Buttermilk in jars for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the billet. It is better to collect buttermilk in the forest after rains, so that they are not dry and rotten. Mushrooms for pickling should be selected small, beautiful and fresh. We clean the mushrooms from forest debris, remove the film from the hats, remove the wormy and damaged mushrooms and wash them, fill the mushrooms with cold salted water and leave for 20 minutes so that various insects come out of the mushrooms. Then we wash the mushrooms again.

2. Step 2:

   

   Boil the buttermilk in salted water for 10 minutes.

3. Step 3:

   

   During cooking, remove the foam formed on the surface. Drain the water from the mushrooms, put the butter in a colander, let the water drain completely.

4. Step 4:

   

   Cooking the marinade. Pour water into a saucepan, turn on the fire. Add salt, sugar, bay leaf and pepper.

6. Step 5:

   

   You need to prepare jars for mushroom preparation in advance. I wash the cans with soda solution, sterilize them in a water bath, in the oven or microwave, as you like. It is convenient to sterilize small jars on the kettle during boiling, it is enough to hold the jar for 5 minutes until the first drop falls from the bottom.

7. Step 6:

   

   When the marinade boils, we lower the boiled butter into it. Stir and cook the mushrooms in the marinade over medium heat for about 10 minutes. Then pour in the vinegar. If desired, you can add a few cloves of garlic, it will give the mushrooms a special flavor. Turn off the fire.

8. Step 7:

   

   Fill the jars with mushrooms up to the shoulders of the jars. Fill them with the remains of the marinade from the pan. Immediately roll up the jars with lids. Let them cool down upside down under a warm blanket at room temperature and put them away for storage in a cool place. Enjoy your meal!