S alted bitters: a recipe for how to s alt at home with photos and videos

Decide for yourself whether to s alt bitters cold or hot. I offer a choice of recipes from my grandmother, a zealous housewife, who prepared surprisingly tasty and nutritious dishes from any, even second-rate products.

She cooked champignons most often, but she did not disdain bitter mushrooms - conditionally edible mushrooms. Marinated, s alted in various ways. We gladly ate them on both cheeks: with onions and sunflower oil, fried or boiled potatoes. S alted bitters in winter are something.

Why you need to soak mushrooms and how to do it

These mushrooms contain bitterness, so they are not eaten without additional processing. Mushrooms are always soaked in the same way as milk mushrooms before cooking. Use for this simple and accelerated methods.

Let's look at a simple soaking method first. Put the bitter mushrooms brought home in a basin, pour water and let them stand for a while. After pre-soaking, it is easier to clean the hats and legs from dirt and debris.

Prepare a soaking container made of non-oxidizing material. Pick mushrooms. Cut out wormholes, remove damaged parts and dirt. Cut off the legs, leaving a stump no longer than 1 cm.

Mushrooms in the water should lie for at least 5 days. Bitter substances will be released into the water, so three times the water will have to be drained and poured fresh. By the end of the week, milk mushrooms can be s alted.

Modern housewives are always experimenting. To speed up the soaking process, they began to use citric acid and s alt. We take 1 kg of cleanly washed, trimmed mushrooms. Dilute 1 tbsp s alt in 1 liter of water.l. and citric acid - it is enough ⅓ tsp. Pour mushrooms with s alted and acidified solution. Bitterness will not be in 3 days. Water will have to be changed every day 3 times. Every time you need to add s alt and citric acid.

Solim

We figured out the soaking, and now we will learn how to s alt the bitters. Consider both options:

Hot ambassador.
Cold s alting.

S alt in a hot way

Mushrooms are soaked, they no longer have bitterness. We start s alting bitters in a hot way. We take an enameled pan, spread the mushrooms with hats down. S alt water and pour into a saucepan. We cook 30 minutes. Periodically stir so as not to burn.

You need to s alt the mushrooms with dill, garlic. Before laying the dill, put in a basin, pour cold water, rinse and rinse. Peel the garlic. It can be chopped or used with whole cloves.

Suitable containers for pickled mushrooms would be:

Enameled saucepan.
Enameled bucket.
Wide-mouth glass jars.

Place the boiled mushrooms tightly in the prepared container, sprinkling them with s alt and garlic. S alt per 1 kg takes 2 tablespoons. From above you need to put dill and weight.

The brine should completely cover the corned beef. If not enough, add s alt water.

At home, mushrooms are s alted for 7 days. It turns out very tasty if the bitters are cooked hot. They are good to eat on weekdays, and such an appetizer will decorate the festive table.

Cold s alting

Now let's try to prepare s alty bitters according to the cold pickling recipe. S alts, as with the hot method, we will take 2 tbsp per 1 kg. l. Seasonings you will need:

garlic;
dill;
cherry leaves;
peppercorns (black);
cumin.

Mushrooms are already soaked, the jars (pot) are cleanly washed with soda and rinsed with water. The greens are sorted, washed in running water, cut into pieces of a convenient size. The garlic is peeled.

Put the mushrooms upside down. Sprinkle the layers with s alt and spices. We put a load on top so that the mushrooms are all covered with brine and do not darken. Cold-s alted bitters will be ready in two months.

Marine

When sorting through the mushrooms brought home, put the small mushrooms in a separate basin - you should make pickled bitters out of them. The legs will have to be cut off completely, the caps, before marinating, soaking in the traditional or accelerated way.

The norm of spices and other products for the preparation of 0.5 l of marinade, calculated on 1 kg of raw materials:

Vinegar - 0.06 l.
Sugar - 2 tbsp. l.
S alt - 2 tbsp. l.
Pepper - 10 peas.
Lavrushka - 3 leaves.
Carnation - 5 pcs
Onion - 2 heads.
Carrots - 1 piece.

Peel the carrots, chop into thin strips. Cut the peeled onion into small half rings. Pour all ingredients prepared in advance, except vinegar, into water.

Cook after boiling for a very short time, it is enough to boil for a couple of minutes. At the very end, pour vinegar into the marinade. Prepared mushrooms soaked for a week should be boiled for half an hour. When everything is ready, drain the water.

Put the bitters tightly into the prepared jars and pour in the hot marinade. In winter, bitters prepared according to this recipe will be a good addition to any vegetable or meat dish.

All the above recipes do not require great culinary skills. The quality of s alted and pickled mushrooms depends on the preparation of raw materials. Well-washed and soaked bitters in any type of s alting will delight you with their original taste.