How much to cook bitters?
Cook bitters 25-30 minutes in salted water over low heat. To remove the bitter taste, the bitters are soaked in cold water for three days, changing the water twice a day.
How to salt bitters
Products
Bitters - 1 kilogram
Sea salt - 5 tablespoons
Bay leaf - 2 leaves
Dill - 1 bunch
Garlic - 5 teeth
Vegetable oil - 1/5 cup
How to peel bitters
Wash the bitters, clean them from forest debris, cut off the legs (you can only leave a couple of centimeters of mushroom legs), cut each mushroom in half and clean the caps and legs of the bitters from dark areas with a knife.
How to salt bitters
Go through the mushrooms (small bitters are best, or large ones can be cut), soak in plenty of water, put in a cold place for 3 days, rinsing and changing the water 2 times a day.
Boil bitters, discard in a colander and cool. Peel and cut the garlic into petals. Sprinkle the bottom of sterilized jars with salt, dill and peppercorns. Lay in layers, sprinkle with salt and shift with garlic, lavrushka, bitters upside down. Put greens on top of the bitters, pour a layer of vegetable oil, tighten the lid and store in a dark, cool place.
The mushrooms will settle - you can add new layers of bitters to the salting on top. Salted bitters will be ready in 40-50 days.
How to pickle bitters
ProductsBitter mushrooms - 2 kilograms
Onions - 4 heads
Carrots - 1 large carrot
Vinegar 30% - 100 grams
Black pepper - 25 peas.
Carnation - 10 pieces
Bay leaf - 4 leaves
Sugar - 2 tablespoons
Salt - 2 tablespoons
Preparing bitters
1. Rinse bitters, peel, cut, soak in water for three days. 2. Pour cold water over the bitters, add salt and boil. 3. Put the boiled bitters into a colander and cool there.
How to make a marinade for bitters
1. Pour 4 cups of water into a saucepan, add peeled onion, peeled carrots, peppers, cloves, bay leaves, sugar and salt, mix well.
2. Boil after boiling for 20 minutes, then add vinegar, mushrooms to the pan and cook for another 10 minutes.
Pickling bitters
1. Arrange the bitters in jars and pour over the marinade.
2. Close and cool the jars, store in a cool dry place.
3. Pickled bitters are ready after 2 months of pickling.
Fusofacts
- To make the bitters softer on taste, it is recommended to soak them in cold water for 1-3 days, changing the water every 6 hours. To check if the mushrooms are bitter, boil a small amount of them. After boiling, it will be clear to taste whether or not to continue soaking. You can boil it out of the bitters by an hour's cooking - however, keep in mind that in this case, you will most likely not be able to completely get rid of the bitterness, and all the taste and useful properties will be "boiled" from the mushrooms.- Bitter has a distinct view - slightly raised fields of the cap (in young mushrooms, the fields first rise, and at the edges are bent inward), in the center there is an oily fossa with a tubercle, the color is red with beige, the cap is with plates. Bitter has no toadstools similar to it, this is a significant plus for beginners in a quiet hunt.
- Growing bitter from May to late frosts in almost any forest area, from arid places to swamps and mosses. Bitters grow in groups of 30-50 mushrooms or more. From 1 good glade, you can collect a full basket of bitters.
- Bitter refers to the fourth, the "weakest" class of mushrooms... Boiled or fried, the bitter will give its bitterness to the final dish. In some countries, bitter is recognized as an inedible mushroom, but in our country, salting and pickling of bitters is recognized without a doubt.
Author / Editor - Lydia Ivanova