How to salt butter for the winter using the hot method

Many housewives cannot stand oily cleaning. The slippery skin drives you crazy, especially if the mushrooms are small, but housewives stubbornly peel the mushrooms, spending many hours on it. After all, the skin of butter is bitter, and no one wants to risk spoiling such a valuable product. I hasten to assure you that the bitter skin of butterfish is nothing more than a fairy tale. If you want, you can peel the skins of large mushrooms, but this does not affect their taste at all. Butternuts with skin are just as tasty as without it.

If there are a lot of mushrooms, try limiting yourself to standard cleaning of forest debris and washing the mushrooms in several waters.

There are several ways to pickle butter for the winter: cold and hot. The cold method is for those housewives who have a cold cellar and a lot of space in it. Residents of apartments can salt butter using the hot method, as it is fast, safe and very tasty.

To pickle 1 kg of butter you need:

• 60 gr. salt;
• 30 gr. Sahara;

Spices:

• peppercorns;
• carnation;
• Bay leaf;
• a pair of dill umbrellas;
• garlic;
• vegetable oil - approximately 50g, for each jar.

Boil water with salt and sugar in a saucepan.Pour mushrooms into boiling brine and boil for 15 minutes. Add spices and boil mushrooms for another 5 minutes.

When cooking, you need to remove the foam with a slotted spoon and make sure that they barely boil and do not jump out of the pan.

After 20 minutes of boiling, place the butter in a colander and let it drain.

Place the butter in clean (sterilized) jars, and if desired, you can add garlic sliced ​​into thin slices.

Pour 50 grams into each jar. vegetable oil, close the jar, shake, and place in a cool and dark place for 5-7 days.

After this, the butter can be served or left for further storage.

Watch the video for another recipe on how to salt butter for the winter: