Methods and recipes for pickling butter mushrooms for the winter at home (+20 photos)

Preparations for the winter

Butter mushrooms are considered one of the most common species. Finding them isn't difficult, as they grow in large groups, and several kilograms can be harvested at a time. That's why it's important to know how to pickle butter mushrooms. There are many pickling methods for these mushrooms, each one tailored to your taste.

Features of the species and useful properties

Butter mushrooms are very difficult to confuse with other species, as they have distinctive external features. These mushrooms belong to the genus of tubular edible mushrooms, the Boletaceae family. The fruiting portion of the mushroom is large.

The cap can grow up to 16 cm in diameter and has a semi-circular shape that changes over time, becoming more spreading with inward-curving edges. The surface is slimy, hence their name. The slimy part easily separates from the flesh of the fruiting body. The color varies from dark brown to olive or yellow with a gray tint.

The stem is tall, averaging 12 cm, and is usually lighter in color than the cap, sometimes with yellow and gray hues. It is cylindrical and has a white membranous ring. On the underside of the cap is a light yellow tubular portion. The mushroom flesh is very soft and juicy. This species typically forms mycorrhiza with conifers.

Butterlets can be found from mid-June to the end of November. They prefer sandy soils in forests of all types. They often grow near birch, pine, and oak trees.

In folk medicine, they are used in decoctions to treat gout. They are eaten peeled and free of the slippery skin.

Preparing butter mushrooms for pickling for the winter

Before you begin pickling, the fruit must be prepared for the process. First, sort the harvested fruit and discard any spoiled parts.

To do this, you need to follow a few rules. The cap shouldn't have a purple tint, its underside should have a spongy texture, and the stem should have a white ring with a purple tint. These varieties are ideal for pickling. Experts also recommend choosing only small-sized fruits.

After the selection stage, the sticky film is scraped off all the mushrooms, as it has a bitter taste and can completely ruin the dish. Experienced cooks do not recommend soaking the mushrooms before peeling, as this can only complicate the process. Boletuses absorb water easily and quickly, so the swollen parts will be very difficult to peel.

Experts recommend lightly oiling the blade of a kitchen knife and your hands to prevent them from darkening while removing the film. To properly remove the sticky film, grasp it with one side of the blade and pull it toward you. You don't need to wash the fruit before removing the film, as most of the debris will come off with it.

After cleaning, the mushrooms also need to be sorted. Larger fruits require longer pickling times, so they are prepared separately or simply cut into pieces. Only the caps of larger mushrooms are used for pickling, while the stems can be used to make a delicious mushroom caviar.

Please note!

Only fresh, recently picked fruits are used for pickling.

How to pickle butter mushrooms for the winter?

There are many ways to pickle butter mushrooms for the winter. The most common are hot, cold, and a combination of the two.

Salted mushrooms are not only delicious but also nutritious. This is because the fruit parts contain a large amount of protein, which is why butter mushrooms are called "mushroom meat." 100 grams of mushrooms contain 25 kcal.

Hot

This method is the most popular among home cooks. To use the hot salting method, you will need the following ingredients:

mushrooms - 1 kg;
water - 1 l;
sugar - 50-60 g;
salt - 40 g;
peppercorns – 4 pcs.;
cloves - 2 pcs.;
bay leaf - 1-2 pcs.

After the mushrooms are washed and peeled, they need to be coarsely chopped. The mushrooms are salted in a jar, so they need to be sterilized beforehand for 15-20 minutes. The prepared mushrooms are covered with water and cooked over medium heat until they begin to sink closer to the bottom. Then, add all the remaining ingredients and continue cooking for another 5-7 minutes.

The boiled mushrooms are removed and placed in jars, filling them only 90% of the way. Next, the mushrooms are poured with hot brine, and the jars are sealed. Allow the jars to cool in a warm place before transferring them to a cool, dark place for storage. This recipe is popular due to its ease of preparation and quick cooking time.

Cold

The cold method differs from the hot method in that it is longer and more labor-intensive, and the butter mushrooms will only be ready in a few weeks.

For this you will need the following products:

butter mushrooms - 1 kg;
garlic - 4 cloves;
bay leaf - 3 pcs.;
salt - 2 tablespoons;
peppercorns - 5 pcs.;
dill and currant leaves optional.

First, prepare a large saucepan and place the mushrooms, caps down, on the bottom. Season them with salt and add all the remaining ingredients. There should be several layers in the saucepan. Cover the contents of the container with a flat plate and apply a heavy weight.

After a while, the fruiting bodies will begin to secrete juice and will be completely submerged. If the juice is only slightly released, you can add some warm boiled water. Leave everything in this position for 24 hours in a warm place. After the allotted time, place the mushrooms in jars, cover with brine, and refrigerate for several weeks.

Combined

The combination method involves combining hot and cold ingredients. For this recipe, you'll need the following ingredients:

mushrooms - 4-5 kg;
salt - 200 g;
water - 3 l;
garlic - 1 head;
dill;
currant leaves - 5 pcs.;
peppercorns - 15 pcs.;
vegetable oil - 70-100 ml.

The pre-cleaned and washed mushrooms are boiled for 15 minutes, then strained to remove all the water. The mushrooms should be separated into pieces. Place the mushrooms cap-side down in a container and cover with the other ingredients, creating several layers. Place a weight on top of the contents of the pan. After 24 hours, transfer the mushrooms to a jar, pour in the brine, and add vegetable oil. Cover the jars with lids and refrigerate for several weeks.

Under the nylon cover

The advantage of this recipe is that you don't need to sterilize the jars or seal the lids. To prepare the mushrooms according to this recipe, you'll need the following ingredients:

mushrooms - 2 kg;
water - 0.5 l;
salt - 2 tablespoons;
sugar - 2 tablespoons;
cloves - 4 pcs.;
pepper - 1 teaspoon;
garlic - 6 cloves;
vinegar - 2 tablespoons;
seasonings for marinade.

First, the butter mushrooms are boiled and placed in jars, adding garlic. Add all the remaining ingredients to the water, bring to a boil, and simmer for 10-15 minutes. Pour the prepared brine into the jars and seal with nylon lids. After the mushrooms have cooled, refrigerate them for two weeks.

Unusual recipes

In addition to traditional recipes, there are also unusual ones that will help you pickle butter mushrooms at home and achieve an interesting taste.

Pickling in a bucket

You'll need 2 kg of butter mushrooms, 150 g of salt, currant leaves, black peppercorns, and dill. Place the mushrooms on the bottom and sprinkle spices on top. Make several layers. Place a flat plate and something heavy on top of the mushrooms for 7-10 days. After a week, the mushrooms should release juice, and if it's still weak, add boiled water. Cover the bucket with plastic wrap and a lid and leave in a cool place for several months.

https://www.youtube.com/watch?v=oYJfTdCKeHc

Spicy mushrooms

To prepare, thoroughly wash the mushrooms (2-3 kg) and remove the membrane. Place the mushrooms in a large saucepan, layering them, and sprinkle each layer with 7 chopped bay leaves, 10 peppercorns, 4 chopped garlic cloves, a teaspoon of dill seeds, and cloves. Place a weight on top of the mushrooms and refrigerate for a couple of weeks.

With citric acid

This recipe for butter mushrooms with citric acid is a variation of the hot method. To prepare mushrooms using this recipe, add half a teaspoon of citric acid, a pinch of star anise, and half a teaspoon of rosemary to the brine.

Answers to frequently asked questions

What to do if salted mushrooms have gone sour?

First, remove the mushrooms, rinse them, and let them soak in warm water for a few hours. After that, you can pickle them again. Otherwise, it's best to simply throw them away to avoid food poisoning.

Can butter mushrooms be pickled with other mushrooms?

It is possible, but not advisable, since butter mushrooms have their own special taste, for which they are valued, and other types can overpower it.

How many calories are in salted mushrooms?

100 grams of salted butter mushrooms contain 25 kcal. This is quite a lot, due to the high protein content of the fruiting bodies.

How long can salted butter mushrooms be stored?

If you store the jar in a cool place or refrigerator, it can last for several years.

How to prevent your hands from turning black after cleaning mushrooms?

To do this, you need to lubricate your hands and the knife blade with vegetable oil.

Butterlets are a common mushroom in our region, often used by home cooks for pickling. There are many pickling recipes to suit everyone's taste.