Pickled buttermilk - one of the popular snacks for cooking which, with the onset of autumn, are taken by many mistresses. This interest is justified: in addition to gastronomic satisfaction, these incredibly tasty, fleshy, fragrant mushrooms are the source of protein and nicotinic acid needed for the body.
How to pickle butter in the home?
Knowing how to pickle butter, nothing will prevent to get a really tasty snack. The main thing is to properly prepare the mushrooms : first, they should be cleaned, remove the film on the bonnet and leg, afterwards, rinse three times, boil in water for 15 minutes, lay in a clean container, pour hot marinade from salt, sugar, spices and vinegar, and close the lid .
- The correct way to prepare pickled oil - a pledge of quality and safe for health preservation, therefore, doctors recommend cooking mushrooms three times a day.
- Do not soak oil: they have a spongy structure, quickly absorb water and lose taste and form.
- Cleaning mushrooms should be done in gloves, as the oily leaves leave dark spots on the skin.
How to pickle butter for winter without sterilization?
Many housewives prefer to cook tasty pickled oil without sterilization. This method is simple, significantly saves time, and you will be able to taste mushrooms in a day. However, this option can only be used by those who have a place in the refrigerator and are ready to store a snack not more than four months.
Ingredients:
- oily - 900 g;
- water - 2 l;
- acetic essence 70% - 20 ml;
- salt - 20 g;
- sugar - 50 g;
- oil - 60 ml;
- bay leaves - 4 pcs .;
- black bell pepper - 6 pcs.
Preparation
- Prepared mushrooms fill with a liter of water, add 10 ml of salt and acetic essence and cook for 15 minutes.
- From the remaining water, salt, sugar and spices, cook the marinade.
- Cook the mushrooms in it for 2 minutes, pour in the vinegar and remove from heat.
- Spread on cans, pour in oil and clean in the cold.
- Pickled buttermilts are insisted for 24 hours.
Marinated oily - recipe for winter with vinegar
The recipe for pickled oil and vinegar guarantees a quality, tasty and fragrant preservation, because in this case, vinegar, above all, is an indispensable preservative, which protects the fungi from damage and decay, directly affects the shelf life, and only after - the component giving oilers gentle sour taste.
Ingredients:
- oily - 2 kg;
- water - 2 l;
- vinegar 9% - 60 ml;
- salt - 70 g;
- sugar - 50 g;
- bay leaves - 4 pcs .;
- sweet pepper peas - 8 pcs.
Preparation
- Cook the mushrooms in a liter of water for 15 minutes.
- In the remaining water, add salt, sugar, spices, mushrooms and soak for 5 minutes.
- Pour in the vinegar, spread over the jars and sterilize the pickled oil for 30 minutes.
Recipe for marinated maslates with garlic
Fans of hot starters like marinated olive oil with garlic. This spice improves the taste of mushrooms, adds fragrance, enriches vitamins, increases appetite and better assimilation of food. For cooking garlic is not boiled in the marinade, but directly added to the jar in raw form, transferring them to mushrooms.
Ingredients:
- oily - 4 kg;
- water - 5 l;
- salt - 80 g;
- oil - 250 ml;
- vinegar 9% - 200 ml;
- sugar - 250 g;
- garlic head - 4 pieces;
- bay leaves - 5 pcs .;
- cloves - 4 pcs.
Preparation
- In 3 liters of water, add 40 g of salt and cook the mushrooms for 25 minutes.
- In the remaining 2 liters of water, add 40 g of salt, sugar, cloves, bay leaf, mushrooms and cook for 10 minutes. Pour in the vinegar.
- Put the pickled oil in cans, pour oil and transfer the plates of garlic.
Marinated Oils with Citric Acid - Recipe
Pickled buttermilk with citric acid is your favorite home-made product, because citric acid preserves the primordial color of the mushrooms, makes them tender, fragrant and increases the shelf life of the billet, as it is an excellent preservative. Recipes with "lemon" are simple: you need to add it at the end of cooking the marinade and pour them mushrooms.
Ingredients:
- oily - 1,5 kg;
- water - 1.5 liters;
- salt - 30 g;
- sugar - 40 g;
- citric acid - 1/2 tsp;
- buds of a carnation - 4 pieces;
- bay leaves - 3 pcs.
Preparation
- Peel the oily mucilages in 500 ml of water for 25 minutes. Throw it in a colander.
- In a liter of water, add salt, sugar and spices, mushrooms and cook for 15 minutes.
- Add citric acid and roll.
Unrefined pickled buttermilk - recipe
Gourmets, who prefer spectacular billets, can close the pickled buttermilk in cans for the winter unrefined. Thanks to this, the preparatory process will be significantly reduced, the butter will retain an attractive appearance, juiciness, and the marinade, due to the oily skin of the fungi, will acquire a density, viscosity and light bitterness.
Ingredients:
- oily - 2 kg;
- water - 2 l;
- sugar - 50 g;
- salt - 20 g;
- acetic essence 70% - 40 ml;
- bay leaves - 5 pcs .;
- a clove of garlic - 7 pcs.
Preparation
- Cook the mushrooms in a liter of water.
- Place in sterile jars.
- Cook the marinade from the remaining water, salt, sugar.
- Add the vinegar, garlic, laurel, fill them with mushrooms.
- Marinated raw butter is ready for use on the third day.
Marinated butter in oil
Marinated oils without vinegar are a useful natural preparation. There are many recipes without the use of harmful preservatives and one of the tested - with vegetable oil. This natural ingredient will preserve the necessary vitamins in the mushrooms and, as a good preservative, protect the produce from mold.
Ingredients:
- oily - 1,5 kg;
- water - 1,2 l;
- oil - 150 ml;
- salt - 40 g;
- sugar - 30 g;
- buds of a carnation - 5 pieces;
- bay leaves - 3 pcs.
Preparation
- In 500 ml of water, add 20 g of salt and simmer the mushrooms for 20 minutes.
- Cook the marinade from 700 ml of water, salt, sugar, spices.
- Add mushrooms, butter and cook for 10 minutes.
- Roll the pickled mushroom mushrooms into sterile jars.
Pickled butter with celery
Preparation of pickled oil for winter is not limited to traditional ingredients. So, combining butter with celeriac greens, sweet pepper, onions and garlic, you can get an original, fragrant, full-fledged vitamin salad, which you can simply lay out of the jar and, without spicing, immediately serve.
Ingredients:
- oily - 2 kg;
- water - 2 l;
- onion - 2 pieces;
- a bunch of celery - 1 piece;
- Bulgarian pepper - 3 pcs .;
- a clove of garlic - 5 pcs .;
- salt - 90 g;
- sugar - 40 g;
- vinegar 9% - 150 ml;
- oil - 120 ml.
Preparation
- In a liter of water, add 30 g of salt and boil the butter.
- In the remaining water, add salt, sugar, oil, vinegar and bring to a boil.
- Put mushrooms, celery, pepper, onion, garlic and simmer for 3 minutes.
- Roll into the jars.
Marinated maslata in tomato sauce
Prepare a very tasty marinated maslata simple, you only need to treat the preparation unconventionally - to make a tomato marinade . The oils are delicious, tender, spicy, with an unusual sweetish taste. To do this, put out the boiled mushrooms in tomato paste, season with vinegar and spread it over the jars.
Ingredients:
- boiled oil - 700 g;
- tomato paste - 150 g;
- oil - 70 ml;
- water - 90 ml;
- vinegar 9% - 30 ml;
- sugar - 40 g;
- salt - 20 g.
Preparation
- Oat the fry.
- Add the paste, water, salt, sugar, pepper and cook for 10 minutes.
- Pour in the vinegar and spread over the jars.
Marinated oil in own juice
Marinated oily maslets without seaming are one of the convenient, fast and affordable options. In this recipe, the mushrooms are pre-cooked, flavored and stewed for a couple of minutes in their own juice, which not only helps maintain flavor and nutritional properties, but also consumes them immediately or stored in the refrigerator for two weeks.
Ingredients:
- oil - 600 g;
- water - 500 ml;
- vinegar - 40 ml;
- oil - 60 ml;
- salt and sugar - 10 grams each;
- fragrant pepper peas - 4 pcs.
Preparation
- Wipe the oil in the water for 20 minutes.
- Put it in a frying pan with oil and vinegar, season and simmer for 5 minutes.
- Put in a container and clean in the cold.
Marinated oily with mustard - recipe
Experienced culinary specialists prepare marinated oils and mustard. The latter is widely used in marinades, giving mushrooms a spicy sharpness, a special fragrance and preserving the preservation from mold. In addition, mustard is an excellent tool that improves digestion and metabolism, which is especially important when consuming mushrooms.
Ingredients:
- oily - 5 kg;
- water 3.5 liters;
- vinegar 9% - 80 ml;
- sugar - 60 g;
- salt - 50 g;
- grain mustard - 40 g;
- dill umbrellas - 5 pcs .;
- bay leaves - 4 pcs.
Preparation
- Boil the oil in salted water for 45 minutes.
- Add spices, mustard grains, dill, sugar, vinegar.
- Steep another 15 minutes and roll in the jars.
Spicy pickled buttermilk
Fans of burning appetizers will agree that the best recipe for pickled oil can only be with hot pepper and garlic. These simple, but effective spices, will add preservation of porosity, aroma, fill the marinade with pleasant paints and, due to bactericidal qualities, will increase the storage time.
Ingredients:
- boiled oil - 1, 5 kg;
- apple cider vinegar - 150 ml;
- chili pepper - 1 pc .;
- soy sauce - 100 ml;
- oil - 250 ml;
- clove of garlic - 8 pcs.
Preparation
- Mix the butter, soy sauce, vinegar, pepper and garlic.
- Put the mushrooms and simmer for 15 minutes.
- Roll the marinated marinated oats.