Одними из самых вкусных грибов, произрастающих almost all over the European part of Russia, are considered boars. They got such an interesting name due to their brown cap, which has an oily, slippery surface. All types of oil are edible, so they are collected everywhere.
As a rule, boletus grow in conifersplantings without undergrowth, on forest edges and glades, well lit by the sun. Mass collection of these mushrooms is made, starting from the first month of summer and before the onset of frost. The most various dishes are made of butter - salads, roasts, soups. And, of course, they are marinated. It is pickling that is considered the best way to cook, as it gives the forest gifts a delicious taste and aroma. In this article, we will talk about how to prepare a mushroom oil can, how to pickle it and preserve it. In fact, it is not difficult to prepare such an appetizer for the winter, the main thing is to thoroughly process the mushrooms and use sterile containers.
Mushroom nod: how to pickle it right?
Please note that to the processcooking should be taken with all possible seriousness. It is important to thoroughly sterilize the container and clean the original product, because improperly prepared canned food is an excellent breeding ground for dangerous bacteria. So, consider how to pickle boletus mushrooms. After you have collected or bought mushrooms, they must be well cleaned and processed. It is advisable not to postpone this work until later, as the oil boils quickly deteriorate. Even in the refrigerator, they can be stored for no more than 15 hours. Clean dry mushrooms need a small sharp knife. They do not wash or soak the masts before cleaning, otherwise they will become slippery. The caps are sure to remove the film, remove all the bad, wormy parts and remove dirt. After that, the mushrooms are placed in clean water for half an hour. After soaking the sand and mud residues rinse them in salted water several times. Everything, now mushrooms are prepared for marinating.
Cooking mushroom greasers. How to pickle young small copies
After cleaning and rinsing the boletusOrder boil for 20 minutes, after salted water boils. The resulting foam is removed, after cooking, put the mushrooms in a colander for draining excess liquid. In order to prepare marinated butterta, you need the following ingredients:
- small mushrooms - 1 kg;
- salt coarse - 1 tbsp. l .;
- sugar - 0.5 tsp;
- bay leaf - 5 pcs .;
- grape vinegar 6% - 3 tbsp. l .;
- Carnation - 3 pcs .;
- Peas - 10 pcs.
While our mushrooms are in a colander, cookmarinade fill. To do this, pour half a liter of water into the pan, put salt, sugar, cloves, pepper, bay leaf and vinegar there. Bring the spicy mixture to a boil. Put the boil in it and boil for 10 minutes. After that, we get the mushrooms and put them in glass jars. Fill all this beauty with marinade. Important: the container must first be sterilized within 30 minutes. The cans are covered with plastic lids (also well boiled in advance). Preservation stored in the refrigerator.
How nice to get in the winter and try thesemarinated mushrooms! Recipe: You can sprinkle butter from a jar with a weak solution of vinegar, decorate with onion rings or add a small amount of vegetable oil to them. That's it, incredibly delicious cold appetizer is ready. Now you know how to cook mushroom oilers, how to pickle it and preserve. Enjoy your meal!
