Recipe for pickled oil - simple and tasty

Marinated buttermilk, the recipe of which we want to offer you, will become a real delicacy in winter. In general, the process of marinating these fungi is reminiscent of the process of harvesting whites or podborozovikov. True, there are several fundamental differences.

Recipe for marinated oils: the necessary ingredients

You will need two and a half kilos of choice oil. It's better if you assemble them yourself, then you will be completely sure of their quality. And in general to collect mushrooms - quite a pleasant autumn occupation. As you understand, the butterman is the main component of the billet. But no recipe for pickled oil is limited to mushrooms alone. As for the marinade, you will need five aromatic peppercorns (black) per capita, the same amount of sweet pepper, two full (you can with a slide) spoonful of sugar, one spoon of table salt, two bay leaves, cloves, a little cinnamon (Literally at the tip of the knife), two garlic cloves, two onions (large), one spoonful of strong apple cider vinegar (dessert or three teaspoons) or four tablespoons of weak vinegar.

Marinated Oils: Recipe for Cooking

So, this cooking option differs from others by adding a fairly large amount of onions. First rinse thoroughly the mushrooms. Peel off all garbage, twigs and grass. Pay special attention to the feet of the oil - they must be perfectly clean. It is not forbidden even to slightly scrape them with a blunt knife. From the hats it is necessary to completely remove the peel, which gives the mushrooms a well-known oiliness. If you think that it is not necessary, then you are deeply mistaken. Do not you want to get a jar of bitter-bitter mushrooms that you can not even take in your mouth? To make the film come off easily, it should be poked with a knife at the edges and simply removed, like a plastic bag.

Recipe for pickled oil: follow-up

Rinse the mushrooms once more and place them in the largest pan that you only have. Fill the mushrooms with iced water (unboiled) and add a little bit of citric acid, then your oil will not turn black. If you doubt whether it is worth cutting mushrooms, then do it: leave small ones unbroken, and chop the biggest ones into pieces.

Recipe for pickled oil: the next step

Rinse the mushrooms again. Pour them with water and boil. Do not forget to salt. In the cooking process, add a few drops of vinegar and a teaspoon of lemon acid. Then decoction. The third time fill the mushrooms with salted water, but already boiling. Cook them, clearing the foam. Add the vinegar. Mushrooms completely settled on the bottom of the pan? So, it's time to throw them in a colander. Chop the onion large. Now take care of the marinade. A liter of pure water is a spoonful of salt, two tablespoons of sugar. While the water is boiling, throw spices and onions. Put the mushrooms in the marinade. Before the end of cooking, you need to add a little more vinegar. Now it remains only to properly sterilize the jars and pour the marinade along with the mushrooms. Cover the caps with a special device. Before sunset, you can throw in each jar one bay leaf.