What is the best way to cook pickled oil: recipe without sterilization and different process technologies

Among canned mushrooms, it is pickled oils that are considered a real masterpiece. A recipe without sterilization is one of the options that allows you to cook your favorite dish without the extra extra time. What is the difference between this method and the others and how best to carry out such a procedure? To deal with these issues, you need to consider some of the most interesting options.

Original recipe with mustard and horseradish

With the onset of the mushroom season, housewives have a lot of work to do. I would like not only now to enjoy the fragrant gifts of the forest, but also to save at least until next summer. Especially popular were pickled butter. A recipe without sterilization makes it possible to prepare them quickly and in large quantities. There are so original options that it is sometimes difficult to imagine the taste of a future canned product. For example, you can try a recipe in which to prepare a marinade per liter of water you need to take: 3 cloves of garlic, 100 milliliters of vinegar 9%, 2 bay leaves, 45 grams of salt, 3 sticks of cloves, 30 grams of sugar, a leaf of horseradish, 5 sweet peas and the same amount of plain black pepper, an umbrella of dill and a tablespoon of mustard seeds.

In just minutes you can cook delicious pickled butter. The recipe without sterilization is implemented in three stages:

1. First, fresh mushrooms must be washed, and then put them in a deep clean saucepan, pour water and boil for five minutes from the moment of boiling. Then the products need to be thrown into a colander and left for some time to allow the water to drain completely.
2. Pour water into a clean pan, and then add to it all the ingredients provided for by the recipe. Put the container on fire.
3. After boiling, drop the mushrooms and cook the products together for 20 minutes.

Still hot, they need to be poured into banks, corked, and then safely stored in a cool place.

Unusual addition

If desired, you can cook not quite ordinary pickled butter. A recipe without sterilization allows you to add a variety of ingredients to the main product. The composition will be quite interesting if it is used for 1 kilogram of mushrooms: 120 grams of salt, a liter of water, 2 bay leaves, 60 grams of sugar, 2 cloves, 50-55 grams of vinegar, 2 onions and a couple of peas of ordinary black pepper.

In this case, the technology will be slightly different:

1. The washed and peeled mushrooms are cut arbitrarily into pieces, after separating their caps from the legs.
2. Gently chop the onion in the form of rings.
3. Throw chopped butter in a pot of boiling water and cook for about 10-11 minutes. Then they will need to be washed under cold water.
4. In a saucepan with water, dilute the salt, and then add the mushrooms and cook them until all the pieces settle to the bottom.
5. Using a slotted spoon, get ready-made oils and transfer them to sterilized jars, alternating with onion layers.
6. In the remaining broth, add all the ingredients and cook the marinade.
7. Pour mushrooms with hot brine and tightly roll the cans with metal lids.

To cool the jars, keep them upside down for several days, carefully covering them with a warm blanket.

Preparations for future use

People canned different mushrooms. But the most delicious instances, according to most, are considered pickled butter. A recipe without sterilization for the winter may contain those components that are subsequently useful for the preparation of salads. After all, as you know, this particular dish is prepared mainly from canned mushrooms. In this case, the housewife will definitely need: 2 kilograms of fresh mushrooms ½ liter of water, 4 cloves of garlic, 30 grams of granulated sugar and twice as much salt, 5-6 peas of black pepper, 3 buds of cloves, one and a half tablespoons of vinegar 9% and a set of favorite seasonings.

All actions are performed in a certain sequence:

1. First, fresh mushrooms must be sorted out, separating them from the garbage, and then carefully remove the thin film from the cap and clean the leg. After this, the oil must be washed under running water. Purified products can be sent for further processing.
2. Put the prepared mushrooms in a large pan, pour cold water and cook for 15 minutes, adding a little salt and vinegar (or citric acid). As soon as they begin to sink to the bottom one by one, the process can be considered completed. Now they can be filtered and dried a little.
3. Fill the butter in sterilized jars along with slices of chopped garlic.
4. Cook the marinade. To do this, dissolve salt with sugar in water and, adding pepper with cloves, boil for 4 minutes.
5. Pour the hot solution into the jars so that the mushrooms are completely covered with them, and then, having covered with nylon covers, send them to the refrigerator for storage.

In this state, pickled butter can stand until next fall. A recipe without sterilization for the winter gives the hostess the opportunity at any time to make her favorite salads from them.

"Green pickle"

Each person has his own concept of conservation. Different tastes sometimes allow you to create interesting new recipes. So how can you still make pickled butter without sterilization? The principle of operation, as a rule, remains the same. Only the composition of the marinade changes. To make the mushrooms more fragrant, it’s nice to add more greens to the broth. To do this, you can use the following composition: 1 onion, 30 grams of rock salt, 3 tablespoons of vinegar, 6 bay leaves, a little ground black pepper, ½ bunch of fresh dill, a teaspoon of dried celery and 6 peas of allspice are used per kilogram of fresh butter.

Preservation is carried out in the usual way:

1. First, all the mushrooms must be sorted, cleaned, washed and dried.
2. Then they need to be boiled twice. The first time after 15 minutes, the water must be drained. The second time the butter will be cooked in the marinade itself. To do this, add all the ingredients to the water (without vinegar) and simmer for 45 minutes (dill and ground pepper are poured 5 minutes before cooking is complete).
3. Gently place the butter in prepared jars, and then roll up the bay with the marinade.

Such pickled butter without sterilization will be a real holiday in the cold winter days, reminding yourself of the warm times and the past summer.

No pre-boiling

There are a lot of options when mushrooms are rolled without preliminary boiling. It turns out the same delicious pickled butter. A recipe without sterilization with a photo will help to clearly follow all the steps. First you need to prepare all the necessary components: for every kilogram of fresh mushrooms, a third of a glass of water, 8 grams of cinnamon, 150 grams of vinegar, 30 grams of edible salt, cloves, 12 grams of sugar, bay leaf and 5 peas of allspice.

Further it is necessary:

1. Boil water with salt and vinegar in a saucepan. This will be part of the marinade.
2. Add the mushrooms and bring everything to a boil again. Then you need to wait until the broth becomes as transparent as possible, and the oil will confidently begin to sink to the bottom.
3. Literally 5 minutes before complete readiness to enter into the composition of all the remaining ingredients.
4. Now you only need to shift the mushrooms into clean jars and cover them preferably with plastic covers.

In a cold place, such canned food will stand quietly all winter. But this option can only be used for good and proven mushrooms.