Butters are suitable for marinating better than any other species of mushrooms. The taste of butterdish after marinating is more pleasant than after processing in any other way. Mistresses with great pleasure make such preparations for the winter. Today, there are dozens of recipes marinating oil. The main thing is to comply with the correct technology for the preparation of mushrooms and take into account some features of their pickling.
Tastes and characteristics
The butter dish belongs to the genus of edible tubular mushrooms of the Boletov family. The main characteristic of the butterdish is its cap - oily, sticky, often with easily peeled skin (the mushroom got its name precisely because of this rare trait). 
The leg is solid, under the cap there is a "veil", sometimes connecting with the cap's skin. Depending on the age of the sample, the shape of the cap can be both convex and flat. The flesh is whitish or yellowish, easily cut (perhaps it is for this mushroom that worms love so much).
The taste of butter is not inferior to all beloved white mushrooms. Young brown-brown pine and coniferous taste and aroma. The taste of old mushrooms is metallic.
Learn more about the types and beneficial properties of oil.
The butter dish is popularly called "forest meat", because in its chemical composition it resembles a mixture of meat and vegetables. These mushrooms contain proteins, fats, carbohydrates, minerals, fiber, riboflavin, pyridoxine, lecithin, resinous substance, fungal antibiotics, as well as many trace elements.
The rich composition helps to strengthen the body, prevents the deposition of cholesterol, helps reduce headaches, accelerates the process of removing uric acid and salt from the body. 
The product is eaten in the autumn season in order to be ready for a meeting with catarrhal ailments, improve mood and vitality. And on the use of these amazing mushrooms in traditional medicine, you can write a whole book.
Did you know? Curiously, mushrooms are able to take a tan. With enough sunlight, they produce vitamin D, which transforms the color of their cap.
Features of the selection of mushrooms
The main danger that can be trapped by lovers of oil is the purchase or collection of their false counterparts. One should carefully study the differences between these representatives of the same family and always be convinced of the quality of the mushrooms.
In the woods
The main common features by which to determine the nipple ordinary:
- hat with mucous, sticky skin, shiny, as if oiled;
- the presence of a spongy layer.
According to the first indicator, other mushrooms can be taken for oil. In addition, the cap near the oiler in dry weather can become glossy. But in the absence of the second sign of the fungus, you can safely reject it.
Among inedible twins and false (poisonous) species, which should be avoided, experienced mushroom pickers emit yellow-brown and Siberian boletus. It is possible to distinguish a yellow-brown appearance by a lilac shade and a "metallic" smell.
Siberian maslits are also painted in purple on the cut, and when touched, the tubular layer reddens.
Some danger in the form of allergic reactions and intestinal disturbances are old, over-ripe and wormy specimens, that is, mushrooms collected during an unsuitable climatic period.
The butterdish appears in June and grows until October. Mass fructification is in September. 
At a temperature of -5 ° C fruiting stops. And after the soil freezes at a depth of 2-3 cm, fruiting does not resume.
Maslata grow in groups in pine, birch and oak forests. These mushrooms love a temperate cool climate and sunny places. Look for them in the glades and edges.
Important! It is strictly not recommended to collect oil in environmentally hazardous areas: in city parks or along busy roads. Absolutely all the mushrooms growing near the roads accumulate harmful substances from automotive exhaust gases.
When self-collecting better to take young mushrooms. Prefer small or medium (the size of the caps should not exceed 6-8 cm in diameter). Do not be tempted by very large samples.
Large sizes are characteristic of old fungi, which may contain toxic substances. Without regret, reject and randomly collected wormy specimens. 
Maslata is a rather perishable product, which is a good breeding ground for bacteria. Therefore, when self-collecting does not need to carry them all home. It is necessary to make a preliminary selection and cleaning of garbage still in the forest.
Proper processing of the oil also includes their obligatory washing, cleaning and subsequent boiling or freezing. Moreover, all these processes must be performed on the day of collection or no later than the next morning.
It is especially important not to neglect this rule when storing mushrooms for future use (canning), because many bacteria that die during heat treatment in pickled mushrooms can persist.
At the time of buying
If you don’t have to pick your own mushrooms, or you haven’t come across oil products yet, you need to know a few important rules for choosing quality and fresh specimens in the right places. 
In stores, this variety is rare, since it is not grown in an artificial environment. More often they are sold in the markets and around the markets. Only one way out - it is best to buy mushrooms in food markets. There, too, there is a risk of poisoning, but significantly less.
It is believed that in the grocery market, experts check a few mushrooms from the lot for worminess and freshness.
Important! Professional mushroom pickers strongly recommend not to buy products from hands. Avoid also spontaneous markets. In the search for goods for sale, distributors do not go far into the forest, but try to pick mushrooms in roadside landings or along roads.
To significantly reduce the risk of poisoning, follow these simple rules:
- as in the gathering in the forest, choose only small and medium sized booms on the market - young samples do not have time to absorb toxic substances;
- explore mushrooms to the touch - they must be elastic;
- never buy a product in which the leg or cap is watery or immediately turns into dust;
- fresh mushrooms should be free from any wilting symptoms or other suspicious signs.
How delicious pickle boletus: a step by step recipe with photos
There are several nuances of pickling butter, which will help to get the most delicious dish and not to risk the health of the home.
Learn also how to clean maslata and how else you can prepare for the winter.
What you need in the kitchen
Kitchen utensils, which will be useful to you in the process of cooking, include a 2-liter enameled or any other stainless steel saucepan, 1.5-liter jars, and lids with glues.
In addition, a small knife, a skimmer, a ladle, a colander, as well as a tea and tablespoon (for measuring bulk products) are useful.
How to cook pickled boletus: video
Required Ingredients
The general list of essential ingredients for classic pickled butter includes:
- mushrooms - 2-2.5 kg;
- distilled water - 2 liters;
- coarse salt - 50 g;
- citric acid - at the tip of a knife;
- sugar - 80 g;
- allspice - 3 peas;
- black pepper peas - 9 peas;
- bay leaf - 2 pcs .;
- carnation - 1 bud;
- 70% vinegar (1.5 liter jar) - 1 tsp.
Cooking process
Having dealt with kitchen utensils and ingredients, you can proceed to the preparation of mushrooms, as well as the direct marinating process.
Preparation and cooking of mushrooms
To begin with, we will clarify that the characteristic pleasant taste of butter is usually acquired only after cleaning - Removing from slippery filmwhich actively absorbs harmful substances from the atmosphere and can give bitterness. 
In addition, unpeeled hats give an unsightly form of conservation. Therefore, before marinating mushrooms, it is imperative to get rid of this element. The cleaning process itself is fairly simple. The peel of the cap is connected with the so-called bristle, located under the cap of the mushroom.
Hooking the skin under the cap with a small knife can be easily removed. But at the same time the fungus must be dry, that is, the films must be removed in a dry form, and only then washed.
Important! As a result of cleaning the oil, stable, difficult to clean stains are formed on the hands. Quickly cope with these stains can, if you hold your hands in a solution of acetic or citric acid.
So, the mushrooms are ready for the next stage - the washing process. Every fungus should be thoroughly rinsed under cold water. If the products are large, cut them into several pieces during the washing process. This will not worry about their taste characteristics.
In order to be completely sure that the bitter taste was eliminated without a trace, you can additionally subject products to heat treatment (certainly in enamelware). And the remaining broth must be drained.
Familiarize yourself with the basic tips on pickling mushrooms, as well as how to pickle rows, milk mushrooms, honey-mushrooms, chanterelles.Next you need to boil boletus until cooked. To this end, bring 1 liter of water to a boil. Add 1 teaspoon with a heap of salt and a little citric acid (at the tip of the knife) to the boiled water, stir slightly. We launch into the water the prepared boars.
After boiling water, remove the formed foam from the surface. Boil the product until ready for another 20 minutes. Ready mushrooms we recline in a colander. 
Cooking marinade
We turn to the preparation of the marinade. To do this, bring to a boil 1 liter of purified water, add coarse salt there (2 tablespoons with a small hill), sugar (3 tablespoons with a small hill), allspice (3 peas), black pepper ( 9 peas), bay leaf (2 pcs.), 1 clove bud, 1 chopped clove of garlic.
Bring the liquid to a boil and continue to boil for 5 minutes. Marinade is ready! 
Bookmark in banks
Before decomposing the product in cans, you need to prepare containers and covers. One and a half liter cans are sterilized for 10 minutes. Covers boil for 10 minutes.
Three-quarter sterilized cans are filled with boiled mushrooms. After that, at the very neck, we fill the products with ready-made marinade (with the help of a ladle). Add vinegar essences: 1 tsp. 70% vinegar in a 1.5-liter can. Tightly close the jar with boiled lid.
After complete cooling of the blanks remove them for storage in a cool place. After 10 days marinating boletus ready for use. 
Other recipes
In addition to the classic marinating recipe, there are interesting variations with garlic and mustard, or with green onions and horseradish.
You will also be interested to know how to freeze mushrooms: mushrooms, mushrooms, oyster mushrooms, white mushrooms, and also how to salt mushrooms for the winter, how to dry mushrooms at home.
With garlic and mustard
Ingredients:
- mushrooms - 2.5 kg;
- water - 2.5 l;
- granulated sugar - 30 g;
- salt - 40 g;
- Table vinegar (9%) - 50 ml;
- mustard granular - 30 g;
- garlic - 3 heads;
- 10 bay leaves;
- Sweet peppers - 10 pcs.
Walkthrough:
- Clean the mushrooms, by all means removing the skin. Follow my and cut the product.
- Of the 2.5 liters of water indicated in the recipe, we pour one and a half liters into the saucepan, add oil, bring to a boil and cook for 15 minutes, removing the froth.
- We throw the mushrooms in a colander, and pour out the water in which they are boiled.
- From the remaining ingredients prepare the marinade. Garlic must be cleaned for it, but it is not necessary to chop it.
- After boiling the marinade we add butter to it and boil them for 5 minutes.
- Spread hot mushrooms in sterilized jars, cover with lids.
- Sterilize the jars with blanks in a large saucepan for 10 minutes.
- We take the cans out of the pan and roll the lids. They should cool slowly, at room temperature. After complete cooling, remove preservation for storage.
Pickled in this recipe is crispy.
With green onions and horseradish
Ingredients:
- brushed and chopped butter - 1 kg;
- water - 2 l;
- bay leaf - 2 pcs .;
- horseradish root - 20 pcs .;
- dill (umbrellas) - 3 pcs .;
- garlic - 5 cloves;
- green onions - 0.5 kg;
- Table vinegar (9%) - 50 ml;
- salt - 80 g;
- granulated sugar - 20 g.
Cooking process:
- Cooked and chopped pre-cooked mushrooms until cooked. For this purpose, it will take no more than 1 liter of water, which is not included in the recipe.
- Green onions are thoroughly washed, dried and cut into strips approximately 2.5 cm long.
- Prepare marinade out of 2 liters of water, 80 g of salt, 20 g of sugar and 2 bay leaves.
- After boiling the marinade, add 3 umbels of dill and 5 cloves of garlic. Let the mixture boil for a few more minutes, then remove the dill and garlic from there.
- Add to the marinade oil, cook for 10 minutes, pour in vinegar, add chopped green onions, mix. Add the cleaned horseradish root, mix again and immediately turn off the plate.
- In the pre-sterilized jars pour mushrooms along with marinade.
- Lidding banks with lids. After 12 hours we put the preservation in a cold place.
This snack should be stored in the refrigerator for no more than 3 months.
Terms and conditions of storage blanks
It is strictly forbidden to use galvanized and clay glazed containers for storing pickled product. Such dishes provoke the accumulation in the fungi of the amount of zinc and lead dangerous to health.
Store canned pickled butter in a cool, dark place. Marinating gives you the opportunity to use the product throughout the year. 
What should be served to the table
Delicious cold and hot dishes, aromatic soups and sauces are obtained on the basis of pickled butter. In cooking, the product is used in combination with onions, cloves, bay leaves, allspice, as well as with parsley and dill seeds.
This pickled product is very popular as a filling for pies, mushroom hodgepodge and roast with potatoes.
Also, mushrooms are perfectly in harmony in dishes with eggs, potatoes, meat, fish, seafood, nuts, sour cream, sunflower oil, fried onions.
Did you know? The first documented study of human exposure to hallucinogenic fungi was carried out in 1799. It happened in London after an annoying story that happened to one family: not distinguishing poisonous specimens from edible mushrooms and eating them for food, the whole family died. The police found his father, mother and their two children dead at the dinner table.
As a conclusion, we note that the moderate and regular use of pickled oil in food will bring only benefit to the body. These mushrooms should not be consumed every day, as digestive problems may occur.
It is enough to add them to the menu 2 times a week or even a little less. Fragrant and tender pickled bolettes will be enjoyed by everyone. Enjoy your meal!
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