Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Mushrooms1 kg
- Water250 ml
- Sea salt2 tbsp
- Bay leaf1 pcs
- Cloves3 pcs
- Dillto taste
- Garlicto taste
Nutrition
per 100 g
- Calories
- 17 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 1 g
Instructions
Prepare the ingredients. Any mushrooms will work — both gilled and tubular mushrooms.
Sort and rinse the mushrooms well.
Boil the mushrooms in salted water for at least 20 minutes until tender.
First method: peel the garlic and cut it into petals/slivers; prepare coarse salt and dill seeds.
Place a little salt, dill seeds, and garlic petals/slivers on the bottom of a clean sterilized jar. Layer the boiled and drained mushrooms in the jars, sprinkling each layer with additional salt and garlic (using the same proportions).
Second method: Pour off the water in which the mushrooms were cooked, drain the mushrooms in a colander, bring a new brine to a boil according to the recipe (2 tbsp salt per 250 ml water), simmer the mushrooms in it for 5 minutes, and transfer them to jars with a little liquid using a spoon, adding garlic and dill seeds. The brine in the jars should be no more than 1/4 of the mushroom volume.
Pour sunflower oil over the surface of the mushrooms and cover with lids.
Store the jars in the refrigerator with the lids loosened.
The mushrooms can be tasted after half a month, and can be eaten immediately — they will be lightly salted.
