Pickled mushrooms oil for the winter crisp, with garlic, vinegar, in tomato with onions, mustard seeds, in Korean, with sterilization and without sterilization, cold in banks: a simple, delicious step-by-step recipe. Handling with oils for the winter: delicious recipe

In this article, we will consider the preparation and preparation of oil. We will also tell you how to cook mushrooms for the winter.

Shiny hats of mushrooms, like oiled, and gave the root the name of such forest inhabitants. In its satiety and nutrition, he is ahead of many relatives. Therefore, the butter has many fans who still secrete the excellent taste and light coniferous aroma of such mushrooms. They can not only fry or cook the first dishes from them, but also pickled, making reserves for the winter. How to do this correctly, preserving the maximum benefit for the body, will be described in this material.

How to prepare oils for pickling and pickling for the winter?

The ordinary butter begins to decorate the forest from the beginning of summer until mid -autumn, and chooses the places near coniferous breeds, although larch, birch or oak are also included in this list. This mushroom belongs to the second category, but its composition is significantly ahead of some relatives, and in terms of productivity, the maslenk is a leading position.

• First of all, you need to make sure that you have just oils. He may have a hat from yellow to brown-brown colors or have ocher color. In shape, it resembles a semicircular pillow. But the most important difference is the stickiness and stickiness of the very surface of the hat. During the rain and increased moisture, the hat becomes even more than the mucosa.

Important: oils are often subjected to worms. And they amaze not only old representatives, but also young mushrooms. According to statistics, every fifteenth mushroom is affected by worms.

• Also, these mushrooms quickly spoil and age. A day later, the pulp becomes flabby and dark. Therefore, you need to start cooking oils immediately after the collection or within a maximum of 24 hours.
• Young mushrooms are much tastier and more tender than old representatives, and the appetizer of whole small oils looks more appetizing, and will not leave anyone indifferent with its taste. Therefore, you should sort out the mushrooms, separating large and small forest inhabitants.

• Before cooking, oils are cleaned and under the hats of the film, and hats from the skin. This is not a prerequisite, but it is precisely mushroom film and skin give a little bitterness!Given their mucous surface, washing mushrooms before such a process is not recommended. After contact with water, the mushrooms become even more slippery, so the cleaning process is complicated.
• Oils are cleaned relatively simply and quickly. It is enough to put the skin with a knife and it is easily disconnected from the hat. But mushrooms should be dry! Therefore, they can be slightly dried. To do this, they are laid out on a baking sheet and left for at least half an hour for drying.
• Dark spots remain on the skin of the hands from such mushrooms. Therefore, pre -put gloves.

Little advice! To facilitate the cleaning process, the knife must be lubricated with vegetable oil. And to make it easier to wash your hands, hold them in a solution of vaults or rub them with lemon juice.

• Oil is forbidden to soak! They absorb moisture very much and quickly because of their texture. Looking even under the hat, you can see many thin, round tubes. Therefore, the oils are reminiscent of the sponge
• But there is a certain contradictory nuance - mushrooms can not be soaked only if you are sure of their "cleanliness"
• Wash mushrooms quickly and in small portions. Again, so that they do not have time or absorb only a small percentage of water. Mushrooms need to be dragged, and be sure to dry them before cooking, laying them on a fabric or a paper cloth

On a note! In 100 g of pickled mushrooms, the calorie content is 18 kcal. The energy composition of the fungus is 46% carbohydrates, but proteins and fats do not fall below 18%. Therefore, the nourishing of oils is ahead of even the boorus.

Is it necessary and how to cook mushrooms before pickling, pickling and how long?

Mushrooms have a certain feature - to absorb various harmful substances and toxins from the ground, groundwater and surrounding air. Including such dangerous radiation. There are mushrooms, for example, champignons or umbrellas that absorb this chemistry in a very low percentage, but oil absorb all the muck, like a sponge.

Important: due to the high accumulation of radioactive elements and other oil substances harmful to the body, it is forbidden to collect, industrial enterprises and, especially radioactive facilities or near their territory. The greatest danger is cesium. You can collect the oil only in an environmentally friendly area, and if you are not sure at the place of collection, then mushrooms be soaked and boil in several waters.

• When the oils were crossed and divided into groups by size (this is not a prerequisite), cut into half, quarters or slices into large representatives. You can cut more cubes. Do not forget to separate the leg from the hat.
  • By the way, you need to cook hats and legs separately, this improves their taste not only of ready-made dishes, but also to conservation.
• Put mushrooms in an enameled pan or stainless steel dishes. But in no case do not take an aluminum container for cooking mushrooms! Not only the pan from oxidation will darken, but the mushrooms themselves will become an unattractive look.

On a note! So that the oils do not darken during cooking and better retain their color, add a pinch of citric acid and a spoon of vinegar to the water.

• Mushrooms must be poured with cold water so that the contents are completely covered. If you doubt the quality or freshness of mushrooms, then they need to be boiled for 5-10 minutes. In one water. Then drain it. This water is not suitable for further use. If you yourself collected mushrooms in a clean area, then you can skip the first cooking.
• The second water needs to be slightly salted. But take into account that mushrooms absorb salt well. That's why, in order to avoid the overflow, it is better to undergo them! 1 tsp is enough for 1 liter of water. Salt.
• It is necessary to boil only with an open lid of oil for 30 minutes. But before pickling is enough and 20 minutes. Be sure to take off the noise during cooking! After that, throw the mushrooms on a colander and leave to leave the liquid well.

How to pickle oils for the winter: a simple recipe

There are a lot of instructions of pickling and other mushrooms and other mushrooms, as well as the conservation of vegetables. And each housewife can add or remove some components, creating her favorite recipe. We put forward your attention to your attention.

• Oil - 1 kg
• vinegar 9% - 1 tbsp.
• salt - 2 tbsp.
• sugar - 1.5 tbsp.
• lavrushka-3-4 leaves
• pepper peas and fragrant-5-6 grains
• cloves-2-3 inflorescences
• vegetable oil - in fact
• water - 0.5 l

• Mushrooms need to be prepared - clean, cut and boil. Banks are desirable to sterilize, this will extend the shelf life of the product. While the mushrooms will cool down, make the preparation of the marinade.
• In an enamel pan, mix water and bulk components. When they dissolve, add various spices - pepper, cloves and bay leaf. If desired, enter your other favorite seasonings. For example, you can pour a pinch of cinnamon.
• When the liquid boils, pour in vinegar and boil for 2-3 minutes. Then add cooked mushrooms. Cook them in the marinade for 20 minutes.
• Then, with the help of a slotted spoon, put the mushrooms into banks and pour with marinade. Try to ensure that spices are also evenly distributed to the containers.
• Pour into each jar along a spoonful of vegetable oil. Close with lids and wrap with a warm blanket. Send to a warm place for 2-3 days. But you can store such pickled mushrooms strictly in the cold!
  • It is worth using twisting or ordinary sealing covers. In this case, these banks should be in an inverted position. But such a recipe also allows the use of nylon covers. Then, naturally, you do not need to turn jars.

Crispy pickled oils: delicious recipe for the winter

Such mushrooms will be an excellent table decoration. Preparing them is also completely easy. This North American recipe is interesting and unusual not only with its composition, but also with taste notes.

• Oil - 1 kg
• water - 0.5 l
• ginger root in a grated state - 3 tbsp.
• grated lemon zest - 1.5 tbsp.
• onions - 1 large head
• salt - 2 tbsp.
• wine vinegar -200 ml
• pepper peas-3-5 grains

• Mushrooms are cleaned, cut and boiled in slightly salted water. Drop them to a colander
• Meanwhile, prepare the marinade by mixing all the components. Bring to a boil and throw mushrooms. Boil everything together for another 15-20 minutes.
• Place the mushrooms on disinfected jars and pour hot marinade
• Roll, overturn and leave for 2-3 days to cool under a warm bedspread

Pickled oils The most delicious recipe without sterilization

Without sterilization, you can already get delicious mushrooms in a matter of minutes. This original recipe will saturate the dish with the brightest taste and fragrant notes, due to its combination of ingredients. As the basis of spices, we offer to take mustard with grains and horseradish root.

• 1.5 kg is required for 1.5 kg:
  • 1 l. water
  • 1.5 tbsp. Salt
  • 1 tbsp. Sahara
  • 2 tbsp. 9% vinegar
  • 1 tbsp. l. mustard grains;
  • 1 small horseradish root
  • 3-5 cloves of garlic
  • 2-4 inflorescences of cloves
  • 5-6 grains of fragrant pepper and peas
  • 2-3 bay leaves
  • Umbrellas of dill

• Mushrooms need to be sorted, cut into pieces and boil for 10-15 minutes in salted water. Then throw it on a colander and let the mines drain excess moisture. 20-30
• The marinade is prepared according to the elementary principle - mix all the ingredients. Do not forget to clean the hell and cut it into several parts. Vinegar is best administered at the very end, after boiling water. When add it, let it boil for 2 minutes.
• Throw the mushrooms into boiling water and cut down for 20 minutes. Also look at the condition of the mushrooms themselves. If they start to start closer to the bottom, then min. after 5-7 you can remove from the fire
• Oils are laid out in jars and poured with hot marinade. Close with lids and cooled, wrapped with warm cloth for 1-2 days. Such a workpiece is stored only in the refrigerator

How to pickle mushrooms oil with garlic: delicious recipe for the winter

Garlic is an indispensable attribute of any canning. Oils are remarkably combined with it, impregnated with garlic taste and aroma.

• For 1 kg, oil take:
  • 1 head of garlic
  • 2 tbsp. vinegar
  • 2 tbsp. Salt and sugar
  • 3-4 bay leaves
  • several grains of pepper and fragrant
  • several umbrella dill
  • 1 liter of water

• Oils must be prepared for pickling, as indicated above. If there are large specimens, cut them with medium pieces. Peel the garlic from the husk.
• Be sure to pre -boil the mushrooms, removing the foam well.
• The marinade is prepared in a separate pan. To do this, all bulk components with water are mixed and brought to a boil. Pour in vinegar and boil for 4-5 minutes.
• Lavrushka, cloves of garlic and peas of pepper are laid out directly into jars, mixing with mushrooms. Pour everything with a hot brine and clog with lids. Wrap to natural cooling, turning the reserves upside down. Store in a cool place.

How to pickle mushrooms oil with vinegar: delicious recipe for the winter

To get a delicious recipe for pickled butter, you do not always need to add a lot of spices and seasonings. Although you can decorate the composition provided.

• Oil - 1 kg
• water - 0.5 l
• vinegar - 2 tbsp.
• salt - 1.5 tbsp.
• sugar - 1 tbsp.
• pepper and fragrant - several grains
• bay leaf - at will

• The mushrooms are cleaned and cut into pieces. It is not necessary to boil them if you are confident in the ecology of the collection places of the oil
• Fill the banks with oils and pour in a hot brine. For its preparation, all components are mixed and boiled for 2-3 minutes, then vinegar is added and the marinade is removed from the fire
• This option involves sterilization of cans. Heat the water in a separate pan, put a towel on the bottom and put jars with mushrooms. Boil over the oil of no more than 30 minutes over low heat.
• Roll up and wrap in an inverted state until it cools completely

How to marry oily mushrooms in a tomato with onions: a delicious recipe for the winter

This dish will transform into a summer snack in a snowy period or act as a side dish of many dishes. And most importantly - even a novice mistress will cope with this recipe.

• Oil - 1 kg
• tomato paste -100 ml
• onions - 2 heads
• vinegar -2 tbsp.
• salt - 1 tbsp.
• sugar - 1 tbsp.
• pepper peas and bay leaf - to taste
• vegetable oil - in fact

• Sort mushrooms, clean and boil in a slightly salted solution for 10 minutes.
• Когда стечет вода, а грибы остынут, нарезать их соломкой или произвольными кусочками
• Fry with onions, which chop pre -ray
• Add spices to taste, salt, sugar and tomato paste. Stew 10-15 minutes.
• Transfer into disinfected jars and sterilize for 20-25 minutes. Do not forget to heat water pre -heat and put a small towel on the bottom
• Then banks roll up and cool under a blanket

How to marry oil mushrooms with mustard seeds: delicious recipe for the winter

With mustard, pickled mushrooms are relatively acute, so the dose of mustard can be reduced by their taste preference. But it is her notes that complement the conservation with piquant notes.

• Oil - 1 kg
• mustard in grains - 3 tbsp.
• salt - 1.5 tbsp.
• sugar - 1 tbsp.
• vinegar - 1 tbsp.
• bay leaf-2-3 pcs.
• pepper peas-4-5 grains
• water -1 l

• Oils are cleaned, washed and boiled for 15 minutes. In salted water. You can add another drop of vinegar during the first cooking period
• For the marinade, mix all the ingredients, except for garlic and vinegar. Throw mushrooms and boil the components of 15 minutes, adding vinegar and turn off the fire
• At the bottom of the jars, put the garlic plates and lay out the mushrooms. Pour the marinade to the top and roll up. Hold it until it cools under the blanket. Store the product in the refrigerator

How to marvel mushrooms in Korean oil: delicious recipe for the winter

Cooking oils in Korean is a pleasure itself. After all, “Korean” oils can be an excellent snack on the festive table and a wonderful side dish for any dish. There are also a lot of recipes for this method and you can always correct the composition of some components.

• Oil - 1 kg
• water- 1 l
• horseradish root-30-50 g (depending on the desired severity)
• green onions-400-500 g
• salt - 2 tsp
• sugar - 1 tsp
• vinegar - 1 tbsp.
• umbrellas of dill - in fact
• garlic-4-7 cloves (also depends on taste preferences)
• paprika - 0.5 tsp.
• cracking in Korean-1 pack or 20 g
• vegetable oil - 1 cup

• It is worthwhile first to weed out large mushrooms. According to this recipe, small oils will look ideal. It is not necessary to clean at a young age at a young age. But this is not a strict rule, therefore, no one prohibits cooking old, large mushrooms. Previously, they are cut into pieces.
• It is not necessary to boil before cooking. But, if you are not sure of their “cleanliness”, then boil in simple water for 5-7 minutes to collect noise.
• Then the first water merges. Mushrooms are spilled into a colander.
• Mix the water with bulk components and bring to a boil. Add bay fox, garlic and umbrella. Boil 5 minutes. Add mushrooms to them and boil for 15 minutes.
• Remove the marinade from the stove. Throw on onions 2-5 cm (at your discretion), chopped horseradish root and vinegar.
• Lay the oils in sterilized jars, distributing evenly spices, and poured with marinade. Close with lids, wrap it with a warm blanket and leave to cool for 10-12 hours. After this time, you can send blanks to the basement.

How to marinate oily mushrooms with sterilization: delicious recipe for the winter

With sterilization, you have to bother for a long time, but such mushrooms are stored much longer and they are not so picky in storage conditions. That is, sterilized oils are stored even in the apartment. The recipe can be modified at your discretion, you can also take one of the above recipes. Consider just the fact that the mushrooms will still sterilize for some time, so before cooking they can not be boiled at all or just a few minutes.

• Oil - 1.5 kg
• fresh lemon juice - 3 tbsp.
• salt - 2 tsp
• sugar - 1 tsp
• pepper peas - several grains
• bay leaf-2-3 pcs.
• water - 0.5 l

• The mushrooms are cleaned, cut and laid out in banks. The marinade is brought to a boil, mixing all the ingredients. Lemon juice is added at the very end.
• Pour the oils with marinade and put sterilize. To do this, take a high pan, put a piece of fabric on the bottom.
• So that the bank does not crack from temperature drops, heat the water first, and then only lower the bank. You need to sterilize mushrooms for 30-40 minutes.
• Then they are rolled up, turned over and wrapped with a blanket until completely cooled.

How to salt mushrooms of oil in a cold way: recipe

Salt mushrooms in a cold way a little longer, but the effect will not be long in coming at the table. It is also worth considering that you can cook in this way only to those who have a basement or cellar at home. Indeed, for cooking, a cool room will be required. The mushrooms come out crispy and will not leave anyone indifferent. Also, for this recipe, a wooden barrel will be an ideal option, but you can notice it with a plastic bucket.

• Oil - 5 kg;
• stone or iodized salt - 200 g;
• leaves of cherries and currants-7-10 pcs.;
• leaves of grapes, oak and shield - the same;
• umbrellas of dill -7-8 pcs.

• This method is suitable only for hats of mushrooms or only young representatives. Therefore, sort the mushrooms and clean them of film and garbage.
• It is not recommended to wash mushrooms before pickling. If they catastrophically require this, then they will need to be dried for a long time.
• It is also not necessary to cut mushrooms. But too large specimens must be divided into parts so that they are evenly softer.
• Pour a little salt to the bottom of the barrel or a bucket and lay out a layer of mushrooms. Then make a tier out of the leaves. Slot words again. Next are mushrooms, leaves and salt. So repeat to the very top.
• The upper layer is covered with salt and closed completely with leaves. Cover with a clean cloth or gauze and set the oppression. It can be a full eggplant.
• Leave the salt to “prepare” for a whole month in a dark and cool place. After 30 days, it will be possible to remove the first sample, but salted mushrooms are opened as much as possible after 45 days.

Important: before serving, I soak the mushrooms for 1.5-2 hours in cold water to remove excess salt. Then the mushrooms are left for half an hour in a colander so that excess moisture is left.

Handling with oils for the winter: delicious recipe

Russian hodgepodge with mushrooms is already a proven recipe, which many housewives stock up on the cold. It can also have several interpretations, so some components and spices can be replaced. But your attention will be given a classic recipe for honeycombs with oils.

• Mushrooms - 1 kg
• cabbage - 2 kg
• tomato paste - 100 ml
• onions - 100 g
• vinegar 9% - 2 tbsp.
• salt - 1.5 tbsp.
• sugar - 2 tbsp.
• bay leaf and pepper with peas - to taste
• vegetable oil - 1 cup

• The cabbage is finely chopped and fried in vegetable oil for half an hour, where vinegar also flows. After this time, salt, sugar and tomato paste are added. Leave over low heat for another 15 minutes.
• During this time, clean and rinse the mushrooms. Boil in salted water for 10-15 minutes, removing the formed noise. Throw the mushrooms on a colander so that the glass
• Chop the onion into thin half rings. Mushrooms are cut into strips and fry with the onion until golden-colored about 10-15 minutes
• Then the contents are shifted to the cabbage and stewed for another 5-8 minutes.
• After that, the hodgepodge is transferred to sterilized banks, which must also be sterilized for 20 minutes.
• Banks roll up and wrapped up until completely cooled

How to cook delicious spicy marinade for canning oil: Recipe

There is nothing simpler than a spicy marinade. With it, even a regular dish will turn into a festive one, and the oils will become so tasty that you just lick your fingers.

• For 2 liters of water required:
  • 10 peas of black and fragrant peppers
  • 1 stick of cinnamon
  • 1.5 tbsp. Salt and sugar
  • 3 clove inflorescences
  • 3 tbsp. vinegar

• For the marinade, all components are mixed, except vinegar. When he boils, mushrooms rush, which boiled until cooked, and all boil for 7-8 minutes.
• Vinegar is added at the very end, and the contents are sent to jars for rolling up.

Are fresh oils blue?

Yes, depending on the variety, the pulp of some butter can blue or blush on the cut. This applies to gray or blue oil. It is he who, when contacting the pulp with air, acquires a blue hue. Therefore, it is rarely eaten due to color, although in taste it is not inferior to other types. There is also a yellow-brown butter, which also turns blue on the cut, but it also has a specific taste.

Maslets when cooking pink: what is it?

The oils during cooking do not pink and do not blush! If this is observed in your pan, then in front of you is a different type of mushrooms - a kid. Outwardly, they are very similar to butter and taste no worse than them. Therefore, do not worry, they are edible and do not harm any harm.

Is it possible to pickle ice cream oil?

Not only it is possible, but also the cooking of a pickled dish is significantly accelerated. After all, frozen oils are already crossed and cleaned. You do not need to defrost mushrooms! They are pre-boiled for 10-15 minutes, after which they are pickled one of the above recipes. The main advantage of pickled frozen oils is that you can eat them in two hours.

Is it possible not to clean the oils for pickling?

Yes, mushrooms do not have to clean before pickling. But the mushroom film gives bitterness when cooking. Therefore, this can only be practiced with young copies or using many rich spices.

After how many days can pickled oils have to eat?

Depending on the recipe, this time may vary, but on average, oil is required for pickling 2-3 days. According to some recipes, for example, in Korean mushrooms can already be tried after 8-12 hours.

Video: delicious oils for the winter