Of all boletus mushrooms, marinating is best suited: these mushrooms marinated for the winter, even in jars without sterilization, taste even more pleasant than those prepared in any other way. The hostess with great pleasure prepares them for the winter; there are dozens of recipes for marinated butter appetizers. The main thing is to prepare the mushrooms correctly and take into account some features of the technology of their pickling.
Technology Features
Before you start harvesting butter for the winter, you need to go through them well to make sure that one and all are edible mushrooms. Maslata have a characteristic sticky film on the cap. If you turn them around, the bottom of the cap will be spongy. Next, you need to prepare the mushrooms for preservation, taking into account several points.
- Mushrooms collected near highways and in ecologically unfavorable areas are not suitable for eating in any form. They all tend to accumulate toxic substances, as a result, even edible fungi become dangerous.
- The most delicious bolettes are small, marinated whole, but it would be unwise to throw larger specimens. It is best to set aside small ones and prepare them, too, in a separate jar or several small jars. The rest is cut into 3-4 pieces and marinate too.
- Before cutting and washing the boilers, they must be cleaned. Lesson is quite laborious. Armed with a small knife, you need to hook up the film on the cap and pull it towards yourself. The process can be facilitated if the oil is slightly dried in the sun, and the blade is smeared with vegetable oil.
- It is recommended to clean the oil with gloves: they leave dark spots on the skin. If your hands are still dirty, then they will help clean the lemon juice, vinegar.
- It is impossible to soak oil, since, having a spongy structure, they quickly absorb water, swell up, become slippery. Wash them quickly, in small portions.
Cleaned and washed oil must be dried, but while they are dry, you can prepare the rest of the ingredients listed in the selected recipe. When choosing, it is worth noting that pickling boletus in jars can be done in different ways: with and without sterilization. The first method is more troublesome, but mushrooms cooked in it can be stored all winter at room temperature, which is very convenient.
Maslata marinated in jars: a classic recipe
Composition:
- boletus - 3, 5 kg;
- water - 3 l;
- granulated sugar - 100 g;
- salt of stone - 150 g;
- acetic essence - 25 ml;
- onions - 60-90 g (one small onion);
- coriander - 20 g;
- carnation - 15 pcs .;
- allspice (peas) - 15 pcs .;
- bay leaf - 5 pcs.
Method of preparation:
- Carefully reassemble, peel off the film, wash and cut into large pieces of oil.
- Fill them with water, put the peeled onion, not cutting it, bring to a boil and cook for five minutes. After that, the water in which the mushrooms were boiled should be drained (its amount is not taken into account by the recipe), and the oil should be washed with cold water. Throw away the onion: it will no longer be needed.
- Boil 3 liters of water, dissolve the salt and sugar in it, dip it in the brine brine. Duration of cooking - 20 minutes. All this time it is necessary to remove the resulting foam.
- In parallel, prepare 5-liter jars by sterilizing them in the oven for 10 minutes. At the bottom of each place a bay leaf and spices, dividing them into the desired number of parts.
- When the mushrooms sink to the bottom and the brine becomes transparent, place the mushrooms in the jars.
- Strain the brine, mix with the vinegar essence and fill it with oil, lying in jars.
- Banks put in a large pot, covered with lids. In the pot type water (it should reach the shoulders of the cans), put the pot on the fire.
- Sterilize oil cans in this way for 20 minutes.
- Remove the jars from the pan (for convenience, it is better to use special tongs), roll up the lids. You can take twist-off jars.
- Turn the cans over, wrap them up. After cooling, remove the pantry.
Pickles marinated in this way are stored for a long time, they have a usual taste for most of our compatriots.
Maslata marinated without sterilization
Composition:
- boletus - 1 kg;
- water - 2 l;
- granulated sugar - 40 g;
- salt - 20 g;
- acetic essence (70 percent) - 15 ml;
- vegetable oil - 60 ml;
- garlic - 4 cloves;
- bay leaf - 2 pcs .;
- allspice (peas) - 4 pcs.
Method of preparation:
- Prepared oils should be immersed in water (1 l), after adding to it a teaspoon of salt and vinegar essence. Put it on fire and wait for it to boil.
- Cook the mushrooms until they settle to the bottom, constantly removing the foam. After that, drain the mushrooms in a colander, cool.
- From 1 liter of pure water, prepare the marinade, putting in it the remaining salt, granulated sugar, pepper and bay leaves, bringing to a boil.
- Dip the mushrooms in the marinade and wait for it to boil with them. Add vinegar essence, stir. Remove pan from heat.
- Thinly chop the garlic, mix it with oilseeds.
- Spread the boil over sterilized cans, cover with vegetable oil, close with plastic covers and refrigerate.
According to this recipe you can marinate oil for the winter quickly, and they will be ready to eat in a day. But it should be borne in mind that this method of pickling butter has a serious drawback: the finished snack can be stored only in the refrigerator, and even then no longer than 4 months.
Maslata marinated with garlic and mustard
Composition:
- boletus - 2, 5 kg;
- water - 2, 5 l;
- sugar - 30 g;
- salt - 40 g;
- table vinegar (9 percent) - 50 ml;
- mustard (in grains) - 30 g;
- garlic - 3 heads;
- bay leaf - 10 pcs .;
- allspice (peas) - 10 pcs.
Method of preparation:
- Clean the oil, be sure to remove the film, wash and cut it.
- From the 2, 5 l of water indicated in the recipe, pour 1, 5 l into the pan, put oil into it, bring to a boil and cook for a quarter of an hour, removing the froth.
- Pour the boil over to a colander, and pour out the water in which they were boiled.
- Prepare marinade from the remaining ingredients. Garlic must be cleaned for it, but it is not necessary to cut it.
- After the marinade boils, put the mushrooms in it and cook them for 5 minutes.
- Spread the boilers hot on the sterilized cans, cover with lids.
- Sterilize the jars of oil in a large saucepan for 10 minutes.
- Remove the jars from the pan, roll up the lids. They should cool slowly, warmly. After cooling, they can be removed for storage.
If marinated in this recipe, they will turn out crispy.
Maslata for the winter in a spicy marinade
Composition:
- boletus - 1, 5 kg;
- water for marinade - 1, 2 l;
- boiling water for mushrooms - 1 l;
- citric acid - 6 g;
- carnation - 3 pcs .;
- cinnamon - 1 pc .;
- table vinegar (9 percent) - 120 ml;
- sugar - 60 g;
- salt - 60 g;
- allspice - 12 pcs .;
- black pepper - 9 pcs.
Method of preparation:
- Boil the prepared butter until ready, add citric acid to the water, remove from the water, let it drain.
- Prepare a marinade with ingredients other than vinegar.
- When the marinade boils, put the mushrooms in it and boil for a couple of minutes.
- Spread the mushrooms in sterilized jars, pour vinegar into each, pour boiling marinade, roll banks. Wrap them upside down. When cool, clean in a cool place.
Marinated oil according to this recipe without sterilization, so they can be stored at a temperature not higher than 18 degrees for 3 months, not more. But the sample can be removed already on the third day.
Maslenitsa marinated with green onions and horseradish
Composition:
- butter (already cleaned and chopped) - 1 kg;
- water - 2 l;
- bay leaf - 2 pieces:
- horseradish (root) - 20 g;
- dill (umbrellas) - 3 pcs .;
- garlic - 5 cloves;
- green onions - 0.5 kg;
- table vinegar (9 percent) - 50 ml;
- salt - 80 g;
- sugar - 20 g.
Method of preparation:
- Boil until ready the butter, pre-cleaned and cut. This will require no more than a liter of water, which is not taken into account in the recipe.
- Wash the onion, let it dry, cut into strips about 2, 5 cm long.
- Prepare the marinade from 2 liters of water, salt, sugar, adding bay leaf to it.
- When the marinade is boiling, put dill and garlic cloves in it, boil for a couple of minutes and remove from the marinade.
- Put oil into marinade, boil for 10 minutes, add vinegar, add onion, mix, put horseradish root (peeled), mix and immediately remove from heat.
- Spread boiled oil over jars that need to be sterilized before this in the oven or in some other way.
- Roll up the lids. After 12 hours, store in a cold storage place.
Salad of pickled butter and green onions is a great appetizer that will remind you of summer in winter. But it is not stored for long: you need to eat it within 3 months.
Maslati in Korean
Composition:
- boletus - 1 kg;
- water - 1 l;
- seasoning for Korean salads - 20 g;
- vegetable oil - 0, 25 l;
- granulated sugar - 10 g;
- salt - 10 g;
- garlic - 5 cloves;
- table vinegar - 20 ml;
- paprika - 5 g;
- onion - 50 g.
Method of preparation:
- Clean, cut the butter. Pour 0, 75 liters of water, add a teaspoon of salt (5 g). Cook until done. Drop in a colander.
- Cut the peeled onion into cubes, fry in a glass of butter.
- Boil a glass of water, adding to it 5 g of salt, sugar and spices, indicated in the recipe, vinegar.
- Mix the marinade with oil and pour over the mixture of mushrooms. They should be marinated in the refrigerator for a day.
With this recipe you can pickle butter for the winter. In this case, they should be placed in sterilized glass jars, closed with clean lids. You can store them in the refrigerator for up to 3 months. This appetizer will appeal to lovers of Korean salads and generally spicy food.
There are other recipes by which you can pickle boletus for the winter, including in cold cans. Showing imagination, any housewife can create her own unique recipe, varying the amount of spices, adjusting the ratio of salt and sugar.
