How to better prepare marinated oily mushrooms: a recipe without sterilization and different process technologies

Among canned mushrooms, a true masterpiece is the pickled oil. The recipe without sterilization is one of the options that allows you to prepare your favorite dish without extra extra time. How is this method different from the others and how best to conduct such a procedure? To deal with these issues, you need to consider a few of the most interesting options.

Original recipe with mustard and horseradish

With the onset of the mushroom season, the housewives have a lot of work. I want not only now to enjoy the fragrant gifts of the forest, but also to save at least until next summer. Marinated oats were very popular . The recipe without sterilization makes it possible to prepare them quickly and in large quantities. There are so original options that sometimes it's hard for yourself to even imagine the taste of the future canned product. For example, you can try a recipe in which to prepare marinade for one liter of water you need to take: 3 cloves of garlic, 100 milliliters of vinegar 9%, 2 bay leaves, 45 grams of salt, 3 clove rods, 30 grams of sugar, a sheet of horseradish, 5 peas fragrant And as much usual black pepper, an umbrella of dill and a tablespoon of seeds of mustard.

Literally in a matter of minutes you can cook delicious pickled oil. The recipe without sterilization is realized in three stages:

1. First, fresh mushrooms must be washed, and then put them in a deep clean pan, pour water and boil for five minutes from the time of boiling. Then the products should be thrown back to the colander and left for a while to allow the water to drain completely.
2. In a clean pan, pour the water, and then add to it all the ingredients provided by the recipe. Capacity to put on fire.
3. After boiling, throw the mushrooms and cook the products together for 20 minutes.

Still hot they should be poured on banks, corked, and then safely stored in a cool place.

Unusual addition

If you want, you can cook not just ordinary pickled oil. Recipe without sterilization allows you to add to the main product a variety of ingredients. Quite interesting is the composition, if it uses 1 kilogram of mushrooms: 120 grams of salt, a liter of water, 2 bay leaves, 60 grams of sugar, 2 cloves, 50-55 grams of vinegar, 2 onions and a pair of peas of ordinary black pepper.

In this case, the technology will be slightly different:

1. Rinsed and peeled mushrooms cut randomly into pieces, pre-separating their hats from the legs.
2. Chop onion gently in the form of rings.
3. Cut buttermilk into a saucepan with boiling water and cook for about 10-11 minutes. Then they will have to be washed under cold water.
4. In a pot of water dilute the salt, and then add the mushrooms and cook them until all the pieces do not settle on the bottom.
5. Remove the prepared butter muffins and put them into sterilized jars, alternating layers with onions.
6. In the remaining broth add all the ingredients and cook the marinade.
7. With a hot brine, fill the mushrooms and tightly roll the cans with metal covers.

To cool the jar a few days to keep upside down, neatly covering them with a warm blanket.

Billets for future use

People can mushrooms. But the most delicious specimens, in the opinion of the majority, are the pickled buttermilk. The recipe without sterilization for the winter can contain those components that will later be useful for the preparation of salads. After all, as is known, this dish is prepared mainly from canned mushrooms. To work in this case, the hostess will need: for 2 kg fresh mushrooms ½ liters of water, 4 cloves of garlic, 30 grams of sugar and twice the salt, 5-6 peppercorns of black, 3 clove buds, and a half tablespoons of vinegar 9% And a set of favorite condiments.

All actions are performed in a certain sequence:

1. First fresh mushrooms have to be sorted, separating them from debris, and then carefully remove the thin film from the bonnet and clean the foot. After this, the oil must be rinsed under a stream of running water. Purified products can be sent for further processing.
2. Prepared mushrooms put in a large saucepan, pour cold water and cook for 15 minutes, adding a little salt and vinegar (or citric acid). As soon as they begin to sink one by one to the bottom, the process can be considered finished. Now they can be filtered and slightly dried.
3. Ointment spread on sterilized jars along with slices of chopped garlic.
4. Prepare the marinade. For this, in water it is necessary to dissolve the salt with sugar and, adding pepper with cloves, cook for 4 minutes.
5. The hot solution should be poured into the jars so that the mushrooms are completely covered with them, and then, having covered with capron lids, send them to the refrigerator for storage.

In this condition, until the next fall, pickled buttermilk can stand. The recipe without sterilization for the winter gives the owner the opportunity at any time to make from them her favorite salads.

"Green marinade"

Each person has his own concept of conservation. Different tastes can sometimes create new interesting recipes. So how else can you make a pickled oil without sterilization? The principle of operation, as a rule, remains the same. Only the composition of the marinade changes. To make the mushrooms more aromatic, add more green to the broth. To do this, you can use the following composition: per kilogram of fresh buttermilk 1 onion, 30 grams of rock salt, 3 tablespoons of vinegar, 6 laurel leaves, a little ground black pepper, ½ bunch of fresh dill, a teaspoon of dried celery and 6 peppercorns.

Preservation is carried out in the usual way:

1. First, all the mushrooms have to be sorted, cleaned, washed and dried.
2. Then they must be boiled twice. The first time in 15 minutes, water must be drained. The second time the butter will already be cooked in the marinade itself. To do this, add all ingredients (without vinegar) to the water and simmer for 45 minutes (dill and ground pepper are poured 5 minutes before the end of cooking).
3. Pour carefully the oil into the prepared cans, and then, with the marinade, roll up.

Such pickled buttermen without sterilization will be a real holiday on cold winter days, reminding oneself of warm times and gone summer.

Without preliminary boiling

There are a lot of options when mushrooms are rolled without preliminary boiling. Get the same delicious pickled buttermilk. The recipe without sterilization with a photo will help to clearly trace all the steps. First you need to prepare all the necessary ingredients: for each kilogram of fresh mushrooms, a third cup of water, 8 grams of cinnamon, 150 grams of vinegar, 30 grams of edible salt, cloves, 12 grams of sugar, bay leaf and 5 peas.

Further it is necessary:

1. In the saucepan boil the water with salt and vinegar. This will be part of the marinade.
2. Add mushrooms and bring everything back to the boil. Then we must wait until the broth becomes as clear as possible, and the butter will surely begin to sink to the bottom.
3. Literally 5 minutes before the full readiness to introduce into the composition of all the remaining ingredients.
4. Now the mushrooms should only be transferred to clean cans and covered with plastic covers.

In a cold place, such canned food will remain calm throughout the winter. But this option can only be used for good and tested mushrooms.