How to pickle oil: basic methods and popular recipes

Oily - mushrooms, which are often found in the Russian forests. They grow up whole families, so an experienced lover can easily collect a few baskets in a matter of hours. But once you eat such an amount is unlikely to succeed, so people have long been accustomed to harvest these gifts of the forest for future use. And they do it differently.

Salting is one of the most popular options for harvesting mushrooms. Canned in this way, the products can then be used for extinguishing, as well as preparing various snacks, side dishes and cooking soups. In the season, often before the housewives the question arises: how to pickle the oil, in order to maximize their unusual taste and wonderful aroma?

Cold variant of salting

Prepare by canning in a strong saline solution, you can almost all edible mushrooms. And the butterman in this sense is not an exception. The main thing is that the products are fresh, strong and not wormy.

There are several ways how to pickle the oil. But in practice two main methods are most often used: cold and hot. In the first case, the products are subjected to minimal heat treatment, and in the second they will need to be cooked. Both options are good in their own way. For example, you can consider how to pickle the oil in a cold way. Minimum amount of ingredients is required for work:

• For 5 kilograms of mushrooms 300 grams of salt, currant leaves and cherries, as well as a few branches of dry dill.

Before you figure out how to pickle the butter, you need to prepare the mushrooms. To do this, they should first be sorted out, throwing aside the crumpled and overripe ones. Then, from the surface of the cap, you must carefully remove the thin skin, and remove the white film from the foot in the form of a small skirt. After this, the mushrooms must be washed and sorted according to their size. In large specimens, the legs can be separated from the hats. Only after this you can proceed to pickling:

1. It is better to do this in a large enamel saucepan. To begin with, it is necessary to cover the bottom with leaves.
2. Then lay the mushrooms in layers, alternating them with spices and sprinkling salt on each row.
3. Cover the structure with the remaining branches and leaves.
4. From above, cover a piece of gauze and put a wooden disc or cover on it.
5. Install the load and send the container to a cool place.

The sample can be removed after a month and a half. If the taste is clear that the time was not enough, then you can wait another two weeks.

Hot Salting

In case there is a lot of mushrooms, there is another way to pick up mushrooms. Oils are obtained no less delicious if used and hot method. It takes much less time, but provides a more diverse set of additional components:

• Per kilogram of mushrooms 60 grams of large salt, 3 peas of black pepper, 1 bay leaf, 3 carnations, 2 leaves of black currant, 5 grams of dry grains of dill.

The process is not quite usual:

1. First thing in the pot you need to fill half a cup of water and boil it, adding salt.
2. Lay out the prepared mushrooms. During cooking, they should be constantly stirred, so that the product does not burn.
3. After repeated boiling, the resulting foam should be removed, and in the pan add all the prepared spices and seasonings.
4. After 20 minutes, the mushrooms will begin to settle to the very bottom of the pan, and the brine will become more transparent. This means that the product is ready.
5. Pour the contents of the pan into a storage container. And we must remember that the brine should be 5 times less than the main product.

After 40 days, the oil can be safely removed and washed with cold water, used to prepare different dishes.

Pickles in small containers

Not all people in the house have a basement. Residents of high-rise buildings are sometimes deprived of such pleasure. For them it will be interesting how to pickle the maslata for the winter in the cans. After all, such a container can be safely stored even on the smallest balcony or in the refrigerator. For this method, 1 kg of fungi per liter of liquid will require the following components:

• 6 laurel leaves, 60 grams of salt, 10 peas of black and 8 pieces of fragrant pepper, a clove of garlic, 3 cloves, 75 grams of sugar and a few grains of dried dill.

The procedure in this case should be as follows:

1. Put the mushrooms in a deep saucepan, add water and put on fire. Cook for 10 minutes.
2. After the time has passed, add a little lemon acid and continue to boil for another 2 minutes. This is to ensure that the oilers do not darken. Those who are not embarrassed by gray mushrooms, this stage may be missed.
3. After that, the broth needs to be drained.
4. Mushrooms again put into a saucepan, fill it with water and cook for another 15 minutes.
5. After that, the contents must be filtered again.
6. Add the necessary ingredients to the liquid according to the recipe and cook for 5 minutes.
7. Fungi spread on sterilized jars and pour the cooked hot brine.
8. Add in each one of 30 grams of table vinegar and tightly close the lids.

In a cool place, such oils can be kept long enough.

The original recipe

There are many different ways to pick salted butter for winter. Take, for example, a recipe that requires marinade to work first:

1. To do this, you need to dissolve 90 grams of salt in a glass of water and add as much a 6% vinegar table.
2. In such a pickle, it is necessary to immerse the prepared mushrooms and bring them slowly to a boil.
3. Add the bay leaf and 75 grams of sugar, lemon and fragrant pepper.
4. Cool the mushrooms in a prepared container.
5. Pour them in brine and cover them with parchment.

Such mushrooms can be stored in the refrigerator. It is to allow to always have them at hand. At any time, the hostess will only have to get the right amount of fragrant oil, wash it lightly and use it for making different salads and other snacks. Mushrooms, cooked in this way, are very delicate and fragrant. They will also be a good addition to any fish or meat dishes. To work it is better to choose smaller copies. This will partially save time on their preparation, since in this case the skin from the cap can not be removed.