Processing oil for the winter at home

In our country, oil can rightly be called the most popular among mushroom pickers. They gained their popularity for unsurpassed taste, the presence of vitamins and amino acids. In terms of energy value, oranges are not inferior even to mushrooms. However, before preparing a spicy dish of these mushrooms, you need to know what is the preparation of the oils for processing?

The main difficulty of this process is the initial stage - cleaning. It is necessary for each fungus to cut off the lower part of the leg, remove the oily film from the cap, sort out the grass, dirt and rinse in water. Fresh oils are not recommended for a long time. Then they lose all their useful properties. Therefore, they need to be processed immediately, without delay. The next stage of preparation will be boiling the oils in salted water for 20 minutes. 2 tablespoons are added per liter of water. salt. It should be noted that all procedures associated with cooking mushrooms, it is necessary to carry out only using enameled dishes.

Processing oil: pickling

The main method of processing oil at home is the pickling process. You can marinate the whole mushrooms, but you can also separate their parts: hats or legs. Traditionally, whole pickled young mushrooms are considered the main pickled snack.

Mushrooms are pre-weighed. The tank is filled with water (0.5 tbsp of liquid per 1 kg of fresh oil). Next, add 1 tbsp. salt and ¼ Art. 9% vinegar. After boiling, mushrooms are thrown, and on low heat they are allowed to boil for 15-20 minutes, carefully stirring and, if necessary, removing the resulting foam. Soon the marinade becomes light, and the oil settles to the bottom of the tank.

In 3 minutes before the completion of the process add:

• 2 tsp granulated sugar;
• 6 grains of allspice;
• 2 cloves;
• 2 bay leaves;
• a pinch of citric acid.

The container is removed from the stove and left to cool. Then the oil is placed in sterilized jars, pouring with a cooled brine, and rolled up.

Another way to process oil for the winter is as follows: Throw the previously boiled mushrooms into a colander and arrange them in sterilized jars. Pour cold marinade into each jar.

Marinade: for 0.5 l of water, add:

• 2 tsp salts;
• 5-7 grains of allspice;
• 3 bay leaves;
• 2 whole cloves.

Put the brine on the stove and let it simmer for 30-35 minutes. At the end, add ¼ Art. 9% acetic acid. When the marinade cools down, pour them in jars of mushrooms.

Oil frying and stewing

Oil cans that have not been casted for the role of pickled can be processed in another way - frying and stewing. Any “unpresentable” mushrooms are suitable for this process: broken, curves, bitten by forest animals, etc. As you can see, this method of processing mushrooms butter saves the space of the freezer.

The oil is cleaned, washed thoroughly and boiled in water with the addition of salt. Fold the mushrooms on a sieve and pour into a pan with hot vegetable oil. Season with salt, pepper or other spices to taste. If the mushrooms are dry, add a little more oil. It is necessary to fry the oil on medium heat for 35-40 minutes.It all depends on the size of each mushroom and the total volume that goes to the pan. The cooked dish can be eaten immediately, or can be corked in jars.

Cold way to process oil

For 3 kg of fresh mushrooms you will need:

• 150 g of rock salt;
• 7 leaves of black currant;
• 9 grape leaves;
• 4-6 umbrellas of dill.

We divide butterflies by size. The largest go to the bottom, the smallest go up. The bottom of a wooden barrel or other utensil is filled with 45 g of salt. Large butter with a thick layer put the legs up and fall asleep 45 g of salt. Next we send several leaves of currant, grape and dill. Next, layer by layer, spread the oil in the container and distribute the remaining salt along with the leaves. We cover the mushrooms with gauze and put under the load. Then leave in a cool place (not higher than + 18 ° C) for about a month. After the due date, you can take the first sample. Cooked in their own juice maslata are incredibly tasty and aromatic. However, before use, send mushrooms for 1.5-2 hours in water in order to get rid of excess salt.

Another quick way to pickle mushrooms is canning in jars. To do this, you need such products: 1 kg of oil; 13 peas of black pepper; 1 liter of water; 6 bay leaves; 3 cloves of garlic; seeds of dried dill; 9 grains of allspice; 2 tbsp granulated sugar; 3 cloves.

The oil is thrown into the container and boiled for 20 minutes in salted water with the addition of citric acid on the tip of the knife. This procedure brightens the oil, so that they acquire a light brown color. Throw back into a colander and allow all the liquid to drain. The drained oil is placed in a new container and seasoned with all seasonings, adding 1 liter of water. All contents are brought to a boil and cooked for 5-7 minutes. Then they are evenly poured into jars and 2 tsp are added to each. grape vinegar. Close tight plastic covers and sent to the basement or balcony.

Processing oil for the winter according to these recipes is the easiest procedure, not taking up a significant amount of time and effort. Mushrooms are very tasty, spicy and fragrant. Similar recipes for oil processing help create culinary masterpieces for the whole family.