The top 10 most delicious recipes for making pickled butter mushrooms for the winter at home

A pickled mushroom appetizer is a wonderful addition to the table on both holidays and weekdays. But not everyone knows how to choose and prepare them correctly to ensure a truly delicious dish. This article explores various pickled mushroom recipes to suit every taste, the secrets of their preparation, rules for choosing mushrooms, how to properly store the corks, and the permissible shelf life.

Features of the technology

Before you begin preserving, you need to make sure the mushrooms you've picked are edible. Butter mushrooms have one distinctive feature: a sticky film on the top of the cap. If you look at the back, you'll see a spongy texture.

To prepare a truly tasty and healthy snack, it is necessary to take into account some features of the technological process:

• Due to the spongy structure of mushrooms, which absorbs and accumulates toxic substances, they should not be collected near highways, within city limits, or near industrial enterprises;
• Small pickled butter mushrooms are the tastiest. However, to avoid throwing away the rest, they should be sorted by size first and the smallest ones used for pickling, while the rest are used for other purposes.
• The first step is cleaning. Considering the labor-intensive nature of this process, a great way to make it easier is to dry the mushroom caps in the sun and wet the knife with sunflower oil. The film on the cap can easily be lifted with a knife and removed.
• To avoid black spots on your hands caused by cleaning, wear gloves. However, if your hands are already dirty, the easiest way to clean them is with vinegar or lemon juice.
• Avoid leaving the boletus mushrooms in water for too long, as their spongy structure will quickly absorb moisture, making them slippery and difficult to remove.

The processed butter mushrooms should be dried. To save time, while the mushrooms are drying, you need to prepare the remaining ingredients.

Requirements for choosing mushrooms

As with other mushrooms, when harvesting butter mushrooms, it is necessary to be extremely careful, from the collection process to the final processing.

When choosing butter mushrooms, you should follow these recommendations:

• If you are purchasing mushrooms, you must contact a trusted seller;
• You need to make sure the mushrooms are fresh. Recently picked mushrooms will have a slippery, elastic, and slightly damp cap;
• Avoid buying large mushrooms - in most cases they will be wormy;
• Give preference to small mushrooms.

The final result directly depends on the correctness of the choice.

How to deliciously and correctly marinate butter mushrooms at home

To ensure a delicious final dish, it's important to choose the right spices and prepare the mushrooms for marinating. They are soaked in a weak brine for ninety minutes. After this time, the liquid is drained, and the mushrooms are sorted by size.

Important! If the film and remaining slime are poorly removed, it can give the marinade an unpleasant stickiness and a bitter taste.

Below are several ways to marinate butter mushrooms.

A simple step-by-step recipe for the winter

To prepare butter mushrooms using this simple recipe, place the washed and processed mushrooms in a tall container and add enough water to completely cover them, leaving a small amount of excess water. Adding salt and citric acid will prevent the mushrooms from browning. Simmer the contents for about 15 minutes.

The liquid is drained and the contents are thoroughly rinsed. To ensure the dish is truly delicious, it's important to maintain the following proportions: 50 grams of salt per liter of water, 85 grams of sugar, 100-6% vinegar, six peppercorns, a few cloves, and bay leaves.

Place the mixture on the stove and boil for six minutes. Add two kilograms of processed and pre-boiled butter mushrooms and boil for another twenty minutes. They're ready when they've completely sunk to the bottom and the liquid is clear. Place them in jars, add a tablespoon of vegetable oil to each, and seal once they've cooled completely.

With mustard seeds

To prepare the marinade, you will need two and a half kilograms of the main product:

• the same amount of water;
• thirty grams of sugar;
• forty grams of salt;
• fifty milliliters of nine percent vinegar;
• thirty grams of mustard seeds;
• three and a half heads of garlic;
• ten bay leaves;
• five peas of allspice and hot pepper.

The prepared and boiled butter mushrooms are thoroughly rinsed in a colander. Meanwhile, prepare the marinade, peel the garlic, and add it whole. When the brine boils, add the mushrooms and cook until tender. The pickles are placed in jars and sterilized for ten minutes after the water boils. The jars are sealed and placed in a warm place until cool.

Without sterilization

To prepare butter mushrooms without sterilization, you will need the following for one kilogram of product:

• two liters of water;
• one and a half tablespoons of sugar;
• incomplete tablespoon of salt;
• fifteen milliliters of seventy percent vinegar essence;
• sixty milliliters of vegetable oil;
• head of garlic;
• spices - optional.

First, boil the mushrooms in a liter of water with a teaspoon of salt and vinegar. Rinse under running water through a colander. Make a brine from the remaining ingredients, and immerse the mushrooms in it. After boiling for five minutes, place the dish in a container and seal.

With acetic acid

You can make pickles in a similar way, replacing vinegar with acetic acid in any recipe. The key is to get the proportions right, as the former has a concentration of six or nine percent, while the latter has a concentration of seventy percent.

With citric acid

To achieve a piquant flavor, prepare the marinade with citric acid. Add it after cooking the mushrooms, just before jarring.

With celery and onions

Another canning option is a recipe with celery and onions. For a couple of kilograms of mushrooms, you'll need four onions, a large bunch of celery, two bell peppers, and a few cloves of garlic (up to the head).

For brine:

• a liter of water;
• one hundred grams of vegetable oil;
• sugar – up to three tablespoons;
• one hundred fifteen grams of vinegar;
• salt – a tablespoon.

Cut the pepper and onion into strips, and chop the celery and garlic using any finely chopped method. Place these ingredients in the prepared marinade, boil for six minutes, and then add the prepared boletus mushrooms. Cook for another ten minutes.

With carrots

For a kilogram of prepared and boiled mushrooms, you'll need two onions and carrots, half a liter of water, a tablespoon of sugar, a teaspoon of salt, four tablespoons of 9% vinegar, a quarter teaspoon of citric acid, cloves, peppercorns, and a bay leaf. Prepare as in the previous recipe.

With green onions and horseradish

For a kilogram of mushrooms you need:

• a couple of liters of water (one for pre-boiling);
• grated horseradish - up to twenty grams;
• dill - three umbrellas;
• head of garlic;
• half a kilogram of green onions;
• fifty milliliters of nine percent vinegar;
• eighty grams of salt (fifteen for preliminary boiling);
• twenty grams of sugar.

The onion is cut into long, two-centimeter strips. The remaining ingredients are added to the marinade, simmered for ten minutes, then vinegar and onion are added, the pickle is mixed, and then placed into jars.

With hot pepper and soy sauce

This recipe is perfect for those who love spicy appetizers. For one and a half kilograms of boiled butter mushrooms, you'll need:

• one hundred fifty milliliters of apple cider vinegar;
• one piece of chili pepper;
• one hundred milliliters of soy sauce;
• a glass of sunflower oil;
• two heads of garlic.

The marinade is prepared by mixing oil, soy sauce, and other ingredients. The mushrooms are placed in the boiling brine and simmered for fifteen minutes. The mushrooms are then placed in a sterilized container and sealed.

With spices and ginger

For the marinade, for two kilograms of mushrooms you will need to prepare:

• two liters of water;
• one onion;
• eighty grams of green onions;
• head of garlic;
• fifty grams of ginger root;
• two carnation buds;
• one chili pepper;
• two packs of cardamom;
• one bay leaf;
• squeezed juice of one lemon;
• two hundred milligrams of wine vinegar;
• one tablespoon of sesame oil.

The mushrooms are prepared in the traditional way. For the brine, the onion is sliced ​​into rings, the herbs are chopped, and the ginger is grated. These are then added to the water, the mixture is boiled for five minutes, then vinegar and lemon juice are added, followed by the boletus mushrooms, and the mixture is simmered for fifteen minutes. Finally, sesame oil is added. The pickles are placed in separate containers, sterilized, and sealed.

With cinnamon

This recipe calls for a spicy sauce. For one and a half kilograms of butter mushrooms, you'll need:

• two liters and two hundred milliliters of water;
• six grams of citric acid;
• cinnamon stick;
• several carnation inflorescences;
• one hundred twenty milliliters of nine percent vinegar;
• sixty grams of sugar and salt;
• ten peas of allspice and hot pepper.

One of the recipe's special features is the addition of citric acid during the initial cooking. The rest of the procedure is the same as above. Sterilization is not required.

Marinating fried butter mushrooms

These preparations are used as semi-finished products for further preparation of soups, salads, rolls or other dishes.

For two kilograms of butter mushrooms you need:

• three tablespoons of butter;
• two onions;
• four tablespoons of vegetable oil;
• half a teaspoon of ground black pepper;
• salt – to taste;
• a bunch of greens.

Boil the mushrooms until tender, slice them as desired, and fry in vegetable oil until the moisture has evaporated. Slice the onion into rings, add it to the mushrooms, and fry. Add the washed and chopped dill, spices, and butter. Fry for another five minutes and leave in the container until completely cooled, then pour into jars and refrigerate.

How to marinate frozen mushrooms

If you don't have fresh mushrooms on hand, you can use frozen ones. If the mushrooms weren't boiled before freezing, place them in boiling water and cook until tender. Then, cook as usual. Otherwise, pre-boiling is not necessary, and there's no need to defrost the mushrooms before preparing the dish. These mushrooms make a delicious appetizer using any of the recipes above.

Storage times and rules for mushrooms

The shelf life of the product varies depending on the preparation method. Fried food should be stored in the refrigerator for no more than four months. Freezing will extend the shelf life. Marinated food stored at home without sterilization should be consumed within four months, while sterilized food with sealed lids should be consumed within six months.

The main thing is that the contents don't change color and the lids don't bulge. As you can see from the article, this delicious appetizer is very easy to prepare. This dish is a wonderful addition to any menu. Enjoy!