Preserving oil for winter at home - photo recipe
Canned oily - the most delicious delicacy for the winter. Such mushrooms will not only be an excellent ingredient in salads, but also a wonderful and delicious table decoration.
The most interesting is that the methods of conservationoil is very much, and the recipe is best chosen based on your taste preferences. As with other products, when you conserve with mushrooms, you need some caution. Preservation is not a simple thing, accordingly, it is necessary to know some secrets.
So, for example, that the butterman in the pot does not bitter,it is necessary to remove the film from the cap. It's quite a painstaking process, and besides, it's long and painful. Most often, the housewives fill the mushrooms with boiling water, but it is better to do buttermilk differently, you just need to pull the edge of the bonnet with a knife and pull yourself, then the film will quickly and easily disappear.
By its principle, marinating oily is similar toThe same process with other mushrooms. They taste something like a white fungus. This year has become particularly fertile, so various recipes for canning oil will interest many mushroom gourmets.
The first thing to do when preparing formarinating, you need to clean them from the ground and leaves and then wash. You can also prepare an oiler, hats apart from the legs. You do not have to put them all in the jar, you can cut them, depending on your preference.
Preserves oily for winter
Ingredients: 2 kilo oily and half a liter of boiled water.
For marinade:
- a quarter of a glass of salt and one tablespoon of sugar,
- 4-6 peas of black pepper,
- 15 grams of dried cloves,
- if desired, you can add a seasoning for marinating mushrooms, which you can buy in any supermarket,
- also you need 3-4 cloves of garlic and 4 teaspoons of 9% vinegar.
Cooking process:
After the oil is cleaned, they need to be boiledin a large amount of water, pre-salt them, and it is desirable to add a little vinegar. Then it is worth waiting for the mushrooms to settle to the bottom, it will take about 15 minutes, then you need to transfer them to the colander. They need to be transferred to dry sterilized jars, where previously chop the cloves of garlic.
To prepare a marinade, you need to boil500 ml of water with spices, and after pour vinegar and cool. Cool the marinade with mushrooms so that the water covers them completely, and there is no space left, then the cap is covered with a cap. Although usually no butter is cooked, before pickling, but, nevertheless, it is better to protect yourself.
These mushrooms can also be marinated without vinegar. Everything is much simpler here, everything you need,- is to boil the butter and stock up on the spices that are sold in any of the stores. The method of cleaning and cooking is the same as in marinating with vinegar. To ensure that the mushrooms are not just pasteurized, you will have to double the amount of spices, if desired, you can replace vinegar with citric acid. In any of the ways it is very important to remember that the oil must first be well-cooked, this is very important, because when they are preserved they can ferment.
When preparing mushrooms, attention should be paid tothat there were no worm holes, and they were fresh. One way or another, it should be remembered that the way to conserve oil depends entirely on your taste. In this article, only two recipes are given, and there are a very large number of them, in different cuisines of the world. We suggested that you only get acquainted with the most basic rules for preparing mushrooms for marinovki, and also revealed the secret of how to quickly and easily clear the mushrooms from the bonnet.
Author: Katerina Sergeenko
