Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Mushrooms1 kg(brittlegills)
- Garlic(or to taste)
- Table salt50 g(this is for salting; you will also need 1-2 tbsp for boiling)
- Dillto taste
- Allspiceto taste
- Bay leafto taste
Nutrition
per 100 g
- Calories
- 25 kcal
- Protein
- 3 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
Clean the brittlegills of forest debris, cut off the lower part of the stem, remove the film from the cap (if present), and rinse in cold water. Then soak the mushrooms for 12–24 hours, changing the water every 4–6 hours to remove bitterness.
Place the prepared mushrooms in a pot, pour in water at a ratio of 1 l per 1 kg of brittlegills, and add 1 tbsp of salt.
Cover the pot with a lid, turn the heat to high, and bring to a boil. Boil for 5–7 minutes, skimming off the foam with a slotted spoon and gently stirring the mushrooms.
Drain the boiled mushrooms in a colander and rinse thoroughly under cold running water.
Weigh the mushrooms to calculate the amount of salt for salting: for 1 kg of mushrooms you need 50 g of salt. For a different weight of mushrooms, recalculate the salt proportionally. Do not use iodized salt.
Pour water over the mushrooms again, place on the stove, bring to a boil, and boil for 5–7 minutes until done — the second boiling completely removes the bitterness.
Place sprigs of dried dill, garlic cloves, bay leaf, allspice, and a pinch of salt at the bottom of each sterilized jar.
Pack the still-hot mushrooms tightly into the jars in layers, alternating with dill, garlic cloves, bay leaf, allspice, and salt.
Place the mushrooms in the jars, pressing lightly so that they release juice and the juice covers the mushrooms. If there is not enough liquid, add salted boiled water.
Seal the prepared mushrooms in the jars with sterilized lids for long-term storage. Or close with plastic lids for storage in the refrigerator for up to 3 months.
After sealing, turn the jars upside down, wrap in a blanket, and leave until completely cool to make sure there are no leaks. Store in a cool, dark place — in a cellar, refrigerator, or pantry.
