Pickled boletus with dill

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to pickle boletus mushrooms? First of all, pick mushrooms in the forest, and if this is not possible, then buy them in a store or market.

2. STEP 2

   

   Both young mushrooms and larger ones are perfect for pickling. Wash the boletus mushrooms thoroughly in cold water, removing all forest debris.

3. STEP 3

   

   Leave very small mushrooms whole. Cut the larger ones in half or into four pieces. I usually marinate the legs too, they turn out crispy and very tasty. If the leg is long, then cut it into two or three parts.

4. STEP 4

   

   Place the mushrooms in a saucepan, cover with cold water and place on the stove. At the moment of boiling, white foam forms, remove it with a spoon. Reduce the flame on the stove and simmer the mushrooms over low heat for about 20 minutes.

5. STEP 5

   

   Drain the boletus mushrooms in a colander and rinse again under running cold water.

6. STEP 6

   

   Prepare the marinade. Pour 0.5 liters of water into the pan, add salt and sugar. Place the marinade on the stove and bring to a boil.

7. STEP 7

   

   Add boiled boletus and a small umbrella of dill. Adjust the amount of dill to taste; you can add a little more or omit it altogether. After boiling again, reduce the flame and cook the boletus mushrooms for about seven to ten minutes.

8. STEP 8

   

   Peel the garlic, rinse and chop as desired. Add garlic and vinegar to the mushrooms and simmer for three to four minutes.

9. STEP 9

   

   Sterilize jars and lids in a way convenient for you. This can be done using an oven, microwave or in a water bath. Place boletus mushrooms in hot sterile jars and fill with marinade to the top. Close the jars with lids, turn the top upside down and leave under a towel or blanket until completely cool.

10. STEP 10

    

    Ready! Remove the workpiece to any dark, cool place for long-term storage.