Oilers are easy to collect, as they grow in whole families. At one time, you can collect several kilograms. However, butterfish quickly deteriorate, and you won’t be able to eat everything at once. Therefore, housewives should know how to recycle them without spending a lot of time. For example, a simple option is salting mushrooms oiled for the winter in jars. This is done in a cold way, and with the help of heat treatment. But in any case, the processing of oil in jars before salting for the winter looks according to the same scheme.

The main thing is to select the necessary mushrooms for salting and prepare them. Of course, the best specimens will be small, young boletus, which can be salted whole without even removing the adhesive film. If the mushrooms are large, then the slippery film on the cap must be removed, otherwise the taste will turn out bitter.

Note that salting oil for the winter in glass jars implies mandatory sterilization of dishes. Firstly, this procedure allows you to clean the inside of the glass from microbes, and secondly: the lid from the jar will not be torn off and the preservation will not deteriorate.

How to close butterflies for the winter in jars in a cold way

Fans of mushroom snacks always like to look for interesting recipes for marinating and salting mushrooms. How to close butterflies for the winter in jars in an unusual way, and at the same time economical?

Salt butter in jars in a simple cold way. To do this, we need the following products and spices:

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  • 1 kg of boiled oil;
  • 2 Art. l salts;
  • 3 dill umbrella;
  • 1 bunch of dill greens;
  • 1 bunch of parsley;
  • 4 clove of garlic;
  • 4 laurel leaves;
  • 5 grains of black pepper;
  • 5 grains of allspice;
  • green currant leaves.

Preparation:

Boil the peeled fresh oil for 30 minutes in water, with the addition of salt. Stir and remove the resulting foam from the mushrooms. Drain in a colander and rinse with running water.

Pour a little salt into the bottom of an enameled container, put the boiled mushrooms with their hats down, distribute all the spices on top. Scatter garlic, cut into small cubes and chopped greens over butter. Pour the remaining salt on top and spread the currant leaves. Cover the oil with a plate and press down a little with a load.

Mushrooms leave in a warm room for a day. Arrange salted butter in sterilized jars and close with tight plastic lids. Put in the refrigerator and after 2 weeks the salted boletus is ready to eat.

This recipe for salting oil for the winter in jars will help create a culinary masterpiece for the novice hostess for her loved ones. Such salting will decorate your table with an unusual and tasty product.

The recipe for hot pickling is oiled for the winter in glass jars

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The next quick canning method is hot salting oil in jars. This appetizer is perfect as an additional ingredient in a variety of salads.

For the hot method of pickling mushrooms, we need the following ingredients:

  • 2 kg of fresh oil;
  • 1 L of water;
  • 2 Art. l salts;
  • 3 laurel leaves;
  • Xnumx cloves of garlic;
  • 5 grains of allspice;
  • 0,5 tsp ground black pepper;
  • a pinch of coriander;
  • 1 bunch of green onions.

Preparation:

Throw prepared and peeled butter into a pot of boiling water. Let the mushrooms boil for 30 minutes, stirring constantly and removing the foam from them.

15 minutes before the end of cooking, add all the ingredients of the recipe to the mushrooms.

Cool the butternuts, put them in sterilized jars and pour the liquid in which they were boiled.

Roll it up with metal lids and take it to the basement before the winter comes.

This variant of salting oil is considered the easiest to prepare, but mushrooms still turn out with a rich aroma and unusual taste.

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