Pickled buttermilk for winter with vinegar
This is a proven recipe for butter pickled with vinegar. If, as a result of a quiet hunt, you brought home a huge amount of wild mushrooms, marinate them for the winter. Such a billet will decorate any festive table and will definitely win the hearts of your guests.
Ingredients
- Butter - 2,5 kg
- Carrots - 1 pcs.
- Onion (optional) – 1 pcs.
- Garlic (optional) – 4 cloves
- Water - 3 glasses
- Bay leaf - 4 pcs.
- Black Pepper (peas) – 8 pcs.
- Allspice (with peas) – 8 pcs.
- Mustard Seeds - 1 tbsp.l.
- Sugar (without slide) – 3 art.l.
- Salt - 3 art.l.
- Vinegar (9%) – 3/4 glasses
Step-by-step cooking recipe
Sort out the mushrooms, clean them of sand and dirt, and rinse them under running water. Leave the small mushrooms whole, cut the larger ones arbitrarily.
Prepare the marinade. Pour water into a saucepan, add salt, sugar, both types of pepper, mustard seeds and bay leaf. Bring the marinade to a boil over high heat, then reduce the heat and boil for 3-5 minutes. If desired, you can add coarsely chopped garlic cloves and chopped onion to the marinade.
Add vinegar, boil for 1 minute and remove the marinade from the heat.
Lower the prepared mushrooms into the boiling marinade and boil over low heat for 7-10 minutes after boiling.
Using a slotted spoon, remove the mushrooms from the marinade and flip them into a colander.
Peel the carrots and cut them into circles.
Put a few carrot circles on the bottom of the pre-sterilized jars.
Fill the jars with carrots by ¾ of the volume with hot mushrooms and pour hot marinade. The marinade should reach all the way to the top of the jars. Roll up the jars with the blank.
Butter pickled according to this recipe is perfectly stored without sterilization. At your discretion, you can additionally sterilize jars of mushrooms in a pot of boiling water or in a preheated 110 ° C oven for 20 minutes. Then turn the jars upside down and cool. Store the pickled buttermilk in a cool, dark place.
