Oil mushrooms are mushrooms that are quite common in Russian forests. They grow in whole families, so it will not be difficult for an experienced amateur to pick up several baskets in a matter of hours. But immediately it is unlikely to eat such a quantity, so people have long been accustomed to harvesting these forest gifts for the future. And they do it differently.
Salting is one of the most popular mushroom harvesting options . Products thus preserved can then be used for stewing, as well as for preparing various snacks, side dishes and soups. In the season often the question arises for the housewives: how to pickle the butter in order to preserve their unusual taste and wonderful aroma as much as possible?
Cold pickling option
Almost all edible mushrooms can be harvested by canning in strong saline. And butter in this sense is no exception. The main thing is that the products are fresh, strong and not wormy.
There are several ways to salt 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 salt the oil in a cold way. To work, you need a minimum amount of ingredients:
- 5 grams of mushrooms 300 grams of salt, currant and cherry leaves, as well as several branches of dry dill.
Before you figure out how to salt the butter, mushrooms need to be prepared. To do this, they should first be sorted out, throwing aside wrinkled and overripe. Then it is necessary to carefully remove the thin skin from the surface of the hat, and remove the white film in the form of a small skirt from the leg. After this, the mushrooms must be washed and sorted by size. In large individuals, the legs can be separated from the hats. Only after that you can start salting:
- This is best done in a large enameled pan. First, you need to cover its bottom with leaves.
- Then lay the mushrooms in layers, alternating them with spices and sprinkling salt with each row.
- Cover the structure with the remaining branches and leaves.
- Lay a piece of gauze on top and put a wooden disk or cover on it.
- Set the load and send the container to a cold place.
The sample can be removed after a month and a half. If the taste makes it clear that the time was not enough, then you can wait another two weeks.
Hot salting
In case there will be a lot of mushrooms, there is another way how to pickle mushrooms. The butterflies are no less tasty when used and the hot method. It takes much less time, but provides a more diverse set of additional components:
- per kilogram of mushrooms 60 grams of coarse salt, 3 peas of black pepper, 1 bay leaf, 3 cloves, 2 leaves of black currant, 5 grams of dried dill grains.
The process is not quite usual:
- First of all, pour half a glass of water into the pan and boil it by adding salt.
- Put prepared mushrooms. During cooking, they must be constantly stirred so that the product does not burn.
- After boiling again, the resulting foam must be removed, and add all the prepared spices and seasonings to the pan.
- 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.
- The contents of the pan must be poured 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, rinsed with cold water, used for cooking various dishes.
Small pickles
Not all people have a basement at home. Residents of multi-storey buildings are sometimes deprived of such pleasure. It will be interesting for them how to pickle butter for the winter in banks. After all, such containers can be safely stored even on the smallest balcony or in the refrigerator. For this method, the following components will be required per 1 kilogram of mushrooms per liter of liquid:
- 6 bay leaves, 60 grams of salt, 10 peas of black and 8 pieces of allspice, 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:
- Put the mushrooms in a deep pan, add water and put on fire. Cook for 10 minutes.
- After the time has passed, add a little citric acid and continue boiling for another 2 minutes. This is necessary so that the oil does not darken. Those who are not confused by gray mushrooms can skip this step.
- After this, the broth needs to be drained.
- Transfer the mushrooms into the pan again, fill it with water and cook for another 15 minutes.
- After this, the contents must again be filtered.
- Add the necessary ingredients to the liquid according to the recipe and cook for 5 minutes.
- Arrange mushrooms in sterilized jars and pour cooked hot brine.
- Add to each of them 30 grams of table vinegar and close tightly with lids.
In a cool place, such oils can be stored for a long time.
Original recipe
There are many more different ways to pickle butter for the winter. Take, for example, a recipe according to which to work you first need to prepare a marinade:
- To do this, you need to dissolve 90 grams of salt in a glass of water and add the same amount of table 6% vinegar.
- In such a brine, it is necessary to immerse the prepared mushrooms and bring them slowly to a boil.
- Add bay leaf and 75 grams of sugar, lemon and allspice.
- Arrange the cooled mushrooms in prepared containers.
- Pour them with brine and cover with parchment on top.
Such mushrooms can be stored in the refrigerator. This allows you to always have them at hand. At any time, the hostess will only have to get the right amount of fragrant oils, rinse them lightly and use them for preparing various salads and other snacks. Mushrooms prepared in this way are very tender and aromatic. They will also be a good addition to any fish or meat dishes. For work, it is better to choose smaller instances. This will partly save time on their preparation, since in this case the peel from the hat can not be removed.