Sweet Dill Pickled Wild Mushrooms… What better way to store your freshly foraged wild mushrooms for a long time than pickling them.
There are plenty of methods of pickling and flavour combinations that you will develop your very own favourite pickling brine in no time.
Mushrooms – This recipe is using a mix of saffron milk caps, baby slippery jacks and button mushrooms
1 cup water
1/4 cup sugar
4 shallots, thinly sliced
1 tsp salt
2 tsp dried chilli flakes
2 garlic cloves, thinly sliced
6 pimentos/all spice berries
4 sprigs of dill
2 cups cider vinegar
Slice and chop the mushrooms into bite size pieces. Place in a saucepan and cover with water. Bring to a boil and cook for 5 minutes.
Remove the mushrooms and set aside for now.
Remove enough water to leave 1 cup in the saucepan and place the rest of the ingredients, except the dill and vinegar, in and bring to a gentle boil for 10 minutes.
After 10 minutes stir in the dill sprigs, mushrooms and vinegar and bring to the boil again and then remove from heat.
Using a slotted spoon, place the pickled ingredients into sterilised jars and then pour in the liquid till all ingredients are covered. Seal jars and leave to sit for at least week before devouring.