Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Mushrooms1 kgany, pre-boiled
For the marinade:
Sugar1 tbsp- Salt2 tsp
- Water0.5 l
- Peppercorns5 pcs
- Allspice berries5 pcs
- Bay leaf2 pcs
- Cloves3 pcs
- Dill5 gdried inflorescences – 3 pcs
- Vinegar100 ml9%
Nutrition
per 100 g
- Calories
- 20 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
1. Sort through the mushrooms, wash them, cut any large ones, and put them in a pot. 2. Pour boiling water over the mushrooms, place on the stove, and bring to a boil, then boil them for 15 minutes. 3. Drain the cooked mushrooms in a colander and wait until all the water drains off. 4. Meanwhile, prepare the marinade: pour water into a pot, add salt and sugar, then add peppercorns, allspice berries, cloves, bay leaf, and dill. Bring the mixture to a boil and carefully pour in the vinegar. 5. Place the boiled mushrooms in the marinade and simmer over the lowest heat for 40 minutes. 6. While the mushrooms are cooking, prepare the jars and lids – they must be sterile. 7. Put the finished mushrooms into the jars and close with lids. After the mushrooms have cooled, store them in a cool place.
