Buttermilk pickled with onions

Sort out the butter, remove all the garbage and clean the hats. Then rinse the mushrooms well with cold water and drain the dirty water. Especially large mushrooms should be cut, small or medium-sized ones can be left whole.

Pour the washed mushrooms into a large saucepan and pour water so that it completely covers the butter. Put the pan on the stove and bring the water to a boil. And then drain the water after the first cooking of mushrooms, throwing the butter in a colander.

Put the mushrooms back in the same pan and pour new clean water over them, covering them completely. Put on medium heat and boil water. Remove the foam that forms on the surface of the water.

In another saucepan, cook the marinade for the butter. Pour the specified amount of water into a saucepan, add salt, sugar, peppercorns and whole coriander seeds for piquancy. Peel the red onion, rinse, dry and cut into quarters or half rings. Also put the chopped onion in a saucepan with marinade. Put the pan on the fire and bring the marinade to a boil. Then reduce the heat to a minimum and cook it for another 5-6 minutes under the lid.

Transfer the butter boiled in salted water to a saucepan with boiling marinade. Stir the contents of the pan and cook the mushrooms for 20 minutes from the moment they boil. Remove the foam formed during cooking again, stir the butter periodically with a large spoon. At the end of cooking, or as soon as the mushrooms settle to the bottom of the pan, pour table vinegar into the marinade with butter and immediately turn off the heat. Vinegar should not boil together with mushrooms, otherwise it will evaporate and its effect will be neutralized.

In parallel with cooking mushrooms, prepare jars for rolling them up. Rinse them with detergent, sterilize them in the oven. Boil the lids.

Put the butter together with the marinade into the prepared jars and cover with lids.

Put a towel in a wide large saucepan and put jars of mushrooms on it, pour water into it. Put the pan on a slow fire, bring the water in it to a boil and sterilize the jars for 15 minutes.

Then remove the jars from the pan and roll up the lids tightly.

Successful blanks!