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Butter mushrooms are considered the most popular mushrooms in many countries, including regions. They perfectly withstand the first frosts, so they can be harvested until late autumn. Butterflies grow in large families, so it is easy for a mushroom picker to pick up a whole basket in one clearing.
These mushrooms knowingly have such a name and fully justify it. The skin on the caps of mushrooms has an oily and sticky property, which is a good natural protector of the fruiting body from drying out.
Mushrooms are a perishable product, which means they cannot be kept fresh for a long time. After the butterflies have been brought home, they need to undergo preliminary cleaning for subsequent cooking or preparation for the winter.
Butter is harvested in various ways: dried, marinated, frozen and salted. If we talk about the latter option, then these are the only fruiting bodies that are ideal for this role.
To pickle oil, you can use three methods: cold, hot and combined.
We offer several recipes for salting oil in a hot way. However, before this procedure, the mushrooms must be boiled in advance in water with the addition of salt (50 g of salt per 1 liter of water). Boil the butternuts on low heat until they settle to the bottom of the pan. In this case, it is recommended to remove the foam formed on the surface of the brine.
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A hot way to pickle mushrooms is oiled: a traditional recipe
For the traditional method of salting oil in a hot way, you need to take the following ingredients:
- butter – 2 kg;
- salt – 50 g;
- dill (seeds) – 1 tbsp. l.;
- bay leaf – 6 pcs .;
- cloves and black peppercorns – 5 pcs.;
- allspice – 3 pc.;
- cherry and currant leaves (black) – 7 pcs.
Throw the boiled butternuts on a sieve, let the water drain and leave to cool.
Put in layers in an enameled pan, sprinkle with all the spices and pour boiling water so that the liquid covers the mushrooms.
Keep the workpiece at a temperature of 15-18 ° C until a sour smell appears.
Take the dishes to the basement or distribute them in jars, cover with plastic lids and refrigerate.
After 10-12 days, the mushrooms will be salted, and you can fry the potatoes!
Aromatic salting of mushrooms is oiled in a hot way
Salted mushrooms are oiled in a hot way according to this recipe will help the housewives to prepare an excellent fragrant and tasty dish. It will become a real masterpiece for everyone who loves salty mushrooms.
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- water – 1 l;
- butter – 1,5 kg;
- sugar – 70 g;
- salt – 50 g;
- white peppercorns – 5 pcs.;
- bay leaf – 3 pcs .;
- cloves – 5 pcs.;
- dry dill – 1 tbsp. l.;
- cinnamon – a pinch.
Cool the pre-boiled mushrooms, cut into pieces and pour water again.
Let it boil, and then add salt and sugar.
Introduce all the required spices, stir well and let boil for 15 minutes.
With a slotted spoon, spread the oil into jars, leaving a little free space to the top.
Pour in boiling brine, roll up the lids and wrap with a blanket.
Leave in this position until completely cooled and take out to a cool room.
I must say that such a hot method of salting oil for the winter is one of the most common.
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Salting young butter for the winter in a hot way with citric acid
Another interesting option is offered for salting young oil for the winter in a hot way. Even inexperienced beginners in this matter will cope with it.
- butter – 3 kg;
- water – 1,5 l;
- bay leaf – 7 pcs .;
- black and white peppercorns – 5 pcs.;
- sugar – 100 g;
- salt – 70 g;
- cloves – 5 pcs.;
- star anise – a pinch;
- rosemary – ¼ tsp. l.;
- citric acid – ½ tsp.
Dip fresh peeled mushrooms into boiling water and cook for 20 minutes over medium heat until they sink to the bottom.
Pour salt, sugar, citric acid, stir and boil for another 10 minutes.
Put all the spices according to the recipe into the brine, let it boil for 10 minutes and turn off the stove.
Arrange the oil in sterilized jars, pour over the brine in which the mushrooms were boiled and roll up.
Cover with a blanket and leave until completely cool.
Put in storage in the refrigerator or take out to the basement.
If all the processes are done exactly according to the recipe, the butternuts turn out great in taste, and at any feast they will be the most sought-after snacks.
After salting for the winter in a hot way, the oil must be taken out to a cool room, which maintains a temperature of about 8-10 ° C. It is impossible for salted mushrooms to freeze, then they will become tasteless. If the temperature is higher than recommended, the mushrooms will turn sour and lose their taste.
If the volumes of oil are large, they can be salted in wooden barrels, which will further enhance the taste of the forest product. The brine should completely cover the oil, and if it decreases, add cold boiled water. The gauze that covers the salting and the wooden oppression should be washed once a week in salted water, and the plaque on the walls of the barrel should also be removed.