Salted butter - the most delicious recipes for the winter
Mushroom season is the most favorite time for avid mushroom pickers. In the harvest year, you can collect a huge amount of this natural wealth, getting real pleasure from the process itself. But after harvesting, it must be used correctly and in a timely manner or prepared for further use. Salted boletus for the winter is a great appetizer and addition to main dishes. In addition, they are very easy to collect and salt.
Features of forest fruits
Oilers are one of the most easily recognizable. Even the most inexperienced mushroom pickers who are afraid of unfamiliar mushrooms will recognize them without any problems. If you find a productive place, it is possible to collect more than one basket from one small area.
Another significant plus is their dietary product. 100 grams of oil contains only 20 kilocalories. For those who want to gain muscle mass, this is an excellent source of protein. There are 10 grams of protein in 100 grams. They can replace meat in the diet. But unlike meat products, they contribute to the removal of cholesterol from the body. In a word, these mushrooms are a great snack option for losing weight, athletes and raw foodists.
A significant minus of oil is that they deteriorate very quickly. As soon as possible, they must either be eaten or preserved for the future. Therefore, all professionals and amateur mushroom pickers need to stock up on delicious and interesting salting recipes for the winter in advance.
Before salting or freezing, the mushrooms should be washed well, cleaned of leaves, needles, if desired, remove the skin. Then boil them in salt water for 20 minutes, be sure to remove the foam that appears.
When cleaning mushrooms, hands can get dirty, so it is recommended to do this with gloves. If it was not possible to avoid pollution, then vinegar or citric acid will help clean the skin.
Salting recipes oil
Methods for salting mushrooms do not require much effort and expense; they are available for cooking at home. They can be varied and other additional spices and vegetables can be added to improve the taste and aroma of the blanks.
Mushrooms with garlic
For this simple recipe, you will need:
- 1 kilogram of mushrooms;
- 2.5 tablespoons of salt;
- 5 bay leaves;
- 4 cloves of garlic;
- 5 peas of black and white pepper;
- 6 blackcurrant leaves;
- 1 bunch of green dill.
Sprinkle salt on the bottom of the enamelware. Mushrooms boiled in salt water, put caps down on the salt. On top are bay and currant leaves, peppercorns. Salt again, add garlic and dill. Repeat layers until you run out of butter.
Put a plate on top, press down with a load. Leave in this position for a day. This is done so that, under the weight of the oil, the juice is released and, when mixed with spices, they form a brine.
After a day, spread the mushrooms in jars, pour over the brine. If it turned out to be not enough, then salty cold boiled water should be added. Put the container in the refrigerator for 3 weeks, after which the mushrooms can be eaten.
horseradish recipe
These butternut squash are sure to please spicy lovers. It will take 2 kilograms of mushrooms, 1 horseradish root, 10 black peppercorns, 5 dill umbrellas, 10 cloves of garlic, 2.5 tablespoons of salt, 5 currant and cherry leaves each.
Sterilize jars, it is advisable to use small ones - 0.5-0.7 ml each. Peel the horseradish root, cut into slices, put in an even layer on the bottom of the container. Cut the garlic, sprinkle it on mushrooms, spread currant and cherry leaves, pepper and dill. Lay in layers until only two centimeters remain to the neck.
Press down the mushrooms by placing a light weight on top. Leave the oil in this form for two weeks. During this time, they will release juice and form a brine.
After half a month, pour cold salted boiled water into the jars. Close with tight nylon lids, put in a cool dark room. Such sharp mushrooms will definitely be appreciated by men.
Sweet Butter with Mustard
Salting with a "zest" in the form of a combination of sweet and bitter will become one of your favorites in the winter. For cooking, you will need mushrooms - 2 kilograms, a liter of water, 100 grams of sugar, 60 grams of salt, 5 sprigs of cloves, 1 tablespoon of mustard seeds, 5 allspice peas, 5 bay leaves.
Boil the fruits, if large, cut into small pieces. Fill with water, put on fire. When it boils, add salt and sugar, mix thoroughly. Add mustard seeds, lavrushka, sprigs of cloves. Let it boil for 15 minutes. Get the oil with a slotted spoon, put it in sterilized jars. Pour brine on top, not bringing to the edges of 2 centimeters. Close the lids, wrap with a blanket, and after cooling, store in a dark, cool place.
Hot pickling option
Butterfish can also be pickled hot. It will take 1 kilogram of mushrooms, 1 bunch of dill, 2.5 tablespoons of salt, 600 ml of water, 5 grains of ground black pepper, 5 cloves of garlic, 2 pieces of cardamom.
