How to pickle oil at home (+23 photos)?
Oil mushrooms are considered one of the most common species among other forest inhabitants. Even an inexperienced mushroom picker will be able to collect the butter, as this species grows in large groups, and you can pick up a whole basket at a time, and the weight of such a group reaches 1-2 kilograms. That is why there are a large number of possible dishes that can be prepared using butter.
From the fruits of this species, you can cook mushroom sauce, salt them, add to the main dishes and soups. But pickled butter is considered a particularly delicious delicacy, which will be an excellent addition to any table. That is why you need to know how to properly pickle butter mushrooms.
Content
View Features
The main feature of this variety is its shiny glossy hat, which is so thanks to the slippery mucous membrane over the hat. Due to this, it is difficult to confuse the oilfish with other types of mushrooms. The fruit portion is medium in size. So, the hat is convex semicircular in shape, brown in different shades. The mucous part is easily removed with a knife from the surface of the cap. The diameter of the cap can reach 10-12 cm.
The fruit pulp is soft, uniform, has a pleasant mushroom aroma and a beige color that does not change. On the back of the hat is a tubular layer, which consists of tightly spaced tubes of light color with a slight yellow tint. The leg is solid and homogeneous, cylindrical in shape, has a yellowish tint. In mature mushrooms, the color becomes darker. The leg can grow up to 10 cm in height.
Butterflies are unique in that they contain a large amount of nutrients and protein. Also in the composition you can find many vitamins and minerals. Fruits are easily digested in the gastrointestinal tract, because they are very often eaten. Despite this, the fruiting bodies are quite high-calorie, as 100 g contains 25 calories.
You may be interested in:Preparation and cooking time oily before pickling
The fruits collected in the forest must be carefully sorted again at home. After this, the mushrooms must be cleaned. In order to remove the slippery film from the surface of the hat, you need to grab it with the edge of the knife blade and pull it towards you. There is no point in washing the fruits before cleaning, since most of the debris will be removed with the skin.
First of all, before pickling, the fruit parts are sorted according to the size principle. This is due to the fact that large specimens require more cooking time. You can cook them whole if they are small mushrooms, or cut into several parts if these are large fruits.
After sorting, the fruits are boiled in boiling water for 15-20 minutes over medium heat. Experienced housewives recommend adding a whole peeled onion to enhance the mushroom taste. After boiling, the fruits are filtered to remove water. After that, you can proceed directly to the pickling.
How to pickle butter for the winter?
There are many ways to pickle butter for the winter. Classical methods include hot, without sterilization and without boiling.There are also unusual recipes for cooking mushrooms. There are so many recipes for pickling that everyone can choose the one that suits their taste.
Hot way
A distinctive feature of the hot method is that the fruits need to be cooked. For cooking, in addition to mushrooms (2 kg), you will need the following products:
- water - 1 l;
- salt - 20 g;
- Bay leaf;
- peppercorns;
- allspice in the form of peas;
- horseradish leaves;
- dill;
- a few cloves of garlic.
Initially, the mushrooms are washed, cleaned and chopped with cubes, after which they are placed in a pan, poured with water, salt is added and boiled for 30-35 minutes. At the same time, a brine of salt water with pepper and bay leaves is prepared. After cooking, the mushrooms are drained from all the water.
The jars in which the ingredients will be poured are first sterilized. Greens and garlic are placed on their bottom, followed by a layer of mushrooms about 2 cm high. The top layer is covered with horseradish leaves. The contents of the jar are poured with brine and covered with a lid on top. If the can is closed with a metal lid, then put a teaspoon of citric acid, 20 g of sugar and 25 g of vinegar in it. After cooking, the jars are put in a cold place for several weeks.
You may be interested in:No boiling
This method is useful to those who are going to immediately eat butter. This recipe does not take much time, since there is no need to boil the fruits.
Initially, 4-5 kilograms of fruit must be cleaned, washed and boiled. In parallel, banks should be washed well, allowed to dry, and then heated. At the bottom of the container put dill and a little lemon zest, and then lay a layer of mushrooms.
In a separate container, marinade is prepared, which includes a liter of water, 40 g of salt and sugar, allspice, peas, bay leaves, several garlic cloves. The jars with the dish are covered with a nylon cover, allowed to cool and put in the refrigerator. The dish will be ready in 5 days.
Recipe without sterilization
This is a fairly simple recipe for those who do not like to spend much time behind the stove to sterilize all the cans.
For cooking you will need:
- mushrooms - 1.5 kg;
- water - 0.5 l;
- vinegar — 50 ml;
- salt and sugar - 20 g each;
- several pieces of bay leaves;
- allspice.
Harvested fruits are cut in advance. The fruit parts are poured with water, brought to a boil and boiled for 10-15 minutes. After the time has passed, all the water from the pan is drained, poured new and boiled over medium heat for 15 minutes. At the end of cooking, salt is added. The broth that turned out is drained with a colander. Marinade is boiled separately.
To prepare it, the water is boiled and salt, pepper and sugar are added to it. After 5-7 minutes, add mushrooms there and continue cooking for another 10 minutes. At the end, add bay leaves, vinegar, keep on fire for a few more minutes and remove. Bay leaves are taken out of the marinade. After this, the mushrooms are rolled up, allowed to cool and put in a cold place.
You may be interested in:Fancy pickling recipes
For lovers of unusual tastes, marinades are presented below, which are not only easy to cook at home, but which will not leave anyone indifferent.
In the eastern marinade
Butter, pickled in such a marinade, have a taste of spices.To prepare them, you need to pour a few liters of water into the pan and add onions, chopped into rings, several garlic cloves, a couple of tablespoons of chopped ginger and green onions, one hot pepper, several cloves of cloves, two pieces of cardamom and several bay leaves.
The resulting mixture was brought to a boil, and after a few minutes add 200 ml of white wine vinegar and 2 tablespoons of lemon juice. After a few minutes, add mushrooms to the pan and cook another 20 minutes. After cooking, add a couple of tablespoons of sesame oil to the dish and put everything in jars.
Sharp butter
A few kilograms of pre-harvested fruits are put in a saucepan and pour 4 cups of water, 3 cups of white wine vinegar.
After that add 3 tablespoons of chopped ginger, tablespoon of lemon peel, a small onion chopped in rings, 60 g of salt, allspice peas. The mixture is brought to a boil and cooked for another 20 minutes. Pour everything into banks and put in the refrigerator.
Fried pickled butter
It is necessary to prepare in advance 500 grams of mushrooms, boil, let cool, cut into small pieces. Pour olive oil into a pan, pour mushrooms and fry.
After that, make the fire smaller, add a few tablespoons of red wine vinegar, 20 g of brown sugar and salt to taste. Everything is prepared in a few minutes. Arrange in banks, pour the liquid in which the mushrooms were fried, and put in the refrigerator.
In garlic marinade
Prepare about 5 kg of fruit. A liter of water is poured into the container, 40 g of salt, 100 g of sugar, 1 tablespoon of soy sauce, 1 piece of hot chili, 5 peas of pepper, a teaspoon of dill seeds, bay leaf and 5 cloves of garlic are added. The resulting mixture is boiled and 100 ml of vinegar and mushrooms are added. Everyone continues to cook another 15 minutes over medium heat.
You may be interested in:Answers to widespread questions
Pickled butterfish is a widespread dish that will be a great addition to any table, and an abundance of recipes will not leave anyone indifferent.
Posted by
Very tasty and beautiful dogwood jam
How to preserve sorrel leaves
Green peas for winter without sterilization
Raspberries in their own juice without sugar