Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Honey mushrooms1 kg
- Salt50 g
- Peppercorns10 pcs
- Bay leaf2 pcs
- Dill2 dill umbels
- Currant leaves3 pcs
- Horseradish leaves15 g2 pcs
- Garlic2 cloves
- Oak leaves3 pcs
- Water1 l
Nutrition
per 100 g
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 1 g
Instructions
Prepare all necessary ingredients.
Trim the lower ends of the honey mushroom stems. Rinse the mushrooms under running water and let the moisture drain completely.
Place the honey mushrooms in a pot, cover with cold water and add salt. Bring to a boil, skim off the foam and cook for about 20–30 minutes. Then drain the mushrooms in a colander, rinse with cold water and let the moisture drain completely.
In a heavy-bottomed pot, combine water, coarse salt, bay leaf, black and allspice peppercorns, cloves and peeled garlic cloves. Add oak leaves, currant leaves and horseradish leaves. Place the pot over medium heat and bring the mixture to a boil.
Add the pre-boiled mushrooms to the boiling marinade. Bring back to a boil, reduce heat and cook for about 25 minutes, until the mushrooms sink to the bottom and the brine becomes clear. Remove the pot from the heat and leave the contents to cool at room temperature.
Wash and sterilize glass jars and lids (from 1 kg of fresh mushrooms after boiling, you usually get 1–2 half-liter jars or one liter jar).
Pack the cooled mushrooms into sterile jars. Pour in the brine and seal with boiled lids.
Leave the preserves in a cool place for about 4 weeks. By this time the mushrooms will be fully salted, firm and aromatic. Serve them as a standalone appetizer or add to salads. Enjoy!
