Marinated oils - mouth-watering mushrooms

Each type of mushroom has its own characteristics, which must be taken into account when preparing. In the season of quiet hunting, many mushroom pickers, picking many different mushrooms, are interested in what dishes or how they can be cooked. Let's talk about how to make pickled buttermilk. This is the most common way of harvesting.

Collected butter muffins must be carefully sorted. We do not take spoiled mushrooms. Then cut the bottom of the leg and gently, using a small knife, remove the skin from the hats. If the mushrooms are large, then the legs are separated from the hats. Small specimens are pickled whole. Purified mushrooms must be rinsed. Oily oils are very tender and take moisture well. Therefore, we put them in a colander and several times lowered into the water. In advance, put a container of water on the fire. Water should be taken at the rate of 200-250 ml per one kilogram of mushrooms. Oily in the process of cooking will give juice. In the water, add 1.5 teaspoons of table salt per liter of water. To keep the fungus color and not darkened, also put in a pan a third of a teaspoon of lemon acid. Oily must be cooked for about 10 minutes. Then they should be thrown back in a colander and washed using hot water.

We prepare marinade. Take a liter of liquid and add to it 1.5 tablespoons of tea salt, a spoonful of sugar sand, half a spoonful of tea citric acid, cloves, laurel and peas. We boil marinade and fill them with mushrooms. Cook for another 20 minutes. When the mushrooms are ready, they immediately settle on the bottom of the pan. Preparing the banks. We lay out mushrooms in them, top up the marinade and cover with metal or plastic covers. We leave in the room until it cools down completely. Then put it in a cool place. This is how to prepare marinated maslings for the winter.

Instead of lemon acid, you can take vinegar. In this case we also process mushrooms. Cut the bottom of the leg and remove the film from the hats. We cut large oil masks into parts, and small ones are used entirely. We wash them with a colander and immediately send it to boiling, slightly salted water. We cook about 8-10 minutes. Then drain the liquid. Now you need to prepare a marinade. Take half a liter of water and add 25 grams of salt, twice as much sugar, 50 ml of vinegar, spices as desired and a little cinnamon. Heat the marinade and put mushrooms in it. We cook until ready, that is, until the butter is not at the bottom. We spread the pickled oil over cans and close them with lids.

And in conclusion we will describe the recipe of pickled butter mushrooms and mustard. We sort out the mushrooms and separate them suitable for cooking. We cut the large oleaginas into pieces. We put a container of water on the fire. We put mushrooms in it and cook for about 40 minutes. If the liquid becomes small, add more. After that add all the necessary spices. We spread a few laurel leaves, dill umbrellas (4 pieces), fragrant peppers, black peppercorns, a small handful of mustard seeds, 4 cloves, a table spoon of table salt and half a spoonful of sugar. There we pour 50 grams of table wine 9% vinegar. Mushrooms in marinade cook for about 15 minutes. If you feel that the pickle is slightly salted, do not worry. In the process of cooking, mushrooms will take the necessary part of the salt.

We put the marinated maslings in pre-prepared cans. We close them with metal covers and wrap them. It is better if the mushrooms cool down as long as possible. So the process of sterilization will be more prolonged. After that, pickled buttermen are removed to a colder place.

Dishes from oily vegetables are very delicious. These blanks can be used not only as a good snack. They are used for making different salads. But remember that it is necessary to carefully select quality mushrooms for marinating.