How to pickle oil in a hot way: cooking recipes for the winter

It is possible to salt the oil in a hot way when there is too much of the harvested crop, which will allow you to save an appetizing delicacy for the whole year. They are among the ten most delicious, fragrant and tender edible mushrooms, and are suitable for pickling, frying, pickling, drying and pickling.

How to salt butter in a hot way

In order for butternuts to turn into a fragrant, healthy snack, they should be properly prepared, and in the process of salting, follow a step-by-step algorithm of actions.

Tips for preparing components:

1. Butterfish got its name because of the special sticky film that covers the hat. It should be removed during cleansing, as in a salted form, the mushrooms will acquire a noticeable bitter taste.
2. Butter should not be soaked for a long time before cleaning, as the tubular fibers will absorb water, swell and begin to slip out of the hands.
3. Grab the film with a knife, smeared with oil, and pull off the hat.
4. It is better to wash off the debris from the hat only after the sticky film is removed.
5. It is better to sort before salting, as larger specimens take longer to cook.
6. Do not throw away the legs, but cook hearty and fragrant caviar from them.
7. Before cooking, it is better to rinse the collected mushrooms in cool salty water, as this will cause all parasites to emerge, and sand and debris will settle down.
8. For cooking for 1 kg of raw materials, a brine from 1 full st. l. fine salt and a pinch of citric acid per 1 liter of filtered water. Boiling lasts 20 minutes.

Benefits of salting hot oil

Known 3 types of salting:

• cold;
• hot;
• combined.

Advantages of the hot salting method:

1. Preservation of the beta-glucans and phosphorus contained in the composition, which will strengthen the immune system.
2. A high content of proteins and protein, which are absorbed by the body by 85%. This fact gives the dish its reputation as a meat substitute.
3. Hot salting ensures safety, as pathogenic bacteria die at a temperature.
4. Harvesting for the winter “hot” provides better processing of raw materials, which will allow you to rely on the safety of products. After seaming, preservation can be stored all year, while the mushrooms do not lose their taste and nutritional qualities.

The classic salting recipe is oiled in a hot way

Hot-cooked salted butter mushrooms are a fragrant snack that will allow you to have a hearty treat on hand all year round. Storage takes place in the cellar, so the refrigerator is not overloaded.

You will need:

• 3 kg of mushrooms boiled in salted water;
• 5 liters of drinking purified water for brine;
• 40 g extra salt without additives;
• 5 p. l. sahara-sand;
• 6-10 pcs. pea allspice and black;
• 4-5 sheets of laurel;
• 5-6 stars of cloves.

Hot salting method:

1. Pour the washed, peeled and boiled butternuts into an enameled container and pour clean water. Send the mushrooms to the fire and boil.
2. Pour all the spices and salt into the pan. Boil food in brine for 30 minutes.
3. Rinse jars in hot water with soda and sterilize over a kettle or in an oven.
4. Distribute the workpiece over hot jars, fill the container with brine to the top and seal tightly with lids.
5. Banks turn upside down and wrap with a blanket. In this form, allow the preservation to cool.
6. Remove jars to the cellar.

The appetizer will turn out rich, fragrant and moderately spicy. When serving, mushrooms can be flavored with lettuce onion rings and chopped dill.

Salting oil for the winter in a hot way with dill and currant leaves

The piquant taste and spicy aroma of hot-cooked oil can be easily provided with the addition of raspberry or currant leaves, herbs and spices to taste.

You will need:

• 2 kg of peeled hats with legs;
• 40 g plain extra kitchen salt;
• 2-3 branches of dried dill;
• 6 pcs. laurel leaves;
• 5 pcs. cloves and black peppercorns;
• 3 peas allspice;
• 7 pcs. leaves of a blackcurrant bush.

The salting recipe is hot oiled in jars:

1. Boil clean caps without skin in salted water, discard on a sieve and allow the liquid to drain. Cool the mushrooms.
2. Send to the pan, sprinkle with spices, salt and pour boiling water so that the water completely covers the mushrooms.
3. Boil the workpiece for 15-20 minutes and distribute in sterile jars. Put the mushrooms first, then fill the jars with brine to the top.
4. Sterilize the lids in boiling water, then roll the jars tightly and turn them upside down with a lid.
5. In order for the cooling to take place more slowly, wrap the jars with a blanket or blanket.

Salting recipe hot oil with citric acid

Citric acid gives the workpiece sharpness, pleasant acidity and juiciness of the mushroom pulp.

Required product list:

• 1 kg of pure butter without a skin on a hat;
• 1 liter of drinking water from the filter;
• 30 g granulated sugar;
• 2 tbsp. l. kitchen stake;
• 5-6 sheets of laurel;
• 3 cloves of garlic;
• 5-6 stars of cloves;
• a pinch of star anise and rosemary;
• incomplete glass of vinegar.

Step by step hot salting method:

1. Boil 20 minutes of peeled butter in slightly salted water. Drain in a sieve and hang to drain excess water.
2. For the marinade, boil filtered water, pour all the spices and herbs into it, boil the mass for 10 minutes after boiling again.
3. Pour in a bite at the very end.
4. Pour the oil into sterile jars and fill the containers with hot brine to the top.
5. Roll up the preservation, cool under a blanket and clean the cellar in the coolness.

How to salt butter for the winter in a hot way with dill seeds and cherry leaves

This hot oil pickling recipe will provide a fragrant snack for the entire winter period. Mushrooms are easy to use as a soup or salad ingredient.

For 4 half-liter jars you need:

• boletus – about 2.5 kg (how much will fit, depending on the size);
• 50 ml of refined oil;
• 1 liter of purified drinking water;
• 40 g finely chopped extra salt;
• 20 g white sugar;
• 3 lavrushkas;
• 6 pcs. allspice (peas);
• 3 pcs. clove stars;
• a pinch of cinnamon and mustard seeds;
• garlic head;
• cherry leaves – 4-5 pieces;
• a branch of dill in each jar.

Step-by-step hot salting process:

1. Wash, peel and chop the oil, if there are large specimens.
2. Boil in water for 15 minutes, discard on a sieve and leave the water to drain.
3. For the marinade mixture, combine all the spices with salt in water. Send the cherry leaves and pressed garlic to the pan.
4. Boil the mass, pour in the vinegar at the very end and put the oil.
5. Boil the workpiece for 10 minutes.
6. Distribute mushrooms with hot marinade in sterile containers, adding a spoonful of vegetable oil to each.
7. Roll up, let the jars cool under the covers and put them in the cellar for storage.

The appetizer will acquire a pleasant smell, and you need to serve it with a sprinkling of greens, sprinkled with olive oil.

How to salt butter with cinnamon in jars in a hot way

This savory, hot-cooked mushroom recipe provides a mouth-watering and satisfying snack that the whole family will love.

Food set for cooking:

• litere of water;
• 5 large peeled butter;
• 3 st. l. in the refinery;
• 3 art. l. finely chopped salt;
• 3-4 white peppercorns;
• 3 laurel leaves;
• 5 clove buds;
• 1 st. l. dried dill greens;
• a pinch of powdered cinnamon.

We salt butter for the winter in a hot way step by step:

1. Peeled boiled mushrooms cut into slices and pour water.
2. Boil, salt and sprinkle with sugar.
3. Put all the spices, mix and boil for 15 minutes.
4. Gently spread the oil with a slotted spoon over a sterile half-liter container, pour boiling brine to the top and cork.
5. Wrap with a blanket to cool slowly and take to a cool place for long-term storage.

Butter, hot-salted with star anise and rosemary

Natural spices give a delicate aroma and original taste to the fibers of the pulp. Spices do not interrupt the taste of preservation, but emphasize it.

Required:

• 3 kg of large boiled butter;
• 5 liter of drinking water from the filter;
• 7 bay leaves;
• 5-6 pcs. white and black peppercorns;
• Xnumx g of granulated sugar;
• 70 g of salt without additives;
• 5 clove buds;
• a pinch of star anise;
• a pinch of rosemary;
• lemon acid – at the end of the knife.

Hot pickling consists of the following steps:

1. Pour water into the pan and send the oil into it.
2. Season the workpiece with salt, add lemon acid, spices and spices according to the list and boil the mass for 10-12 minutes.
3. In sterilized jars, spread the oil with a slotted spoon, pour hot brine and roll hermetically.
4. Wrap blanks with a blanket, wait for cooling and put in the cellar.

How to pickle butter with garlic in a hot way

The delicate aroma of garlic awakens the appetite, gives the appetizer piquancy and light spiciness.

A set of products for cooking:

• 2 kg of boiled oil;
• 2 l of drinking water;
• 3 full art. l. Sahara;
• 3 art. l. fine salt without impurities;
• 3 tbsp. l. vinegar;
• 40 g mustard seeds;
• 2 heads of garlic;
• 12 sheets of laurel;
• 12 peas of allspice and black pepper.

Step by step hot salting method:

1. From the proposed spices, boil the brine, to which add the peeled, but not chopped garlic.
2. After 5 minutes, pour the boiled butternuts into the marinade and keep them on the stove for another 5 minutes.
3. Fill sterile jars with mushrooms, add boiled brine and sterilize for 15 minutes.
4. Screw tightly and leave to cool. Keep cool.

Storage Rules

It is best to store hot-salted mushrooms in a cool, dark place at an optimum temperature of + 8 + 12 degrees. At a lower temperature, the mushrooms will become brittle and lose their taste, and at an overestimated temperature, they may turn out to be sour due to the fermentation process.

Conclusion

If you properly salt butter in a hot way, a delicious snack can be preserved all year round. Moderately spicy, meaty mushroom pieces with herbs and spices are usually served with crispy sweet onions, vinegar splashes and odorous vegetable oil. The use of oil, cooked hot, will saturate the body with proteins and amino acids without animal products.