Home preparations for the winter: marinate oily, recipe for a recipe

Billets from mushrooms have long enjoyed great popularity. They are an excellent snack for vodka, a perfect addition to meat, potatoes, pasta. Salted and pickled mushrooms are the best addition to the everyday and festive table.

Preparation for canning

So, we pick butter. The recipe, whatever it takes, starts with a recommendation on the selection of mushrooms. Choose should be krepenkie, not overripe, with a tight foot and a hat. Ideally, young specimens are suitable. Otylya perelect, shake off the sticky leaves and blades, clumps of earth, needles. If the mushrooms are too dirty, soak them for a while, and then rinse under running water. Because We pickle the butter, the recipe urges you to remove slime from their hats. To do this, the cuticle should be carefully cut with a small sharp knife. When the product is prepared, you can deal with its heat treatment. This is done in several ways.

Workpiece: Method 1

To begin with, we pick butter. The recipe consists of the stages:

• Mushrooms boil until cooked. Throw it in a colander, rinse well under the tap, put it in a saucepan, where the marinade will fill.
• On a low heat cook until the product drops to the bottom. Stir to cook evenly. Then in a hot kind pack on sterile jars and roll up.
• When preparing the fill, in which we pickle the butter, the recipe we use is as follows: for each liter of water, 100 g of vinegar (table or grape) and 50 grams of salt are required. For each kg of mushrooms, about ¾ cup of pouring is consumed. Naturally, to make tasty marinated mushrooms oily or any other, in the marinade you need to add spices. For example, 2-3 pieces of bay leaves, 5 peas of sweet pepper and cloves on a jar.

Workpiece: method 2

Canned mushrooms and a few differently. Try this option when thinking about what to cook from the oily. It is faster than the previous one, because The product is processed in one step. Prepared oil immediately pour the marinade. Water is required for half a glass per 1 kg of mushrooms. Put immediately salt (one and a half tablespoons per 1 kg), pour in the vinegar (the calculation is the same as for water). Make fire strong, let the water boil. Then slightly reduce, remove the foam. Spread the spices (for each kg of mushrooms take 3 pieces of bay leaf, 5-6 peas of pepper, 3 cloves of cloves, tarragon and dill umbrellas will suit it). Cook another half hour, stirring. Ready mushrooms let cool, distribute them then on the banks, sterilize. For half-liter tanks, 20 minutes will suffice, for liter tanks - half an hour. Then roll up.

Workpiece: method 3

Oily plants grow in coniferous areas. If you want to emphasize this nuance, add to your marinade, so to speak, zest, instead of spices, put young twigs of fir trees or pine. Or leaves of cherry and black currant. It will be very original, with real forest flavor and taste. And the processing technology, select one as described in the previous recipe.

Workpiece: method 3

And, finally, you can make a marinade for buttermilk and so: for 1 liter of water, take a 200-gram glass of apple cider vinegar, 100 g of sugar and 50 - salt. And as spices are suitable such: rubbed on a fine grated lemon peel (1 teaspoon) and 2-3 fresh twigs of tarragon. The aroma turns out to be exciting, the taste is not worse!

Wonderful mushrooms in jars!