This simple recipe will help you prepare delicious pickled butter for the winter in jars.
Cooking time 30 minutes
Butter 4 kg
Sweet peas (per 1 liter of water) 5 pcs
Sugar (for 1 liter of water) 1 tsp.
Salt (for 1 liter of water) 2 tsp.
Vinegar 9% (per 1 liter of water) 1 tbsp. l.
Dry the butter slightly so that it is convenient to clean the caps.
Sort out and clean the butter. Rinse well.
Boil water in a large saucepan and add some salt and vinegar. Boil mushrooms for 10-12 minutes. When the mushrooms settle to the bottom, drain the water. Repeat boiling one more time.
Arrange the mushrooms in sterilized jars.
Prepare the marinade, add 1 teaspoon of salt, 1 teaspoon of sugar, 5 black peppercorns to one liter of water. Boil. Add 1 tbsp per liter of marinade. spoon of 9% vinegar.
Pour into jars with mushrooms. Close with nylon caps and cover with a terry towel. Allow to cool completely and store cold.