Maslata are mushrooms that are easy to collect. They grow in large families, so for an experienced mushroom picker it is not difficult to collect a few baskets. Eat so much at a time is unreal. Therefore, all mushroom pickers should learn how to pickle oil for the winter. This can be done both hot and cold, that is, without heat treatment. There is also a combined option. In any case, the processing of mushrooms before salting will be the same.

How to prepare boletus for salting for the winter

Before salting boil, they need to prepare for this. Occupation is laborious, but knowledge of some secrets will greatly facilitate the work of the hostess.

• Maslata got its name due to the fact that their caps are covered with a sticky film. When cleaning it must be removed. The exception is very small mushrooms. If you leave the film, the salted boilers will have a bitter taste, the harvesting for the winter will be irreparably damaged.
• Butters cannot be soaked before cleaning, like some other mushrooms: they will quickly absorb the liquid, swell up, and it will only be harder to clean them: they will sprawl out, slip out of your hands. It is better, on the contrary, before cleaning them for an hour or two to dry them in the sun. Then it will be much easier to remove the film.
• Keep your hands clean (and dark oil stains are left on the palms), and you can also ease the process of removing the film from the caps by treating the hands and knife blade with sunflower oil. As the blade becomes dirty, when it starts to adhere to it, it should be wiped with a cloth moistened with oil. The film is captured with a knife on one side and removed from the cap with a movement towards itself.
• It makes no sense to wash oil and remove debris from them before adhesive films are removed from the caps - after this process will go much faster.
• When washing and cleaning mushrooms, they need to be sorted, as it takes longer to pickle larger specimens. Another option is to cut medium sized mushrooms in half, large - into 4 parts. It is not necessary to do this if only caps are used for salting, but in this case it is necessary to cut the legs.
• Do not throw out the legs of butter and mushrooms that have lost their shape and are not suitable for salting in the winter. From them you can make delicious caviar.

After cleaning and washing the boil, you can select the appropriate recipe and start salting.

How to salt boletus for the winter in a cold way

• peeled maslta (caps only) - 5 kg;
• rock salt - 0.2 kg;
• currant leaves - 9 pcs .;
• grape leaves - 9 pcs .;
• dill (umbrellas) - 9 pcs.

Cooking method:

• Prepare the butter by clearing them from the film and cutting off the legs (you can leave them in young mushrooms).
• Divide into about 3 piles, first putting the largest mushrooms, the last - the smallest.
• Put the butter from the first pile of hats down into a wooden barrel, pouring 20 g of salt on the bottom. Pour mushrooms with salt (60 g), put on top of 3 sheets of grapes and currants, 3 umbrellas of dill.
• Put a second layer of medium-sized butter with a second layer, add 60 g of salt to them, cover with leaves of grapes, currants, and dill.
• Pour into small boletus, sprinkle them with the remaining salt, cover with the remaining leaves, dill.
• Lay on top of a piece of gauze folded in half, on it - a wooden disk. Put something heavy on it.
• Place the barrel in a cool room (18–20 degrees) for at least a month.

After a month you can take the first sample. Butters, salted in their own juice, are crunchy, but before serving, they must be soaked in water for two hours to remove excess salt. Previously, for the winter, boilers were harvested in this way, but today it is acceptable only for those who have a basement or a spacious storeroom. Without a keg, too, can not do.

How to salt hot oil (in cans)

• boletus - 1 kg;
• water - 1 l;
• granulated sugar - 60 g;
• rock salt - 40 g;
• peppercorns - 3 pcs .;
• clove - 2 pcs .;
• bay leaf - 2 pcs.

Cooking method:

• Brush clean, wash, chop coarsely.
• Prepare the jars by sterilizing them for 20 minutes.
• Fill the mushrooms with water and cook until they sink to the bottom.
• Pour salt and sugar, add spices, bay leaf and continue cooking for 5 minutes.
• Spread the oil over the cans, leaving about 1 / 6–1 / 7 of the can (not more) free. Fill with boiling brine, roll up.
• Allow to cool under a warm blanket and store in a cool place.

This method of salting oil for the winter is most common. It is suitable for citizens, does not require great skill, economical.

Combined method of salting oil

• boletus - 5 kg;
• salt - 0.2 kg;
• water - 3 l;
• garlic - 1 head;
• dill - 6 umbrellas;
• currant leaves - 6 pcs .;
• peppercorns - 15 pcs .;
• vegetable oil - 100 ml.

Cooking method:

• Boil the prepared butter cooks for 20 minutes, drain in a colander and let the water drain completely, divide into 3 parts.
• Salt in the amount of 50 g pour into the bottom of a large pan, top put the first portion of mushrooms, 2 leaves of currant, 2 umbrellas of dill, 5 peas, sprinkle 50 g of salt.
• In the same way lay out two more layers. Put a load on top.
• After one day, transfer the mushrooms from the clean jars, cover with the brine left in the saucepan in which the boiled butter was salted in its own juice. Pour the oil into the cans.
• Close the cans with nylon caps and refrigerate. After three weeks they are ready to eat.

Butter salted for the winter according to this recipe is fragrant and crunchy. This recipe is for real gourmets who know a lot about salted mushrooms.

Mushrooms

Description

Ingredients

Steps

First, we recommend sorting the collected mushrooms by the caliber.  If you use only small butter for pickling, you will end up with a very appetizing and attractive snack. Also miniature mushrooms can be used directly with the leg, and even with them you do not need to remove the film.



When they are sorted, prepare them. Clean the mushrooms from the forest litter and rinse very well. If desired, forest fruits can be soaked in warm water for a few hours so that most of the garbage lags behind.



Prepared oil should be poured with plenty of water, salt and boil on the fire. When the mushrooms boil, reduce the heat and boil the contents of the container for twenty minutes. After forest fruit, fold to a colander and rinse under cold water.   Immediately prepare all the spices and greens that are required in the ingredients of this recipe for salting butter.



Next, remove from the cabinet a suitable enameled pan and place one layer of boiled mushrooms in it.  Put a bay leaf, finely chopped garlic, dill and peppercorns, and a mushroom layer on top. Do not forget to salt it.



Then put another layer of oil in the container, which also cover with spices and sprinkle with salt. Use all ingredients this way..



Press down the prepared mushroom harvesting with a flat plate and place a load on top of it, for example, a three-liter jar of water. This procedure will allow the mushrooms to pick out a lot of juice and, accordingly, to form the required amount of brine. Leave pickled mushrooms under load for twenty-four hours.



On the next day, put the mushrooms in a glass jar and pour the resulting brine. If desired, some vegetable oil can be added to the oils. Then close the blank with a lid and send to the refrigerator for infusion.



Delicious salty boletus will be ready to eat in three weeks.  Before serving, the mushroom snack can be filled with vinegar and decorated with fresh onion rings.



Enjoy your meal!

Maslata is a desirable find for any mushroom picker. They are among the ten best edible mushrooms and are considered to be among the most delicious, delicate, fragrant and healthy, suitable for all types of processing: drying, pickling, pickling, pickling, freezing. We will describe in detail in what ways we can salt the oil.

Read about marinating boletus in this article.

The list of edible mushrooms approved for industrial procurement in Russia according to the current sanitary rules SP 2.3.4.009-93 of 1993 includes two types of oil: granular (Sullius granulatus) and late (Sullius luteus). Both those and others belong to the 2nd category (out of 4) nutritional value.

Maslata are undersized fungi that have short, smooth, dense legs and flat convex caps with a spongy (tubular) spore-bearing layer. Outside, the caps are covered with a thin yellowish or red-brown film, on the surface of which is formed oily mucus  - the main distinguishing feature of boilers, in addition, they have a sponge pale or bright yellow color, and light pulp does not change color on a cut or a break. The hats of young mushrooms are bent inwards, in the later ones the bottom of the cap is tightened with a white film, which, torn in the process of growth, remains in the form of a ring around the leg.

Numerous friendly families grow predominantly in coniferous forests (especially young ones) in glades, burnt places, clearings, along the roadsides of paths. If one mushroom caught your eye, you need to carefully look around - there are sure to be others nearby. In the year of harvest, oil is brought from the forest with buckets and baskets. Primary sorting is carried out even in the process of collection, rejecting all overripe, wormy, spoiled, flabby specimens. Only young, strong, small-sized mushrooms are taken for harvesting.

Preparation of oil for processing

Long soaking of oil is not required. After cleaning, it is enough to rinse them several times under running water, and then boil them. For boiling  1 kg of mushrooms prepared brine at the rate of 1 tbsp. l salt and 3 g of citric acid in 1 liter of water. Butters are dipped in a pot of boiling brine, brought to a boil and cook for 15-20 minutes over low heat, slightly heated and constantly removing the foam with a skimmer. Willingness is determined by the subsidence of fungi on the bottom. After cooking the oil, gently put it in a colander or on a sieve, rinse thoroughly and allow to drain. When boiling mushrooms actively secrete their juice and lose more than half in volume. In this form, it is very convenient to freeze or preserve them.

The main methods of homemade salting oil

Salt mushrooms boletus can be traditional cold and hot methods, combining them with pickling or pickling. In order not to interrupt the natural mushroom taste and aroma, it is better to use spices in minimal quantities or to completely abandon them. Salt need to take a stone cook coarse grinding, not iodized. We offer you some simple recipes for which our mothers and grandmothers made preparations.

The fermentation that occurs in the process of lactic fermentation, allows you to do without additional preservatives, gives the mushrooms (vegetables and fruits) a special nutritional value and a pleasant sour taste.

Servings / volume:  4 l

Ingredients:

• boiled butter (boiled) - 5 kg;
• rock salt - 250 g;
• sugar - 80 g;
• milk whey - 2-3 tbsp. l

Optionally, you can add:

• allspice and black pepper (with peas) - 15-20 pcs .;
• bay leaf / oak leaf - 5-10 pcs.

Cooking technology:

1. In a clean, dry (enameled, glass, ceramic or wooden) container we place the mushrooms washed and drained after boiling.
2. Cooking fill at the rate of 3 tbsp. l salt and 1 tbsp. l sugar per 1 liter of water: bring the water to the boil in a saucepan, add salt and sugar, mix, so that the spices are completely dissolved. Cool to 40 and add whey.
3. Fill the mushrooms with a warm brine, cover the contents of the container with a flat lid or a plate on which the oppression can be installed.
4. We leave the container with mushrooms in a warm room for 3 days, then we remove it in the cold for 1 month.
5. To ensure the possibility of long-term storage, we put the pickled boils into a colander, drain and filter all the liquid, wash the mushrooms themselves under running water and let it drain.
6. Mushrooms laid out on sterilized banks. Strain the brine, bring to a boil, removing the emerging foam with a skimmer, and pour into the jars of mushrooms to a level 1.5-2 cm below the top of the neck. If pouring is not enough, you can add boiling water.
7. Banks, covered with lids, set in a pan with hot water or in the oven and pasteurized on low heat: half a liter 30-40 minutes, liter - 50-60 minutes. After that, we immediately roll up the cans tightly, check the quality of the closures, turn them over and leave them to full cooling.

If you do not have the opportunity to buy whey, then prepare it yourself is not difficult. To do this, take fresh (unboiled) sour milk or kefir, pour it into a saucepan, put it on the stove and warm it up without boiling. After the appearance of clots, the mixture is allowed to cool and filter through a sieve with a double layer of gauze. Flowing liquid is serum. Thus, you get two tasty and healthy products at once: home-made cottage cheese and fresh fermented milk whey.

Ready fermented boiled butter is served as a delicacy appetizer, sprinkled with chopped onion and flavored with vegetable oil, or added to various dishes.

Butter salted in the cold way it is possible to prepare on the "dry" technology  and do not roll up, and close in banks under the capron cover and store in the refrigerator. It is convenient to spend such preparation for preparation of daily dishes.

Servings / volume:  2-2.5 liters

Ingredients:

• boiled butter (boiled) - 3 kg;
• rock salt - 150 g;
• black pepper (peas) - 10-15;
• allspice (peas) - 5-7;
• garlic - 5-7 cloves;
• dill (umbrellas) - 5 pcs .;
• vegetable oil - 150 ml.

Cooking technology:

1. A handful of salt and part of the prepared spices are distributed evenly across the bottom of the capacious container: dill umbrellas, peppers, garlic sliced ​​into plates.
2. We spread mushrooms with hats down, pouring each mushroom layer with salt and spices.
3. Cover the filled container with a plate or lid and set the load on top.
4. We leave the billet for a day in a warm place.
5. Well we wash out the cans of soda, put the mushrooms in them and fill them with the released liquid.
6. In each jar we pour in a few spoons of vegetable oil so that it completely covers the surface, and we seal the jars with capron lids, preheated in boiling water.
7. We remove the mushrooms in the fridge and let them salt for 2-3 weeks.

Salty boletus - tasty and fragrant, nourishing and nutritious, containing a large amount of vegetable proteins. They will be a real decoration of the usual, vegetarian or lenten menu.

Many housewives do not have the opportunity to store the blanks in the refrigerator, cellar or basement, so often have to pickle or salt the oil for the winter hot tins.

Servings / volume:  2-2.5 liters

Ingredients:

• boiled butter (boiled) - 3 kg;
• brine water - 1.5 l;
• salt rock - 3 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• black pepper and sweet (peas) - 5-10 pcs .;
• 3-5 bay leaves;
• dried clove - 5-6 pcs.

Cooking technology:

1. Peeled, boiled and washed mushrooms are placed in an enamel saucepan and filled with water. We put on a big fire and bring to a boil.
2. Add to the pan all the spices. Boil the mushrooms in brine for 20-30 minutes.
3. While mushrooms are boiling, we wash the jars with soda and sterilize them.
4. Mushrooms are laid out hot in banks, fill with brine to the top and hermetically sealed with lids.
5. Inverted jars covered with a blanket and leave to cool. It is possible to store such preparation in usual conditions in the storeroom or in the kitchen cupboard.

According to the same technology, it is possible not only to salt the oil, but also pickle, adding vinegar (9%) to the brine at the rate of 70-100 ml per 1 kg of mushrooms for 5-10 minutes before the end of their cooking.

Video

A few more recipes for salting and marinating bolettes are offered to you in the following videos:

For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agrarian works, prefers harvesting, but for the sake of this, she is ready to regularly weed, pick, pinch, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are home grown!

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In Australia, scientists have begun experiments on cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their extinction. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

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Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. In terms of properties and appearance, they are very similar, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic debris of the most diverse origin (food spoiled from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more accessible.

The homeland of pepper is America, but the main breeding work on the cultivation of sweet varieties was carried out, in particular, by Ferenc Croat (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper has already come to Russia from Bulgaria, that's why it got its usual name - “Bulgarian”.

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In small Denmark, any piece of land is very expensive. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large packages, foam boxes filled with a special earth mixture. Such agrotechnical methods allow you to get a crop, even at home.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) also need shelter, as well as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without cover they freeze out. The sellers' beliefs that strawberries are “frost-resistant”, “winter-hardy”, “endures frosts up to −35”, etc. - are deceit. Gardeners should keep in mind that no one has yet been able to change the root system of strawberries.

Cooking Recipes

Fried boletus

• 2-3 onions;
• salt, spices - to taste.

Similarly, I do the harvesting for the winter, only I do not add onions and fry longer, about an hour. I put in sterilized jars.

Salty maslata for the winter

Mushrooms stacked tightly, about the "hangers" banks. To avoid moldy (this happens from poor processing of cans or not enough time for roasting), I pour salted bacon on top.

Pickled boletus

Recipe number 1

• 1-2 cloves;
• garlic clove;
• a pinch of dry dill grains.

Recipe number 2

• tablespoon of sugar;
• citric acid (10 g.);
• bay leaf - 5 pieces;

• third of a glass of water;
• 2/3 cup 3% vinegar;
• tablespoon of salt.

Salty boletus

• 1 kg oil;
• 2 tablespoons of salt;
• 4 pieces of bay leaf;
• 3 cloves of garlic;
• fresh dill;

Oil for freezing

How to defrost

With the approach of autumn, mushrooms appear in numerous stocks of hostesses: pickled, frozen, salted, dried. There are cute and tasty mushrooms on a yellow stem with a brown, buttery, buttery cap.

The Latin name for butter is Suillus luteus (late or yellow butter dish), the word luteus means "yellow." In the people the mushroom is called differently: maslukh, calish, masluk, the British call it "Slippery Jem". This name was due to the oily, sticky cap, red-brown or dark brown.

Marinated boletus for the winter

In rainy weather, mucus is secreted more.

The stem is golden yellow or lemon. Height reaches 10 cm, thickness up to 3 cm. On adult mushrooms there is a white or grayish-purple ring. Above the ring, the leg is white, the lower part of the leg is brown. The color of the flesh is white or yellow, with a pleasant smell and sourish taste. On the back side of the cap the young have a white film.

Maslata grow in pine forests near young pine trees. They love a sunny place, so they are not found in overgrown forests. It is easier to find on the edge of pine forests, on the side of roads near the pine forest, on burnt woods or old fireplaces. Harvesting lasts from June to frost. Mass gathering is in July.

Features

Butterdish is an edible mushroom of the 2nd category. Mushroom professionals believe that he is second only to boletus, and is ahead of it in the content of fats and carbohydrates. According to the yield in coniferous forests, there is no equal to the oils; they occupy the 1st place.

Protein oil is absorbed by man 75-85%. There are more squirrels in young mushrooms than in old ones, as there are more squirrels in caps than in legs.

Maslyata, like oyster mushrooms. pull out of the soil heavy metals and radioactive elements. This is typical of places that previously fell into the zone of contamination after the explosion at the Chernobyl nuclear power plant. Maps of infected sites are now available, and it is advisable for mushroom pickers to familiarize themselves with them. If there is no such possibility or you are not sure that the mushrooms are clean, get rid of harmful elements yourself, by boiling in several waters.

Cooking Recipes

Maslata spoil quickly, do not delay preparation for later. First of all, clean the leaves and needles of needles. Then, remove the peel from the cap of adult mushrooms, it gives a bitter taste, and the color during cooking will lose its attractiveness. They remove the skin from the cap simply: with a knife they pick up the skin on the cap and it easily falls behind. To peel cleaned better, dry the mushrooms in the sun.

Wash cleaned oils in running water several times and boil in two waters. Throw mushrooms in salted water and boil for 20 minutes, then discard in a colander, rinse and boil again in new water. After the second cooking, rinse.

If you pick mushrooms yourself, and are confident that they are clean, boil them in salted water 1 time 20 minutes.

Fried boletus

It is believed that the fried boiled butter is the most delicious. If you fry with potatoes, you’ll have a traditional dish for a mushroom picker, like for a fisherman’s soup.

• boiled sausages (as much as they are);
• 2-3 onions;
• vegetable oil - 1/3 cup (better refined);
• salt, spices - to taste.

1. Oil poured into the pan, heated. I spread butter, cover with lid and fry over low heat until they stop shooting (you will understand what you are talking about during cooking).
2. I add onions and continue to fry, adding a little fire.
3. I cook, stirring occasionally, until there is liquid in the pan, and the mushrooms do not darken.

I do not roll under the iron covers, but tightly close the nylon. Keep in a cool place for quite some time. Served on the table with potatoes or buckwheat.

Pickled boletus

Marinated boiled butter with onions and greens are included in the New Year's menu. becoming a traditional snack and a piece of home comfort.

Recipe number 1

• on 1 liter of water 2 tablespoons of salt and 3 sugar;
• 10 large peas allspice;
• 1-2 cloves;
• garlic clove;
• several pieces of bay leaf (for an amateur);
• a pinch of dry dill grains.

1. Usually for pickling, I remove the skin from the cap. After cleaning, I rinse in a large container so that the sand settles down and light debris floats to the surface. Washed in several waters.
2. Large boletus cut into several parts and boil in salted water. I cook no more than 10 minutes. Pre-add a few drops of vinegar or citric acid on the tip of a knife to the water so that the mushrooms do not darken.
3. Drain the water, pour the same composition, cook for 15 minutes.

I put oil tightly in liter cans (jars and lids pre-sterilized), pour marinade, add a tablespoon of 9% vinegar. Lidded rolls, stored in the cellar or basement.

Recipe number 2

For the next canning option you will need:

• 1 kg of oil of approximately the same size;
• tablespoon of sugar;
• 10 large black peppercorns;
• citric acid (10 g.);
• bay leaf - 5 pieces;

• third of a glass of water;
• 2/3 cup 3% vinegar;
• tablespoon of salt.

Marinade bring to a boil, put pre-washed and peeled boletus. I take off the foam. I turn off the stove as soon as the marinade boils again. I put bay leaf, citric acid, sugar, pepper, mix and let cool. Mushrooms are laid in jars, pour marinade and cover with parchment (it is better not to cover with metal lids). Keep in the fridge.

Salty boletus

For salting butted, as well as bulkheads. I use freshly picked mushrooms, not wormy and small in size. Large leave for freezing. Some housewives salt only caps, legs cut off when the fungus is medium or large in size. Someone salted separately caps and legs. As they say, the taste and color ... If they are small, I do not remove the film from the cap.

• 1 kg oil;
• 2 tablespoons of salt;
• 5 black peppercorns;
• 4 pieces of bay leaf;
• 3 cloves of garlic;
• fresh dill;
• black currant leaves (on the fan).

1. Cleaned and washed boil boil in plenty of salted water for 20 minutes. As soon as boil, I remove the foam.
2. Boiled mushrooms washed in cold water, reclined on a colander to glass water.
3. In an enamel pot or bowl pour salt and spread mushrooms with the cap down. Add bay leaf, pepper, chopped garlic and dill, sprinkle with salt. From above I make a layer of mushrooms and spices, so several times.
4. When the mushrooms are laid, I put a flat dish on top and press down with a yoke, so that the butter gets out and the juice is completely in brine. If there is little brine, add boiled salt water and leave for a day.
5. Mushrooms tightly stacked in steamed jars so that they are completely covered with brine. To secure the top pouring vegetable oil and leave in the refrigerator.
6. Mushrooms will salt out after 3 weeks. Get strong and tasty.

Oil for freezing

I clean the conifer needles and foliage from the mushrooms, rinse them in running water, and pour the water into the colander for 20 minutes. I advise you to dip a paper towel to dry faster.

Large masta cut into pieces of 2-3 cm, placed in plastic bags or special containers. I do not advise a lot of oil in the package. Do not forget to sort the mushrooms: put sliced ​​in one package, small - in another. Put in the freezer. Stored year.

You can boil or fry it before freezing, but in fresh frozen mushrooms there are more nutrients stored than boiled or pickled.

How to defrost

Defrosting is a long process.

1. Mushrooms shift from the freezer to the refrigerator and leave until full defrosting. Remember, thawed mushrooms are used immediately, otherwise they will become a place of accumulation of bacteria.
2. Do not defrost quickly. After a quick defrost, they look unsightly and lose taste.
3. Let the mash get rid of the crust that was formed during the freezing, then you can start cooking. Boil thawed mushrooms in salted water for 15 minutes.

Butters rarely serve as a full-fledged and independent dish. More often it is an indispensable ingredient for giving a piquant taste. They are made juliens and sauces, baked pies, stewed with vegetables. Butters - a great filling for pancakes or meat rolls, the basis for salads.

A simple salad of potatoes, green onions, chicken meat and green peas, seasoned with mayonnaise, will be different if you add marinated or salted boletus. Ordinary salad with crab sticks or crab meat will turn into a real masterpiece, if you enter pickled mushrooms. Enjoy your meal!

With the approach of autumn, mushrooms appear in numerous stocks of hostesses: pickled, frozen, salted, dried. There are cute and tasty mushrooms on a yellow stem with a brown, buttery, buttery cap.

The Latin name for butter is Suillus luteus (late or yellow butter dish), the word luteus means "yellow." In the people the mushroom is called differently: maslukh, calish, masluk, the British call it "Slippery Jem". This name was due to the oily, sticky cap, red-brown or dark brown. In rainy weather, mucus is secreted more.

The stem is golden yellow or lemon. Height reaches 10 cm, thickness up to 3 cm. On adult mushrooms there is a white or grayish-purple ring. Above the ring, the leg is white, the lower part of the leg is brown. The color of the flesh is white or yellow, with a pleasant smell and sourish taste. On the back side of the cap the young have a white film.

Maslata grow in pine forests near young pine trees. They love a sunny place, so they are not found in overgrown forests. It is easier to find on the edge of pine forests, on the side of roads near the pine forest, on burnt woods or old fireplaces. Harvesting lasts from June to frost. Mass gathering is in July.

Features

Butterdish is an edible mushroom of the 2nd category. Mushroom professionals believe that he is second only to boletus, and is ahead of it in the content of fats and carbohydrates. According to the yield in coniferous forests, there is no equal to the oils; they occupy the 1st place.

Protein oil is absorbed by man 75-85%. There are more squirrels in young mushrooms than in old ones, as there are more squirrels in caps than in legs.

Maslyata, like oyster mushrooms. pull out of the soil heavy metals and radioactive elements. This is typical of places that previously fell into the zone of contamination after the explosion at the Chernobyl nuclear power plant. Maps of infected sites are now available, and it is advisable for mushroom pickers to familiarize themselves with them. If there is no such possibility or you are not sure that the mushrooms are clean, get rid of harmful elements yourself, by boiling in several waters.

Cooking Recipes

Maslata spoil quickly, do not delay preparation for later.

Pickled boletus

First of all, clean the leaves and needles of needles. Then, remove the peel from the cap of adult mushrooms, it gives a bitter taste, and the color during cooking will lose its attractiveness. They remove the skin from the cap simply: with a knife they pick up the skin on the cap and it easily falls behind. To peel cleaned better, dry the mushrooms in the sun.

Wash cleaned oils in running water several times and boil in two waters. Throw mushrooms in salted water and boil for 20 minutes, then discard in a colander, rinse and boil again in new water. After the second cooking, rinse.

If you pick mushrooms yourself, and are confident that they are clean, boil them in salted water 1 time 20 minutes.

Fried boletus

It is believed that the fried boiled butter is the most delicious. If you fry with potatoes, you’ll have a traditional dish for a mushroom picker, like for a fisherman’s soup.

• boiled sausages (as much as they are);
• 2-3 onions;
• vegetable oil - 1/3 cup (better refined);
• salt, spices - to taste.

1. Oil poured into the pan, heated. I spread butter, cover with lid and fry over low heat until they stop shooting (you will understand what you are talking about during cooking).
2. I add onions and continue to fry, adding a little fire.
3. I cook, stirring occasionally, until there is liquid in the pan, and the mushrooms do not darken.

Similarly, I do the harvesting for the winter, only I do not add onions and fry longer, about an hour. I put in sterilized jars. Mushrooms stacked tightly, about the "hangers" banks. To avoid moldy (this happens from poor processing of cans or not enough time for roasting), I pour salted bacon on top.

I do not roll under the iron covers, but tightly close the nylon. Keep in a cool place for quite some time. Served on the table with potatoes or buckwheat.

Pickled boletus

Marinated boiled butter with onions and greens are included in the New Year's menu. becoming a traditional snack and a piece of home comfort.

Recipe number 1

• on 1 liter of water 2 tablespoons of salt and 3 sugar;
• 10 large peas allspice;
• 1-2 cloves;
• garlic clove;
• several pieces of bay leaf (for an amateur);
• a pinch of dry dill grains.

1. Usually for pickling, I remove the skin from the cap. After cleaning, I rinse in a large container so that the sand settles down and light debris floats to the surface. Washed in several waters.
2. Large boletus cut into several parts and boil in salted water. I cook no more than 10 minutes. Pre-add a few drops of vinegar or citric acid on the tip of a knife to the water so that the mushrooms do not darken.
3. Drain the water, pour the same composition, cook for 15 minutes.

I put oil tightly in liter cans (jars and lids pre-sterilized), pour marinade, add a tablespoon of 9% vinegar. Lidded rolls, stored in the cellar or basement.

Recipe number 2

For the next canning option you will need:

• 1 kg of oil of approximately the same size;
• tablespoon of sugar;
• 10 large black peppercorns;
• citric acid (10 g.);
• bay leaf - 5 pieces;

• third of a glass of water;
• 2/3 cup 3% vinegar;
• tablespoon of salt.

Marinade bring to a boil, put pre-washed and peeled boletus. I take off the foam. I turn off the stove as soon as the marinade boils again. I put bay leaf, citric acid, sugar, pepper, mix and let cool. Mushrooms are laid in jars, pour marinade and cover with parchment (it is better not to cover with metal lids). Keep in the fridge.

Salty boletus

For salting butted, as well as bulkheads. I use freshly picked mushrooms, not wormy and small in size. Large leave for freezing. Some housewives salt only caps, legs cut off when the fungus is medium or large in size. Someone salted separately caps and legs. As they say, the taste and color ... If they are small, I do not remove the film from the cap.

• 1 kg oil;
• 2 tablespoons of salt;
• 5 black peppercorns;
• 4 pieces of bay leaf;
• 3 cloves of garlic;
• fresh dill;
• black currant leaves (on the fan).

1. Cleaned and washed boil boil in plenty of salted water for 20 minutes. As soon as boil, I remove the foam.
2. Boiled mushrooms washed in cold water, reclined on a colander to glass water.
3. In an enamel pot or bowl pour salt and spread mushrooms with the cap down. Add bay leaf, pepper, chopped garlic and dill, sprinkle with salt. From above I make a layer of mushrooms and spices, so several times.
4. When the mushrooms are laid, I put a flat dish on top and press down with a yoke, so that the butter gets out and the juice is completely in brine. If there is little brine, add boiled salt water and leave for a day.
5. Mushrooms tightly stacked in steamed jars so that they are completely covered with brine.

   To secure the top pouring vegetable oil and leave in the refrigerator.

6. Mushrooms will salt out after 3 weeks. Get strong and tasty.

Oil for freezing

I clean the conifer needles and foliage from the mushrooms, rinse them in running water, and pour the water into the colander for 20 minutes. I advise you to dip a paper towel to dry faster.

Large masta cut into pieces of 2-3 cm, placed in plastic bags or special containers. I do not advise a lot of oil in the package. Do not forget to sort the mushrooms: put sliced ​​in one package, small - in another. Put in the freezer. Stored year.

You can boil or fry it before freezing, but in fresh frozen mushrooms there are more nutrients stored than boiled or pickled.

How to defrost

Defrosting is a long process.

1. Mushrooms shift from the freezer to the refrigerator and leave until full defrosting. Remember, thawed mushrooms are used immediately, otherwise they will become a place of accumulation of bacteria.
2. Do not defrost quickly. After a quick defrost, they look unsightly and lose taste.
3. Let the mash get rid of the crust that was formed during the freezing, then you can start cooking. Boil thawed mushrooms in salted water for 15 minutes.

Butters rarely serve as a full-fledged and independent dish. More often it is an indispensable ingredient for giving a piquant taste. They are made juliens and sauces, baked pies, stewed with vegetables. Butters - a great filling for pancakes or meat rolls, the basis for salads.

A simple salad of potatoes, green onions, chicken meat and green peas, seasoned with mayonnaise, will be different if you add marinated or salted boletus. Ordinary salad with crab sticks or crab meat will turn into a real masterpiece, if you enter pickled mushrooms. Enjoy your meal!

With the approach of autumn, mushrooms appear in numerous stocks of hostesses: pickled, frozen, salted, dried. There are cute and tasty mushrooms on a yellow stem with a brown, buttery, buttery cap.

The Latin name for butter is Suillus luteus (late or yellow butter dish), the word luteus means "yellow." In the people the mushroom is called differently: maslukh, calish, masluk, the British call it "Slippery Jem". This name was due to the oily, sticky cap, red-brown or dark brown. In rainy weather, mucus is secreted more.

The stem is golden yellow or lemon. Height reaches 10 cm, thickness up to 3 cm. On adult mushrooms there is a white or grayish-purple ring. Above the ring, the leg is white, the lower part of the leg is brown. The color of the flesh is white or yellow, with a pleasant smell and sourish taste. On the back side of the cap the young have a white film.

Maslata grow in pine forests near young pine trees. They love a sunny place, so they are not found in overgrown forests. It is easier to find on the edge of pine forests, on the side of roads near the pine forest, on burnt woods or old fireplaces. Harvesting lasts from June to frost. Mass gathering is in July.

Features

Butterdish is an edible mushroom of the 2nd category. Mushroom professionals believe that he is second only to boletus, and is ahead of it in the content of fats and carbohydrates. According to the yield in coniferous forests, there is no equal to the oils; they occupy the 1st place.

Protein oil is absorbed by man 75-85%. There are more squirrels in young mushrooms than in old ones, as there are more squirrels in caps than in legs.

Maslyata, like oyster mushrooms. pull out of the soil heavy metals and radioactive elements. This is typical of places that previously fell into the zone of contamination after the explosion at the Chernobyl nuclear power plant. Maps of infected sites are now available, and it is advisable for mushroom pickers to familiarize themselves with them. If there is no such possibility or you are not sure that the mushrooms are clean, get rid of harmful elements yourself, by boiling in several waters.

Cooking Recipes

Maslata spoil quickly, do not delay preparation for later. First of all, clean the leaves and needles of needles. Then, remove the peel from the cap of adult mushrooms, it gives a bitter taste, and the color during cooking will lose its attractiveness. They remove the skin from the cap simply: with a knife they pick up the skin on the cap and it easily falls behind. To peel cleaned better, dry the mushrooms in the sun.

Wash cleaned oils in running water several times and boil in two waters. Throw mushrooms in salted water and boil for 20 minutes, then discard in a colander, rinse and boil again in new water. After the second cooking, rinse.

If you pick mushrooms yourself, and are confident that they are clean, boil them in salted water 1 time 20 minutes.

Fried boletus

It is believed that the fried boiled butter is the most delicious. If you fry with potatoes, you’ll have a traditional dish for a mushroom picker, like for a fisherman’s soup.

• boiled sausages (as much as they are);
• 2-3 onions;
• vegetable oil - 1/3 cup (better refined);
• salt, spices - to taste.

1. Oil poured into the pan, heated. I spread butter, cover with lid and fry over low heat until they stop shooting (you will understand what you are talking about during cooking).
2. I add onions and continue to fry, adding a little fire.
3. I cook, stirring occasionally, until there is liquid in the pan, and the mushrooms do not darken.

Similarly, I do the harvesting for the winter, only I do not add onions and fry longer, about an hour. I put in sterilized jars. Mushrooms stacked tightly, about the "hangers" banks. To avoid moldy (this happens from poor processing of cans or not enough time for roasting), I pour salted bacon on top.

I do not roll under the iron covers, but tightly close the nylon. Keep in a cool place for quite some time. Served on the table with potatoes or buckwheat.

Pickled boletus

Marinated boiled butter with onions and greens are included in the New Year's menu. becoming a traditional snack and a piece of home comfort.

Recipe number 1

• on 1 liter of water 2 tablespoons of salt and 3 sugar;
• 10 large peas allspice;
• 1-2 cloves;
• garlic clove;
• several pieces of bay leaf (for an amateur);
• a pinch of dry dill grains.

1. Usually for pickling, I remove the skin from the cap. After cleaning, I rinse in a large container so that the sand settles down and light debris floats to the surface. Washed in several waters.
2. Large boletus cut into several parts and boil in salted water. I cook no more than 10 minutes. Pre-add a few drops of vinegar or citric acid on the tip of a knife to the water so that the mushrooms do not darken.
3. Drain the water, pour the same composition, cook for 15 minutes.

I put oil tightly in liter cans (jars and lids pre-sterilized), pour marinade, add a tablespoon of 9% vinegar. Lidded rolls, stored in the cellar or basement.

Recipe number 2

For the next canning option you will need:

• 1 kg of oil of approximately the same size;
• tablespoon of sugar;
• 10 large black peppercorns;
• citric acid (10 g.);
• bay leaf - 5 pieces;

• third of a glass of water;
• 2/3 cup 3% vinegar;
• tablespoon of salt.

Marinade bring to a boil, put pre-washed and peeled boletus. I take off the foam. I turn off the stove as soon as the marinade boils again. I put bay leaf, citric acid, sugar, pepper, mix and let cool. Mushrooms are laid in jars, pour marinade and cover with parchment (it is better not to cover with metal lids). Keep in the fridge.

Salty boletus

For salting butted, as well as bulkheads. I use freshly picked mushrooms, not wormy and small in size. Large leave for freezing. Some housewives salt only caps, legs cut off when the fungus is medium or large in size. Someone salted separately caps and legs. As they say, the taste and color ... If they are small, I do not remove the film from the cap.

• 1 kg oil;
• 2 tablespoons of salt;
• 5 black peppercorns;
• 4 pieces of bay leaf;
• 3 cloves of garlic;
• fresh dill;
• black currant leaves (on the fan).

1. Cleaned and washed boil boil in plenty of salted water for 20 minutes. As soon as boil, I remove the foam.
2. Boiled mushrooms washed in cold water, reclined on a colander to glass water.
3. In an enamel pot or bowl pour salt and spread mushrooms with the cap down. Add bay leaf, pepper, chopped garlic and dill, sprinkle with salt. From above I make a layer of mushrooms and spices, so several times.
4. When the mushrooms are laid, I put a flat dish on top and press down with a yoke, so that the butter gets out and the juice is completely in brine. If there is little brine, add boiled salt water and leave for a day.
5. Mushrooms tightly stacked in steamed jars so that they are completely covered with brine. To secure the top pouring vegetable oil and leave in the refrigerator.
6. Mushrooms will salt out after 3 weeks. Get strong and tasty.

Oil for freezing

I clean the conifer needles and foliage from the mushrooms, rinse them in running water, and pour the water into the colander for 20 minutes. I advise you to dip a paper towel to dry faster.

Large masta cut into pieces of 2-3 cm, placed in plastic bags or special containers. I do not advise a lot of oil in the package. Do not forget to sort the mushrooms: put sliced ​​in one package, small - in another. Put in the freezer. Stored year.

You can boil or fry it before freezing, but in fresh frozen mushrooms there are more nutrients stored than boiled or pickled.

How to defrost

Defrosting is a long process.

1. Mushrooms shift from the freezer to the refrigerator and leave until full defrosting. Remember, thawed mushrooms are used immediately, otherwise they will become a place of accumulation of bacteria.
2. Do not defrost quickly. After a quick defrost, they look unsightly and lose taste.
3. Let the mash get rid of the crust that was formed during the freezing, then you can start cooking. Boil thawed mushrooms in salted water for 15 minutes.

Butters rarely serve as a full-fledged and independent dish.

How to salt boletus at home

More often it is an indispensable ingredient for giving a piquant taste. They are made juliens and sauces, baked pies, stewed with vegetables. Butters - a great filling for pancakes or meat rolls, the basis for salads.

A simple salad of potatoes, green onions, chicken meat and green peas, seasoned with mayonnaise, will be different if you add marinated or salted boletus. Ordinary salad with crab sticks or crab meat will turn into a real masterpiece, if you enter pickled mushrooms. Enjoy your meal!

HOW IT IS CORRECT TO SALT OILS MUSHROOMS

With the arrival of autumn on our table there is a large abundance of mushrooms - fried, pickled, salted. One of the most common types of mushrooms in Russia is oil can. And almost every housewife probably knows how to pickle mushrooms. But if someone does not know how to pickle mushrooms, then in this article you will certainly find out about it. The name oilers owes its oily hat. These mushrooms grow from early spring to late autumn and are found in both coniferous and deciduous foxes. Maslata love to grow on the edges, and if you're lucky enough to find such a glade, you can collect a whole basket of mushrooms. They are all kinds of edible and are perfect for preparing various dishes - soups, salads, pies, casseroles. These mushrooms are also unusually tasty in salty form. And so, how to pickle mushrooms boletus?

For the recipe, how to salt pickled mushrooms, you should choose young, strong and not too large mushrooms, which, unlike old and large mushrooms, are less often eaten worms. The top film is removed from the oil and the foot is cut. Then they need to be washed several times with water. It should be remembered that mushrooms accumulate radiation, so after collecting mushrooms in an unfamiliar place, it is better to boil them several times. After boiling the mushrooms are dumped into a colander.

There are two ways of how to salt the oil correctly - hot and cold.

For cooking oil hot salting is preferred. This method is simple and can be used even by novice hostesses.

Spices for marinade per 1 kg of mushrooms are taken in such quantity:

• water - 1 cup,
• salt - 2 tablespoons,
• bay leaf - 2 leaves,
• dill - 5 g,
• black currant leaves -
• 3 leaves, pepper peas and cloves - to taste.

Getting to the process of cooking oil. In water, dissolve the salt and bring the water to a boil. After the salt has dissolved, add the mushrooms and cook for 15-20 minutes. So that the mushrooms are not burnt, they need to be mixed, and the foam formed to be removed with a skimmer. 2 minutes before cooking, add spices to the mushrooms. The cooled mushrooms are laid out in jars or shifted into a ceramic keg. The remaining brine is poured into the mushrooms in a 1: 5 ratio. Banks tightly closed and put in a warm cool place. In 40-45 days the boars will be ready.

Here is another way to properly pickle boletus mushrooms.

Cooking marinade: a third cup of water, a third cup of vinegar 6% and a tablespoon of salt. Mushrooms are placed in the marinade and brought to a boil. After add a tablespoon of sugar, bay leaf.

How to pickle boletus for the winter: 8 recipes

Allspice and citric acid. The cooled mushrooms are laid out in containers, filled with brine and covered with parchment paper. Such mushrooms are best kept in the refrigerator. Salty maslta have a very delicate flavor. As you can see the recipe, how to salt pickled mushrooms is simple. This recipe, how to pickle mushrooms boletus will be an excellent self-made snack, as well as a wonderful addition to meat or fish. Now you know how to salt boletus mushrooms!

How to pickle butter: basic methods and popular recipes

Maslata - mushrooms, which are often found in Russian forests. They grow as whole families, so that an experienced amateur will have no difficulty collecting a few baskets in a matter of hours. But it’s unlikely that it will be possible to eat that amount right away, so people have long been accustomed to harvesting these forest gifts for future use. And they do it in different ways.

Pickling is one of the most popular mushroom harvesting options. Products canned in this way can then be used for stewing, as well as preparing various snacks, side dishes and soups. During the season, the hostess often has a question: how to pickle the butter so as to preserve their extraordinary taste and wonderful aroma as much as possible?

Cold pickling option

Practically all edible mushrooms can be harvested by canning in a strong saline solution. And the oil in this sense is no exception. The main thing is that the products are fresh, strong and not wormy.

There are several ways to salt pickle. But in practice, two main methods are most often used: cold and hot. In the first case, the products are subjected to minimal heat treatment, and in the second they will need to be cooked. Both options are good in their own way. For example, you can consider how to pickle oil in a cold way. The work requires a minimum amount of ingredients:

• per 5 kilograms of mushrooms 300 grams of salt, currant leaves and cherries, as well as a few sprigs of dried dill.

Before you figure out how to pickle boletus mushrooms, you need to prepare. To do this, they should first be sorted, throwing aside crumpled and overripe. Then from the surface of the cap it is necessary to carefully remove the thin skin, and remove the white film in the form of a small skirt from the legs. After that, the mushrooms should be washed and sorted them by size. In large individuals, legs can be separated from caps. Only after that you can start salting:

1. Better to do it in a large enamel saucepan. For a start, its bottom must be covered with leaves.
2. Then lay layers of mushrooms, alternating with spices and sprinkling salt on each row.
3. Cover the structure with the remaining branches and leaves.
4. Lay a piece of gauze on top and put a wooden disk or cover on it.
5. Install the load and send the container to a cold place.

The sample can be removed after a month and a half. If the taste will be clear that time was not enough, then we can wait another two weeks.

Hot salting

In case there are a lot of mushrooms, there is another way to pickle mushrooms. Butters are no less tasty, provided they use the hot method. It takes much less time, but provides for a more diverse set of additional components:

• per kilogram of mushrooms 60 grams of coarse salt, 3 black peppercorns, 1 bay leaf, 3 cloves, 2 leaves of black currant, 5 grams of dried dill grains.

The process is not entirely usual:

1. First of all, pour half a glass of water into the pot and boil it with salt.
2. Posting prepared mushrooms. During cooking, they must be constantly stirred so that the product does not burn.
3. After boiling again, the foam should be removed, and all the spices and seasonings should be added to the pan.
4. After 20 minutes, the mushrooms will begin to settle at the very bottom of the pan, and the brine will become more transparent. This means that the product is ready.
5. The contents of the pan must be poured into a storage container. And we must remember that the brine must be 5 times smaller than the main product.

After 40 days of oil, you can easily reach it and, rinse with cold water, use it to prepare various dishes.

Pickles in small containers

Not all people have a basement at home. Residents of high-rise buildings are sometimes devoid of such pleasure. For them it will be interesting how to pickle oil for the winter in banks. After all, this container can be safely stored even on the smallest balcony or in the refrigerator. For this method on 1 kilogram of mushrooms per liter of liquid will require the following components:

• 6 bay leaves, 60 grams of salt, 10 black peas and 8 pieces of allspice, clove of garlic, 3 cloves, 75 grams of sugar and a few grains of dried dill.

The procedure in this case should be as follows:

1. Mushrooms put in a deep saucepan, add water and put on fire. Boil 10 minutes.
2. After the time, add a little citric acid and continue boiling for another 2 minutes. This is necessary so that the boars should not darken. Those who are not embarrassed by gray mushrooms, may be skipped this stage.
3. After this, the broth must be drained.
4. Put the mushrooms back into the pot, fill it with water and cook for another 15 minutes.
5. After that, the content must be filtered again.
6. Add the necessary ingredients to the liquid according to the recipe and cook for 5 minutes.
7. Mushrooms spread on sterilized jars and pour cooked hot pickle.
8. Add 30 grams of table vinegar to each of them and close tightly with lids.

In a cool place such boars can be stored for a long time.

Original recipe

There are many other ways how to pickle oil for the winter. Take, for example, the recipe for which you first need to prepare the marinade to work:

1. To do this, you need to dissolve 90 grams of salt in a glass of water and add the same 6% vinegar to the table.
2. It is necessary to immerse the prepared mushrooms in such a brine and bring them slowly to a boil.
3. Add bay leaf and 75 grams of sugar, lemon and allspice.
4. Cooled mushrooms are placed in prepared containers.
5. Pour them with brine and cover with parchment on top.

These mushrooms can be stored in the refrigerator. This allows you to always have them on hand. At any time, the hostess will only have to get the right amount of fragrant oils, lightly rinse them and use them to make various salads and other snacks. Mushrooms cooked in this way are very tender and fragrant. They will also be a good addition to any fish or meat dishes. To work better to choose smaller instances. This will partly save time on their preparation, since in this case, the skin from the cap can not be removed.

Salty maslata for the winter

Maslata are mushrooms that are easy to collect. They grow in large families, so for an experienced mushroom picker it is not difficult to collect a few baskets. Eat so much at a time is unreal. Therefore, all mushroom pickers should learn how to pickle oil for the winter. This can be done both hot and cold, that is, without heat treatment. There is also a combined option. In any case, the processing of mushrooms before salting will be the same.

How to prepare boletus for salting for the winter

Before salting boil, they need to prepare for this. Occupation is laborious, but knowledge of some secrets will greatly facilitate the work of the hostess.

• Maslata got its name due to the fact that their caps are covered with a sticky film. When cleaning it must be removed. The exception is very small mushrooms.

  Methods of harvesting oil for the winter at home

  If you leave the film, the salted boilers will have a bitter taste, the harvesting for the winter will be irreparably damaged.

• Butters cannot be soaked before cleaning, like some other mushrooms: they will quickly absorb the liquid, swell up, and it will only be harder to clean them: they will sprawl out, slip out of your hands. It is better, on the contrary, before cleaning them for an hour or two to dry them in the sun. Then it will be much easier to remove the film.
• Keep your hands clean (and dark oil stains are left on the palms), and you can also ease the process of removing the film from the caps by treating the hands and knife blade with sunflower oil. As the blade becomes dirty, when it starts to adhere to it, it should be wiped with a cloth moistened with oil. The film is captured with a knife on one side and removed from the cap with a movement towards itself.
• It makes no sense to wash oil and remove debris from them before adhesive films are removed from the caps - after this process will go much faster.
• When washing and cleaning mushrooms, they need to be sorted, as it takes longer to pickle larger specimens. Another option is to cut medium sized mushrooms in half, large - into 4 parts. It is not necessary to do this if only caps are used for salting, but in this case it is necessary to cut the legs.
• Do not throw out the legs of butter and mushrooms that have lost their shape and are not suitable for salting in the winter. From them you can make delicious caviar.

After cleaning and washing the boil, you can select the appropriate recipe and start salting.

How to salt boletus for the winter in a cold way

• peeled maslta (caps only) - 5 kg;
• rock salt - 0.2 kg;
• currant leaves - 9 pcs .;
• grape leaves - 9 pcs .;
• dill (umbrellas) - 9 pcs.

• Prepare the butter by clearing them from the film and cutting off the legs (you can leave them in young mushrooms).
• Divide into about 3 piles, first putting the largest mushrooms, the last - the smallest.
• Put the butter from the first pile of hats down into a wooden barrel, pouring 20 g of salt on the bottom. Pour mushrooms with salt (60 g), put on top of 3 sheets of grapes and currants, 3 umbrellas of dill.
• Put a second layer of medium-sized butter with a second layer, add 60 g of salt to them, cover with leaves of grapes, currants, and dill.
• Pour into small boletus, sprinkle them with the remaining salt, cover with the remaining leaves, dill.
• Lay on top of a piece of gauze folded in half, on it - a wooden disk. Put something heavy on it.
• Place the barrel in a cool room (18–20 degrees) for at least a month.

After a month you can take the first sample. Butters, salted in their own juice, are crunchy, but before serving, they must be soaked in water for two hours to remove excess salt. Previously, for the winter, boilers were harvested in this way, but today it is acceptable only for those who have a basement or a spacious storeroom. Without a keg, too, can not do.

How to salt hot oil (in cans)

• boletus - 1 kg;
• water - 1 l;
• granulated sugar - 60 g;
• rock salt - 40 g;
• peppercorns - 3 pcs .;
• clove - 2 pcs .;
• bay leaf - 2 pcs.

• Brush clean, wash, chop coarsely.
• Prepare the jars by sterilizing them for 20 minutes.
• Fill the mushrooms with water and cook until they sink to the bottom.
• Pour salt and sugar, add spices, bay leaf and continue cooking for 5 minutes.
• Spread the oil over the cans, leaving about 1 / 6–1 / 7 of the can (not more) free. Fill with boiling brine, roll up.
• Allow to cool under a warm blanket and store in a cool place.

This method of salting oil for the winter is most common. It is suitable for citizens, does not require great skill, economical.

Combined method of salting oil

• boletus - 5 kg;
• salt - 0.2 kg;
• water - 3 l;
• garlic - 1 head;
• dill - 6 umbrellas;
• currant leaves - 6 pcs .;
• peppercorns - 15 pcs .;
• vegetable oil - 100 ml.

• Boil the prepared butter cooks for 20 minutes, drain in a colander and let the water drain completely, divide into 3 parts.
• Salt in the amount of 50 g pour into the bottom of a large pan, top put the first portion of mushrooms, 2 leaves of currant, 2 umbrellas of dill, 5 peas, sprinkle 50 g of salt.
• In the same way lay out two more layers. Put a load on top.
• After one day, transfer the mushrooms from the clean jars, cover with the brine left in the saucepan in which the boiled butter was salted in its own juice. Pour the oil into the cans.
• Close the cans with nylon caps and refrigerate. After three weeks they are ready to eat.

Butter salted for the winter according to this recipe is fragrant and crunchy. This recipe is for real gourmets who know a lot about salted mushrooms.

Salting oil in banks for the winter

Salting oil for the winter, recipes with photos

For gourmet lovers, tasty salty mushrooms will help to please not only your family, but also dear guests if you decide to serve mushroom pickles for the holiday table. And it is possible to submit salted butter for the winter in any form: as a snack, and as a filling, and simply as a separate product. But it will always be tasty, beautiful and useful!

Salted boletus in cans for the winter

1. Dish Type: Salting
2. Subtype of dishes: a dish of mushrooms oil.
3. Number of servings per exit: 8-10 servings.
4. Weight of the finished dish: 800-1200 g.
5. Time for preparing:
6. National cuisine to which the dish refers: Russian, Ukrainian, Belarusian.
7. Energy or nutritional value of the dish:

To pickle boletus, you need to take care, for a start, about the presence of additional ingredients. Prescription you will need the following products:

• 1 kg of boletus mushrooms;
• coarse salt - 2 tbsp. l .;
• black pepper peas - 10 pcs.;
• 1 l. water;
• 6 bay leaves;
• garlic - 1 tooth;
• dry dill (seeds);
• allspice - 8 peas;
• sugar - 3 tbsp. l .;
• carnation - 3 pcs.

A simple recipe salting boil for the winter

Maslata - mushrooms, which are often found in Russian forests. They grow as whole families, so that an experienced amateur will have no difficulty collecting a few baskets in a matter of hours. But it’s unlikely that it will be possible to eat that amount right away, so people have long been accustomed to harvesting these forest gifts for future use. And they do it in different ways.

Salting is one of the most popular options. Canned products can be used for stewing as well as preparing various snacks, side dishes and soups. During the season, the hostess often has a question: how to pickle the butter so as to preserve their extraordinary taste and wonderful aroma as much as possible?

Cold pickling option

Practically all edible mushrooms can be harvested by canning in a strong saline solution. And the oil in this sense is no exception. The main thing is that the products are fresh, strong and not wormy.

There are several ways to salt pickle. But in practice, two main methods are most often used: cold and hot. In the first case, the products are subjected to minimal heat treatment, and in the second they will need to be cooked. Both options are good in their own way. For example, you can consider how to pickle oil in a cold way. The work requires a minimum amount of ingredients:

• per 5 kilograms of mushrooms 300 grams of salt, currant leaves and cherries, as well as a few sprigs of dried dill.

Before you figure out how to pickle boletus mushrooms, you need to prepare. To do this, they should first be sorted, throwing aside crumpled and overripe. Then from the surface of the cap it is necessary to carefully remove the thin skin, and remove the white film in the form of a small skirt from the legs. After that, the mushrooms should be washed and sorted them by size. In large individuals, legs can be separated from caps. Only after that you can start salting:

1. Better to do it in a large enamel saucepan. For a start, its bottom must be covered with leaves.
2. Then lay layers of mushrooms, alternating with spices and sprinkling salt on each row.
3. Cover the structure with the remaining branches and leaves.
4. Lay a piece of gauze on top and put a wooden disk or cover on it.
5. Install the load and send the container to a cold place.

The sample can be removed after a month and a half. If the taste will be clear that time was not enough, then we can wait another two weeks.

Hot salting

In case there will be a lot of mushrooms, there is another way. Butters turn out no less tasty, provided they use the hot method. It takes much less time, but provides for a more diverse set of additional components:

• per kilogram of mushrooms 60 grams of coarse salt, 3 black peppercorns, 1 bay leaf, 3 cloves, 2 leaves of black currant, 5 grams of dried dill grains.

The process is not entirely usual:

1. First of all, pour half a glass of water into the pot and boil it with salt.
2. Posting prepared mushrooms. During cooking, they must be constantly stirred so that the product does not burn.
3. After boiling again, the foam should be removed, and all the spices and seasonings should be added to the pan.
4. After 20 minutes, the mushrooms will begin to settle at the very bottom of the pan, and the brine will become more transparent. This means that the product is ready.
5. The contents of the pan must be poured into a storage container. And we must remember that the brine must be 5 times smaller than the main product.

After 40 days of oil, you can easily reach it and, rinse with cold water, use it to prepare various dishes.

Pickles in small containers

Not all people have a basement at home. Residents of high-rise buildings are sometimes devoid of such pleasure. For them it will be interesting how to pickle oil for the winter in banks. After all, this container can be safely stored even on the smallest balcony or in the refrigerator. For this method on 1 kilogram of mushrooms per liter of liquid will require the following components:

• 6 bay leaves, 60 grams of salt, 10 black peas and 8 pieces of cloves of garlic, 3 cloves, 75 grams of sugar and a few grains of dried dill.

The procedure in this case should be as follows:

1. Mushrooms put in a deep saucepan, add water and put on fire. Boil 10 minutes.
2. After the time, add a little citric acid and continue boiling for another 2 minutes. This is necessary so that the boars should not darken. Those who are not embarrassed by gray mushrooms, may be skipped this stage.
3. After this, the broth must be drained.
4. Put the mushrooms back into the pot, fill it with water and cook for another 15 minutes.
5. After that, the content must be filtered again.
6. Add the necessary ingredients to the liquid according to the recipe and cook for 5 minutes.
7. Mushrooms spread on sterilized jars and pour cooked hot pickle.
8. Add 30 grams of table vinegar to each of them and close tightly with lids.

In a cool place such boars can be stored for a long time.

Original recipe

There are many other ways how to pickle oil for the winter. Take, for example, the recipe for which you first need to prepare the marinade to work:

1. To do this, you need to dissolve 90 grams of salt in a glass of water and add the same 6% vinegar to the table.
2. It is necessary to immerse the prepared mushrooms in such a brine and bring them slowly to a boil.
3. Add bay leaf and 75 grams of sugar, lemon and allspice.
4. Cooled mushrooms are placed in prepared containers.
5. Pour them with brine and cover with parchment on top.

These mushrooms can be stored in the refrigerator. This allows you to always have them on hand. At any time, the hostess will only have to get the right amount of fragrant oils, lightly rinse them and use them to make various salads and other snacks. Mushrooms cooked in this way are very tender and fragrant. They will also be a good addition to any fish or meat dishes. To work better to choose smaller instances. This will partly save time on their preparation, since in this case, the skin from the cap can not be removed.