Salty bitters

I learned this recipe for salty bitters from my grandmother, she cooks them every year. A very simple recipe. Salty bitters are good to cook for the winter. And it is prepared in this way: mushrooms need to be sorted, cleaned. Trim the legs, leaving one centimeter from the hat. Hats should be rinsed well. Mushrooms must be soaked before salting in order to remove the milky juice, then pour cold salted water. Water should be changed after 10 hours. The soaking time of mushrooms is about two to three days. We put the cooked pots down with a hat in a pickling jar, sprinkling with salt and laying garlic cloves and leaves. There should be leaves on top. On them it is necessary to put a canvas boiled napkin, or gauze folded in three layers, after which a polyethylene or wooden circle should be put on it– oppression. If necessary, a four percent solution of table salt should be added to the mushrooms so that the layer on top does not dry out. It is necessary to store mushrooms at a temperature of two to eight ° C. Salty bitters will be ready for use after one or one and a half months. So the recipe for delicious and healthy food is ready!