Pickled blueberries with dill for winter

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   For pickling, both young mushrooms and those that are larger are perfect. Carefully wash the birch bushes in cold water, removing all forest debris.

3. Step 3:

   

   Leave the very small mushrooms intact. Those that are larger, cut in half or into four parts. I usually pickle 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:

   

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

5. Step 5:

   

   Flip the blueberries into a colander and rinse again under running cold water.

7. Step 6:

   

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

8. Step 7:

   

   Add boiled blueberries and a small umbrella of dill. Adjust the amount of dill to taste, you can add a little more, or exclude it altogether. After re-boiling, reduce the flame and cook the blueberries for about seven to ten minutes.

9. Step 8:

   

   Peel, rinse and chop the garlic arbitrarily. Add garlic and vinegar to the mushrooms and boil for three to four minutes.

10. Step 9:

    

    Sterilize jars and lids in a way that is convenient for you. You can do this using an oven, microwave or in a water bath. In hot sterile jars, lay out the blueberries and pour the marinade to the top. Close the jars with lids, turn the top upside down and leave under a towel or blanket until completely cooled.

11. Step 10:

    

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