EntranceCanned oil for the winter. Pickled butter for the winter - simple and tasty recipes in jars
There are lovers of mushrooms, there are those who opt for champignons and so on. Oilers are considered generic type mushrooms. There are many edible varieties. There are also false varieties. Their difference is a spongy layer with a reddish tint. In addition, if such a mushroom is slightly broken, then the cut will change color.
As a result of cooking these mushrooms, you will get delicate dishes. Even if it's conservation. All chefs claim that they best mushrooms for pickling for the winter. If you put unpeeled options in the recipe, then the dishes will turn out bitter.
Oil harvesting recipes
Recipe
We take 0.5 kg of oil. 0.5 st. l sugar. A couple of black peppercorns. Don't forget a few cloves of garlic. This recipe includes dill, a couple of bay leaves, 0.5 tbsp. l salt, 0.5 pcs. onions, 25 g of vinegar.
The most difficult thing in pre-preparing mushrooms for preservation for the winter is cleaning the sticky film. To do this, we put this film on dry mushrooms and remove it, only after that I wash it. If you do not do this, they will acquire a bitter taste. Then fill them with cool water and put on fire. We wait until the water boils. Cook for another 15 minutes. Then we drain the water. We cool them down.
Next, in a new pot of water, put the salt along with pepper, sugar and bay leaves. I put spices. Each housewife has her own recipe and her own component, but remember that the workpiece has a neutral aftertaste; when cooking, we put only delicate additives. After the water boils, put the mushrooms into it. Bring the mixture back to a boil and cook for another five minutes.
At this stage, we begin the sterilization of jars and lids. To do this, select one of the available methods. We put a pot of water on a low fire, and put a colander in it, where we place the jars - and in this way the jars are sterilized in 10 minutes.
At this time, the marinade is ready. And add vinegar to the pot. We mix everything thoroughly and put it in sterilized jars. Spread in layers, between each layer add chopped garlic. Then add the marinade to the jar to completely cover the mushrooms.
Ready preservation is stored for a long time, it is possible for the winter. They do not require special conditions. But if they were closed for the winter with an ordinary lid, then we store them in a dark room, their storage period is much shorter than those that were rolled up with a metal lid.
Butter, which is made by this method, will turn out to be an excellent appetizer - salad, they are taken as ingredients in order to cook holiday salads and any dishes that include this ingredient. True connoisseurs of butter even pickle hats and legs separately for the winter.
Tip for housewives: add pre-fried boletus to the recipe.
Fried Ingredients Marinade Recipe
To prepare this marinade for the winter, butter and vegetable oil. First, we clean them, x thoroughly rinse them, and then cut them into pieces.
We spread the ingredients in a saucepan, pour boiling water on top, bring to a boil, then cook for five minutes, and recline in a colander. We put the dried mushrooms in a pan with oil and then fry again until we bring it to readiness. We spread the finished marinade in sterilized jars, then pour in the fats remaining after cooking, leave to cool, then tie with a clean cloth.
In this way, harvesting for the winter is done. Any recipe does not require a lot of time and cost from housewives.
How long does it take to preserve delicious butter? First, water is boiled for 15 minutes. Then another 5 minutes you should boil water, where a little vinegar was added. For about 20 more minutes, cook the ingredients in the marinade. In total, it will take you an hour to prepare it. During this time you will prepare the best snack for your holiday table. Any housewife who uses the above recipe will get delicious and at the same time very satisfying butter. The main thing when preparing them is to observe the cooking time.
Also note another important point: cleaning. Butterfish are mushrooms that need to be thoroughly cleaned. Remove the skin from the cap. The whole cleaning process is very painstaking and annoying. And besides, hands after cleaning will acquire a dark color from the oil. They are very difficult to wipe off. Although, if you know the easy rule, then cleaning will be quick and easy for you.
Remember, it's better to clean up right in the forest than to bring them home and only then start hurting. After you have collected the mushrooms, we process them with a knife - remove the skin. Then we put them in a basket in which they will no longer stain the rest. This method of purification has a lot of undeniable advantages. Freshly picked varieties are very easy to clean, while those that have survived transportation are more difficult. Another clear advantage is that you are outdoors for a long time, and we do not clean them indoors.
During dry cleaning, excess debris is removed with the film. At home, you just have to wash them under running water and clean them of the remaining conifers. If, nevertheless, you were too lazy in the forest and brought them home, then you can facilitate the cleaning process.
Another way to clean mushrooms is to dip them in boiling water for 20 seconds. You can leave it in boiling water longer. Or put a colander with mushrooms on steam. Thus, the blanks will be quickly cleaned of the skin. And then you can safely marinate them for the winter.
How to store and prepare? We are attentive to the storage of mushrooms. Since they are attacked by worms. Young options are stored in the refrigerator and in this state they are stored for a day. The storage of mushrooms is in a frozen state, so they cannot lose their own beneficial features. In this way, processed mushrooms can be used for ready delicious dishes. They can be dried, stewed, fried, boiled and so on.
An excellent soup will turn out if you put young boletus in it. They make a delicious roast. The recipe for its preparation is very simple. We put the chopped mushrooms in a frying pan, where we preheat the vegetable oil in advance. Put the onion on top and cook for 10 minutes. At the end, season with sour cream and salt.
There is one most important rule for preparing mushrooms for pickling. The rule is that mushrooms should be boiled three times with an interval of about a day. This is done to get rid of the botulinus bacterium that causes botulism, a dangerous disease. Botulinus appears in soils and is considered a harmless bacterium that needs oxygen to function. When there is no oxygen in a hermetically sealed jar, botulinum produces poison (botulinum), which is facilitated by the protein environment and the absence of oxygen. You can get rid of the bacterium itself and its spores in mushrooms through sterilization or repeated boiling. Doctors advise boiling pickled mushrooms before eating.
If you are in doubt about something, for example, how long to fry, rely on your own culinary intuition - it will definitely not let you down.
Rule: salt the caps and legs of the mushrooms separately. Pay attention to the amount of brine. Salting will be ready within 45 days. Delicious boletus will be a snack for the table for any holidays.
When the topic comes up about edible representatives " mushroom kingdom”, then here you can immediately notice the fruiting bodies with a brown hat and an oily film. Of course, we are talking about butterflies, who like to grow as whole families in coniferous forests. Therefore, after good heavy rains, you can collect several baskets with these beautiful mushrooms.
However, butterflies are loved not only for their high yields. They are also preferred for their versatility and taste qualities. They lend themselves perfectly to any processing process: frying, stewing, pickling, drying, salting and even freezing.
Canned boletus is an appetizer, without which not a single feast of a “quiet hunt” lover can do. After all, what could be better than getting a beautiful mushroom out of a jar and enjoying it? To learn how to preserve oil at home, you first need to familiarize yourself with a few general rules.
Like all other processes, oil conservation for the winter includes preparatory stage- cleaning and decoction. It is important to start processing in the first 10-12 hours after collection, since these mushrooms have a short shelf life.
The oil should be cleaned dry, after spreading it on a newspaper or baking sheet to dry it slightly. In this case, it will be much easier to remove the skin from the hats and remove adhering debris. In no case do not soak the fruiting bodies in water, otherwise they will become saturated with liquid and become very slippery, which will turn the cleaning process into a real test.
Peeled mushrooms must be poured cold water and put on fire. How to determine how much butter should be cooked for conservation? Everything is very simple here: you need to bring them to a boil and cook for 20-25 minutes, adding 1-2 tbsp. l. table salt and 3-4 tbsp. l. table vinegar. Remove the mushrooms from the bowl and rinse with cold water. Before pickling, it is better to cut large specimens into several parts, and leave their young "brothers" whole.
So, the preparatory stage is over and now you can get acquainted with simple but tasty recipes for canned oil for the winter.
Preservation of mushrooms oil for the winter: a simple recipe
Traditionally, the preservation of buttered mushrooms involves the use of a marinade. We invite you to familiarize yourself with the simple recipe this workpiece.
- Butter (boiled) - 5 kg;
- Water - 1 l;
- Salt and sugar - 3 tbsp. l.;
- Black peppercorns - 13-15 pcs.;
- Sprigs of cloves - 2 pcs.;
- Bay leaf - 8 pcs.;
- garlic cloves - 3-4 pcs.;
- Dry dill umbrellas - 4 pcs.;
- Vinegar.
Important: canned mushrooms oils also require mandatory sterilization of cans!
Put water on fire and bring to a boil.
Combine all ingredients (except vinegar) and boil the marinade for 10 minutes.
Meanwhile, boiled mushrooms should be decomposed into prepared jars.
Remove the finished marinade from the stove and spread over the oil, let cool slightly.
Pour 1 tbsp into each jar. l. vinegar and close with capron lids.
Butterflies canned for the winter feel good in a cool place - a basement or a refrigerator.
The recipe for canned mushrooms is oiled for the winter
This recipe for cooking canned oil for the winter can also be considered one of the simplest. The minimum set of products will provide your guests with a delicious snack.
- Butter mushrooms - 1 kg;
- Purified water - 1 l;
- Onion - 1 medium head;
- Carrots - 1 pc.;
- Sugar, salt - 1 tsp each;
- Bay leaf - 5-7 pcs.;
- Carnation - 1-2 branches;
- Black pepper (peas) - 10-12 pcs.;
- Citric acid - at the tip of a knife;
- Vinegar 9% - 3 tbsp. l.
How to preserve butter mushrooms with this simple recipe?
If the oil is not boiled, then it is necessary to do this in the manner indicated above.
Prepare the marinade: put a container of water on a strong fire and bring to a boil.
In the meantime, cut the carrots with onions into strips and put them in a saucepan.
When the marinade with vegetables boils for 5 minutes, add the rest of the ingredients on the list, including butter. Stir everything thoroughly and after a few minutes turn off the fire.
The contents of the pan are laid out in sterilized jars, rolled up, wrapped in a blanket and left to cool for 10-12 hours.
How to preserve butter mushrooms: a spicy recipe
Next recipe canned mushrooms maslyat will bring a piquant variety to the dishes on your table. This blank can also be safely used as one of the main components for salads with chicken and vegetables.
- Boiled butternuts - 2 kg;
- Purified water - 0.4 l;
- Wine vinegar - 0.4 l;
- Onion - 1 medium head;
- Salt - 4 tsp;
- Black pepper - 13-17 peas;
- Lemon zest - 3-4 tsp;
- Ginger root (grated) - 3 tsp with top;
- Sugar - 2 tsp
Despite such seemingly complex ingredients, the preparation of canned butter according to the recipe below will not be difficult.
Put water mixed with vinegar on the stove and bring to a boil.
Finely chop the onion, and then put it into the liquid along with the oils and the rest of the ingredients. Mix well, reduce the heat to a minimum intensity and boil for 15 minutes.
After the marinade with mushrooms, evenly distribute among the jars and close with metal lids.
How to quickly preserve butter mushrooms at home
An economical option showing how to quickly preserve butter mushrooms at home. They will look great on your table on any day: festive and everyday.
- Butter mushrooms (boiled) - 3 kg;
- Large carrots - 4 pcs.;
- Onion - 0.8 kg;
- Heads of garlic - 2 pcs.;
- Vinegar 9% - 200 ml;
- Vegetable oil - 300 ml;
- Hot pepper (chili) - 3 pcs.;
- Seasoning for vegetables in Korean - 2 packs;
- Sugar - 250 g;
- Salt - 125 g.
The first step is to clean and cut vegetables. Chop the onion into half rings, grate the carrots into Korean grater, pass the garlic through a crusher, and hot peppers cut as small as possible.
Pour 30 ml of vegetable oil into a frying pan and fry the onion until golden brown.
Combine all the ingredients in one deep bowl, mix well and let it brew for 20-30 minutes.
In the meantime, you can sterilize the jars and lids.
Arrange the finished mass in jars, cover with lids on top, and boil with spicy contents in water over low heat for 25 minutes.
After the workpiece has cooled completely, it must be transferred to the basement or put in the refrigerator.
An easy recipe for conservation butter for the winter
original and at the same time easy recipe preservations are oiled for the winter in oil or lard. It turns out an almost ready second dish, for the preparation of which acetic acid is not needed.
- Boiled butternuts;
- Salt;
- Ground black pepper;
- Vegetable oil.
Instead of the usual sunflower oil You can use butter or olive oil. wonderful alternative also become fat of animal origin, namely melted lard.
So, put the boiled mushrooms in a deep frying pan and pour oil so that the fruiting bodies literally float in it. Cover with a lid and cook until cooked through for about half an hour.
10 minutes before the end of the process, open the lid and let the unnecessary liquid evaporate.
At the end, season the mass with salt and pepper to taste, remove from the stove.
Separately, put the mushrooms in sterilized jars, and then evenly distribute the marinade from the pan between them.
The oil layer should be about 1 cm, otherwise it will be necessary to boil some more of it to add to the desired mark.
Allow to cool and close tightly with capron lids.
This recipe for preserving butter mushrooms is also considered very practical. This convenient preparation can be immediately fried with potatoes or served with some other side dish.
Canned mushrooms are oiled at home with mustard
After completing the preparatory stage (cleaning and boiling), you can safely proceed to the conservation of oiled mushrooms at home. We suggest using a pickling recipe with the addition of mustard. This recipe is sure to please you and your family.
- Prepared butternuts - 4-5 kg;
- Dry inflorescences of dill - 8 pcs.;
- Black peppercorns - 13-16 pcs.;
- peas allspice- 5-8 pieces;
- Bay leaf - 10 pcs.;
- Carnation - 3 branches;
- Mustard seeds - 1 tsp without a slide;
- Sugar - 2 tsp;
- Salt - 4 tsp
- Vinegar 9% - 100 ml;
- Water.
Put the butternuts in a saucepan and cover them completely with water. We are waiting for the boil, but do not forget to periodically remove the resulting foam.
Boil the mass for 30 minutes and add all the spices indicated in the list of ingredients. If necessary, add more salt and sugar.
After all the components have already been connected, boil for another 15 minutes.
While still hot, we roll the pickled mushrooms into jars, wrap them in a blanket and leave for 12-14 hours.
Such a recipe for canned butter is a success with residents of apartment buildings, since such a blank can be safely put in the pantry for storage.
Recipe for canned butter with honey
A wonderful snack, in which there are sweetish honey notes, will amaze any lover with its piquancy. mushroom blanks. In addition, the lack of complexity makes the recipe in demand among novice housewives.
- Purified water;
- Boiled oil - 1.5 kg;
- Honey (any) - 1 tsp with a slide;
- 9% vinegar - 130 ml;
- Salt - 2 tsp;
- Black pepper - 8-10 peas;
- Lavrushka - 3-4 leaves;
- Carnation - 1 branch.
Butter put in enamelware and cover with water 1 cm above the level of fruiting bodies. Put the container on medium heat and boil a little - about 10 minutes.
Then add all the other products from the list to the mushrooms and stir until the honey and salt are completely dissolved. Continue to cook butter in the marinade for about 40-45 minutes, after reducing the heat to a minimum.
In the meantime, prepare glass jars together with the lids, sterilizing them for 5-7 minutes.
Arrange the preservation in jars, roll it up, turn it upside down and wrap it with a blanket, leaving it in this position until it cools completely.
Thanks to this recipe, you will get a very tasty preservation of oil at home. Be sure to try it and see for yourself!
Recipe for marinated butternuts, canned for the winter
A win-win recipe for pickled butternuts, canned for the winter, will become one of the main ones for your family. The fact is that you can take the first sample from this workpiece the very next day. Everything is simple to the point of banality - today we marinate, and tomorrow ready-made mushrooms flaunt on your table in front of the guests.
- Boiled mushrooms (butter) - 4 kg;
- Water - 0.8 l;
- Sugar, salt - 5 tsp each;
- Carnation - 1 pc.;
- Bay leaf - 5 pcs.;
- Vinegar - 3 tsp
How to preserve oil for the winter according to the above list of products? There is no need to invent anything, because everything is done very easily and simply.
So, put a bowl of water on the fire and wait for it to boil.
When you see that this process is in full swing, then it's time to throw in all the ingredients except mushrooms. Mix well and leave the marinade to cook for about 7 minutes.
In the meantime, quickly spread the butternuts into jars and pour over the hot brine.
Close jars tightly, turn upside down and leave to "rest".
The next day, take a ready-made snack that can be served at the table with fresh herbs and onions cut into half rings.
Marinated oil with cinnamon
An exquisite recipe for preserving mushrooms oiled for the winter will bring an original taste variety to festive table. This component creates a richer flavor than traditional pickling.
- Butter - 2.5 kg;
- Cinnamon - at the tip of tsp;
- Sugar - 3 tbsp. l.;
- Salt - 2 tbsp. l.;
- Allspice (peas) - 7 pcs.;
- Apple cider vinegar - 1 incomplete glass;
- Bay leaf - 3 pcs.;
- Water (boiling water) - 1 l.
In boiling water, combine together sugar, salt, pepper, bay leaf and cinnamon.
Boil the marinade for 5-7 minutes and strain with a colander.
Put the strained brine back on the fire, pour in the vinegar and boil for 2-3 minutes.
Fill jars with spread mushrooms with marinade, screw tightly with iron or plastic lids and let cool.
Store the workpiece in a cool place - a basement or refrigerator.
Preservation Recipe Buttered with Vegetables in Tomato Sauce
blanks from forest mushrooms you can do it yourself different ways. We invite you to familiarize yourself with an unusual, but insanely delicious recipe for preserving butter with vegetables in tomato sauce. I must say that the sauce can be purchased at any store, or you can make it yourself based on tomato paste, fresh tomato and various spices.
To learn how to preserve oil according to the proposed recipe, you must first prepare all the ingredients.
- Peeled oil - 1.5 kg;
- Zucchini - 1 kg;
- Bulgarian pepper - 0.6 kg;
- Carrots - 0.5 kg;
- Onion - 0.5 kg;
- tomato sauce (optional) tomato paste) - 300 g;
- Vegetable oil;
- Salt, sugar, spices - to taste
I must say that forest mushrooms are very well combined with vegetables, especially if they are fried beforehand.
Peeled butternuts cut into large pieces, pour water and boil for 20-25 minutes with the addition of salt.
Meanwhile, peel, wash and chop all vegetables. Zucchini must be cut into 1x1 cm cubes, carrots should also be chopped into cubes, but a little smaller. Onion and pepper should be cut into thin half rings.
Fry all the vegetables in turn in a pan with vegetable oil until half cooked.
Last, lightly fry the butternut squash and pour into a common pan along with the rest of the vegetables.
Add tomato sauce, salt, sugar, pepper, spices (optional), mix gently and simmer over low heat for 10-15 minutes.
Pickled boletus for the winter is one of the most popular snacks for the preparation of which, with the onset of autumn, many housewives take it. Such interest is justified: in addition to gastronomic satisfaction, these incredibly delicious, meaty, fragrant mushrooms are a source of protein and nicotinic acid necessary for the body. Recipes for cooking are varied, each hostess cooks in her own way.
Knowing how to pickle boletus, nothing will stop you from getting a real delicious snack. The main thing is to properly prepare the mushrooms: first, they should be cleaned, the film on the cap and leg removed, then rinsed three times, boiled in water for 15 minutes, put in a clean container, pour hot marinade from salt, sugar, spices and vinegar, and close the lid .
As usual, butterflies settle in large families, which makes picking these mushrooms an exceptionally pleasant experience. Most often, having attacked a family of oil, you can, without getting up, collect a full basket of young, elastic and extremely attractive mushrooms.
Upon returning home, we have only one task left - to prepare our delicious prey. What is not prepared from butter! These mushrooms are equally excellent in salads and soups, pates and pies, mushroom stews and casseroles. But butter in marinades is especially good.
Fragrant, tender, but slightly crunchy to the bite, marinated boletus is loved by everyone. They are good in winter with a glass of vodka from the cold, they are good in summer as a wonderful snack for a delicious dinner. Learning how to pickle butterfish is not at all difficult, you only need your desire and our tips for this. Let's try to figure it out together and remember how to pickle butterfish.
Many housewives prefer to cook delicious pickled boletus without sterilization. This method is simple, significantly saves time, and you can taste mushrooms in a day.
However, only those who have a place in the refrigerator and are ready to store the snack for no more than four months can use this option.
Ingredients:
- oil - 900 g;
- water - 2 l;
- vinegar essence 70% - 20 ml;
- salt - 20 g;
- sugar - 50 g;
- oil - 60 ml;
- bay leaf - 4 pcs.;
- black peppercorns - 6 pcs.
Pickled butternuts - step by step recipe with photo:
Pour prepared mushrooms with a liter of water, add 10 ml of salt and vinegar essence each and cook for 15 minutes.
From the remaining water, salt, sugar and spices, boil the marinade.
Boil the mushrooms in it for 2 minutes, pour in the vinegar and remove from heat.
Arrange in jars, pour in the oil and refrigerate.
Pickled butternuts are infused for a day.
Pickled butternuts - a recipe for the winter with lemon juice
Ingredients:
- 5 kg fresh oil,
- 2 tbsp freshly squeezed lemon juice,
- 1 bay leaf,
- 5 black peppercorns,
- 1 tsp Sahara,
- 100 ml vinegar 9%,
- 4 tbsp non-iodized salt.
How to cook marinated boletus with lemon juice for the winter:
Clean the mushrooms from debris, remove the skin from the caps, if the mushrooms are large, then cut off the legs, wash thoroughly. Cut large hats in half or quarters.
Put prepared mushrooms in water with the addition of 1 tbsp. salt and lemon juice. After a while, rinse the butternuts thoroughly and transfer to a saucepan with clean water. Add 1 tbsp. salt, bring to a boil and boil for 20 minutes.
Throw ready mushrooms in a colander. Prepare sterilized jars, put 1 bay leaf, pepper in them, lay the oil tightly on top.
Prepare a marinade for butter from 500 ml of water, 2 tbsp. salt, sugar and vinegar. Bring the resulting mixture to a boil and immediately pour the jars with mushrooms, cover with lids and sterilize for 40 minutes, then roll up the jars, turn them over onto the lid and cover until completely cool.
List of ingredients:
- Water: 500 ml.
- Butter: 2 kg.
- Salt: 20 gr.
- Sugar: 20 gr.
- Vinegar: 20 gr.
- Bay leaf: 2 pcs.
- Black pepper (peas): 2 pcs.
- Garlic: 3 cloves.
Cooking method:
Peel the mushrooms, then rinse well. Pour water into a saucepan and put it on the stove to boil. As soon as the water boils, pour a pinch of salt and dip the oil into it, cook for 20 minutes.
After the mushrooms, rinse again with cold water and cook a second time for 20 minutes. In the meantime, prepare the marinade for butter.
Pour 500 milliliters of water into a saucepan, then add the ingredients for the marinade: salt, sugar, vinegar, bay leaf, black pepper and garlic.
When the mushrooms are cooked, remove them from the pan, put them in pre-washed jars and pour the boiled marinade over them.
Then set to pasteurize for 10-15 minutes, then roll up and leave to cool in a warm place. Our seamings from pickled butter for the winter are ready!
Recipe for pickled butter with mustard for the winter in jars
Ingredients:
- 10 l. oil pan,
- 7-8 bay leaves,
- 5-7 dill umbrellas,
- 15-20 black peppercorns
- 5-7 peas of allspice,
- 3-5 cloves,
- small handful of mustard seeds
- 2 tbsp non-iodized salt
- 1 tbsp without a slide of sugar,
- 100 gr. vinegar 9%.
How to pickle boletus with mustard for the winter in jars:
Clean the butterflies from grass and earth, rinse thoroughly without removing the skin from the caps. If the mushrooms are small, then you can put them in the pan as a whole, if they are large or medium, then you need to cut them.
Fill a saucepan to the top with water and bring to a boil. As the mushrooms boil, you can add more water, while not forgetting to constantly remove the foam.
Boil butter for 40-45 minutes, then add spices - bay leaves, dill, pepper, cloves, dry mustard grains, salt, sugar and vinegar. Salt and sugar can be added to taste, but the marinade should be a little salty.
After the spices are added, cook the mushrooms for another 15 minutes and reduce the heat to a minimum. At this time, prepare sterilized jars and a ladle.
Constantly stirring the mushrooms, pour the contents into the jars with a ladle and immediately roll them up with lids, turn them upside down and wrap them in a blanket. Jars of butter marinated according to this recipe can be stored at room temperature!
A simple recipe for pickled butter under a nylon cover
Ingredients for marinating oil:
- oily - 2 kg;
- water for marinade - 500 ml;
- salt - 2 tablespoons;
- granulated sugar - 1 tbsp;
- black peppercorns - 3-5 pcs.;
- cloves - 2-3 buds;
- seasoning for pickling mushrooms (optional);
- garlic - 3-4 cloves;
- vinegar 9% - 1.5 tbsp.
How to marinate butternut squash nylon cover with vinegar and garlic:
1. Boil the peeled and washed mushrooms in in large numbers salted water (it is better to slightly acidify it with citric acid or vinegar).
2. After the oil begins to settle to the bottom of the pan (after 15 minutes), remove from heat and discard them in a colander.
3. In dry sterilized jars we shift the mushrooms with garlic cloves cut into pieces.
4. To prepare the marinade, boil water with salt, granulated sugar, pepper and cloves for about 3-4 minutes.
5. Then remove the marinade from the stove, pour in the vinegar and cool.
6. Pour the oil with the resulting marinade so that they are completely covered with the filling, and there is no free space between the mushrooms.
Butter mushrooms are pickled for the winter without preliminary boiling, but it’s better not to joke with such things as botulism, therefore, in order to protect yourself and your loved ones, it’s safer to boil all the mushrooms, and then salt and pickle.
With butter in winter, you can cook a very tasty low-calorie potato casserole or mushroom salad.
Butter marinated with onions and carrots
Ingredients:
- 1 kg boiled butter,
- 3-4 bay leaves,
- 3-5 black peppercorns
- 5 peas of allspice,
- 3-5 pcs. carnations,
- 2 gr. citric acid,
- 1.5 tbsp salt,
- 1 tsp Sahara,
- 2-3 tbsp vinegar 9%,
- cinnamon on the tip of a knife
- 1 onion
- 1 carrot.
Cooking:
Butter must be cleaned, washed and boiled in plenty of water for 30 minutes. Put the boiled mushrooms in a colander and rinse thoroughly in running water.
Peel the onions and carrots and cut them into rings or half rings, boil them for 5 minutes in 1 liter of boiling water. Add bay leaves, pepper, cloves, citric acid, salt, sugar, vinegar and cinnamon.
Put the boiled mushrooms into the resulting marinade and add water so that it is 2-3 cm higher than the level of the mushrooms. Bring the marinade to a boil and simmer for 10 minutes.
Then taste the marinade, if something is missing, then add it. Arrange the mushrooms along with the marinade in pre-prepared sterilized jars.
Try to add marinade for oil so that it pours over the edge of the jar, then tightly tighten the lids, turn the jars over and wrap them with a blanket until they cool completely. Store in a cool place.
Secrets and subtleties of pickling wild mushrooms
Pickling is one of the most common ways to harvest mushrooms for the winter at home. Today we will tell you how to properly and tasty marinate wild boletus.
The main point of any preparation of vegetables for the winter, in particular mushrooms, is to prevent the reproduction of pest microorganisms. So, during drying, almost all moisture is removed from the mushrooms, so the microorganisms die or become inactive. During preservation, microbes are killed by high temperature.
And when pickling, protection against microorganisms is “multi-level”: first, a high temperature acts during cooking, and then salt and acetic or citric acid turn out to be detrimental to microbes.
- Homemade marinating oil begins with preliminary preparation. Mushrooms need to be sorted and sorted. For pickling, you can use only strong, young mushrooms without a wormhole.
- Sort the mushrooms by type, because pickling is correct different mushrooms separately from each other. Why is it necessary? Firstly, each type of mushroom has its own flavor, and secondly, different types- different duration of boiling until cooked.
- Small butternuts should be marinated whole, and large ones should be cut into pieces. It is considered more correct to pickle hats and legs separately.
- So that the flesh of the oil does not darken, after cleaning and cutting, they must be put in water with the addition of salt or citric acid.
- Homemade marinating oil can be done in two ways. In the first case, the marinade is cooked with mushrooms. It turns out to be more saturated, with a pronounced mushroom taste and smell, but its general appearance is not very aesthetic: the marinade is dark and thick.
- You can also cook the marinade and boletus separately. Then dip the finished mushrooms into the boiling marinade. Then it will be more transparent, but you will not get a pronounced taste.
In summer, we can enjoy natural gifts as much as we like. But do not forget about stocks for the winter. Who doesn't love pickled mushrooms? There probably won't even be such a person.
Oilers are one of the most delicious mushrooms. The oil collection period is very long: from the beginning of the vein to the end of autumn. They can be cooked in any way: boiled, fried, pickled or salted.
Refill your pickled mushroom recipes. From our article you will learn a simple recipe for cooking butter for the winter. And also, how to cook the most delicious marinated boletus? These wonderful mushrooms will decorate any festive table, and will be a great snack.
Features of oil processing
Before marinating mushrooms, they should be sorted and processed:- Start processing mushrooms in the first 12 hours after picking.
- Before processing oil, they must be carefully sorted out. This is done in order to ensure the good quality of all mushrooms, and get rid of inedible ones. Distinctive feature oil is a sticky film on the cap and a spongy surface inside it. If you have any doubts about specific instances, then it is better to throw them out.
- Please note that mushrooms absorb toxic substances well, so those that were collected near highways are not suitable for consumption. It is very dangerous for human life!
- Sort the oil by size. As you know, the most delicious are small pickled boletus. Large specimens are best cut into several pieces and marinated in separate jars.
- It is better to cut off the leg polluted with the ground with a knife.
- Oil cleaning is a rather long process, but necessary. If you do not remove the film, then during cooking the mushroom cap will become very hard and bitter. Take a small knife and clean the film from the hat with it. For better cleaning, grease the knife with vegetable oil.
- In order not to get dirty, be sure to wear gloves when cleaning and handling oil. Oily quickly enough leave dark marks on the hands, which are quite difficult to wash off.
- You need to wash the butterflies very quickly, otherwise they will absorb water and swell.
- After processing, dry the mushrooms slightly.
Marinated butterflies for the winter without sterilization
This recipe is one of the easiest to pickle butternut squash. Its main advantage is the fact that you do not have to sterilize the mushrooms, but you will need to store them not at room temperature, but in the refrigerator. Oils are very tasty and appetizing.
You can marinate butterflies as a whole, or by separating the hats from the legs.
We will need:
- fresh oil - 2 kg
- salt - 2 tbsp.
- peppercorns - 5 pcs.
- sugar - 1 tbsp
- garlic - 4 teeth
- carnation - 3 pcs.
- water - 0.5 l
- vinegar 9% - 2.5 tbsp.
Cooking method:
- Put the pre-prepared and processed boletus in a saucepan, and boil in water, adding a little salt. As soon as the boletus began to settle to the bottom, then they are ready. Dry them in a colander.
- While the butter is drying, peel the garlic and cut it into thin slices.
- Prepare the marinade: boil half a liter of water, add salt (2 tablespoons), sugar (1 tablespoon), cloves (3 pcs.) And pepper (5 pcs.).
- In the marinade, which has already boiled, put the mushrooms and garlic. As soon as the marinade with mushrooms boils again, turn off the heat and add vinegar.
- We put the mushrooms in pre-sterilized jars and close them.
- After the mushrooms have cooled, we remove them for storage in the refrigerator.
We will need:
- oily - 2 kg
- salt - 1 tbsp.
- sugar - 2 tbsp.
- black peppercorns - 6 pcs.
- garlic - 3 teeth
- carnation - 3 pcs.
- water - 1 l
- acetic acid 70% - 1 tbsp.
Cooking method:
- Wash mushroom jars, then sterilize.
- Prepare and clean mushrooms. Soak in salted water. After a while, change the water, then again.
- Rinse the mushrooms in clean water.
- Boil water in a saucepan, add salt, and put the mushrooms. Boil for about 15 minutes, periodically skimming off the foam.
- Put peeled garlic on the bottom of the jars, butter on top.
- Prepare the marinade: bring water to a boil, add sugar, salt and spices. Boil the marinade for about 3 minutes.
- After turning off the marinade, add vinegar.
- Pour the marinade over the mushrooms and roll up.
- Marinated boletus with vinegar are ready!
Recipe for pickled butter for the winter in jars
We will need:- oil - 1 kg
- carnation - 2 pcs.
- bay leaf - 2 pcs.
- black peppercorns - 3 pcs.
- cinnamon - to taste
- vinegar - 1 tsp
- salt - 1.5 tbsp.
- sugar - 1 tsp
- citric acid - a pinch
Cooking method:
- Boil prepared butternut squash in water for about 8 minutes.
- Dry the boiled mushrooms in a colander.
- Put the mushrooms in a saucepan, fill them with water and add all the spices except vinegar.
- Boil water, add citric acid and vinegar. Boil for about 10 minutes.
- Put the mushrooms in pre-sterilized jars and roll them up.
- Pickled butternuts in jars are ready!