Condiments

Pickled brittlegill

Condiments Easy 30 min

Russulas and milk caps are the best mushrooms for pickling. They retain a good bite, where most other mushrooms become a bit soft, and some even a bit slimy.

Wild ingredients

Brittlegills

Ingredients

russulas or milk caps
salt
Pickling brine:
sugar
vinegar
water
juniper berries
peppercorns
cinnamon
dill
allspice
bay leaf
Optional: spruce tips and walnut leaves

Instructions

Clean the mushrooms thoroughly, optionally with water. Place them in a dish, and sprinkle a little salt over them. Let them sit in the dish for a couple of hours, then rinse.
Make a pickling brine of 3 parts vinegar, 1 part sugar, and 1 part water.
Heat the pickling brine to dissolve the sugar. Add spices to taste – spruce tips and walnut leaves if you're wild – or juniper, peppercorns, cinnamon, and bay leaves.
Pack the mushrooms tightly in a sterile jar. I boil my jars before pickling in them.
Pour the hot brine over the mushrooms, and seal.
After a few days you can start using the mushrooms, and they keep for a long time.

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