Pickled butter

[Marinade]

Pickled butter

Category: Blanks

Ingredients
Water	1.5 l
Mushrooms	3 Kg
Marinade:
Salt	70 ml
Sugar	70 ml
Peppercorns	5 pieces.
Bay leaf	3 pcs.
Carnation	3 pcs.
Garlic	2 tooth.
6% vinegar	0.5 tbsp.
you can put a small stick of cinnamon

Cooking method

• Pour salt and sugar into a measuring cup, where milliliters are indicated.
• Boil the mushrooms. Put mushrooms in the boiling marinade. Cook for 20 minutes. We put it in sterilized jars. Cover with a small piece of cling film and seal.
• I keep these mushrooms in the refrigerator and do not add garlic to the marinade.

Note

Several years ago, my cousin brought pickled porcini mushrooms from Finland. The marinade was so good that I asked for the exact recipe. Since then, I have been pickling only according to this recipe.

[Cook]

Cook, Olya, something doesn't stick together ??? I took 1 kg of whites, I cook them, but it doesn't look like they fit into 0.5 liters of marinade, somehow there are a lot of them ...

ahhh, still help! 0.5 cup is 120 ml?

Yes

Admin, thanks!

in general, I made a marinade for 1 kg of mushrooms - for 1 liter of water. float there. I'll close the taste and show you

Cook, what can you store only in the refrigerator? Just under the film? And if you roll up the lids?

[Cook]

Cook, take the blanks!

my marinade is all in the pan and remained, it did not fit into the jar (and should it?)

[svet_ik]

svet_ik ! These are mushrooms, I am very afraid of butulism! Therefore, I am reinsured.
I have mushrooms under the film and covered with lids. The film is needed so that the marinade does not enter into a chemical reaction with the iron lid.

Lisss's! These are not mushrooms, but an oil painting! I am delighted! I hope you enjoy the taste. This is for you!
The marinade should be present in the jar, but only in the amount that is necessary to cover the mushrooms with liquid on top. I think the marinade remained in the pan because the proportion was violated: 1.5 liters of water for 3 kg of mushrooms. 1 kg of mushrooms requires 0.5 liters of water + vinegar. Hope it didn't taste good!

Here I am with my mushrooms, I stumbled upon this recipe in time, I left a few things in the marinade for testing, delicious !!!
Thank you very much for the recipe !!!


I did not put the film on, I close the mushrooms quite often, all the time without it.

NIZA, I am very glad that you liked the marinade! The mushrooms really turned out to be glorious.

Hello! I am tormented by a question, why shouldn't the mushrooms be sterilized? There is no way to store in the refrigerator
3kg of boiled or raw mushrooms? How to convert 9% vinegar to 6%?

How to convert 9% vinegar to 6%?

You need to take a smaller amount of 9% vinegar, or dilute it with water 1.5 times.

1.Take 84 ml of 9% vinegar
2. Dilute with water 125 ml of 9% vinegar, add water and get 187 ml of weak vinegar.

[strong]

strong, I take 3 kg of boiled mushrooms. I don't sterilize mushrooms. There is little space in the refrigerator, and yet I keep them there, I'm afraid.
Romchka! Thanks for the help.

Thanks everyone for the answers!

Girls, is there somewhere else about mushrooms - salted, pickled?

[strong]

strong, I have not seen such topics here, maybe I'm wrong. Look at the culinary forums, maybe you will find something for yourself.

Here, more about mushrooms "Black mushrooms, pigs and other like home salting"

Thank you very much, very coolly painted And most importantly - no need to add salt by eye

still have about mushrooms
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10120.0

I made them today, and in the evening I want to try the recipe for this topic

still have about mushrooms


This year, the whites froze in this way, and the simple ones too (mushrooms, chernukhi, aspen mushrooms) Any mushroom substandard from the forest will go into business

Admin, is that where this link used to be? I cook for the freezer like everyone else, but it turns out that you can prepare them for the freezer without water in a frying pan)))

and that they won't stand for a long time - it's a pity
but you can eat yummy food without delay)))

and that they won't stand for a long time - it's a pity
but you can eat yummy food without delay)))

So there are no problems with champignons in winter, mushrooms are on sale all year round.
In the same way, you can cook oyster mushrooms and assorted oyster mushrooms / champignons - it turns out delicious

I also found it

Admin, thanks - so today's mushrooms will soon go into business)))

what a darkness I am ...
now I will also know what to do with huge hats - I will make refueling of them in the freezer - and then use them as intended)))
probably, and stewed potatoes will go well for smell, at least)))

[Honey mushrooms (and not only) for the freezer]

Here, I also found about boiled forest mushrooms Honey mushrooms (and not only) for the freezer



This year, the whites froze in this way, and the simple ones too (honey agarics, chernukhi, aspen mushrooms) Any mushroom substandard from the forest will be used

Here are my Finnish mushrooms (first). In one jar are white and aspen mushrooms, and dark mushrooms and kids


And this is the first time I see What is this? Throw them away now ???

And here is the recipe for delicious Mushroom caviar.
2 kg of boiled mushrooms
0.5kg carrots
0.5kg onion
500gr of oil grows.
10 peas. pepper
Bay leaf
salt, ground pepper - to taste

Pass everything through a meat grinder. Fold into a saucepan. Simmer for 2 hours. Carrots and onions can be pre-fried. Arrange hot in jars. Roll up.
Caviar can be used: just for bread, addition to sauce, side dish, snack. Delicious

[strong]

strongmaybe bubbles in the jars because the lids are poorly sealed?

Oh, I don't know ... I turned it over hot, nothing flowed. And now what to do, boil a new pickle and roll it up again

I remembered that I had this with jam. Closed with lids and the air rose in small bubbles. I think this is because the air accumulated inside the cans in the contents and gradually came up in small portions.

I had this only yesterday and just with mushrooms. The air is slightly etched by the lid, I then looked closely because I heard the sound, it rustled softly. Only by the sound I realized that there was a siphonite, and nothing was flowing. I went through the machine again and everything became normal. But my mushrooms were hot, rolled up and turned over.

So that the mushrooms boiled and frozen for the winter do not take up much space in the freezer, I give the plastic bags with mushrooms a flat rectangular shape and stack them on top of each other, in stacks.

[dopleta]

dopleta, thanks for the idea to store mushrooms.

And this is the first time I see What is this? Throw them away now ???

100% cover lets air in, I would throw it away without hesitation!

I also decided so.

Mushrooms are such a thing that it’s better to keep it out than later

: '(Girls, today is clearly not my day ... I sterilized the pickled mushrooms, but I can't close it. The key flew in my hands. What should I do? Sterilize again tomorrow?

And my mother, and grandmother, and mother-in-law told me all the time. that mushrooms under sealed lids cannot be closed categorically, only under nylon ones. I never close it with metal - butulism is a terrible thing !!!!

oh .. and my husband tried butter in a sauce with onions .. canned .. says sooo tasty .. maybe someone heard something .. about it?

[Aunt Besya]

And my mother, and grandmother, and mother-in-law told me all the time. that mushrooms under sealed lids cannot be closed categorically, only under nylon ones. I never close it with metal - butulism is a terrible thing !!!!

Aunt Besya, this advice is absolutely true when it comes to storing salted and fried mushrooms. Botulism develops in the absence of oxygen and acid. If there is enough vinegar in pickled mushrooms, then the risk is minimal. But for those girls who canning stew and fish at home without an autoclave, I never cease to be surprised - it's very dangerous!

... and my fried mushrooms were rolled up with a lid, and in my apartment, below 22 degrees, it rarely happens in winter, and ugh, ugh ... But then I did not know everyone about the ent, but then they scared me and I am already afraid ... But all the same I closed the hodgepodge and pickled ones. And caviar ... But I didn't fry it anymore, I stuffed it into the frost ...

But she didn't fry it anymore, she stuffed it into the frost ...

And it is right .

And I always pickle mushrooms like this (for 23 years):
Peel the mushrooms, cut them (I leave the caps up to 5 cm in diameter intact), put them in boiling salty-acidified water, cook for 15 minutes, then the mushrooms turn out to be light. In another saucepan, boil the brine: for 1 liter of water - 2 tbsp. l. 9% vinegar, 1 table. spoon of sugar, 2 tablespoons. tablespoons of salt, lavrushka, a few cloves, black and allspice peas. Add vinegar after the water boils. We transfer the mushrooms to a boiling brine and cook for another 15 minutes, the bends are ready when they sink to the bottom. Put boiling mushrooms together with brine in sterile jars and roll up immediately. Some of my friends sterilize jars of mushrooms before seaming, I don’t. Marina in this way all spongy mushrooms: porcini, boletus, boletus, moss, boletus. Separately, I roll up strong mushrooms from the scary type of butter. Delicious! I don’t know what to do now after moving to Crimea. Only steppe lamellar mushrooms grow here, but they say that you can do anything with them. I will try.

And I always pickle mushrooms like this (for 23 years):
Delicious! I don’t know what to do now after moving to Crimea. Only steppe lamellar mushrooms grow here, but they say that you can do anything with them. I will try.

Zhenya, I don't know where you live in Crimea, but I know that boletus trees appear in Yalta in December.
And the lamellar mushrooms, so that they are easier to wash and not break during processing, must first be cleaned of large debris, slightly cut the legs and thrown into hot water, boil - turn off, drain the water. Mushrooms become elastic, flexible, easy to clean. In particular, I process chanterelles this way, and others too.
And when the time comes for honey agarics, I will write how to quickly process them.

Thank celfh I live in the Black Sea, we have steppe and sea all around. Only one type of mushroom grows here. I was treated to pickled and salted mushrooms, delicious. They say that they can be fried and in soup. I'll try to dry and freeze again. In Murmansk, I procured all kinds of mushrooms and plate mushrooms too, but there were no such mushrooms there.

[GenyaF]

GenyaF, and what are they called? I am just curious .

Russula probably

[nut]

Russula probably

nut, judging by the post above, Zhenya understands mushrooms, but she has never seen people like the ones she met in Crimea. So it became insanely interesting to me.

So I'm wondering;) What kind of secret mushrooms grow in Crimea

Locals simply call them steppe mushrooms. Will appear in the fall - I'll take a picture. More they remind me of mushrooms from a series of salt shakers than russula. By the way, about russula - I made caviar out of them, it turns out superistic. I make caviar from all mushrooms in the same way: I boil the mushrooms for 10 minutes in salty - acidified water, pass it through a large meat grinder, fry in a pan in vegetable oil for 30 minutes, add chopped onions and tomato, salt pepper, fry for another 10 minutes, lay out straight from the frying pan into sterile jars and roll it up. The main thing is that you like the taste of the product in the pan, then the canned food will be tasty. I take only the legs for caviar, it turns out white caviar. And I wrote about the hats above.I took the russula whole, boiled it twice in new water to remove the bitterness, and then follow the recipe. I love caviar straight from a jar on bread, and sometimes I put it in a frying pan, lightly fry it and at the end I put crushed garlic. As I write, saliva is already pouring down my knees. And I also love salted waves and mushrooms with sour cream and boiled potatoes.

As I write, saliva is already pouring down my knees. And I also love salted mushrooms and milk mushrooms with sour cream and boiled potatoes.

Zhenya, can you make normal caviar from chanterelles? And then we have a problem with other mushrooms ... we can say there are no mushrooms. There are hopes for autumn. I don’t know how to salt mushrooms, or I don’t have enough patience. In other years, we collect mushrooms in buckets, but I did not learn how to remove sand from them