How to pickle butterfish: 12 step-by-step recipes at home

Pickled boletus is an excellent savory snack that will always come in handy on any table. They are also very easy to make at home! We tell 12 simple and quick recipes for every taste!

1. Pickled butternuts without sterilization

With this recipe, you wont have to spend long hours at the stove to cook.

Cooking time: 45 minutes.
Quantity: 4 portions.

• 1.5 kg oil
• 500 ml water
• 70 ml 9% vinegar
• 1 tbsp Sahara
• 1 tbsp salt
• 3 bay leaves
• 8 allspice peas

1. Sort out fresh butternuts, remove all debris and fill them with water for 5 minutes. Rinse them gently with a sponge.
2. Pour the oil with plenty of water, bring to a boil over high heat and boil for 30 minutes. Then put them in a colander and let them drain.
3. Send jars and lids to a cold oven in advance. Turn on 200 degrees and leave for 20 minutes to sterilize.
4. Divide the butternut squash into sterilized jars.
5. Boil water with sugar, salt, allspice and bay leaf, and boil the marinade for a couple of minutes.
6. Pour the vinegar into the marinade and fill it with oil in jars.
7. Immediately roll them up with sterile lids, let them cool upside down in a warm place and put the pickled butternuts in a cool dark place for storage.

2. Pickled oil with vinegar

A slightly different cooking technology - and now a completely different result.

Cooking time: 45 minutes.
Quantity: 4 portions.

• 1 kg butter
• 1 liter of water
• 25 g dill umbels
• 0.5 tbsp Sahara
• 1 tbsp salt
• 0.5 tsp black peppercorns
• 2 bay leaves
• 2 cloves
• 25 ml 9% vinegar
• 6 allspice peas

1. Rinse and sort the mushrooms, and boil them in plenty of boiling water for about 5 minutes. Drain this water and rinse the oil.
2. Separately, boil 1 liter of water with all spices and additives, except for vinegar.
3. Add butternut butter there and cook for about 25 minutes over low heat.
4. Pour in the vinegar, stir and boil the mushrooms for another 5 minutes.
5. Arrange the butternut squash in sterilized jars, pour hot marinade over and roll up.
6. Let them cool down and then put them awaybottom dark place for winter.

3. Pickled boletus with garlic

These butternuts are even more spicy than usual!

Cooking time: 1 hour.
Quantity: 4 portions.

• 1 kg butter
• 1 liter of water
• 4 tsp salt
• 5 garlic cloves
• 4 tbsp vegetable oil
• 3 tsp vinegar
• 1 tsp peppercorns
• 2 tbsp Sahara
• 1 tbsp spices to taste

1. Sort and rinse the butternuts, fill them with plenty of water, bring to a boil and boil for half an hour. Throw the mushrooms in a colander.
2. Boil a liter of water with sugar, salt, pepper and spices.
3. Send the butternut squash to the marinade and bring to a boil.
4. Add chopped garlic and vinegar, remove the mushrooms from the heat and let them brew for 5 minutes under the lid.
5. Put the oil in sterile jars and pour a little vegetable oil on top.
6. Close the mushrooms with lids and store for at least a month.

4. Pickled boletus with vegetable oil

When you close the mushrooms in jars, then let them marinate for at least a month and a half.

Cooking time: 45 minutes.
Quantity: 4 portions.

• 1.5 kg oil
• 1 tsp Sahara
• 2.5 tbsp salt
• 1 liter of water
• 1 tsp allspice peas
• 3 tbsp vinegar
• 3 tbsp vegetable oil
• 3 bay leaves
• 2 dill umbrellas

1. Rinse and sort the butternuts, and boil them for about 20 minutes in boiling water. Throw it in a colander.
2. Put the butternut squash back into the pot, add a liter of water, salt, sugar, pepper, dill and bay leaf, and bring to a boil.
3. Boil the butter for 10 minutes, pour in the vinegar and oil and cook for another 5 minutes.
4. Put the oil in sterilized jars and close the lids.

5. Pickled boletus with onions

Just a little onion - and the appetizer becomes even more interesting!

Cooking time: 1 hour.
Quantity: 1 portion.

• 500 g butter
• 15 g salt
• 25 g sugar
• 1.2 liters of water
• 20 ml vegetable oil
• 100 g purple onion
• 8 allspice peas
• 25 ml vinegar
• 1 tsp coriander

1. Rinse and sort out the oil, cover with water and bring to a boil. Boil them for 10 minutes, put them in a colander and rinse again.
2. Boil 1.2 liters of water. Add salt, sugar, pepper and coriander.
3. Send the butternut squash and chopped onion rings to the boiling marinade and cook for another 20 minutes.
4. Add vinegar and oil, mix and spread the mushrooms with onions and marinade in sterilized jars.
5. Roll up immediately, let them cool with the lids down and store for at least a month.

6. Pickled boletus for the winter with sterilization

This is a good recipe for anyone who is worried about the safety of blanks.

Cooking time: 1 hour.
Quantity: 4 portions.

• 1 kg butter
• 30 g salt
• 50 g sugar
• 1.5-2 liters of water
• 40 ml vegetable oil
• 50 ml vinegar
• 3 bay leaves
• 1 tsp peppercorns
• 5 cloves
• 1 star anise

1. Sort and rinse the butternuts, and boil them for 10 minutes in boiling water. Then throw it in a colander.
2. Boil water for marinade and add sugar, salt, bay leaf, pepper, cloves and star anise.
3. Put the butter in the marinade and boil for another 20 minutes.
4. Pour in vinegar and oil, mix and immediately put everything in sterile jars.
5. Cover the jars with lids, continue to sterilize them in a pot of water for another 15 minutes and then roll up.

7. Pickled butternut squash with citric acid

Such oils will definitely not stagnate on the shelf. The perfect savory snack!

Cooking time: 1 hour.
Quantity: 4 portions.

• 1 kg butter
• 1.2 liters of water
• 40 g salt
• 2 pinches of citric acid
• 6 ml vinegar essence
• 4 cloves
• 2 lava leaves
• 6 black peppercorns

1. Wash and sort the mushrooms. Thoroughly wash all the garbage, because they will be boiled once.
2. Pour in water, add salt and citric acid, bring to a boil and cook butter for 40 minutes over low heat.
3. 10 minutes before the end, add pepper, bay leaf and cloves.
4. Arrange the oil in sterile jars. Pour vinegar essence into the marinade, mix and pour over the mushrooms.
5. Close the jars tightly with lids and let them cool upside down.

8. Pickled Butter with Apple Cider Vinegar

Leave small mushrooms whole, and cut large ones into a couple of pieces.

Cooking time: 1 hour.
Quantity: 4 portions.

• 1 kg butter
• 1 liter of water
• 50 g salt
• 70 g sugar
• 200 mlapple cider vinegar
• 6 allspice peas
• 1 cinnamon stick
• 2 bay leaves

1. Wash the butternuts and boil them for 20 minutes in boiling water, and then put them in sterile jars.
2. Separately, boil a liter of water with all the spices, boil for a couple of minutes and pour in the vinegar.
3. Remove marinade from heat, stir and pour over mushrooms.
4. Close the oil with lids, turn the jars upside down, let cool and store for at least a month.

9. Pickled boletus with mustard

For this recipe, grainy mustard is a must. The other one doesnt fit!

Cooking time: 1 hour.
Quantity: 8 portions.

• 2.5 kg oil
• 1 liter of water
• 30 g sugar
• 30 g grainy mustard
• 40 g salt
• 50 ml vinegar
• 3 heads of garlic
• 10 allspice peas
• 4 bay leaves

1. Rinse and sort out the oils. Fill them with plenty of water, bring to a boil and leave for 15 minutes. Throw in a colander.
2. Boil a liter of water, add all the spices and chopped garlic, and bring to a boil.
3. Add butter to the marinade and boil for another 10 minutes.
4. At the end, pour in the vinegar, mix and arrange everything in sterile jars.
5. Sterilize them for another 10-15 minutes, roll up the lids and put them away for storage.

10. Pickled Butter with Ginger and Lemon

The zest gives a subtle piquancy, and also improves the safety of the blanks.

Cooking time: 1 hour.
Quantity: 4 portions.

• 1.5 kg oil
• 200 ml water
• 500 ml wine vinegar
• 2.5 tbsp salt
• 0.5 tbsp lemon peel
• 2.5 tbsp grated ginger
• 5 black peppercorns

1. Wash and sort the mushrooms, cover with water, bring to a boil and boil for 15 minutes.
2. Throw the butter in a colander.
3. Separately, boil 200 ml of water with all other ingredients.
4. Add oil to the marinade, boil for another 10-15 minutes over medium heat and put everything in sterilized jars.
5. Roll up the jars with lids.

11. Pickled boletus with vegetables

This is almost a full-fledged salad for the winter, and not just a snack!

Cooking time: 1 hour.
Quantity: 4 portions.

• 1 kg butter
• 1 carrot
• 1 bulb
• 1 bell pepper
• 1 cinnamon stick
• 2 tsp Sahara
• 2 bay leaves
• 4 cloves
• 1 tsp peppercorns
• 3 tbsp salt
• 3 tbsp 9% vinegar

1. Rinse and sort the mushrooms, cover with water and boil for half an hour over low heat.
2. Cut the carrots into slices, sweet peppers into strips, and onions into rings.
3. Pour the vegetables with another liter of water, bring to a boil and boil for 5 minutes.
4. Add all the spices, salt and sugar completely, and cook for another 7 minutes.
5. Add the oil, cook for the last 10 minutes and then pour in the vinegar.
6. Arrange the mushrooms in sterilized jars and roll up.

12. Pickled boletus with horseradish

They are especially good as an addition to jelly or meat dishes.

Cooking time: 1 hour.
Quantity: 4 portions.

• 2 liters of water
• 1 kg butter
• 20 g grated horseradish
• 2 bay leaves
• 4 garlic cloves
• 3 dill umbrellas
• 1 tbsp mustard seeds
• 50 ml 9% vinegar
• 20 g sugar
• 80 g salt
• 1 tsp black peppercorns

1. Rinse the butternuts, fill them with water and boil for 15-20 minutes until soft.
2. Mix water, sugar and salt, add bay leaf, mustard, pepper and dill umbrellas, and bring everything to a boil.
3. Add garlic, boil the marinade for another 5 minutes and put the butter in it.
4. Continue to boil everything together for 10 minutes after boiling again, pour in the vinegar and mix.
5. At the very end, add the grated horseradish, mix everything again and spread the oil in sterile jars.
6. Roll up and let cool with the lids down in a warm place, and then put away for storage.