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Experienced mushroom pickers are very fond of picking butterflies, which grow in large families. They can be collected in one place at once several baskets. But eating so many mushrooms at one time is simply impossible. Therefore, it is important to know several ways of salting butter. This can be done cold (without heat treatment), hot and combined. Whichever option you use, the preprocessing is always the same.
Butter before salting must be cleaned of forest debris and remove the oily sticky skin from all hats. If the fruiting bodies are small, leave them whole, and if they are large, cut them into pieces. Salt is excellent in taste. Subject to the rules of salting, you can cook a wonderful snack for a festive feast from butter. Their taste is so unusual and peculiar that it gives special pleasure to lovers of mushroom dishes. In addition, you can make a filling for pies or pizza from pickled butter, put it on the table as a separate dish, or you can cut it as an additional ingredient in salads. In any case, salted butter is tasty and healthy for humans.
It is important to remember that salting oil should be done in earthenware, glass or wooden dishes and be sure to store in a cool place.
There are several variations of such homemade blanks.
The easiest way to salt salt for novice cooks
To begin with, we offer for beginner cooks the easiest way to salt salt.
- butter mushrooms – 1 kg;
- coarse salt – 2,5 tbsp. l.;
- water – 1 l;
- black peppercorns – 8 pcs.;
- garlic cloves – 3 pcs.;
- bay leaf – 5 pcs .;
- dill seeds – 0,5 tbsp. l.;
- allspice – 5 pcs.;
- sugar – 2 st. l .;
- carnation – 3 twigs;
- grape vinegar – 2 tbsp. l.
Boil the peeled butternut squash for 25 minutes in salted water with the addition of citric acid to lighten the mushrooms. Drain, let cool and cut into pieces.
Sterilize the jars and put the chopped butternuts into containers.
Prepare the marinade in 1 liter of water from all the spices proposed in the recipe, let it boil for 10 minutes.
Pour into jars with mushrooms, close with lids and wrap with a blanket.
After complete cooling, put in a cold place.
From a simple way of salting oil, a culinary creation is obtained. Tasting this option will please your whole family.
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A simple recipe for salting oil in a hot way
There is a recipe for salting oil in a hot way, in which the taste qualities of the fruiting bodies are preserved in full.
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- fresh oil – 2 kg;
- water – 1 l;
- granulated sugar – 150 g;
- salt – 70 g;
- vinegar – 2 tbsp. l .;
- cloves – 5 pcs.;
- a mixture of different peppers with peas – 5 pcs.;
- bay leaf – 4 pcs .;
- dry oregano – a pinch.
Pour oil over water and boil for 20-25 minutes. Drain, let cool and cut into small pieces.
Pour water into chopped mushrooms, add sugar and salt, stir well until the crystals dissolve and put on medium heat, let it boil.
Add all the spices and simmer everything together for 10 minutes over low heat.
Select mushrooms and arrange in sterilized jars, pour boiling brine.
Roll up with lids and insulate until completely cool.
Take it to the basement or store it in the refrigerator.
Salting is oiled in a hot way – the most common option among cooks, because it does not require much time and great skill.
The recipe for salting is oiled in a cold way for the winter
We also bring to your attention a recipe for pickling oil in a cold way.
- boletus;
- salt;
- dill;
- garlic;
- leaves of red and black currant.
Clean the oil from debris and sticky film, wipe with a brush or a kitchen sponge.
Salting oil for the winter in a cold way involves the use of raw mushrooms.
Under the volume of collected mushrooms, an appropriate enameled pan is selected. Salt is evenly distributed on its bottom (1 g of salt is taken for 50 kg of fresh mushrooms).
Oils are laid out on a layer of salt with hats down. Thus, layer after layer is laid until the mushrooms run out.
A few currant leaves, dill and diced garlic are distributed between the layers.
After the whole process, the pan is covered with a plate, slightly smaller in diameter than the neck of the container itself, to create a press effect.
A three-liter bottle of water is placed on top: the mushrooms will settle and salt under pressure.
Thus, mushrooms should be under oppression for 48 hours.
After this time, salting oil in a cold way continues. Mushrooms from the pan are distributed among the banks, which before that undergo mandatory sterilization.
The brine from the pan is evenly poured over the oil, 2 tbsp. l. vegetable oil and rolled up.
Can be closed with plastic lids and stored in the refrigerator.
After 3 weeks, the butternuts are ready to serve and treat your favorite guests.
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The combined salting method is oiled with cherry leaves
When using the combined method of salting oil, a dish is obtained for true connoisseurs of mushrooms.
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- butter – 3 kg;
- salt – 3 Art. l .;
- water – 1 l;
- cloves of garlic – 8 pcs.;
- olive oil – 50 g;
- dill (seeds) – 1 tbsp. l.;
- cherry leaves – 5 pcs.;
- black and white peppercorns – 5 pcs.
The combined option includes pickling mushrooms and oiling them in a hot way.
Boil the peeled butternuts in salt water for 25 minutes, remove with a slotted spoon into a sieve and let all the liquid drain.
Chilled large mushrooms cut into pieces.
Sprinkle a small amount of salt in an even layer in a bowl and put a row of oil on top. Sprinkle again with salt, sliced garlic, cherry leaves, a mixture of peppercorns and dill seeds.
In this way, lay out the entire number of available mushrooms in layers, oil them, sprinkle with spices and salt.
Put a load on top of the mushrooms and leave in a container for 24 hours so that the butternuts are salted in their juice.
After a day, put the mushrooms in jars, pour the resulting brine and add olive oil for better preservation, close with plastic lids, put in the refrigerator.
Such mushrooms, salted for the winter, are crispy and fragrant in taste.
The fastest way to pickle butter
With this quick method of salting, oily mushrooms can be consumed in a month.
- mushrooms – 5 kg;
- salt – 250 g;
- allspice and black peas – 10 pcs.;
- bay leaf – 10 pcs.
Place the peeled mushrooms in a wooden, ceramic or glass dish, sprinkle with salt, a mixture of peppers and bay leaves.
Cover with gauze, put a load on top and leave for salting. As they compact and settle, they oil them, add fresh mushrooms to the container, also sprinkling them with salt and spices. This can be done until the container is completely filled.
When salting oil in the presented way, a fermentation process occurs, as with sourdough cabbage. Therefore, dishes with mushrooms should not be tightly closed. If there is a desire, then after the established rock, the oil can be transferred from a large container to glass jars, and then closed with plastic lids.
Many novice housewives are interested in salting oil in a dry way.
With this method of salting, mushrooms are stored in the basement at a temperature of no more than 10 ° C. In this case, 50 g of salt is taken per 1 kg of oil. However, for storage in the pantry at room temperature, 1 g of salt is taken per 100 kg of oil. Spices and spices are already put to your liking. Someone likes a lot of spices, and someone does not put anything but salt.