Pickled buttermilk with sugar

So, first the butter must be sorted and cleaned of debris - sand, dirt particles and coniferous needles. It is best to simply rinse the mushrooms in the basin and remove the skin from the cap. Then you will easily and quickly get rid of dirt and debris that will remain at the bottom of the container.
Then the washed mushrooms should be cut and put in a stainless steel pan with a thick bottom, in which the food does not burn. Cook in boiling salted water for 10 minutes. You can add a little vinegar or citric acid to the water so that the mushrooms do not darken when cooking. Then drain the water, pour a new portion of salted boiling water over the mushrooms and cook for another 15 minutes.
Now is the time to prepare the marinade. This is how it is done. For 1 liter of water, you need to take 3 tablespoons of sugar, 2 tablespoons of salt, 8 peas of black pepper, 3 peas of allspice, 2 bay leaves, a pinch of dill, 1 clove of garlic, 1 clove. All this should be put on fire and let boil for five minutes.
Ready-made butter should be decomposed into sterilized jars and poured with marinade. Cover the jars with lids, let them cool and tighten the lids, but not very much. It is best to store pickled butter in the refrigerator. Enjoy your meal!