinade is only a little covered mushrooms, while the oil must not swim in it. How much vinegar to add to the oil depends on the taste of each mistresses, so the amount of this component can vary.

• oil – 2 kg;
• water – 700 ml;
• salt – 1.5 tbsp. l .;
• sugar – 2 tbsp. l .;
• vinegar – 50 ml;
• cloves – 4 branches;
• bay leaf – 5 pcs.;
• ground black pepper – ½ tsp.

Boil the mushrooms, lay on a sieve, cool and cut into parts.

Of all the remaining ingredients, make marinade, boil 5 min, introduce mushrooms and let them boil for 15 min.

Arrange slotted spoon in pre-sterilized jars and pour hot marinade.

Close tight plastic lids, turn upside down and cover with a warm blanket until cool.

Remove cooled pickled oil to cool the room.

This option will help you to prepare delicious winter pickled butters with vinegar.

Recipe for pickled butter without vinegar: how to salt mushrooms

There is a way in which salt oil with vinegar is not required.

We offer a recipe for pickled oils without vinegar, which Perfect as an additional ingredient in salads. Such mushrooms at home they have an amazing taste and aroma. In this recipe, vinegar is replaced with citric acid, which absolutely does not change the wonderful taste of wild mushrooms butter.

• oil – 1 kg;
• water – 3 tbsp .;
• salt – 40 g;
• sugar – 60 g;
• citric acid – 1.5 tsp;
• bay leaf – 3 pcs.;
• white pepper and black peas – 4 pcs.

Boil the mushrooms in advance in the above way, drain the water, rinse under running water and cut into slices.

Prepare the marinade from the recipe data and let it boil.

Introduce the butter into the marinade and let it boil for 15 minutes.

Arrange the mushrooms with the marinade in jars and roll up.

Allow the workpiece to cool completely at room temperature and take to the basement.

Pickled butter with apple cider vinegar and bulgarian pepper

For many beginning cooks, the question is interesting: how to conduct pickling butter with apple cider vinegar? In this case, you can use the recipe for pickled butter for the winter with Bulgarian pepper.

This preservation will be a good snack on your table with any vegetable side dish or meat.

• butter mushrooms – 2 kg;
• onion – 4 pcs.;
• salt – 1.5 tbsp. l .;
• red bell pepper – 4 pcs.;
• celery – 1 bunch of greens;
• vegetable oil – 100 ml;
• garlic cloves – 7 pcs.;
• vinegar – 100 ml;
• sugar – 1 tbsp. l

How to pickle oil with vinegar in this preservation option?

The peeled oil must be boiled in water with the addition of salt.

Throw the mushrooms in a colander, let them cool well and cut large pieces to pieces.

Prepare the marinade: in a saucepan combine water, sugar, butter, salt and vinegar, stir and let it boil.

Peel the onion and cut into cubes, celery greens finely chopped, peppers, seeds, and chop julienne, pass the garlic through a press.

In the prepared marinade, put the mushrooms, onions, celery, garlic and bell pepper, simmer for 5 minutes and remove from slabs.

Without waiting for cooling, put everything in sterilized banks and close with tight plastic caps.

After cooling completely, refrigerate the cans or take to the basement.

Note that all the recipes above pickled with vinegar butter for the winter will appeal to every hostess. After you cook these pieces and taste, you will have a strong desire to close them again and again.