How to salt butter for the winter in banks in two ways

In Russian cuisine, salted mushrooms are considered an exquisite delicacy, and butter is no exception. In the salty form, these mushrooms represent a culinary masterpiece, to which many experience true love. Let's find out how to salt butter at home and consider the best step by step recipes.

Previously, mushroom pickling was carried out in massive vats or wooden barrels, for example, so the mushrooms were salted for the winter. Over time, new recipes and solutions appeared that simplified the salting of butter and helped adapt the technology to home conditions.

Today, every housewife has a different approach to solving this culinary task. Some use whole mushrooms for salting, others cut into several parts, and still others only pickle hats. There are no standards or strict rules in this matter. The cook chooses the cooking method and the set of spices that you like best. Consider five popular recipes for cooking salted butter.

Calorie Salted Butter

Despite the low calorie content, which

, salted butter is not included in the category of diet foods. The fact is that mushrooms are poorly digested.

Protein, which is part of butter, is often called "forest meat." In these mushrooms it is twice as much as in meat products or in eggs. There are a lot of phosphorus and immunity strengthening beta-glucans in the oils. However, the human body does not absorb the beneficial trace elements contained in mushrooms.

Salted mushrooms are famous for their incredible taste and belong to hearty dishes. It is not surprising that nutritionists recommend eating them to people who follow a protein diet. This includes the Kremlin diet. Just abuse salty oils is not worth it, with a diet of once a week is enough.

The classic recipe for salting butter

The topic of conversation went to the recipes. I'll start with the classic technology for preparing salted butter at home, which involves the use of wooden barrels as salting containers. In such containers, oranges have been salted for a long time and for good reason, because in a barrel they turn out to be elastic, crunchy and incredibly tasty.

• Butter - 10 kg.
• Salt - 0.6 kg.
• Peppercorns.
• Oak and currant leaves.
• Dill greens.

1. Sort the collected oil, clean from dirt and debris, rinse repeatedly in water.
2. Add salt to the bottom of the oak barrel, lay the main ingredient on top with the hats down. Sprinkle the butter over with salt, cover with oak and currant leaves, add pepper and dill. Put the remaining mushrooms on top.
3. Cover the contents of the barrel with a wooden circle and put oppression on top. After a week, the mushrooms will sit down and let the juice go. If there is a lot of liquid, pour slightly, add some fresh mushrooms.
4. Repeat the procedure several times, after which send the clogged barrel to storage in a cool place for the winter. Two months later, the treat is ready.

In the preparation of salted butter in a barrel there is nothing complicated, it’s the same as making cabbage for the winter. For a real mushroom picker, this is an interesting and incredibly exciting procedure. And at the end of the mission, get a snack that will decorate any table.

How to salt butter for the winter in banks

Mushroom dishes help make the festive or casual menu sophisticated and varied. Forest mushrooms deserve special attention, so many housewives have a desire to prepare them for the winter.

There are many ways to harvest: preservation, pickling, pickling. Let us dwell on the latter option, since salted mushrooms have a unique taste and an unsurpassed aroma. Consider two popular ways of salting butter in jars for the winter.

Hot way

On the pages of culinary sites and magazines regularly publish articles on the preparation of salted butter. Due to the variety, novice cooks often have difficulties with the choice of salting method. If you have this problem, pay attention to the hot method of salting. It is as simple and fast as possible.

• Fresh butter - 1 kg.
• Water - 1 l.
• Sugar - 60 g.
• Salt - 35 g.
• Black and allspice - 3 peas each.
• Laurel - 2 leaves.
• Carnation - 2 buds.

1. Peel the oil from the debris, rinse with water and cut into large pieces. If the mushrooms are small, do not cut. Put everything in a colander and leave for 15 minutes to remove excess moisture.
2. Prepare the cans well in advance. First wash with soda under running water and rinse. After that, sterilize for 20 minutes.
3. Place chopped butter in a pan, pour water. Place the container on the stove and cook until the pieces sink to the bottom. Add salt, sugar and spices, boil for a few minutes.
4. Arrange the oil in the cans so that 2 centimeters remain to the top. Pour in hot brine and roll. Place the cans on the floor upside down and cover them with a warm blanket. After 12 hours, move the cans to the pantry.

Excess pepper or cloves can ruin the dish.

Cold way

Now consider the cold method of salting butter at home. It is not complicated, but long-lasting, since the dish reaches readiness in a few weeks. The recipe is based on the use of a standard brine consisting of boiled water and salt. Together with spices, it turns mushrooms into something incredibly tasty.

• Butter - 1 kg.
• Garlic - 3 cloves.
• Laurel - 4 leaves.
• Salt - 2 tablespoons.
• Black pepper - 5 peas.
• Dill and currant leaf to taste.

1. Prepare an enamel pan. At the bottom of the bowl, put the mushrooms with their hats down, on top put the greens, peppers, minced garlic, salt and laurel. Repeat the layers.
2. Cover the contents of the pan with a flat saucer, place a heavy object on top. As a result, the mushrooms will drain the juice and completely cover with the resulting brine. If there is little fluid, add a little salted boiled water.
3. Leave it all for 24 hours at room temperature.
4. Arrange the blanks in jars, pour brine from the pan and send to the refrigerator for several weeks.

After time, get an excellent treat, which, combined with fresh herbs, will be a great addition to fried potatoes. And such a simple tandem can surprise and completely satisfy any gourmet.

The best way for a nylon cap

To date, there is an unthinkable number of delicious mushroom preparations, including salted butter under a nylon cover. This culinary masterpiece is incredibly easy to prepare, but in terms of taste it will repulse many more intricate treats.

• Boiled butter - 3 kg.
• Salt - 150 g.
• Garlic - 7 cloves.
• Dill - 5 umbrellas.
• Black pepper - 10 grains.
• Allspice - 7 pieces.
• Vegetable oil - 100 ml.
• Currant leaves.

1. Pour salt into an enameled container and distribute it evenly. Top with a portion of the boiled butter in advance.
2. Scatter currant leaves, dill, minced garlic and spices on top, sprinkle with salt. Top with a layer of the remaining mushrooms and spices.
3. Cover the contents of the dishes with a plate and press down with a load. After a day, put the ingredients in glass jars, fill with brine. Pour a little vegetable oil into each jar and close the capron lids. Put jars of oil in the refrigerator. After 2 weeks, the treat is ready.

To try the salted butter at home under the nylon cover will have to wait a bit. But if everything is done correctly, the finished dish fully compensates for the time spent waiting for unique gastronomic impressions.

Delicious salting recipe in a bucket

Olives were previously salted in large wooden barrels. Today, such an opportunity is present only in village culinary specialists. But this does not mean that the townspeople cannot please themselves with delicious mushrooms. I offer a modern version of cooking, providing salting butter in a bucket.

• Butter - 3 kg.
• Salt - 200 g.
• Dill - to taste.
• Currant leaves to taste.
• Peppercorns.

1. Sort fresh oils, remove forest debris and dirt, rinse several times with water. If you find suspicious mushrooms, throw it away. With health, jokes are bad.
2. Sprinkle the bottom of the enamelled bucket with salt, put in rows of oil with the caps facing down, pouring plenty of salt. Between the layers, make a small pillow of pepper and currant leaves.
3. Cover the contents of the bucket with a wooden circle or plate, press down with the load. After a week, the mushrooms will sit down, a brine will appear.
4. If there is too much fluid, drain. Wrap the bucket with a film, cover with a lid and send to a cool place for two months. After the time, the treat is ready.

Some housewives when salting butter cover the top of the bucket with cabbage leaves. Thanks to mushroom brine, they make a wonderful base for making excellent cabbage rolls. Be sure to try it.

How to handle butter mushrooms

The presence of mucous film on the hat gave the name oleata. It protects against drying out, but it is difficult to get rid of when cleaning. Therefore, this section is devoted to the proper processing of mushrooms.

After picking up the mushrooms, sort at home by variety, and then proceed to cleaning, washing and cooking.

1. Pour the oil in a basin or other utensils and fill it with water for a while to keep dirt and dry grass behind. All trash will come up.
2. Then proceed with cleaning. Inspect each mushroom. Cut the mycelium and remove any dirt and rot. Be sure to remove the film from the header. To do this, gently pry the film at the edge and pull it towards you.
3. After cleaning, proceed to washing. Wormy specimens often come across that sometimes you will not immediately notice. Keep them in salted water for 3 hours. The worms will float up, and the larvae will sink to the bottom. Drain and rinse the mushrooms well again.
4. If there are different sizes of oil, sort it out. Leave the small ones intact, cut off the hat from the legs of the medium ones, cut the parts into large ones. To prevent the pieces from falling apart, boil for 2 minutes.

Butter is not necessary to boil until cooked, to fry or marinate. After processing the mushrooms, dry and start cooking various dishes.

How to distinguish good butter from false mushrooms

In the basket of the beginning mushroom picker, in addition to the butter, false mushrooms are often found. In appearance, they are very similar to edible, but upon careful examination, even with the naked eye, you can notice the distinguishing features. Be sure to read the material below, because this information will protect you from troubles.

• Carefully inspect the hat from all sides. If there is a false mushroom in his hand, he will have a hat with a purple color on top, and a yellowish-cream bottom. Even the inedible specimen has a lamellar structure of the lower part, while the oil has a spongy structure.
• It is possible to recognize the false mushroom by the ring on the leg. He has a light purple and dangles. In edible oil, the ring is light purple and retains its pristine structure for a long time despite environmental influences.
• Pay attention to the flesh. In inedible mushrooms, it is characterized by a reddish tint, and after a while at the cut point it changes color.

How to store salted mushrooms

The final part of the material will be devoted to the proper storage of salted mushrooms. They are best kept in a cool place. The optimum temperature is 5-6 degrees. At temperatures below zero, the oils will freeze, become brittle and lose their taste. At temperatures above 6 degrees, they acquire a sour taste and even deteriorate.

Make sure that the oils are always in brine. If there is not enough liquid, add cold boiled water. If you notice mold, wash the circle and cloth with hot salted water. If mold is on the sides of the can, remove with a clean rag.

It is better to seal the jars in order to protect themselves. In a saline solution, the oil is not completely preserved, which slows down the action of microorganisms, but does not eliminate them. If the brine is made thicker, the shelf life will increase, but often such mushrooms become very salty and lose their taste.