When you return from a “silent hunt” with full baskets mushrooms – the mood is wonderful. However, he immediately gets up question: what processing methods can take advantage to prepare them for the long winter? Some part of the fruit bodies will go to frying, freezing and other processes, but large – will be pickled. After all, pickling is a common way to preserve mushrooms for long period.
I must say that butterfish are considered the most popular mushrooms. for pickling. Cooking in this way is not difficult, however every chef needs to know the features and rules of a similar blanks. For example, small mushrooms should be pickled whole, and larger instances are better cut into several parts. Mandatory procedure is to cleanse oils from oily and sticky peels that collect forest debris on themselves. If it is not removed, the mushrooms in the marinade turn out to be bitter, and when frying, this film sticks to the pan and burns.
We offer some delicious recipes for pickling butter on winter to help keep your workpieces at home until a new crop of mushrooms.
Oil cans are highly recommended before canning. boil, which eliminates the risk of poisoning. In addition, boiling will be a guarantee that the mushrooms will remain in good condition for a long time quality. Therefore, recipes for delicious pickled butter for the winter are better cook with preliminary boiling. Similar blanks used as a snack or as an additional ingredient to salads, pies and pizza.
A delicious recipe for marinating butter for the winter with thyme and pepper Chile
- boiled butter – 2 kg;
- white wine vinegar – 1 tbsp .;
- fresh thyme – 6 branches;
- olive oil – 5 tbsp. l .;
- water – 700 ml;
- garlic – 3 cloves;
- sugar – 3 tbsp. l .;
- salt to taste;
- black peppercorns – 6 pcs.;
- allspice – 5 pcs.;
- bay leaf – 3 pcs.;
- chili pepper (medium) – 1 pc.
Before pickling, be sure to sterilize the jars and lids and then let them dry.
Preheated in salted water, the butter is still hot put in jars and put two branches of thyme.
In an enameled pan, prepare the marinade: mix water with sugar, salt and mix well until they dissolve, add butter.
Throw black and allspice, as well as bay leaves, into the marinade leaf, sliced into thin slices cloves of garlic and chili.
Bring the marinade to a boil over low heat and pour in the wine vinegar.
Remove from the stove and pour the oily marinade in the jars.
Put the jars in a pan with hot water and sterilize 20 min
Close with plastic caps and allow to cool at room temperature. temperature.
You can leave it in the refrigerator and after 3 days already try it.
Remove the rest into the basement for long storage.
This simple recipe for delicious butter for the winter turns out to be glory, and your guests will definitely enjoy it.
Spicy pickled butter for the winter
Another tasty recipe for harvesting oil for the winter is pickling with the simplest and most affordable ingredients, which every housewife has in the kitchen. Such a blank used for salads, sandwiches, stewed cabbage and fried pork. Spicy mushrooms with garlic and mustard seeds will also a savory snack on your holiday feast.
- boiled butter – 2 kg;
- vinegar 9% – 100 ml;
- mustard seeds – 1 tsp;
- lean oil – 150 ml;
- garlic cloves – 15 pcs.;
- white pepper peas – 10 pcs.;
- ground black pepper – ½ tsp;
- water – 700 ml;
- bay leaf – 7 pcs.;
- sugar – 3 tbsp. l .;
- salt to taste.
Cut boiled oil into small pieces, put in enameled pan or deep stewpan, pour water and give to boil.
Add sugar, salt, bay leaf, cut into small cubes garlic, add mustard seeds, white and black pepper, good stir.
Let it boil for 10 minutes, add oil, vinegar and let it boil again 15 mines over low heat.
Remove from stove and allow to cool completely in this condition.
Distribute cooled mushrooms with marinade in banks, close plastic lids and send in the refrigerator for several weeks.
You can start eating this preparation after 5-6 hours of pickling.
Pickled butter for the winter in a spicy sauce
Many experienced housewives have the most delicious recipe. pickled butter for the winter consider a harvest of mushrooms in a spicy sauce.
- oil – 3 kg;
- water – 2 l;
- sugar – 70 g;
- vinegar – 70 ml;
- mustard – 3 tbsp. l .;
- garlic – 6 heads;
- salt – 30 g;
- black and white peppercorns – 10 pcs.;
- bay leaf – 10 pcs.;
- cloves – 4 pcs.;
- vegetable oil – 100 ml;
- dry oregano – a pinch.
Pour the boiled oil in advance with water and put on the stove, to boil.
Pour salt and sugar into boiling water with mushrooms, well dissolve.
Add vegetable oil, black and white pepper, laurel leaf, cloves, dry oregano, sliced garlic and thin slices mustard. Stir everything well and simmer 15 min
Pour vinegar and over low heat let the mushrooms boil in the marinade another 15 minutes
Cover the butter in a spicy sauce, wrap in a blanket and Allow to cool completely.
Take to the basement or refrigerate.
The most delicious Korean fried butter recipe for the winter
This variation provides the most delicious recipe. fried butter for the winter with seasoning for vegetables in Korean.
- oil – 1.5 kg;
- seasoning for vegetables in Korean – 1 pack;
- lean oil – 100 ml;
- sugar – 1 tbsp. l .;
- salt to taste;
- vinegar – 30 ml;
- garlic – 5 cloves;
- water – 500 ml;
- onion – 2 pcs.;
- paprika – 1 tsp.
Put boiled butter in advance on a preheated pan butter and fry until golden brown.
Cut onion in half rings and send to mushrooms, fry for 10 minutes.
Pour seasoning in Korean, sugar, salt, paprika into the mass, let it stew for 10 minutes.
Pour in water, vinegar, pour crushed garlic, mix and put out another 15 minutes.
Put in jars, close with lids and allow to cool at room temperature.
Put the completely cooled mushrooms in the refrigerator or remove in basement.
Oil mushrooms with bell pepper and cinnamon for the winter
We offer a kind of recipe for delicious mushrooms oily for the winter with bell pepper and cinnamon.
- oil – 2 kg;
- water – 500 ml;
- cinnamon – ½ sticks;
- cloves – 3 branches;
- allspice – 3 peas;
- bell peppers red and yellow – 1 pc.;
- vinegar 9% – 4 tbsp. l .;
- sugar – 2 tbsp. l .;
- salt;
- green onions – 10 branches;
- olive oil – 50 g.
Send boiled butter to a pan with olive oil, fry for 15 minutes
Peppers, peel, chop noodles and pour to mushrooms, fry for 15 minutes, stirring constantly.
Prepare the marinade: dissolve salt, sugar in water, quit everything spices, except green onions and vinegar, boil.
In an enameled pan combine the mushrooms, pepper and marinade, add vinegar, chopped green onions and boil on a slow fire 15 minutes
Arrange the mushrooms in banks, pour the marinade and roll.
Turn over and wrap until cool.
You can store cans in the refrigerator for several weeks.
This multi-colored blank will delight the eye on the festive table in as an appetizer or in combination with mashed potatoes.
