Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- brittlegills2 kg
- water1 l
- vinegar50 ml(9%)
- salt40 g
- sugar20 g
- peppercorns4 pcs
- cloves5 pcs
- bay leaf4 pcs
Nutrition
per 100 g
- Calories
- 15 kcal
- Protein
- 1 g
- Carbohydrates
- 2 g
Instructions
Measure out the ingredients according to the list. Sort through the fresh brittlegills, discarding wormy, soft, and questionable specimens.
Transfer the mushrooms to a basin and cover with cold water from the shower head, being careful not to break them. Leave for 5–6 hours. Carefully lift the mushrooms out of the water and place them in a deep pot.
Cover the brittlegills with cold water, bring to the boil, and boil for 10 minutes. Drain off the cooking liquid and rinse the mushrooms in cold water. Repeat this two more times.
Pour water into a stainless steel pot and add coarse salt.
Add sugar to the pot and stir.
Place the bay leaves, cloves, and peppercorns into the pot with the salt and sugar solution, set over medium heat, and bring to the boil.
Pour in the vinegar and boil for 2 minutes.
Add the boiled brittlegills to the pot and cook for 15 minutes until done.
Wash the jars and lids in hot water with baking soda, then rinse thoroughly. Sterilize them over steam for 10 minutes each, placing them on a special ring on the pot. Or sterilize them in the microwave by adding water to a depth of 2 cm and heating at full power for 4-5 minutes. Boil the lids in water for 10 minutes over medium heat.
Pack the cooked brittlegills into the prepared jars up to the shoulders and pour in the marinade to the very top. Seal tightly with lids, turn upside down, and wrap until completely cooled.
