Experienced mushroom pickers are very fond of collecting oil, which grow in large families. They can be assembled in one place immediately a few baskets. But to eat so many mushrooms at a time – just impossible. Therefore, it is important to know several salting methods. butter. This can be done in a cold way (without heat processing), hot and combined. Whatever option you are used, pre-processing is always the same.
Lubricants before salting should be cleaned of forest debris and removed oily sticky peel from all the hats. If fruiting bodies small – leave them intact, and if large – cut into parts. From butter it turns out excellent in taste salting. Subject to the rules of salting, from butter, you can cook a wonderful snack for a festive feast. Their taste is so unusual and peculiar, which gives lovers of mushroom dishes special pleasure. In addition, from salted butter you can make a filling for pies or pizza, put on the table, like separate dish, and can be cut as an extra ingredient in salads. In any case, the salted butter is tasty and beneficial to humans.
It’s important to remember that salting butter should be done in clay, glass or wooden utensils and be sure to store in a cool location.
There are several variations of such homemade blanks.
The easiest way to pickle butter for beginners culinary specialists
To begin with, we offer the most for beginners a simple way to salting butter.
- butter mushrooms – 1 kg;
- coarse salt – 2.5 tbsp. l .;
- water – 1 l;
- black peppercorns – 8 pcs.;
- garlic cloves – 3 pcs.;
- bay leaf – 5 pcs.;
- dill seeds – 0.5 tbsp. l .;
- allspice – 5 pcs.;
- sugar – 2 tbsp. l .;
- cloves – 3 branches;
- grape vinegar – 2 tbsp. l
Boil the peeled oil for 25 minutes in salted water with adding citric acid to make the mushrooms lighten. Drain water, allow to cool and cut into several parts.
Sterilize jars and cut the oil into capacities.
Prepare the marinade in 1 liter of water from all the spices offered in recipe, let it boil for 10 minutes.
Pour into jars of mushrooms, close the lids and wrap a blanket.
After complete cooling, put in a cold place.
From a simple method of salting butter, culinary is obtained creation. Tasting this option will delight your whole family.
A simple recipe for salting is hot oiled
There is a recipe for salting hot butter, with which the taste qualities of fruiting bodies are preserved in full volume.
- fresh butter – 2 kg;
- water – 1 l;
- granulated sugar – 150 g;
- salt – 70 g;
- vinegar – 2 tbsp. l .;
- cloves – 5 pcs.;
- a mixture of different peppers with peas – 5 pcs.;
- bay leaf – 4 pcs.;
- dry oregano – a pinch.
Fill the butter and boil for 20-25 minutes. Drain, give cool and cut into small pieces.
Pour water into the chopped mushrooms, add sugar and salt, well stir until crystals are dissolved and put on medium heat, let it boil.
Introduce all the spices and simmer everything together 10 min
Select mushrooms and arrange in sterilized jars, pour boiling brine.
Roll up the lids and insulate until completely cooled.
Take to the basement or store in the refrigerator.
Hot salting – the most common an option among culinary experts, because it does not require much time and is large dexterity.
Cold salting recipe for cold winter
We also bring to your attention the recipe for salting butter cold way.
- oily;
- salt;
- dill;
- garlic;
- leaves of red and black currants.
Remove oil from debris and adhesive film, wipe it with a brush or kitchen sponge.
Cold salting oily for the winter means the use of mushrooms in raw form.
According to the volume of collected mushrooms, the corresponding enameled pan. Salt is evenly distributed on its bottom (50 g of salt is taken per 1 kg of fresh mushrooms).
On a layer of salt hats are laid down with oil. In this way laying is layer by layer until the mushrooms run out.
Between the layers, several leaves of currant are distributed, dill and diced garlic.
After the whole process, the pan is covered with a plate, a little smaller in diameter than the neck of the tank itself to create an effect press.
A three-liter water bottle is placed on top: mushrooms under pressure will settle and grease.
Thus, mushrooms should be under oppression for 48 hours.
After this time, salting is oiled cold goes on. Mushrooms from the pan are distributed in banks that Before this, they undergo mandatory sterilization.
The brine from the pan is evenly poured on top of the oil, on top 2 tbsp is added l vegetable oil and rolls up.
Can be closed with plastic lids and stored in fridge.
After 3 weeks, the butter is ready to be served and served. beloved guests.
The combined method of salting butter with cherry leaves
When using the combined method of salting butter is a dish for true connoisseurs mushrooms.
- oil – 3 kg;
- salt – 3 tbsp. l .;
- water – 1 l;
- cloves of garlic – 8 pcs.;
- olive oil – 50 g;
- dill (seeds) – 1 tbsp. l .;
- cherry leaves – 5 pcs.;
- black pepper and white peas – 5 pcs.
The combined version includes salting mushrooms oily hot way.
Boil the peeled oil in salt water for 25 minutes, remove slotted spoon in a sieve and allow all liquid to drain.
Cut large chilled mushrooms into pieces.
Sprinkle a small amount of salt in a bowl evenly and put a row of oil on top. Sprinkle with salt again sliced garlic, cherry leaves, a mixture of peppercorns and dill seeds.
In this way, lay out the entire number of available oily mushrooms, sprinkle with spices and salt.
Put the load on top of the mushrooms and leave it in the container for 24 hours, so that the oranges salted in their juice.
After a day, put the mushrooms in banks, pour over the resulting pickle and inject olive oil for better preservation, close plastic lids, put in the refrigerator.
Such mushrooms, salted for the winter, turn out crispy and fragrant in taste.
The fastest way to salting butter
With this quick method of salting butter mushrooms can to use in a month.
- mushrooms – 5 kg;
- salt – 250 g;
- allspice and black peas – 10 pcs.;
- bay leaf – 10 pcs.
Put peeled mushrooms in a wooden, ceramic or pour glassware, salt, a mixture of peppers and laurel by sheet.
Cover with gauze, put the load on top and leave for salting. By As the oil compaction and settling, add fresh mushrooms, also sprinkling them with salt and spices. You can do this before full filling of the tank.
When salting oil in the presented way, the process fermentation, as in the fermentation of cabbage. Therefore, dishes with mushrooms do not should be tightly closed. If there is a desire, then after installed rock oil can be shifted from a large capacity to glass jars and then close with plastic lids.
Many novice housewives are interested in salting butter dry way.
With this method, salting mushrooms are stored in the basement at temperature not more than 10 ° C of heat. In this case, 50 g of salt is taken. per 1 kg of oil. However, for storage in a pantry at room at a temperature of 1 kg, 100 g of salt is taken. Spices and spices already laid to your liking. Someone likes a lot of spices, and someone lays nothing but salt.
