Lambs for the winter

Ingredients for cooking butter for the winter

  1. Mushrooms butter 1 kg
  2. Distilled pure water 100 milliliters
  3. Large salt (without the addition of iodine!) 25 grams (1 tablespoon without slide)
  4. Table vinegar 6% 250 grams (faceted glass)
  5. Sugar 10-12 grams (half a tablespoon)
  6. Allspice 9 grains (3 for each jar)
  7. Laurel leaf 3 pieces (1 for each jar)
  8. Garlic 3 prongs (1 prong in each jar)
  • Main Ingredients Mushrooms
  • Serving 2 servings
  • World Cuisine


Knife, Deep pan - 2 pieces, Stove, Colander, Skimmer, Deep bowl, Sterilized half-liter jar - 2 - 3 pieces, Sterilized lid for preservation - 2 - 3 pieces, Preservation tongs, Table, Preservation key, Ladle, Kitchen towel , Blanket

Cooking oil for the winter:

Step 1: prepare the mushrooms.

Rinse the right amount of oil under running water, cut off the bottom of the leg, on which the roots are attached, with a knife for each fungus and strip the oil caps off the skin. Then, rinse the mushrooms from the remaining small pieces of the skin and lay in a deep saucepan. Then fill the mushrooms with cold running water so that it completely covers them and leave to soak on 10 - 15 minutes in order for harmful substances and small worms to come out, if any, in your mushrooms.

Step 2: cook the mushrooms.

Turn the stove on to medium temperature and place a pan on it filled with the right amount of clean distilled water. Discard the soaked mushrooms into a large colander and let the remaining liquid drain. Add the right amount of salt, sugar and vinegar to the boiling water. Water will rise in foam, reduce the temperature of the stove to the smallest level, mix the mass with a slotted spoon and throw mushrooms in a pan. Cook the butter until they sink to the bottom of the pan. During cooking, the mushrooms will start up juice and the mass of water will increase in 1 - 1.5 times, therefore, it is advisable not to increase the amount of water indicated in the recipe, since this can reduce the concentration of the broth. After the mushrooms have gone to the bottom of the pan, transfer them with a slotted spoon to a clean, deep bowl. During cooking, remove from the marinade a gray coating that will form on its surface.

Step 3: preserve the mushrooms.

Helping yourself with a ladle, spread the mushrooms in clean sterilized half-liter jars 1 centimeter below the level of the neck, add the right amount of allspice, bay leaf, garlic to them, fill with the remaining marinade and cover them with clean, sterilized lids for preservation. Put the cans in a deep pan, pour a regular stream of ordinary cold running water into it so that it does not reach the neck of the cans on 2-3 fingers. Turn the stove on to a high temperature and carefully place a pot of jars on it. After the water boils, screw the stove to medium temperature and sterilize the mushrooms 20 minutes. Then remove the jars from the boiling water using preservation forceps, put on the table and close with a preservation key. Turn the hot cans upside down, gently holding them with a kitchen towel under the lid, and place on one end a wool blanket pre-spread on the floor. Cover the banks of mushrooms with the other end of the blanket so that there are no gaps. Now, canned mushrooms will cool slowly without sudden changes in temperature over 12 days. Store cooled jars with preservation in a cool, dark, well-ventilated place, it can be a cellar or pantry.

Step 4: serve butter for the winter.

Lambs for the winter are served chilled or at room temperature. Before serving, mushrooms are laid with a salad bowl, watered with vegetable or olive oil and sprinkled with fresh herbs of dill, parsley and green onions. Such pickled mushrooms will be a great addition to any kind of side dish, to hot dishes, soups. They can also be used for baking, such as pizza, mushroom roll, rowing pies and pies. Amazingly tasty and necessary preservation for the winter! Enjoy your meal!

Recipe Tips:

- - Remember that during preservation all the equipment with which you will make the workpiece must be sterilized or thoroughly washed and treated with boiling water!

- - Banks can be sterilized in many ways, for example in an autoclave, deep pan, or microwave. To begin with, thoroughly wash the jars with detergents or soda, which perfectly wash any even obsolete contaminants. Sterilize them in boiling water for 15 to 20 minutes. Then pull them out with forceps for conservation and allow to dry. Lids can be sterilized with banks or separately in a saucepan. Their sterilization time is the same as for cans.

- - There is another tasty option for pickling and preserving mushrooms. Boil the mushrooms in plenty of water with 2 grams of citric acid and 50 grams of salt. Water needs about 1 liter per 1 kilogram of mushrooms. Boil the mushrooms until cooked, removing the foam with a slotted spoon, then discard in a colander, drain the water and put the mushrooms in sterilized jars. Cover them and pour separately cooked marinade. The composition of the marinade: 500 milliliters of pure distilled water, a teaspoon of salt, 10 grams of sugar, 6 to 7 grains of allspice, 1 gram of cinnamon, 1 gram of clove, 3 grams of citric acid. Bring the mass to a boil and after pour 5 tablespoons of 6% vinegar, bring the marinade to a boil again and pour hot over jars of mushrooms. After, proceed as indicated in the recipe with one single change, sterilize half-liter jars for 30 minutes, and liter 50 minutes.