Pickled buttermilk with vinegar

1. Clean the butter and sort out the garbage. Be sure to clean the mushroom caps well, otherwise they taste of the finished billet will be bitter. Rinse in cold water and drain the dirty water after them.

2. In order for the mushrooms to be well marinated, they should be about the same size. Small and medium-sized buttermilks are best suited for these purposes. Cut large specimens or set aside for other purposes.

3. Put the sorted and washed mushrooms into a saucepan and pour water. The water should completely cover the oil. Put a pot of mushrooms on the stove and boil water. Cook the mushrooms for about 15-20 minutes on low heat from the moment the water boils.

4. In another saucepan, prepare the marinade for marinating the butter. Pour water, put bay leaf, cloves in a saucepan. black peppercorns and allspice. Add salt and sugar. Mix all the ingredients together. Put the pan on the stove and bring the marinade to a boil. As soon as the water boils, add 9% table vinegar to the pan and mix.

5. Transfer the boiled mushrooms from the first saucepan with a slotted spoon or a large large sieve to the second saucepan with marinade. And cook the buttermilk in the marinade for about another 15 minutes. When the mushrooms sink to the bottom of the pan, they are ready, and you can start rolling them into jars.

6. While the butter is cooking, prepare glass jars for preservation. Rinse them well with baking soda and rinse with hot water. Sterilize them in any convenient way - over steam, in the oven or microwave. Boil the lids separately in a saucepan with water.

7. Transfer the butter boiled in the marinade to sterilized jars and immediately roll up tightly with clean lids. Place the rolled-up jars on a firm horizontal surface with the lids down and cover with a warm blanket. After the cans cool down, they can be moved to the basement or cellar for further storage.

Successful preparations!