Recipe on how to salt bitter mushrooms at home
Decide for yourself whether to salt the bitters cold or hot. I offer a choice of recipes from my grandmother, a zealous housewife, who prepared amazingly tasty and nutritious dishes from any, even second-rate products.
She cooked champignons most often, but she did not hesitate to use bitters - conditionally edible mushrooms. Marinated, salted in different ways. We gladly ate them on both cheeks: with onions and sunflower oil, fried or boiled potatoes. Salty 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. Before cooking, mushrooms are always soaked in the same way as milk mushrooms. Simple and fast methods are used for this.
Let's consider a simple soaking method first. Put the bitter mushrooms brought home in a basin, add water and let them stand for a while. After pre-soaking, it is easier to clean the caps and feet from dirt and debris.
Prepare a non-oxidizing container for soaking. Sort out the mushrooms. Cut out wormholes, remove damaged parts and dirt. Cut the legs, leaving a stump no more than 1 cm long. Pour the selected and purified raw materials into the prepared container, fill with water.
Mushrooms should be in the water 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, the milk mushrooms can be salted.
Modern housewives are always experimenting. Citric acid and salt were used to speed up the soaking process. We take 1 kg of cleanly washed, cut off milk mushrooms. In 1 liter of water, we dilute 1 tbsp of salt. l. and citric acid - it is enough ⅓ tsp. Fill mushrooms with salted and acidified solution. There will be no bitterness in 3 days. The water will have to be changed every day 3 times. Salt and citric acid should be added each time.
Salt
We figured out the soaking, and now we will learn how to salt the bitters. Let's consider both options:
- Hot ambassador.
- The salting is cold.
Salt hot
The mushrooms are soaked, there is no bitterness in them. We start hot salting of bitters. We take an enamel pan, spread the mushrooms with the caps down. Add some salt to the water and pour it into a saucepan. Cook for 30 minutes. Stir occasionally so as not to burn.
Salt mushrooms need with dill, garlic. Before laying the dill, put it in a basin, fill it with cold water, rinse and rinse. Peel the garlic. It can be sliced or used in whole cloves.
Suitable containers for salted mushrooms are:
- Enamelled pan.
- Enameled bucket.
- Glass jars with a wide mouth.
Place the boiled mushrooms tightly in a prepared container, sprinkle them with salt and garlic. Salt per 1 kg takes 2 tablespoons. You need to put dill and cargo on top.
The brine should completely cover the corned beef. If not enough, add salt water.
At home, mushrooms are salted for 7 days. It turns out very tasty if the bitters are cooked hot. They are good to eat on weekdays, and such a snack will decorate the festive table.
Cold salting
Now let's try to prepare salted bitters according to the recipe for cold salting. Salt, as with the hot method, we will take 2 tbsp for 1 kg. l. From seasonings you will need:
- garlic;
- dill;
- cherry leaves;
- peppercorns (black);
- caraway.
The mushrooms are already soaked, the jars (saucepan) are cleanly washed with soda and rinsed with water. The greens are sorted out, washed in running water, cut into pieces of a convenient size. Garlic is peeled.
We put the mushrooms down with their caps. Sprinkle the layers with salt and spices. We put a load on top so that the mushrooms are all covered with brine and do not darken. Cold-salted bitters will only be ready in two months.
Marinate
Going through the mushrooms brought home, put the small mushrooms in a separate basin - it is worth making pickled bitters from them. The legs will have to be cut off completely, the caps, before pickling, soaking in the traditional or accelerated way.
The norm of spices and other products for the preparation of 0.5 liters of marinade, calculated for 1 kg of raw materials:
- Vinegar - 0.06 liters.
- Sugar - 2 tbsp. l.
- Salt - 2 tbsp l.
- Pepper - 10 peas.
- Lavrushka - 3 leaves.
- Carnation - 5 pcs.
- Onions - 2 heads.
- Carrots - 1 piece.
Peel the carrots, chop into thin strips. Cut the peeled onion into small half rings. Pour all the ingredients prepared in advance, except for vinegar, into water.
Boil after boiling for a very short time, just 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 ready, drain the water.
Place the bitters tightly in 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 of the above recipes do not require great culinary skills. The quality of salted and pickled mushrooms depends on the preparation of the raw materials. Well washed and soaked bitters in any type of salting will delight you with their original taste.
