Correctly prepared marinade for oilers will emphasize all the advantages of this type of mushrooms, will give the desired tones to the taste and fill the appetizer with the desired spicy notes. Numerous recipes have been recognized through numerous culinary experiments, the best of which are presented below.
How to prepare a marinade for oilers?
If the ultimate goal of processing fresh collected mushrooms - marinated butter, delicious marinade recipes and available recommendations for its preparation and technique of use will help to cope with the task at its best.
- The composition of marinade for oilers can be laconic and include only a standard set of salt, sugar, vinegar or multi-component and rich to taste. A marinade mixture or mushrooms in a jar can be supplemented with laurel, pea pepper, clove buds, chopped garlic, onion, greens and other additives.
- Vinegar is added before pouring mushrooms into a container with a marinade or directly into a jar. The additive can be used at any concentration, observing the proportions, or replace it with citric acid.
- As a rule, one liter of marinade is enough for canning two kilograms of oil for winter.
Marinated buttermilk - a simple recipe
The simple marinade for oilings proposed below will allow you to make a billet that can be tasted after a couple of days after cooking. Fennel is placed on the bottom of the cans, and vinegar is poured in the final stage after filling the containers with a marinade. They store loosely covered vessels with a snack in the cold.
Ingredients:
- water - 2 l;
- salt - 4 tbsp. spoons;
- sugar - 6 tbsp. spoons;
- peas of black and sweet-scented pepper - 10 pcs .;
- garlic - 4 teeth;
- laurel - 4 pieces;
- twigs or umbrellas of dill;
- vinegar - 1 tbsp. a spoon for each half-liter jar.
Preparation
- Salt, sugar, peppercorns and laurel leaves are added to the boiling water.
- Throw the finely chopped garlic teeth and boil the mixture for 5 minutes.
- In banks with dill lay pre-cooked mushrooms, pour marinade, add vinegar, cover with capron lids.
- After cooling, the workpiece is transferred to the cold.
- After 2 days, pickled quick-cooking oil will be ready for tasting.
Marinated oily - recipe for winter with vinegar
Another simple, but tasty marinade for oilers for the winter can be prepared using the proportions from the following recipe. In this case, the mushrooms are boiled in salted water for 15 minutes, and then in marinade for another 7 minutes, adding vinegar at the end of cooking. Garlic, pea pepper and laurel in this case are laid directly into the jars.
Ingredients:
- water - 2 l;
- salt - 3 tbsp. spoons;
- sugar - 4 tbsp. spoons;
- fragrant and black pepper - to taste;
- garlic - 4 teeth;
- laurel - 4 pieces;
- vinegar - 3 tbsp. spoons.
Preparation
- The water is boiled with the addition of salt, sugar.
- Mortar mushrooms are put in marinade for oil.
- After 7 minutes from the moment of repeated boiling, vinegar is poured and the mushroom mass is spread over sterile cans.
Marinated oily with citric acid
Many believe that the most delicious marinade for oil is the one that is prepared without the participation of vinegar in any form. In the next recipe, the role of preservative and acid-containing component will be played by citric acid. Spices added to the cans, together with boiled mushrooms , will add a snack of extra piquancy.
Ingredients:
- water - 1.5 liters;
- salt - 4 tbsp. spoons;
- sugar - 6 tbsp. spoons;
- fragrant and black pepper, greens - to taste;
- garlic - 4 teeth;
- laurel - 8 pieces;
- citric acid - 2 tsp.
Preparation
- The bottom of the cans is laid with greens, garlic, laurel and pea peppers.
- Fill the tank with boiled mushrooms.
- Boil water with salt, sugar and citric acid, pour marinade contents of containers, which are then sterilized for 20 minutes.
- Sealed hermetic oil, marinated for the winter with citric acid, placed before cooling under a warm blanket.
Marinated butter in oil
Perfectly stored and at the same time deliciously pickled oiled vegetable oil is obtained. Spicy and fragrant snack will take pride of place on the festive table, or make an unforgettable everyday meal. The number of ingredients is calculated for one kilogram of mushrooms.
Ingredients:
- water 50 ml;
- vegetable oil - 150 ml;
- salt - 1 tbsp. spoon or to taste;
- sugar - 1 tbsp. a spoon;
- parsley and dill - 1 bunch;
- garlic - 1,5 heads;
- vinegar - 5 tbsp. spoons.
Preparation
- Prepared peeled oilmen fry in oil and put in jars, pouring layers of garlic and greens.
- In the pan with the remaining oil, add salt, sugar, water and vinegar, warm up to dissolve the crystals and boil, pour marinade with oil for oily mushrooms in a container with mushrooms.
- The vessels are sterilized for 1 hour, sealed.
Pickled cinnamon marinated with cinnamon
Marinade for buttermilk, the recipe of which will be described as follows, is prepared with the addition of cinnamon, which enriches the taste and aroma of the billet and makes it piquant. In the presence of a cellar or a place in the refrigerator, containers with mushrooms can not be sterilized, and stored loosely with ukuporennymi plastic lids.
Ingredients:
- water - 1 l;
- salt - 2 tbsp. spoons;
- sugar - 3-4 tbsp. spoons;
- cinnamon - 1 stick;
- pepper fragrant - 7 peas;
- laurel - 1-2 pieces;
- Apple vinegar - 200 ml.
Preparation
- The water is boiled with the addition of salt, sugar and spices, add the vinegar and prepared fresh mushrooms.
- After settling, the oily oil on the bottom is spread over the cans, sterilized for 20-30 minutes, and sealed.
Marinated maslata in tomato sauce
Non-standard culinary solutions are increasingly used in practice, allowing you to enjoy the new delicious taste of food and billets. A delicious marinade for oily mushrooms for the winter, cooked with the addition of tomato paste, will give the mushrooms original piquant notes and unusual, but very mouth-watering flavor.
Ingredients:
- water - 0,5 l;
- tomato paste - 400 g;
- vegetable oil - 150 ml;
- salt - 40 g;
- sugar - 100 g;
- garlic - 4 teeth;
- laurel - 7 pieces;
- apple vinegar - 80 ml.
Preparation
- Prepare marinade with tomato for oil, mixing in a pan water, paste, butter, salt, sugar.
- Add laurel, garlic and vinegar, allow the mixture to boil.
- Mortar mushrooms are put in the sauce, stewed for 5 minutes, laid out on cans.
- Sterilize the containers for 1 hour, cap.
Pickled Hot Marinated Oats
This recipe for a hot marinade is not the only one in the collection, but it is unique in the use of the proportions of ingredients and ease of execution. If desired, the snack can be made more piquant and aromatic, adding cloves buds, a pinch of cinnamon or fresh green herbs to the pot when cooking.
Ingredients:
- water - 1 l;
- vinegar - 100 ml;
- salt and sugar - 2 tbsp. spoons;
- garlic - 4 teeth;
- laurel and peas of sweet pepper - 2 pcs.
Preparation
- Boil the prepared mushrooms, rinse thoroughly.
- Prepare a quick marinade for oilers, boiling water with salt, sugar, garlic and spices, adding vinegar.
- Put the mushrooms in the pan, boil for 7 minutes, remove from the plate, allow to cool.
- They put the snack in cans and put it in the cold.
Spicy pickled buttermilk
Further on how to pickle the maslings for the winter , so that they turned out to be sharp to taste with bright spicy notes. The necessary characteristics of snack will give pods of hot chili peppers, garlic heads and onion bulbs. It is not forbidden to add all sorts of spices to the marinade mixture: laurel, pea pepper, cloves, nutmeg, cardamom and others.
Ingredients:
- water - 0,5 l;
- vegetable oil - 0,5 l;
- vinegar - 40 ml;
- salt - 50 g;
- sugar - 20 g;
- garlic - 2 heads;
- onions - 3 pcs.
Preparation
- Mushrooms are boiled for 10 minutes, washed under running water.
- Prepare a marinade for oilers, boiling water with the addition of chopped hot pepper, garlic, salt, sugar and the desired spices.
- Fry onion in oil, pawn in a marinade mixture, adding vinegar and mushrooms.
- After cooling, the mushroom mass is transferred to cans, sent to the refrigerator for infusion and storage.
Marinated oily with mustard
Often you can find recipes on which buttered, marinated at home, are prepared with the addition of mustard grains, giving the workpiece a light piquant taste. In this case, the snack is supplemented with a spicy mustard and is more suitable for the admirers of dishes with an impressive ostrinka.
Ingredients:
- water - 1 l;
- mustard - 3 tbsp. spoons;
- vinegar - 20 ml;
- salt - 30 g;
- sugar - 30 g;
- garlic - 4 teeth;
- laurel and pepper - to taste.
Preparation
- In boiling water, add salt, sugar, laurel, pepper, boil for 5 minutes, pour vinegar.
- At the bottom of the cans put chopped garlic, fill the tank with pre-cooked mushrooms until ready.
- Pour oily with boiling marinade, allow to cool, cover tightly with a lid and send to the cold.
Marinated Oils in a Cold Way
The best recipe for marinated oils for the winter from a series of blanks in a cold way is presented below. Mushrooms are not subjected to heat treatment, due to which they preserve the natural taste, aroma, gaining spice and spice due to spices and spices. The appetizer will be ready for tasting in about a month.
Ingredients:
- oily - 2 kg;
- 10 black peppercorns;
- salt - 4 tbsp. spoons;
- dill and currant leaves - to taste;
- garlic - 6 teeth;
- laurel - 7 pieces;
- water.
Preparation
- Prepared peeled buttermilk, put in a pan with hats down, pouring layers with salt, garlic, herbs and spices.
- Press the mass with a load and leave it under room conditions for a day.
- If the fungi isolated a little juice, pour in a bit of cold boiled salted water.
- Transfer in 24 hours a mushroom mass in banks and put in a cold for a month or more.
Marinade for oils with acetic essence
Another very delicious recipe for pickled oilers will be presented later. A special charm and a fragrance of snacks will be added to the coriander, added with the rest of the spices. The preservative component in this case is acetic essence, which is added to the pan at the end of the melting mixture.
Ingredients:
- water - 1,2 l;
- acetic essence - 2 tsp.
- salt - 60 g;
- sugar - 30 g;
- coriander - 1 teaspoon;
- black pepper - 7 pcs .;
- cloves - 5 pcs .;
- laurel - 4 pcs.
Preparation
- In the water they throw salt, sugar and all spices, boil for 7 minutes.
- Pour the essence, immediately remove the container from the plate and pour the resulting marinade cooked mushrooms, spread out on the banks.
- Sterilize the containers for 30 minutes, cap.
Oats in sweet and sour marinade
Those who like canned snacks with a well-sensed sweet note, will like the most delicious marinade for buttermilk for the winter, prepared with the following recommendations. An additional saturation snack will give carrots, and spicy and sharp onions with garlic and spices.
Ingredients:
- water - 1 l;
- vinegar - 25 ml;
- salt - 40 g;
- sugar - 50 g;
- black pepper - 10 pcs .;
- garlic - 7 teeth;
- carrots and onions - 1 pc .;
- laurel - 5-7 pieces.
Preparation
- Boil the oil for 10 minutes.
- Boil water, add salt, sugar, pepper, laurel.
- Lay garlic, carrots and onions, pour vinegar, throw mushrooms.
- Cook the contents of the pan for 20 minutes, cork hot in sterilized jars with boiled lids.