How to salt burbot at home?

Fans of quiet hunting know this leafy reddish-brown mushroom well. It has a bitter taste, because of which it got its name - bitter.

Description

This so-called conditionally edible fungus belongs to the most recent (fourth) category in terms of nutritional value. The most common type of Mlechnica can be found in places where birches, spruce and pine trees grow together alternately in deciduous forests, but most of all they love damp coniferous forests. Grow these mushrooms in small groups or singly. The harvest of bitter mushrooms can be collected from the first summer days until late autumn.

The main and, perhaps, the only drawback of bitter taste is their bitter burning taste. But from this acerbity you can easily get rid of simple and long-known methods - soak them for 3-6 days in cold water or dig it up properly. You can combine one with another, then the bitterness of them will go away completely and much faster.

Like other plate mushrooms, these are most delicious in salty form, but you need to know how to salt the bitters properly. However, they can also be marinated and even fried or baked with potatoes.

Below the hostess will learn about the ways of preparing these mushrooms, will receive several tips on how to salt the bitter mushrooms and prepare the right pickle. The preparation of dishes from such mushrooms is not as complex a process as many may think.

How to salt bitter? Before pickling, the mushrooms are thoroughly cleaned from debris and dirt. Then remove the legs completely or leaving about a centimeter, as it should be washed. After that, the mushrooms are soaked for 3-6 days, regularly changing the water.

Cold salting

Salt this species, like many other mushrooms, in a cold and hot way. Next, let's talk about how to salt bitter. The recipe for cold processing is very simple and straightforward. It does not require the application of considerable effort and preliminary heat treatment of fungi.

So, how to salt the bitter mushrooms ? It is for them that the cold treatment option is very suitable. If you decide to pick up bitter in this way, you will have to soak them for three days, and according to some housewives, this time should be increased to 5-6 days. If possible, water should be changed three times a day, adding citric acid and salt in the ratio of a third of a teaspoon of acid and 1 tbsp. A spoonful of salt per 10 liters of liquid, but the last change of water should be clean, without any additives.

What do you need?

For a kilogram of cleaned and washed bitter, 2 tbsp. Tablespoons of salt, 3-4 large cloves of garlic, horseradish, a small amount of cumin seeds and other spices to taste the mistress, black pepper, umbrellas of dill, if desired, you can add black currant leaves.

The cooking process

At the bottom of the enamelware or other suitable container, sprinkle a little salt, lay cherry or black currant leaves, horseradish, lay a layer of mushrooms, sprinkle with salt, spices and then repeat the procedure again. When the container is full, cover the mushrooms on top with blackcurrant leaves or horseradish leaves and put the bend so that the bitteries are covered with brine. After 3 days, the dishes with mushrooms must be set to the cold. After a week, you should check if the bitter brine is closed. If it is not enough, you can increase the weight of the load or add a solution of salt. After two months, the mushrooms are ready for consumption.

Hot Salting

And how to salt bitter in the hot way? One kilogram (pre-cleaned) pour water so that it covers the mushrooms. Then add salt and cook for about half an hour. When the mushrooms settle, that is, they will be ready, pour out the water, and the bitter mushrooms cool.

In each sterilized jar put horseradish, black currant or cherry leaf, black pepper and bay leaves to taste. On them lay a layer of mushrooms, cloves of garlic, dill, repeating the layers until the full capacity. Pour on top with sunflower oil, a half-centimeter layer of it. Close the jars with lids and put them in the refrigerator or take them out in the cold.

Marinated

If you want to harvest marinated mushrooms for the winter, then this species is perfect for this purpose. Marinating is best young bitter. It is best to use hats at all without legs or with legs trimmed to one centimeter.

For the preparation of pickled bitter mushrooms, small mushrooms or large hats cut in half are taken, and a marinade is prepared.

What do you need?

For 1 kg of cleaned and well-washed hats of young fungi should take 2 tbsp. Tablespoons of salt, 1 tbsp. A spoonful of sugar, two medium onions, cloves if desired, one medium carrot, black pepper, bay leaves and 60 ml of 30 percent vinegar.

How to pickle bitters

Cook the mushrooms in salt water for half an hour, drain the broth, and the product itself is well washed and wrung out.

To make a marinade, pour a half-liter of water into a pan, add grated or finely chopped carrots, onions, salt, sugar and all spices. Bring the marinade to a boil and cook until the vegetables are ready. Last in the marinade pour in the acetic acid, put the boiled bitter and leave to boil for another ten minutes.

Remove from the heat and pour into a pre-prepared marinade container, fold the mushrooms into a colander. After that, spread them over the sterilized jars. Then top with a strained marinade, after which the containers are tightly closed with plastic or roll them up with metal covers. Set the blanks on the cold.

Conclusion

Now you know how to salt bitter in a hot and cold way. Without a doubt, the choice of the salting recipe is yours. It is important that all these methods are understandable and easy to perform, and the workpieces you make will turn out delicious.