Ways of salting butter: homemade recipes
Lubricants before salting should be cleaned of forest debris and remove oily sticky peel from all the hats. If the fruiting bodies are small - leave them whole, and if large - cut into pieces. From the butter you get a great taste of salting. Subject to the rules of salting, you can make a wonderful appetizer for festive feast from butter. Their taste is so unusual and peculiar that it gives lovers of mushroom dishes a special pleasure. In addition, salted butter can be filled for pies or pizza, put on the table as a separate dish, or can be cut as an additional ingredient in salads. In any case, salted butter is tasty and healthy for humans.
It is important to remember that salting butter should be done in clay, glass or wooden utensils and be sure to store in a cool place.
There are several variations of such homemade blanks.
Content
The easiest way to pickle butter for beginners
To begin with, we offer the easiest way to salting butter for beginners.
- oily mushrooms - 1 kg;
- coarse salt - 2.5 tbsp. l .;
- water - 1 l;
- black peppercorns - 8 pcs.;
- garlic cloves - 3 pcs.;
- bay leaf - 5 pcs.;
- dill seeds - 0.5 tbsp. l .;
- allspice - 5 pcs.;
- sugar - 2 tbsp. l .;
- cloves - 3 branches;
- grape vinegar - 2 tbsp. l
Boil the peeled oil for 25 minutes in salted water with citric acid added so that the mushrooms lighten. Drain, allow to cool and cut into several parts.
Sterilize the jars and cut the oil into the containers.
Prepare the marinade in 1 liter of water from all the spices suggested in the recipe, let it boil for 10 minutes.
Pour into jars of mushrooms, close the lids and wrap a blanket.
After complete cooling, put in a cold place.
From a simple method of salting butter, a culinary creation is obtained. Tasting this option will delight your whole family.
A simple recipe for salting is hot oiled
There is a recipe for salting butter in a hot way, in which the taste qualities of fruit bodies are preserved in full.
- fresh butter - 2 kg;
- water - 1 l;
- granulated sugar - 150 g;
- salt - 70 g;
- vinegar - 2 tbsp. l .;
- cloves - 5 pcs.;
- a mixture of different peppers with peas - 5 pcs.;
- bay leaf - 4 pcs.;
- dry oregano - a pinch.
Fill the butter and boil for 20-25 minutes. Drain, allow to cool and cut into small pieces.
Pour water into the chopped mushrooms, add sugar and salt, mix well until the crystals dissolve and put on medium heat, let it boil.
Add all the spices and simmer all together for 10 minutes.
Select mushrooms and arrange in sterilized jars, pour boiling brine.
Roll up the lids and insulate until completely cooled.
Take to the basement or store in the refrigerator.
Hot salting is oiled hot - the most common option among cooks, because it does not require much time and a lot of skill.
Cold salting recipe for cold winter
We also bring to your attention the cold salting recipe.
- oily;
- salt;
- dill;
- garlic;
- leaves of red and black currant.
Remove oil from debris and adhesive film, wipe with a brush or kitchen sponge.
Salting is oiled for the winter cold way involves the use of raw mushrooms.
According to the volume of collected mushrooms, the corresponding enameled pan is selected. Salt is evenly distributed at its bottom (50 g of salt is taken per 1 kg of fresh mushrooms).
On a layer of salt hats are laid down with oil. Thus, laying is carried out layer by layer until the mushrooms are over.
Between the layers, several leaves of currant, dill and diced garlic are distributed.
After the whole process, the pan is covered with a plate, slightly smaller in diameter than the neck of the container itself, to create a press effect.
A three-liter bottle of water is placed on top: mushrooms under the press will settle and pickle.
Thus, mushrooms should be under oppression for 48 hours.
After this time, salting is continued in a cold manner. Mushrooms from the pan are distributed in banks, which before this undergo mandatory sterilization.
Brine from the pan is evenly poured over the oil, 2 tbsp. Are added from above. l vegetable oil and rolls up.
Can be closed with plastic lids and stored in a refrigerator.
After 3 weeks, the oily fish are ready to serve and treat their beloved guests.
The combined method of salting butter with cherry leaves
When using the combined method of salting butter, a dish is obtained for true connoisseurs of mushrooms.
- oil - 3 kg;
- salt - 3 tbsp. l .;
- water - 1 l;
- garlic cloves - 8 pcs.;
- olive oil - 50 g;
- dill (seeds) - 1 tbsp. l .;
- cherry leaves - 5 pcs.;
- black pepper and white peas - 5 pcs.
The combined version includes salting mushrooms oiled hot.
Boil the cleaned oil in salt water for 25 minutes, remove it with a slotted spoon in a sieve and allow all liquid to drain.
Cut large chilled mushrooms into pieces.
Sprinkle a small amount of salt in an even layer in a bowl and lay a row of oil on top. Sprinkle again with salt, sliced garlic, slices of cherry, a mixture of peppercorns and dill seeds.
In this way, lay out the whole amount of available mushrooms in layers, sprinkle with spices and salt.
Put a load on top of the mushrooms and leave it in a container for 24 hours so that the butter pickles salted in their juice.
After a day, put the mushrooms in jars, fill with the resulting brine and add olive oil for better preservation, close with plastic lids, and put in the refrigerator.
Such mushrooms, salted for the winter, turn out to be crispy and aromatic in taste.
The fastest way to salting butter
With this quick method of salting butter mushrooms can be consumed after a month.
- mushrooms - 5 kg;
- salt - 250 g;
- allspice and black peas - 10 pcs.;
- bay leaf - 10 pcs.
Put the peeled mushrooms in a wooden, ceramic or glass dish, sprinkle with salt, a mixture of peppers and bay leaf.
Cover with gauze, put the load on top and leave for pickling. As the oil thickens and settles, fresh mushrooms are added to the container, also pouring them with salt and spices. This can be done until the tank is full.
When salting the oils in the presented way, the fermentation process takes place, as with the fermentation of cabbage. Therefore, dishes with mushrooms should not be tightly closed.If there is a desire, then after the established rock, the oil can be transferred from a large capacity to glass jars, and then closed with plastic lids.
Many novice housewives are interested in salting butter in a dry way.
With this method, salting mushrooms are stored in the basement at a temperature of not more than 10 ° C of heat. In this case, 50 g of salt per 1 kg of oil is taken. However, for storage in the pantry at room temperature for 1 kg of oil, 100 g of salt is taken. Spices and spices are already laid to your liking. Someone loves a lot of spices, and someone does not put anything but salt.
