Let's consider a method of pickling butter for the winter.
For marinating we will need the following ingredients:
- Butter.
- Water – in a volume of 1 liter.
- Refined sunflower oil – 45 ml.
- Black peppercorns – 9 pcs.
- Cloves – 8 pcs.
- Garlic – 2-3 cloves.
- Salt – 20 g.
- Sugar – 30 g.
- Vinegar – in a volume of 15 ml.
- Bay leaf – 2 pcs.
- Onion – 1 pc.
Mushroom pickling process
1. At the initial stage, you need to prepare the mushrooms. To do this, we clean the boletus and rinse it thoroughly.
2. Next, you need to pour the amount of water suitable for cooking mushrooms into the pan. The water should boil.
3. Then pour the mushrooms into the water.
4. To add flavor to the mushrooms and at the same time test them for edibility, you need to add an onion to the water. To do this, peel and wash the onion, and then make cuts along the head. In this form, add the onions to the pan with the mushrooms. Let the water boil and cook the mushrooms for 15 minutes.
5.After the specified time, use a slotted spoon to remove the mushrooms from the pan and place them in a colander.
6. Then rinse the mushrooms under running hot water.
7. Then repeat the procedure of cooking the mushrooms for 5 minutes.
8. Meanwhile, prepare the marinade. Pour 1 liter of water into a saucepan and let it boil.
9. Next, add granulated sugar to the water.
10. Also add salt.
11. Then add 1 bay leaf, a few peppercorns and cloves to the saucepan.
12. Add vegetable oil.
13. Finally, pour vinegar into the water.
14. Mix the resulting marinade well and let the water boil.
15. While the marinade is being prepared, you need to prepare a jar for rolling. To do this, a 0.5 liter jar should be sterilized for 10 minutes. This procedure is performed over hot steam.
16. Then pour dry spices (bay leaf, pepper, cloves) into a sterile jar.
17. Prepare the garlic. We clean it and rinse it. Then cut each clove in half and put it in a jar.
18. The jar is prepared, the mushrooms are boiled, the marinade is ready. We begin the rolling process. Place the mushrooms in a jar with spices so that there is about 3 cm of space left up to the neck.
19. Pour hot marinade into the jar.
20. Then we roll up the jar with a lid or close it with a screw-on lid. Let the marinade cool and place the mushrooms in a cool place. This is how we store boletus for a long time.
21. Serve mushrooms with butter and onions.
