Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Honey mushrooms400 g
- Garlic2 cloves
- Salt20 g
- Peppercornsto taste
- Dillto taste
Nutrition
per 100 g
- Calories
- 22 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 1 g
Instructions
Prepare the ingredients. Clean the fresh honey mushrooms, removing any debris, and rinse under running water. Cut any large mushrooms into pieces. Thaw frozen mushrooms beforehand. Rinse the dill and pat it dry with a paper towel. This amount of ingredients yields about one half-liter jar of the finished snack. Sterilize the jars and lids.
Pour cold water into a pot and add a portion of the salt. Bring to a boil, then carefully add the mushrooms. Once it returns to a boil, reduce the heat. Boil for about 20–25 minutes, skimming off the foam with a slotted spoon. Drain the mushrooms in a colander and let the water drain off.
Place the mushrooms in a suitable container. Add the sliced garlic, coarsely chopped dill, peppercorns, and the remaining salt. Mix.
Cover the mushrooms with a clean flat plate. Place a weight on top. Leave at room temperature for about 3–4 hours, or overnight.
Taste the mushrooms and adjust salt. If necessary, add more spices. If the mushrooms are over-salted, rinse them with water.
Place the mushrooms into sterile jars and pour the released brine over them. Seal with lids and refrigerate. After a couple of days, the snack is ready to taste. Enjoy!
