Pickled Honey Mushrooms with Dill for Winter

Cooking method

1. Step 1:

   

   How do you pickle honey mushrooms with dill for winter? Forage the mushrooms or buy them; frozen honey mushrooms work too. The amount of mushrooms is approximate — the important thing is to keep the marinade proportions, so make a double batch of brine if needed.

2. Step 2:

   

   Young mushrooms with thick, crisp stems are ideal for canning. If yours are more mature, it's best to trim off the spongy stems and keep just the caps. Sort the mushrooms, pick out any forest debris, and wash them well.

3. Step 3:

   

   Put the mushrooms in a large pot and cover with cold water. Bring to a boil over high heat.

4. Step 4:

   

   Skim off the white foam with a large spoon. Lower the heat to moderate and cook the mushrooms for about 30–40 minutes. Drain them in a colander and rinse once more under running water.

5. Step 5:

   

   Get everything ready for the marinade. You can use dill flower heads instead of seeds. If you don't care for dill, leave it out entirely and instead add a few black peppercorns, a little clove, and a bay leaf to taste. Peel the garlic.

6. Step 6:

   

   Bring the marinade water to a boil in a pot. Add the mushrooms along with the salt and sugar. Lower the heat and cook everything together for 15 minutes. Add the garlic, cut into small pieces, and the dill, and cook another five minutes. Stir in the vinegar at the end.

7. Step 7:

   

   Wash the jars and lids and sterilize them however is easiest — water bath, oven, or microwave. Pack the mushrooms and marinade into the jars right to the top and seal.

8. Step 8:

   

   Wrap the jars in a warm blanket and leave them until completely cool, then move them to a cool spot for long-term storage.

9. Step 9:

   

   Your crisp, fragrant, and very tasty mushrooms are ready!