It's hard to find a person who doesn't like canned forest mushrooms. Such a blank is the center of attention on the festive table. Cook the mushrooms properly and enjoy the excellent taste of the snack without risk to health. I share a recipe for pickled butter.
Ingredients
- Butter - 1 kg
- Onion - 1 pcs.
- Bay leaf - 2 pcs.
- Garlic - 2 cloves
- Water - 500 ml
- Black Pepper (with peas) – 5 pcs.
- Carnation (optional) – 2 pcs.
- Wine vinegar - 3 art.l.
- Salt - 2 tsp.
- Sugar - 1 art.l.
Step-by-step cooking recipe
Sort out the butter, clean off the earth and sand, remove the skin from the hats, rinse under running water. Cut large mushrooms into 2-4 pieces.
Boil the mushrooms in water with 1 teaspoon of salt, onion and 1 tablespoon of vinegar for 20 minutes, removing the foam. Then discard the butter in a colander.
Put peeled garlic and 1 bay leaf on the bottom of a sterile jar.
Boil water, add sugar, 1 bay leaf, pepper and the remaining salt. Add cloves if desired.
Put the baby in a saucepan with marinade and boil for 25 minutes.
Add vinegar and boil for another 5 minutes.
Fill the jar with hot mushrooms and pour the marinade. Seal the jar tightly and cool it at room temperature. Store the pickled buttermilk in a cool, dark place.
