Billet for winter: how to cook and preserve oil
Oils are one of the most popular edible mushrooms. They are not only used for cooking snacks, soups, side dishes and other dishes, but also harvested for the winter. Recipe for winter oil, but not alone, offers its readers the Country of Soviets.
Many housewives are interested in how to cookoily, because in winter you want to please yourself and your loved ones with as diverse and tasty snacks as possible. Very popular pickled mushrooms, but also you can pickle the butter. In addition, we suggest that you try an interesting recipe for canning oily and onion, this snack is very spicy. Whichever you choose, harvesting oil for the winter will allow you to always have at your fingertips a very tasty dish that is suitable for both a daily table and a festive feast.
Salted oil
Salting oily is not such a popular way of harvesting these mushrooms, like pickling. But, nevertheless, salted buttermilk is an excellent snack. This recipe oily includes this list of ingredients:
oil - 1 kg
water 150 ml
salt - 20 g
leaves of black currant - 6-7 pcs.
sprigs of dill - 5-6 pcs. (or one umbrella)
fragrant pepper peas - 4 pcs.
garlic - 1 large denticle
horseradish root - 1/2 pcs.
Cooking method:
Clean the oil from dirt, rinse with cold water.
2-3 minutes blanched the oil in boiling water with the addition of salt and citric acid. For each liter of water you will need 20 g of a large salt and 2 g of citric acid.
After blanching, immediately lower the mushrooms for a few seconds in cold water and remove the skin from the hats.
Prepare the brine: bring the water to a boil and dissolve the salt.
Put the mushrooms in a boiling brine. Cook for about 20 minutes on a small fire, remembering to stir. When the maslings are ready, they will sink to the bottom, and the brine will become transparent.
Clean the horseradish root, rinse it and cut into small pieces. Garlic cut into small slices.
Take the sterilized jars, lay down the horseradish and garlic, add the remaining spices.
Boil the oily mucus quickly cool in cold water to a temperature of about 40 degrees. Place mushrooms in cans (their level should be about one centimeter below the level of the neck).
Put on top of the bending and leave the mushrooms for two days at room temperature.
After 2 days, transfer the cans with mushrooms to a cool place, but do not take away the oppression. Approximately a month later, the salted buttermilk will be ready.
Salted oil in a country way: a video recipe from my grandmother
It's no secret that the most delicious blanks are obtainedat grandmothers. After all, they know all the secrets, they know exactly how to properly oil the oats, and which marinade will be the best. And they are ready to share some secrets with the young housewives.
Pickled buttermilk
This is a fairly simple oily recipe, it can be used in those cases when you need to quickly harvest the collected mushrooms, and there are not so many spices at home. For marinating oil take these products:
oily - 4 kg
water - 1 l
black peppercorns - 5 pcs.
vinegar 9% - 1 tbsp. l.
salt - 2 tsp.
sugar - 1 tsp.
Cooking method:
Owl, cleanse and rinse well.
In a large saucepan pour the water, bring to a boil and add a little vinegar and salt.
Boil the oil, until they settle on the bottom (this will take 10-12 minutes). Then drain the water and repeat boiling again.
Spread the oil on sterile jars.
Prepare the marinade. Add salt, sugar, black pepper to the water, bring to a boil. Remove from the heat and pour into the marinade vinegar. Perhaps you need more water than a liter. Increasing the volume of water, you need to proportionally increase the amount of other components of the marinade.
Pour the mushrooms with a hot marinade and close the cans with capron cap.
Cover the jars with oil bath towel until completely cool, then remove the mushrooms for storage in the cold.
Oily and onion
But the recipe is buttered with onions for the winter. For preserving oleaginas using this technology you will need:
1 kg oily
180 g of onions
25 g of salt
1/2 tbsp. l. fennel seeds
2 horseradish leaves
ground red pepper - to taste
For brine
3 liters of water
150 g of salt
Cooking method:
First, prepare the oil: clean, rinse and separate the hats from the legs.
To prepare the brine, bring the water to a boil and dissolve salt in it.
Put the mushrooms in the brine. Cook for about fifteen minutes over low heat, stirring occasionally.
Remove the ready-made butter muffins and let the water drain. Then add the mushrooms to the enamelware and let them cool.
While the butter is cooling off, peel and cut the onion rings.
You also need to prepare the banks: thoroughly wash them and sterilize.
At the bottom of each jar, fill a thin layer of salt, put some onion on top.
Put mushrooms in the cans downwards, alternating each layer of mushrooms with a layer of onions, salt and spices (dill seeds, peppers).
At the top, put horseradish leaves, this will protect the fungi from the appearance of mold.
Lock the jars and put them away in the cold.
Oily with thyme and oregano: a video recipe
Can oil can be not only withfamiliar to us pepper and bay leaf. Very interesting and tasty billets are obtained if you use various aromatic herbs - oregano, thyme, and cinnamon.
We hope that our advice has proved to be useful, and the preparation of oil will not be difficult for you now. Bon Appetit!
