RecipesPickled mushrooms in vinegar
We bring the water for the infusion to a boil and then let it cool completely. We rinse the washed and chopped mushrooms and place them in boiling salted water with a little…
Ingredients (what you need)
1 kg of mushrooms (young and firm are the best) – already cleaned and chopped
Brine
750 ml of water
750 ml of regular vinegar (or 600 ml of water + 900 ml of apple cider vinegar)
20 g of salt
30 g of sugar
1-2 teaspoons of ground coriander (optional)
Additionally, we will need
whole pepper
bay leaf
mustard seeds
horseradish (optional)
onion (optional)
Recipe steps
First, we boil the water for the brine and then let it cool completely. We rinse the cleaned and chopped mushrooms and boil them in salted water with a little vinegar. We boil them uncovered for about 15-20 minutes, depending on the type of mushrooms and their toughness. After that, we drain them and thoroughly rinse them with cold water.
In each jar, place: 1 small bay leaf, about 4 peppercorns, approximately 1/4 teaspoon of mustard seeds, 1 slice of horseradish, and optionally a few pieces of onion.
We place the mushrooms in clean, sterilized jars and cover them with cold brine so they are completely submerged, but the liquid level should be about one centimeter below the rim of the jar. (Note: approximately 200-250 g of mushrooms fit into one 370 ml jar).
We seal our jars with clean sterilized lids and then sterilize them at a temperature of 90-100 °C for 20-30 minutes. If we are sterilizing in a regular pot, we place a towel at the bottom, put the jars on it, and fill the pot with water to about halfway up the jars. We cover the pot and quickly bring it to a boil. Then we reduce the temperature to allow the water to simmer gently. Finally, we remove the jars and let them cool on the towel, they can even be turned upside down on the lids. The mushrooms can be eaten after at least three weeks.
Additional information about the recipe Pickled mushrooms in vinegar
Marinated mushrooms in vinegar are a popular delicacy enjoyed in many cuisines. This tasty dish is prepared from fresh mushrooms, such as porcini or champignons, which are marinated in a mixture of vinegar, spices, and herbs. The result is crunchy, aromatic, and perfect as a snack, a part of salads, or a side dish for main courses. Marinated mushrooms are also a great source of probiotics due to the fermentation process and can be stored for a long time. An ideal choice for mushroom lovers and homemade pickled vegetables!
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
