One of the most delicious mushrooms, growing almost throughout the European part of Russia, are considered butterfish. They got such an interesting name thanks to their brown hat, which has an oily, slippery surface. All types of butter are edible, so they are collected everywhere.
As a rule, butterflies grow in coniferous plantations without undergrowth, at the edges and clearings, well-lit by the sun. Mass collection of these mushrooms is carried out, starting from the first month of summer and before the onset of frost. A variety of dishes are made from butter - salads, fries, soups. And, of course, they are pickled. It is pickling that is considered the best way to cook, as it gives the gifts of the forest a delicious taste and aroma. In this article, we will talk about how to cook oily mushroom, how to pickle and preserve it. In fact, preparing such an appetizer for the winter is not difficult, the main thing is to carefully process the mushrooms and use sterile containers.
Mushroom oiler: how to pickle it right?
We draw your attention to the fact that the cooking process should be taken with all possible seriousness. It is important to thoroughly sterilize the container and clean the original product, because improperly prepared canned food is an excellent medium for the propagation of dangerous bacteria. So, consider
how to pickle butter mushrooms. After you have collected or bought mushrooms, they must be well cleaned and processed. It is advisable not to postpone this work until later, as the oil quickly deteriorates. Even in the refrigerator, they can be stored for no more than 15 hours. Dry mushrooms should be cleaned with a small sharp knife. Do not wash or soak the oil before cleaning, otherwise they will become slippery. They remove the film from the hat, remove all the bad, wormy areas and remove the dirt. After this, the mushrooms are placed in clean water for half an hour. After soaking sand and dirt residues, rinse them in salted water several times. Everything, now the mushrooms are prepared for pickling.
Cooking mushroom oiler. How to pickle young small specimens
After cleaning and washing, the oil is cooked without fail for 20 minutes, after the salted water boils. The resulting foam is removed, after cooking, put the mushrooms in a colander to drain excess fluid. In order to prepare the marigold oil, you will need the following ingredients:
- small mushrooms - 1 kg;
- coarse salt - 1 tbsp. l .;
- sugar - 0.5 tsp;
- bay leaf - 5 pcs.;
- grape vinegar 6% - 3 tbsp. l .;
- cloves - 3 pcs.;
- peppercorns - 10 pcs.
While our mushrooms are in a colander, prepare the marinade fill. To do this, pour half a liter of water into the pan, put salt, sugar, cloves, pepper, bay leaf and add vinegar. Bring the spicy mixture to a boil. Put the butter in it and boil for 10 minutes. Then we get the mushrooms and arrange them in glass jars. Fill all this beauty with marinade. Important: the container must first be sterilized for 30 minutes. Banks are closed with plastic lids (also well boiled in advance). Preservation is stored in the refrigerator.
How nice to get in the winter and taste such pickled mushrooms! Recipe: canned butter can be flavored with a weak solution of vinegar, garnish with onion rings or add a small amount of vegetable oil to them. That's all, an incredibly delicious cold appetizer is ready. Now you know how to cook mushroom oiler, how to pickle and preserve it. Enjoy your meal!