Hot salting recipes for the winter hot
These mushrooms are not in vain have such a name and quite justify it. The peel on the mushroom caps has an oily and sticky property, which is a good natural preservation of the fruit body from drying out.
Mushrooms are a perishable product, which means they can not be kept fresh for a long time. After the oil has been brought home, they need to undergo a preliminary cleaning for subsequent cooking or preparation for the winter.
Oil is harvested in various ways: are dried, pickle, freeze and salt. If we talk about the last option, then these are the only fruiting bodies that are ideal for this role.
To pickle butter, you can use three methods: cold, hot and combined.
We offer several recipes for salting hot butter. However, before this procedure, mushrooms must be boiled in water in advance with the addition of salt (50 g of salt per 1 liter of water). It is necessary to boil the oil over low heat until it settles on the bottom of the pan. It is recommended to remove the foam formed on the surface of the brine.
Content
A hot way of salting mushrooms butter: a traditional recipe
For the traditional method of salting hot oils, it is necessary to take the following ingredients:
- oil - 2 kg;
- salt - 50 g;
- dill (seeds) - 1 tbsp. l .;
- bay leaf - 6 pcs.;
- cloves and black pepper with peas - 5 pcs.;
- allspice - 3 pcs.;
- leaves of cherry and currant (black) - 7 pcs.
Fold the boiled oil onto a sieve, drain to water and leave to cool.
Put in an enameled pan in layers, pour over with all the spices and pour boiling water so that the liquid covers the mushrooms.
Soak the workpiece at a temperature of 15-18 ° C until a sour smell.
Put the dishes in the basement or distribute them in jars, cover with plastic lids and refrigerate.
After 10-12 days, the mushrooms will be salted, and you can fry the potatoes!
Fragrant salting of mushrooms oiled hot
Salting mushrooms is heated hot in accordance with this recipe and will help housewives to prepare an excellent aromatic and tasty dish. It will become a real masterpiece for everyone who loves salty mushrooms.
- water - 1 l;
- oil - 1.5 kg;
- sugar - 70 g;
- salt - 50 g;
- white pepper peas - 5 pcs.;
- bay leaf - 3 pcs.;
- cloves - 5 pcs.;
- dry dill - 1 tbsp. l .;
- cinnamon - a pinch.
Cool boiled mushrooms in advance, cut into pieces and again pour water.
Allow to boil, and then pour in salt and sugar.
Introduce all the spices laid, stir well and let it boil for 15 minutes.
Using a slotted spoon, spread the oil in cans, leaving a little free space to the top.
Pour boiling brine, roll lids and wrap with a blanket.
Leave in this position until completely cooled and take out in a cool room.
I must say that such a hot method of salting butter for the winter is one of the most common.
Salting young butter for the winter hot way with citric acid
Another interesting option is proposed for pickling young butter for the winter hot way. Even inexperienced beginners will cope with it.
- oil - 3 kg;
- water - 1.5 l;
- bay leaf - 7 pcs.;
- black pepper and white peas - 5 pcs.;
- sugar - 100 g;
- salt - 70 g;
- cloves - 5 pcs.;
- star anise - a pinch;
- rosemary - ¼ tsp;
- citric acid - ½ tsp
Dip the fresh peeled mushrooms in boiling water and cook for 20 minutes over medium heat until they sink to the bottom.
Add salt, sugar, citric acid, stir and boil for another 10 minutes.
Put all spices according to the recipe into the brine, let it boil for 10 minutes and turn off the stove.
In sterilized jars, spread the oil, pour the brine in which the mushrooms were boiled and roll.
Cover with a blanket and leave until cool.
Put in storage in the refrigerator or take out to the basement.
If all the processes are done exactly according to the recipe, the oils turn out to taste great, and at any feast they will be the most demanded of snacks.
After salting for the winter with a hot method, the oil must be taken out to a cool room in which the temperature is maintained at about 8-10 ° C heat. Salted mushrooms cannot be frozen, then they will become tasteless. If the temperature is higher than recommended, the mushrooms will turn sour and lose their taste.
If the volumes are oily, you can salt them in wooden barrels, which will further enhance the taste of the forest product. The brine should completely cover the oil, and if it decreases, add cold boiled water. Gauze, which covers pickles and wooden oppression, needs to be washed once a week in salted water, as well as remove deposits on the walls of the barrel.
