Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- honey mushrooms2 kg
- water2 l
- salt6 tbsp
- sugar4 tbsp
- dill1 tsp(seeds)
- vinegar3 tbsp(9%)
- garlicto taste
Nutrition
per 100 g
- Calories
- 15 kcal
- Protein
- 1 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
How to marinate honey mushrooms with dill for winter? Gather the mushrooms in the forest, or buy them at the store. Frozen honey mushrooms can be used for the recipe. The amount of mushrooms I indicated is approximate; the main thing is to maintain the marinade proportions. If necessary, make a double portion of brine.
Young mushrooms with a thick and crunchy stem are perfect for winter preserves. If you have more mature honey mushrooms, it is better to cut off the loose stem and leave only the caps. Sort the honey mushrooms, remove forest debris, and wash thoroughly.
Place the mushrooms in a large pot and cover with cold water. Bring to a boil over high heat.
Skim off the white foam that forms with a large spoon. Reduce the heat to moderate and cook the mushrooms for about 30-40 minutes. Drain the cooked honey mushrooms in a colander and rinse once more under running water.
Prepare everything needed for the marinade. Instead of dill seeds, you can use dill umbels. If you don't like the dill flavor, you can omit the seeds entirely and season to taste with several black peppercorns, a few whole cloves, and a bay leaf. Peel the garlic.
In a pot, bring the water for the marinade to a boil. Add the honey mushrooms to the boiling water, add salt and sugar. Reduce the heat and cook everything together for 15 minutes. Add the garlic cut into small pieces and the dill. Cook everything together for another 5 minutes. At the end, pour in the vinegar and stir everything.
Wash the jars and lids. Sterilize them using any method available to you. This can be done in a water bath, in the oven, or in the microwave. Fill the jars with the honey mushrooms and marinade to the very top and close with the lids.
Wrap the jars in a warm blanket and leave until completely cooled. Then put the preserve in any cool place for long-term storage.
Crunchy, aromatic, and very tasty mushrooms are ready!
