Pickled butter for the winter without vinegar (with citric acid): recipes

Pickled butter with citric acid is a popular way of harvesting for the winter. In terms of nutritional value, they are on a par with porcini mushrooms and have a pleasant taste. In order for the appetizer to be not only tasty, but also healthy, simple cooking rules should be followed. There are many varieties of citric acid marinades, and the ingredients are available, so choosing the right recipe for yourself is not difficult.

Is it possible to pickle butter without vinegar

The traditional way of harvesting for the winter is pickling in vinegar. There are people who do not like the specific flavor of the essence. There are restrictions for some diseases, vinegar intolerance is found. Here citric acid comes to the rescue of housewives. Marinade for oily oils with citric acid effectively prevents the growth of pathogenic bacteria. It perfectly retains its natural taste and aroma.

How to pickle butter without vinegar

Carefully selected fruits are an important element of preserving pickled butter without vinegar. Young people should be preferred as they taste sweeter. Wormy, rotten, overgrown fruits are not allowed for use in food.

Before starting work, you should make sure that the house has everything you need. Fresh mushrooms, citric acid and spices are the basic ingredients in recipes for making butter without vinegar.

It is necessary to prepare containers for preservation. To do this, rinse the jars and lids with soda. Do not use dishwashing liquids - microscopic particles remaining on the walls will get into the final product. Sterilize jars with steam or in the oven for 20 minutes. Boil metal lids, pour boiling water over nylon lids.

For long-term storage in a cool place, the fruits must be filled with boiling marinade. Then the cans should be sealed and placed with the neck down to cool slowly. For this, you can use a blanket or quilted jacket.

Preparing butter for salting or pickling without vinegar

The oil should be cleaned of forest debris. Oily top films can add bitterness to food and are best removed. Peel off the inner white film and cut off the root. Dirt on the stem can be easily removed with a brush or knife. Young fruits can be cooked whole. Cut specimens with caps from 5 cm into pieces, separate the stalk.

Then the prepared product must be thoroughly rinsed under running water, placed in an enamel or steel pan with salted water. In addition to salt, you can add citric acid at the tip of a knife. Wait until it boils and leave on low heat for half an hour. Remove foam from time to time. Drain the broth, rinse the mushrooms again in running water. It is this semi-finished product that is used for further pickling.

The classic recipe for butter marinated with citric acid

This is the most common way of preserving pickled butter with citric acid for the winter.

Would need:

• mushrooms - 5 kg;
• 5 liters of water;
• 200 g of salt;
• 300 g sugar;
• citric acid - 50 g;
• bay leaf - 10 pcs.;
• peppercorns - 20 pcs.

Cooking method:

1. Pour the mushrooms with water.
2. Pour in salt and sugar.
3. Cook for 40 minutes.
4. Add citric acid 5 minutes before cooking.
5. Put spices in jars.
6. Place the mushrooms tightly.
7. Top up with boiling marinade.
8. Cork hermetically.

The classic recipe is easy to use and does not require specific products.

How to pickle butter with citric acid and garlic

In addition to spices for pickling butter with citric acid, it is recommended to use various spicy vegetables for the winter.

Would need:

• mushrooms - 4 kg;
• coarse salt - 80 g;
• granulated sugar - 120 g;
• water - 2 l;
• olive oil - 1.5 tbsp.;
• citric acid - 20 g;
• head of garlic;
• 12 carnation inflorescences;
• bay leaf - 16 pcs.;
• 40-60 pcs. black pepper;

Cooking method:

1. Combine water, cloves of garlic, spices and salt with sugar in an enamel container.
2. Boil and pour over the mushrooms.
3. Cook, removing the foam, 35 minutes.
4. Citric acid should be added 5 minutes before cooking.
5. Place the mushrooms tightly in the jars with the liquid.
6. Sterilize 35 minutes in a water bath or oven.
7. Cork and leave to cool.

This dish perfectly diversifies the winter menu.

Pickling butter without vinegar with cinnamon and cloves

A piquant spicy appetizer is obtained by marinating butter with citric acid, clove inflorescences and a cinnamon stick.

Would need:

• mushrooms - 6 kg;
• water - 7.5 l;
• citric acid - 30 g;
• sugar - 300 g;
• coarse salt - 300 g;
• bay leaf - 18 pcs.;
• 60 pcs. allspice;
• 20 pcs. carnations;
• cinnamon stick - 1 pc. (you can replace 1 teaspoon of ground cinnamon).

Cooking method:

1. Pour water into an enamel container, add spices, salt, sugar, bring to a boil.
2. Put the boiled mushrooms in the marinade.
3. Cook for 20-30 minutes, removing the foam, add citric acid 5 minutes before the end.
4. Place tightly in jars with the marinade.
5. Seal with metal caps.

Recipe for pickling mushrooms without vinegar with mustard grains

In the winter season, a spicy snack will be served on the table.

Would need:

• mushrooms - 0.5 kg;
• coarse salt - 1 tbsp. l .;
• granulated sugar - 1.5 tbsp. l .;
• citric acid - 0.5 tsp;
• a few peas of any pepper to taste;
• bay leaf - 2 pcs.;
• 20 mustard seeds.

Cooking method:

1. Place bay leaves at the bottom of the cans.
2. Pour salt, sugar and other spices into boiling water.
3. Add mushrooms, wait for a boil and cook for 15 minutes.
4. 5 minutes until ready to add lemon essence.
5. Place tightly in a glass container, cover with tin lids.
6. Sterilize in a water bath or oven for 20 minutes.
7. Roll up and put under the covers.

If it is not possible to sterilize, then the time for boiling mushrooms in the marinade should be increased by 30 minutes.

Recipe for butter marinated without vinegar with onions

A quick recipe for pickled butter with citric acid.

Would need:

• mushrooms - 3 kg;
• water - 1.8 l;
• rock salt - 3 tbsp. l .;
• citric acid - 3 tsp;
• peppercorns to taste;
• 12 bay leaves;
• 20 coriander kernels;
• 4 medium onions.

Cooking method:

1. Peel the bulbs, wash and chop into rings.
2. Put spices and sugar with salt in boiling water.
3. Boil, then add citric acid.
4. Place onions and mushrooms tightly in sterilized jars.
5. Pour the marinade over the necks of the cans.
6. Cork hermetically.
7. Leave to cool slowly.

Onions give the appetizer a pleasant spicy pungency, and the manufacturing method is available even to inexperienced housewives.

Butter, marinated with citric acid and honey

Honey favorably emphasizes the taste of pickled butter with citric acid. For a volume of six 0.5 liter cans, you will need:

• mushrooms - 5 kg;
• water - 1 l;
• coarse salt - 45 g;
• mustard seeds - 80 g;
• pepper to taste - 20-30 grains;
• cloves - 4 pcs.;
• bay leaf - 10 pcs.;
• Dill umbrellas - 15 pcs.;
• honey - 50 g;
• citric acid - 5-10 g.

Cooking method:

1. Pour water into a container, add salt, sugar and spices, boil.
2. Put the mushrooms and cook for 30 minutes, be sure to remove the foam.
3. Add citric acid and honey, cook for another 8 minutes.
4. Fill the mushrooms tightly into a container, top up the marinade until the neck is cut.
5. Cork hermetically.

Fragrant forest boletus will be greeted with delight at any feast.

Recipe for salted butter without vinegar with garlic

Recipes for salted butter for the winter without vinegar may be different. Every housewife has a favorite pickling recipe. For the classic method you will need:

• mushrooms - 4 kg;
• 20 stalks of dill with umbrellas;
• 12 bay leaves;
• 12 currant leaves;
• 140 g rock salt;
• 4 liters of clean water;

Cooking method:

1. Boil mushrooms in salted water, removing foam, 35 minutes.
2. Add spices 10 minutes before the end.
3. Put currant leaves and dill in jars.
4. Spread the butter as tightly as possible.
5. Roll up or close with regular lids.

There is another way of salting butter for the winter without vinegar - lactic acid fermentation, which retains all the richness of taste and gives the finished dish a sourness. Would need:

• mushrooms - 5 kg;
• coarse salt - 250 g;
• sugar - 80 g;
• water - 4 l;
• milk whey - 3-6 tbsp. l .;
• black pepper 20 pcs;
• oak or grape leaf 20 pcs.

Cooking method:

1. Arrange the fruits in rows in a clean enamel, glass or wooden container, alternating with leaves.
2. Prepare filling - add dry ingredients to boiled water.
3. Cool to 40^about and pour in the serum.
4. Pour mushrooms with warm brine, press down with a heavy load on an inverted lid or flat plate (you can take a jar or bottle of water).
5. Let it wander for 3 days, after which the ready-made mushrooms can be put into the refrigerator.

If you need long-term storage, proceed as follows: strain the fermented product through a colander. Rinse and place in a sterilized container, pressing firmly. Boil the strained brine for 10-15 minutes, pour more boiling cans with oily oils just below the edge. Sterilize for 30 minutes, roll up tightly.

Delicious sauerkraut can be served with butter and herbs.

Storage rules

The canned food can be stored in a cupboard or in a subfloor. Jars should be sealed with metal lids. Keep out of sunlight. Storage periods:

• 4 months at a temperature of 15^about and higher;
• 12 months at a temperature of 4-10^about FROM.

Conclusion

Pickled and salted butter oil with citric acid is an excellent snack for a festive or everyday table. They make an excellent filling for pies, an ingredient for salads and mushroom soups. The popularity of this dish is due to its unique taste and nutritional value. Despite the differences in individual recipes, the principles of preparation remain the same. In order to please yourself and your loved ones with a self-prepared delicacy, you need to cook in compliance with all the intricacies of the recipe.

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