Ingredients
Servings8
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Brittlegills1 kg
- Water2 l
- Salt4 tbsp
- Dill0.5 tsp
- Garlic10 cloves
- Tarragon0.5 tsp
- Mint0.5 tsp
Nutrition
per 100 g
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 3 g
Instructions
Thoroughly clean the mushrooms, remove the skin from the caps. Cut the brittlegills into slices and place in the container where they will be salted. Add the spices, garlic, salt and water. Leave in this brine for 12 hours. Serve with sunflower oil and onion half-rings. Or seal in sterilized jars for winter.
