Recipes for pickling butter with a brown hat
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Is it possible to pickle unpeeled oily mushrooms?
Lubricants are suitable for any workpiece: dryingfrying freeze, pickling and pickling. But nevertheless, pickled oily are considered the most delicious. This dish will be the main highlight on your holiday table.
The butterflies are covered with an oily, slippery peel that keeps the mushrooms from drying out. To shoot this film or not is a matter of taste. Someone likes to eat unpeeled pickled butter, while someone does not. Of course, mushrooms must be cleaned of forest debris: blades of grass, twigs, earth or sand, and then washed. And to remove the film or not, everyone decides for himself.
Many housewives are interested in whether it is possible to pickle crude oil? It all depends on your taste, but note that unrefined oils look much more effective in jars. However, the mucus from such fungi will make your marinade “acidic” and slightly bitter.
How to pickle unpeeled butter to impress its guests with their unsurpassed taste?
We offer two recipes for pickling butter with a brown hat.
Cold marinating crude oils
The method of cold pickling will allow you to quickly prepare a workpiece from mushrooms. Small oil is best pickled whole, and large copies must be cut into pieces.
- oil - 2 kg;
- water - 2 l;
- vegetable oil - 5 tbsp. l .;
- sugar - 4 tbsp. l .;
- salt - 3 tbsp. l .;
- vinegar essence 70% - 1 tbsp. l .;
- bay leaf - 4 pcs.;
- allspice - 5 pcs.;
- garlic - 7 cloves.
Allow 1 liter of water to boil, add mushrooms into it, pour 2 tbsp. l salt and boil for 20-25 minutes.
Remove the foam that will form on the surface with a slotted spoon.
As soon as the mushrooms sink to the bottom of the pan, put them in a colander or sieve, allow to drain and cool well.
In another 1 liter of water, stir sugar and salt until dissolved, put pepper and bay leaf, let it boil.
Put the cooled mushrooms into the marinade, let it boil for 15 minutes and turn off the heat.
Add the vinegar, chopped into small pieces of garlic and stir.
Allow to stand for 5-7 minutes and put in sterilized jars.
Pour the marinade into cans so that about 1 cm remains empty on top.
Heat vegetable oil in a clean frying pan and pour 2 tbsp into each jar. l
Seal the jars tightly, allow to cool at room temperature and refrigerate.
Such a recipe for pickled crude oils allows you to eat the workpiece for 3 days after cooking. However, it should be stored no more than 5 months.
How to Pickle Unpeeled Butter with Garlic Sauce
How else to pickle unpeeled butter to get an interesting and spicy dish? To do this, it is better to use the preparation of garlic marinade with chili peppers and soy sauce.
- oil - 3 kg;
- water - 1 l;
- sugar - 4 tbsp. l .;
- salt - 1.5 tbsp. l .;
- soy sauce - 1 tbsp.l .;
- chili pepper - 1 pc.;
- dill seeds - 1 tbsp. l .;
- garlic - 15 cloves;
- bay leaf - 5 pcs.;
- vinegar 9% - 70 ml;
- ground black pepper - 1/3 tsp
Boil the mushrooms in advance in salted water with the addition of vinegar for 20 minutes. Fold in a colander and rinse under running water.
Pour boiled butter over the recipe, add sugar and salt, let it boil over high heat.
Reduce the heat to slow, cut the chili peppers into small rings, garlic into small cubes and pour into the marinade. Then pour in soy sauce and mix well.
Introduce all other spices (except vinegar) and let the butter boil for 10 minutes with the marinade.
Pour vinegar, mix and boil for 10 minutes.
Distribute into banks, pour the remaining marinade, cover with lids and in this condition allow to cool.
Close completely cooled oil jars with tight plastic lids and refrigerate.
The recipe for pickling unpeeled butter with garlic sauce is perfect for those who like spicy dishes. Try to cook the crude oil according to the options presented - you will not regret it!
