Oil in oil: how to salt and pickle mushrooms
Pickled butter in oil for the winter are very popular among fans of mushroom dishes. This preparation will be perfectly combined with boiled potatoes and meat.
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Recipe butter in oil for a festive table
The proposed recipe butter in oil will look good on the festive table in the form of a snack for alcoholic drinks.
- oil - 2 kg;
- olive oil - 100 ml;
- water (for marinade) - 1 l;
- salt - 1.5 tbsp. l .;
- sugar - 2.5 tbsp. l .;
- cloves - 5 pcs.;
- black pepper peas - 10 pcs.;
- bay leaf - 5 pcs.;
- vinegar 9% - 30 ml;
- garlic cloves - 5 pcs.;
- green dill.
Before marinating the oil, be sure to boil it in salted water for 20 minutes. Drain, cool and cut into arbitrary pieces.
Prepare the marinade: dissolve salt, sugar in water and let it boil.
After boiling, add sliced garlic to the water, add cloves, pepper, dill and vinegar.
Pour the oil in the marinade, let it boil for 15 minutes and place it in sterilized jars.
Heat the olive oil in a pan and pour 2-3 tbsp into each jar on top of each jar. l
Roll up the banks, allow to cool completely, put in the refrigerator or take them out to the basement.
Preparation of butter in oil for the winter
Pickled oil in oil is a convenient option for harvesting mushrooms, where vegetable fat acts as a preservative. In addition, this workpiece is obtained almost finished second course.
- oil - 1 kg;
- vegetable oil - 150 ml;
- vinegar - 5 tbsp. l .;
- salt;
- cloves of garlic - 10 pcs.;
- parsley and dill;
- sugar - 1 tbsp. l .;
Fry fresh peeled oil in oil over high heat until golden brown.
Arrange in banks, sprinkle with finely chopped garlic, as well as dill and parsley.
In the oil in which the mushrooms were fried, dilute the salt, sugar, add 50 ml of water and vinegar.
Bring to a boil and pour over this oil fat mixture of about 3 cm.
Put in a pot with warm water and sterilize for 1 h, then pull out and roll up.
Allow to cool completely and take to the basement, or leave it in storage in the refrigerator.
Pickled butter in winter oil: a simple recipe
Although the recipes for cooking butter in oil for the winter are slightly similar, each of them has its own trick and secret. For example, we offer a simple recipe for pickled butter in oil with the addition of mustard seeds and cloves.
- oil - 2 kg;
- water - 1 l;
- vinegar - 80 ml;
- garlic cloves - 5 pcs.;
- vegetable oil - 150 ml;
- salt;
- bay leaf - 5 pcs.;
- cloves - 4 branches;
- sugar - 1.5 tbsp. l .;
- allspice and black peas - 6 pcs.;
- mustard seeds - 2 tsp;
- dill - 2 umbrellas.
Cool boiled butter in salted water in advance and cut into identical pieces.
Dissolve sugar and salt in water, let it boil, and then add all the spices from the recipe to the brine.
Throw the butter in the marinade, let it boil and cook for no more than 15 minutes.
Arrange in jars and pour on top of 3 tbsp. l calcined vegetable oil.
Close with plastic covers and allow to cool at room temperature.
Take to the basement or put in the refrigerator for storage.
Such a workpiece is stored in vegetable fat for about 6 months.
How to marinate butter in oil with cinnamon and chili
We offer you to learn how to pickle butter in oil with cinnamon and chili. This preparation for the winter will serve as a good snack on the festive New Year's table or as an additional ingredient in any salad.
- oil - 2 kg;
- water - 700 ml;
- cinnamon - 1 stick;
- chili pepper - 1 pc.;
- cloves - 2 branches;
- white pepper peas - 5 pcs.;
- ground black pepper - 1/3 tsp;
- citric acid - at the tip of a knife;
- vinegar - 2 tbsp. l .;
- sugar - 1.5 tbsp. l .;
- salt - 1 tbsp. l without top;
- vegetable oil - 150 ml.
Boil the butter in salted water with citric acid for 20 minutes, discard in a colander, allow to cool and cut into slices.
Prepare the marinade: add sugar, salt, vinegar, a mixture of peppercorns, cloves, cinnamon and chopped chilli to the water in the water.
Let the marinade boil and add mushrooms into it, boil for 10 minutes.
Pour in vegetable oil and let the pickled oils boil for another 15 minutes.
Distribute into banks, roll up, turn over and wrap a blanket until it cools.
Take out the already cooled jars with blanks to the basement.
How to salt butter in oil for the winter
Many mushroom pickers believe that it is better to salt the butter to preserve the taste and forest aroma. How to salt butter in oil in order to enjoy the autumn delicacy in winter and delight your guests with an amazing dish?
- oil - 1 kg;
- vegetable oil - 100 ml;
- dill umbrellas - 3 pcs.;
- salt - 2 tbsp. l .;
- garlic cloves - 10 pcs.;
- bay leaf - 5 pcs.;
- black pepper peas - 7 pcs.;
- blackcurrant leaves.
Boil the mushrooms for 20 minutes, cool and cut into large pieces.
Sprinkle a little salt on the bottom of the enameled saucepan and lay out a layer of chopped mushrooms.
Lay out layers of mushrooms and salt as many times as there will be mushrooms. Lubricants should be distributed in a thin layer so that they are salted.
Sprinkle chopped garlic over the top, black pepper, put dill umbrellas, currant leaves.
Put a plate in the pan according to the size of the container and put a vessel with water on top to create a mushroom press for 24 hours.
After a day, distribute the mushrooms in sterilized jars, gently (but not tightly) tamp.
Pour brine from the pan and pour 3 tbsp into each jar. l cold calcined vegetable oil.
Put in a cool place and after 20 days you can eat mushrooms.
Cooked in this way butter in oil for the winter are very tasty and crispy. However, if for someone it is a too salty preparation, then soak them for 30 minutes before serving.
