Pickling butter mushrooms – which recipe is the most delicious?
Butter mushrooms are distinguished by their sticky, moist brown caps, which cling tightly to forest debris. There are two ways to handle these mushrooms: either thoroughly wash the cap or remove the outer membrane, which is not difficult at all. In the most delicious recipe I've tried, some of the butter mushrooms are processed using the first method, and some using the second, then marinated and jarred for storage. I tasted the mushrooms with and without the outer skin.
A half-liter jar will hold 400 g of fresh butter mushrooms.
Ingredients for marinating butter mushrooms:
- butter mushrooms - 600 g;
- water - 400 ml;
- salt - 1 tbsp;
- onion - 1 pc.;
- garlic - 3 cloves;
- bay leaves - 2 pcs.;
- peppercorns and allspice - 2 each;
- sugar - 1/3 teaspoon;
- vinegar - 2 tbsp. spoons + 0.5 tbsp. spoons of plant oils
How to cook pickled butter mushrooms
Remove the film from the cap of larger mushrooms by lifting it with a knife – it comes off easily.
Clean all the butter mushrooms, leaving the skin on the smaller ones.
Place the mushrooms in boiling water, the amount of which can be arbitrary.
Skim off any foam that forms.
After 40 minutes of cooking, drain the mushrooms in a colander and rinse.
Place all the ingredients for the marinade, except the vinegar, in a saucepan and bring to a boil.
Transfer the mushrooms to the marinade and add vinegar. Once boiling, simmer for another 7 minutes.
Place the peeled and unpeeled butter mushrooms in a sterile jar.
After filling with mushrooms, add marinade to the top.
Roll up the lid, turn it over and wrap the closure for 20 hours.
Mushrooms processed in two ways were selected for tasting. Their flavors were absolutely identical, with no differences. The only differences between the mushrooms were their appearance: some had a smooth, brown cap, while others were lighter in color and had curled edges.
