Marinated oily: recipes. How to pick an oil, a video recipe

If you want to cook mushrooms for the winter, the bestthe solution is marinated oily, the recipe for their preparation is simple and does not require too much culinary experience, the mushrooms themselves are invariably tasty. Many housewives have their own branded way, like pickling mushrooms or any other mushrooms, but here it is nevertheless necessary to observe some general rules.

• 
  For marinating you need to take only young and strong maslata.


• 
  The tips of the legs should be cut off.


• 
  Before pickling from the cap, oilers must be peel, otherwise marinade can become dark and cloudy, andthe mushrooms themselves will be bitter. Pry the edge of the skin with a knife, then gently remove it. To make it easier to do, do not moisten the mushrooms, the peel will be much better if they are dry.


• 
  Soak the peeled oil for a few minutes in cold water, then they must be thoroughly washed several times.

There are many ways how to marinateoil. If you want to learn how to pickle butter for winter without sterilization, cold marinating will suit you. If you are experienced enough to cope with sterilization, choose a more sophisticated recipe for hot marinating, which tells how to pickle butter for winter in cans with a hermetically sealed closure.

Marinated Oils: 1 way (fast marinating)

To prepare the pickled oil for this recipe, we take:

• 
  1 kg oily


• 
  500 ml of water


• 
  3-4 tablespoons 4-6% grape vinegar


• 
  1 tbsp. coarse salt


• 
  0.5 tsp Sahara


• 
  8-10 peas of black pepper


• 
  4-6 pcs. bay leaves


• 
  2-3 buds of a carnation

Cooking method:

1. 
   Boil the mushrooms in a large amount of water for 10-20 minutes, then swing it over the colander


2. 
   Prepare the marinade: pour into the pan water, add the vinegar, put salt, sugar and spices. Bring the marinade to a boil


3. 
   Put the boiled mushrooms in the marinade. Boil the mushrooms in the marinade for 10 minutes


4. 
   Transfer the butter to cans and pour over the hot marinade


5. 
   Allow to cool slightly and cover the jars with boiled lids

Such pickled oil should be stored infridge. But if you want to sealed the cans tightly, add 2 tablespoons of vinegar to the marinade and sterilize the cans with mushrooms before capping (sterilization time - half an hour for liter cans).

How to quickly and correctly marinate maslata: video recipe

We also offer you a video recipe for quick cooking of pickled oil.

Marinated Oils: 2 way (cold marinated with garlic)

It is possible to prepare marinated maslings in a different way, for this we need to take:

• 
  1 kg oily


• 
  1 liter of water


• 
  4 tablespoons vegetable oil


• 
  2 tablespoons Sahara


• 
  4 tsp salt


• 
  3 tsp. 70% vinegar


• 
  4 cloves of garlic


• 
  3 peas of black pepper


• 
  1 bay leaves

Cooking method:

1. 
   Prepare the mushrooms for pickling: go through, brush, rinse well. If the mushrooms are large, cut them into pieces


2. 
   Boil water, add salt and add a little citric acid or vinegar, so that the finished mushrooms are not blackened


3. 
   Put mushrooms in boiling water and cook for about 20 minutes. When cooking, do not forget to periodically remove the foam. Ready mushrooms settle to the bottom


4. 
   Throw cooked mushrooms in a colander and cool


5. 
   Prepare the marinade: pour water into a saucepan, add salt, sugar, pepper and bay leaf. Stir well and bring to the boil


6. 
   Put the mushrooms in the marinade. Bring to the boil again and remove the pan with the oil from the fire. Pour in the vinegar and put mushrooms in garlic, sliced


7. 
   Allow to cool and place mushrooms in clean jars. Pour marinade so that it covers the mushrooms completely. In each jar pour a little bit of vegetable oil, cover the jars with lids and store in the refrigerator

Cooked in this way, butter can be eaten the next day, but the most delicious they will be after 3 days. Store this blank in the refrigerator can be no more than 4 months.

Marinated oils: 3 way (hot marinating)

To pickle butterweed in this way, we should take:

• 
  700 g butter


• 
  600 ml of water


• 
  1.5 tbsp. salt


• 
  1 tbsp. Sahara


• 
  1 tsp acetic essences


• 
  0.5 tsp coriander


• 
  3 buds of a carnation


• 
  3 peas of pepper


• 
  bay leaves to taste

Cooking method:

1. 
   Mushrooms go through, remove the hides from the hats, wash the oil thoroughly


2. 
   Bring the water to a boil, put the mushrooms. Boil for 5 minutes, then drain


3. 
   Once again rinse the mushrooms and pour them with hot water. Bring to a boil, add salt, sugar and spices, except vinegar.


4. 
   Remove foam, reduce heat and simmer for about 20 minutes. When cooking, mix mushrooms gently and remove foam from time to time. If the mushrooms have settled to the bottom, and the brine has become transparent, they are ready


5. 
   While the mushrooms are boiled, sterilize the washed jars in the oven. Allow the jars to cool slightly. Put on the bottom a small spice and bay leaves


6. 
   Put the prepared mushrooms in the jars with the help of noise. They need to be packed very tight! Pour into the jars of vinegar essence, top with strained marinade


7. 
   Cover the jars with covers and sterilize for 30 minutes in boiling water. Water should cover the banks for 2/3


8. 
   Roll the jars, turn them over and wrap them with a blanket. Allow to cool slowly

Now you know how to pickle butter for the winter and are ready for the onset of the canning season. And how do you prepare the pickled butter? Maybe you have your own special corporate recipe? Share it with our readers!