Marinade for oily for the winter - step by step recipes

Salad with canned mushrooms - a delicious and healthy treat. For its preparation, preforms from marinated mushrooms, poplar, oily are suitable. Ready canned mushrooms are not hard to buy, but in the fall they can also be prepared for future use. Distributed in the forests of Russia oil can is tasty in various ways. How to properly preserve it for the winter? How to prepare marinade for mushrooms? Consider in this article several proven recipes.

Step-by-Step Marinade Recipes for Oils with Photo

Before beginning the marinating process, you must remove the films from the caps of dry mushrooms. Otherwise, the pickled dish will have bitterness. To remove the film from the cap, it is necessary to gently pull the edges of the film with a knife and pull it toward you. After that, the oil is transferred to a container of water for several minutes and then cleared of debris. Mushrooms marinate entirely or by dividing them into legs and hats.

Marinating mushrooms is done cold or hot. In the latter case, the canned product is cooked in a prepared brine and then stacked with it in cans. In the cold method of harvesting oil, they are boiled separately, laid out on glass containers and poured a special solution. With the hot option of canning, the liquid in the glass container becomes turbid, but the taste of the product contained in it will be saturated. With a cold way of cooking, the pickling liquid will have a transparent, beautiful color.

Classic marinade with 9% vinegar per 1 liter of water

Oils will acquire a unique taste if you marinate them according to the classic recipe by digesting in a specially prepared brine from vinegar, salt, sugar. According to this method of preparation, cooked 2 times( for 15 minutes) in several waters of the oil, they are put in sterilized jars and poured with boiling liquid for pickling. As a result, you get delicious hot mushrooms, which perfectly match any garnish. Consider how to prepare a classic marinade.

Ingredients:

• 1 liter of water;
• 90 ml of 9% vinegar;
• 60 g of salt;
• 50 g of sugar;
• 9 peas of pepper( black);
• 3 leaves of laurel;
• 2 pcs.sweet pepper.

Preparation:

1. Boil water.
2. Put all ingredients in the liquid, boil for at least 5 minutes.
3. Prepared in paragraph 2 boiling liquid pour over cans, filled with boiled mushrooms.

Sweet and sour marinade with spices and garlic

Make pickled buttermilk the easiest to recipe using vinegar( 9%), garlic, sugar, salt. The process of making mushrooms in this way does not take much time. However, having prepared such oils for future use, you will always have a delicacy dish to treat your guests. This product has a wonderful taste and decorates any festive table. Serve mushroom snack best with onion rings and seasoned with vegetable oil.

Ingredients:

• 2.0 kg oil;
• 1.0 L of filtered water;
• 35.0 g of salt;
• 40.0 g of sugar;
• 18 g of vinegar;
• 20 pcs.pepper( black);
• 2 leaves of laurel;
• garlic.

Cooking Instruction:

1. Clean mushrooms from films, wood debris and soak them for 20 minutes in water. Then rinse, pour boiling water, cook for 10 minutes, flip on a small colander.
2. Pour a pot of 1 liter of water, put salt, sugar, bell pepper, bay leaf into it and bring the liquid to a boil. Transfer the mushrooms to these ingredients, cook for 6 minutes.
3. At the end of the cooking, put the garlic, vinegar.
4. Spread the mushrooms with the marinade over the jars, which must be sterilized beforehand.

A simple recipe with citric acid

When preserving oil for winter it is necessary to thoroughly clean and boil them according to all the rules. A marinade for mushrooms should have an acidic environment in order to avoid the propagation of pathogens of dangerous botulism in it. For this purpose, it is best to use vinegar or citric acid when preserving. How to make a marinade for mushrooms on a simple recipe, see below.

Ingredients:

• 1.0 L of filtered water;
• 20.0 g of salt;
• 30.0 g of sugar;
• 3 g of citric acid;
• 2 leaves of laurel;
• 2 carnations;
• 4 peppercorns( fragrant);
• slightly cinnamon.

Steps of preparation:

1. In the boiling liquid add all the ingredients except citric acid, and boil the contents for 5 minutes.
2. In a solution of water with spices, salt, sugar, transfer the boiled oil.
3. All boil for 15 minutes.
4. Before taking the marinade from the fire, pour citric acid to it, mushrooms with brine, spread over jars, sterilize 1/2 h.

Recipe marinade for mushrooms without sterilization

Quickly make canned mushrooms for the winter without sterilization will help a simple recipe. This method of harvesting includes pre-cleaning, boiling oats, preparation of marinade with spices, salt, sugar and acetic essence. Mushrooms, preserved in this way, will stand all winter. The recipe for marinade for oily vinegar with vinegar essence without sterilization see below.

Ingredients:

• acetic essence - 1 small spoon;
• salt 30.0 g;
• water - 600 ml;
• coriander - ½ tsp;
• black pepper - 3 pieces;
• laurel leaf - 2 pieces;
• carnations - 3 pcs.

Instructions for the hostess:

1. All the prepared ingredients, except vinegar, are added to the boiling liquid and cooked for 7 minutes.
2. The vinegar essence is poured into the marinade and the cans filled with the mushrooms boiled by all the rules are filled with a hot liquid.

Special marinade for shish kebab

Camping rarely does without cooking shish kebab at the stake, barbecue. Fried on the fire butter - this dish, which is done quickly and simply. To make shish kebab from mushrooms turned out delicious, they should be held for several hours in a special brine with spices. For preparation different ingredients can be used: sour cream, vegetable oil, wine, spices. Let's consider a simple recipe for creating a delicious not meat shish kebab.

Ingredients:

• 400 g sour cream / mayonnaise;
• 4 cloves garlic;
• salt, greens, pepper to taste;
• 1 kg of oil.

Preparation:

1. Grind garlic, greens.
2. Connect vegetables with sour cream / mayonnaise, spices, salt.
3. In the prepared mixture to shift the mushrooms.
4. Marinate up to 2 hours.

The most delicious universal marinade with salt

This recipe is used for pickling mushrooms for the winter, and for preparing a quick snack without preserving. It is suitable for cold and hot canning oil. The marinade is made for these purposes very simply, therefore even the inexperienced, beginning mistress can master the technology of its preparation. For a detailed marinade recipe see below.

Ingredients:

• 1.0 L of filtered water;
• 50.0 g of salt;
• 70.0 g of sugar;
• 75 g of vinegar;
• 1 g cinnamon;
• bay leaf;
• 2 pcs.pepper( sweet-scented).

Preparation:

1. Pour salt, sugar, spices into boiling water. Boil 5 minutes.
2. Pour more vinegar to the boiling liquid and remove the pan from the fire.
3. Fill boiled mushrooms with marinade or cook them until the solution becomes clear, spread out on jars that are rolled up or covered with a lid.

Why the pickle can become cloudy

Banks with mushrooms can muttet immediately after cooking due to poor preparation of ingredients and / or containers. If the liquid in the glass container during storage preservation has changed its color to a darker, and the lid was swollen, it indicates that there are dangerous bacteria that cause botulism in the packaging. Such a jar should not be opened and there is also its contents. It is best to destroy the conservation in order to avoid tragic consequences. Here are valuable tips that will help prevent contamination of canned foods Botulism:

• When collecting mushrooms not pluck them, and cut with a knife. This will help reduce the risk of infection with botulism, since the habitat of its pathogen is the earth. For the same reason, it is necessary to cut off part of the mushroom leg with dirt, and not just wash it. Vegetative forms
• botulism killed at 5 minute reflux under warming or fungi at a temperature greater than 80 degrees.
• It is better to consume a pickled product after 20 minutes of heat treatment in boiling water with the addition of acid, salt.
• Be sure to sterilize cans, lids for canning.
• Marinate products with the addition of vinegar, citric acid. Malicious microorganisms are dying from such an environment.
• Sterilizing the cans with the finished product, use salt water for this. This increases the temperature of the liquid and the probability of death of harmful microorganisms.
• A botulinum wand has one feature - it multiplies in an anaerobic environment, i.e. without access to air. Those.tightly rolled cans with mushrooms are ideal for the life of the pathogen of this disease. Botulinum does not live in closed containers with polyethylene caps.
• Keep jars of canned food in a dark place at a temperature of 8 - 10 degrees above zero and store them for no longer than 1 year.

Video: how to pickle mushrooms for winter

autumn mushroom starts to go, so the lovers of tasty chanterelles, honey, butter sent them into the woods. Then good fruits are picked and marinated for the winter. What recipes will help make tasty preserves? There are many options for marinating oil for future use. Look at the video below to find out two proven ways to preserve mushrooms: from the chef and the old-time grandmother's recipe.

Recipe for pickled mushrooms

Grandmother's recipe for oiling