Salting butter is an effective way to preserve a large crop for a long time. Everyone knows that these mushrooms prefer to grow in groups, so in the season you can collect quite a large number of them. As for the taste of salty mushrooms - this is a real treat for connoisseurs of mushroom dishes.
Selection and preparation of ingredients
Since the main ingredient of the billet is oil, it is precisely to their selection and preparation that you need to be especially careful. When picking mushrooms in the forest or buying in the market, avoid large old specimens, as they manage to absorb a lot of harmful substances. This fungus is possessed by all fungi growing in nature, but the content of toxins is much higher in old fruits. Also ensure that the fruit does not show signs of worminess and spoilage.
Did you know? Oil can be grown in the garden or on the farm. To do this, you need to acquire mycelium, form a favorable soil and plant mushrooms near conifers.
Before salting, mushrooms must be well cleaned and washed. Some housewives prefer to remove the sticky peel from the hat, but this is not necessary for salting. You can soak them for 15 minutes in cold water so that the remaining sand and worms go unnoticed. Then the fruits must be boiled in salt boiling water for 10 minutes. It is advisable to sort the mushrooms prepared in this way by size.
Hot salting recipes hot for the winter
In cooking, many recipes are known for salting butter in various ways: cold, hot, combined. The hot method has its advantage in that high-quality heat treatment makes the mushrooms the safest, since all pathogenic bacteria die. As for the taste, here everyone is free to choose the most preferable option for themselves, adding certain spices to the dish. Next, you can find simple and tasty recipes for salting butter.
Classic recipe
3 L 60 min.
black pepper peas
10 pieces.
Nutritional value per 100 g:
- Put the boiled butter in a pan (it is better to take an enamel one), add water and bring to a boil.
- Add all laid spices and salt. Boil mushrooms for 30 minutes over low heat. During the cooking process, foam may form which needs to be removed.
- Lay the blank in sterilized jars so that from the brine to the edges there is no more than 0.5 cm.
- Roll up the banks, turn them upside down, cover them with a blanket and leave them in this position until they cool completely.
When serving, salted butter can be sprinkled with onion rings and herbs. The dish will turn out fragrant and moderately spicy.
Important! It is contraindicated to consume any edible mushrooms in large quantities. — it can provoke an upset digestive system. Norm — 150 each–200 g of mushrooms 2–3 times a week.
With citric acid
4 L 1 hour 30 min.
Nutritional value per 100 g:
- Place boiled butter in a pan, add water and put on fire.
- When the water warms up, add salt, sugar, mix, bring to a boil and cook on low heat for another 40 minutes.
- Add citric acid, pepper, lavrushka and leave on the stove for another 10-15 minutes.
- In the prepared jars for preservation, tightly lay the oil, pour brine to the top and roll up.
The presence of citric acid in the recipe will give the dish notes of extravagance, some harshness, combined with a pleasant acidity. In the process of salting, the mushroom pulp will become more juicy.
Did you know? Lemons are rarely used for acid production, since it takes 1 ton of citrus fruits to produce 25 kg of product. More often it is “extracted” from the moldy Aspergillosis fungus and the sugar-containing substance of molasses.
With garlic
3 L 1 hour 10 minutes
black pepper peas
50 pcs.
Nutritional value per 100 g:
- Take a pot with a capacity of at least 6 l, fill it with water, add spices, oil, garlic, salt, sugar and mix well.
- Bring the marinade to a boil.
- Add mushrooms to the pan.
- Cook for 40 minutes, removing periodically boiling foam.
- Pour citric acid 5 minutes before the end of cooking.
- Arrange ready-made oils in cans and cork with lids.
Cinnamon
4,5 l50 min.
salt (preferably large)
300 g
Nutritional value per 100 g:
- In a large saucepan, mix water with all ingredients except oil and citric acid.
- Bring the marinade to a boil.
- Pour the boiled mushrooms in advance.
- Boil again and cook for half an hour.
- Add acid 5 minutes before cooking.
- Reduce the fire as much as possible and, without turning off, proceed to lay the mushrooms in jars with topping the brine.
- Roll up the blanks, turn over and leave to cool, covering with a blanket.
Important! Cinnamon is categorically not recommended for pregnant women, since a large amount of it causes uterine contractions.
With star anise and rosemary
2.5 L 40 min.
black and white peppercorns
5 pcs.
lemon acid
1/3 tsp
Nutritional value per 100 g:
- All ingredients, except mushrooms, put in a pan, mix and boil.
- Add boiled butter, cook for another 20 minutes.
- Arrange mushrooms in prepared banks, roll up.
With dill and currant leaves
1.5 L 40 min.
black pepper peas
5 pieces.
blackcurrant leaves
12 pcs
Nutritional value per 100 g:
- Put the oil in a bowl or pan. It is better for these purposes to use an enameled bowl that does not oxidize during cooking.
- You need to lay out the fruits in layers, pouring each of them with spices.
- Pour boiling water over the mushrooms so that the water completely covers them, boil and boil over low heat for 20 minutes.
- Pack the mushroom preparation in previously prepared jars, cork and set to cool, turning upside down.
When in winter you open a jar of such mushrooms, you will be surprised at their unusually pleasant aroma.
Features of storage of blanks
If during the preparation process you strictly followed the recipe, observed the cooking time, the amount of vinegar, citric acid, sugar and other preservatives needed, the prepared salted butter can successfully stand in your bins until the next season. It is also important to responsibly approach the washing and sterilization of cans - otherwise, they can simply “explode.” They store salty oils, closed for the winter in a hot way, in a ventilated room or cellar. It is not necessary to place the product in the refrigerator, the mushrooms will feel great even at room temperature within + 18 ... + 20 ° С. Saving banks should be in a dark place. It is good if it is properly ventilated.
Oil mushrooms are among the ten most fragrant and delicious mushrooms from which you can cook real mushroom treats. Hot salting allows you to save a large crop of these fruits for the whole year. The dish perfectly diversifies the daily diet and becomes an excellent snack, which you can proudly put on the festive table.
