Salting recipes oily for the winter in banks at home
In the generally accepted classification of mushrooms according to their gustatory quality, butterflies occupy an honorable second place, yielding to more nutritious and refined boletus, chanterelles, birch and mushrooms, which belong to the highest category. Oil mushrooms are mushrooms from which you can cook many delicious dishes. Below we will talk about how to properly prepare them for the winter in brine or marinade.
Selection and preparation of ingredients
Butterdish is an edible and tasty mushroom, but it’s rather complicated to process. The main problem is the dark brown oily film covering the hat of the fruiting body. When harvesting mushrooms on an industrial scale, no one removes this peel, but in this case, the brine or marinade is cloudy, and the oils themselves are dirty, mucous and not very appetizing in appearance.
At home, some experts advise removing the film from at least old and large mushrooms, but real gourmets will appreciate the work of a housewife who is not too lazy to peel all the mushrooms, without exception. Without the top film, the butterflies become so light, clean and tender that they can compete with their more noble brothers - mushrooms.
Did you know? Due to the unique ability of mushrooms to absorb all the impurities contained in the air and soil, like a sponge, oils were specially planted in the exclusion zone after the Chernobyl disaster. It was believed that in this way it is possible to lower the level of radiation.
When removing the film from the oil, two fundamentally important rules must be followed:
- It is imperative to work with gloves (the best of medical ones: they fit the hand tightly and allow you to firmly hold the knife in it), since the film leaves poorly washed dark spots on the hands.
- Dry mushrooms are better to clean, because after soaking they literally slip out of your hands, and the work turns into a real torture.
For harvesting, it is best to choose young specimens of approximately the same size, in which case they can not be cut, but left whole. It is in such mushrooms that the most elastic and delicate pulp.
Another secret from experienced mushroom pickers: before pickling or pickling, any mushrooms should be soaked for at least overnight in slightly salted water. Salt dissolved in water helps to open the pores of the fungus, so this manipulation will not only clean the mushrooms from the outside, but also get rid of particles of dirt and sand that penetrate deep into the fruit body. After soaking the oil, it is necessary to carefully remove it from the tank with a colander or sieve, and drain the water with debris settled on the bottom.
Ways of salting butter for the winter
There are many different methods for preparing billet from butter for the winter period, and in each area there are preferences in this regard. Apart from drying and freezing, salting is the most popular type of mushroom processing. In a private house, in the presence of a cellar, it is difficult to come up with a simpler and incredibly tasty method of preparation.
In urban apartments, classic pickles have nowhere to be stored, so they have to be preserved beforehand, which complicates the task somewhat. Many housewives prefer pickling pickling, which is also a very good option, especially for butter.
Important! Salting is a natural process of fermentation of products under the influence of lactic acid bacteria and alcohol-forming yeast. Marinating, on the contrary, is based on the destruction of natural microflora and, thus, the preservation of the main raw material through exposure to acid (usually acetic acid).
We can say that salted mushrooms are a product of natural processing. They not only preserve almost the entire initial composition of useful substances, but even add additional valuable components.
Salty butter has a more delicate taste than pickled, it turns fragrant, its flesh retains its natural elasticity and pleasantly crunches when cracked. Marinating makes mushrooms a little tougher, vinegar notes prevail in their taste. And, although the use of such an appetizer gives considerable pleasure, it is much less useful in it.
From a technology point of view, salting butter at home can be done in two different ways: cold and hot. The fundamental difference between them is that in the first case, the preparation is carried out without preliminary heat treatment of the mushrooms (the oil is salted raw).Cold salting is at risk of using only very experienced mushroom pickers who are confident in their knowledge. Most housewives prefer to cook mushrooms before salting them. The hot method, therefore, is more common and common, although in this case the oils are less crispy. Below are described in detail and step by step all the main methods of cooking oils for the winter: hot and cold pickling, as well as pickling.
3 L 1.5 hours
dill with umbrellas
30 g (large bunch)
1 tsp dry grass
Nutrition value per 100 g:
- Peel the mushrooms from the peel covering the hat, wash, leave the small ones intact, and cut off the legs of large ones. Grind the mushrooms so that they are all about the same size (focus on small oils).
- Put mushrooms in salt water, add dry spices. After boiling, remove the foam, reduce the heat and cook until the oils are lowered to the bottom. In time it will take about 20 minutes.
- Discard the mushrooms in a colander, pour the brine into a separate container and allow to cool completely.
- Peel and chop each clove into several pieces. Cut the chili pepper in half.
- Peel the horseradish root, cut into small pieces. Wash the greens. Put the butter in a wooden tub, ceramic pot or glass dish with a wide neck, on the bottom of which 1/3 of the prepared greens, garlic, pepper and horseradish are to be preliminarily laid. Divide the remaining greens into 2 parts: use one when laying mushrooms, alternating it with layers of them, put the rest on top of the butter.
- Top up the cold brine so that it barely covers the mushrooms (in the correct proportion of liquid should be about three times less than the oil and spices).
- Cover the container with clean gauze, place a flat strong saucer or other suitable shape on top, then put the oppression (for example, a jar of water or an athletic weight). Leave the oil to be salted for 5-6 days at room temperature. The warmer the room, the faster the process will complete.
- Remove oppression, remove cheesecloth, cover the container with a lid and store in a cold place for long-term storage.
- If desired, preserve salty oil. After the first stage of salting, transfer the contents of the container to jars (they must first be treated with boiling water or steam), drain the brine, strain and boil. Pour the jars with boiling brine, cover with sterilized lids, roll up.
3 L 1 hour
dill with umbrellas
30 g (large bunch)
1 tsp dry grass
Nutrition value per 100 g:
- Sort out the mushrooms, remove the brown peel covering the hat from each oiler, and then soak for two to three days. It is important to change the water as often as possible. Wash the greens thoroughly. Peel the garlic and horseradish from the skin and crumble not too finely, cut the hot pepper into several parts.
- In a prepared container for salting, put alternately the mushroom layer and a portion of spices, sprinkling them with plenty of salt. The first and last layer should be herbs, not mushrooms. Cover the contents of the container with gauze and squeeze well so that the liquid accumulated in the mushrooms, reacting with the salt, comes out.
- If the brine formed is too small, you can add a little salted water, but you must take into account that in the process of salting, the juice will also be released from fresh herbs, and the amount of liquid will increase slightly.
- Install oppression on the surface of the container, making sure that the brine released completely covers the mushrooms. Put the container in a cool place for 6-8 weeks. About once every three days, you need to remove the oppression and rinse in running water the gauze covering the mushrooms, since its function is to collect the dirt that rises to the surface, as well as the remains of the pathogenic microflora formed during fermentation.
- When the fermentation processes are completed, the mushrooms can be arranged in separate containers, tightly covered with lids and stored in the refrigerator. If there is a cellar, these manipulations are superfluous: it is best to leave the oil in the barrel in which they were salted.
Important! The presence of tarragon and horseradish in the recipe is necessary so that the prepared mushrooms crackle nicely. Other types of herbs and spices can be selected and combined to taste.
3 L 2–3 hours
1–1.5 dozen peas
table vinegar 9%
3 tbsp. l
Nutrition value per 100 g:
Calories: 18.0 Call
Protein: 3.1 g
Fat: 0.5 g
Carbohydrates: 1.4 g
- Sort the butterflies, clean each mushroom from dirt, remove the film from the hats. As the oil ripenes, the butterflies lose their elasticity, the texture of the fruit body becomes loose, therefore, in canned form they are not so good. If there are few mushrooms, cut large specimens into several parts, and leave small ones intact.
- Rinse the dill well, put in a colander, rinse with boiling water, let the water drain.
- Pour mushrooms with clean water, salt a little, put to cook. After boiling, it is very important to carefully collect the foam collecting on the surface with a slotted spoon. In addition to the debris accumulated in the fruit body, it contains coagulated protein, which is not good for health.
- After boiling the mushrooms for 10 minutes, drain the water, thoroughly rinse each nipple under running water, put it back in a clean pan, pour fresh water and repeat the procedure.
- While the mushrooms are boiling, you need to cook jars. The housewives are usually sterilized either by boiling or they are kept in glass containers over steam.
- But there is a faster and easier way. You need to pour a little water in each jar (previously thoroughly washed with soap) and put in the microwave oven, running it at maximum power mode. The processing time directly depends on the total volume of dishes in the chamber.
- The approximate proportion is 5 minutes for each 0.5 liter (for example, if 3 cans of 1 liter are sterilized in the microwave, the entire steaming process should be at least half an hour. However, the lids should still be boiled in a small amount of water, since metal objects Do not place the microwave.
- Peel and chop the garlic in small slices. Wash the chili peppers, cut the pods into 4–5 parts.
- Put on the bottom of each jar stalks of steamed dill, a few peas of black and allspice, bay leaf, as well as slices of garlic and chili distributed equally.
- Cook brine.To do this, in a separate pan, mix salt, sugar and the amount of water provided for in the recipe. Put the pan on the fire, let the water boil. Put the washed oil after repeated boiling in the brine and cook for another 10 minutes from the moment of boiling.
- Using a large spoon, spread the mushrooms in prepared jars, add 1 tbsp to each. vinegar, cover and roll up immediately. Dishes should be filled at the very neck so that there is no air gap in the banks.
- Turn the cans upside down, cover with a clean towel and allow to cool completely, then put in a dark place for storage. It is best to eat such a dish in winter, when there are almost no fresh vegetables and fruits.
Video recipePickled butterfish Video Recipe: Pickled butterfish
Important! If you marinate the oil correctly, observing the technology, the twist can stand for several years, although the optimal period for the sale of the product should be one season (until the next harvest).