Name: Homemade pickled mushrooms
Ingredients: 1 bay leaf; 4 allspice berries; 1 teaspoon white mustard seeds; 8 peppercorns; 2 pinches of thyme; 10 coriander seeds; 4 slices of onion; 1 small piece of hot chili pepper; 1 carrot, sliced; 1.5 kg mushrooms; 1 L water; 250 ml 10% spirit vinegar; 2 tablespoons salt

Homemade pickled mushrooms

Preserves

2018-12-04

avg. 5 | number of ratings: 9

Ingridients:

For 1.5 kg of mushrooms (3-4 jars):

1 bay leaf
4 allspice berries
1 teaspoon white mustard seeds
8 peppercorns
2 pinches of thyme
10 coriander seeds
4 slices of onion
1 small piece of hot chili pepper
1 carrot, sliced
1.5 kg mushrooms

For the brine:

1 L water
250 ml 10% spirit vinegar
2 tablespoons salt

Pickled mushrooms in vinegar brine are one of the most common preserves on the shelves of home pantries. Quick and easy to prepare, mushrooms in brine make a delicious snack and a great addition to sauces, hunter's stew, and meats. Here is a tried-and-tested recipe for pickled mushrooms — step by step.

Recipe for pickled mushrooms in a jar

Preparation:

Pound the herbs in a mortar. Bring the brine ingredients to a boil together with the herbs. Wash the mushrooms thoroughly, cut the larger ones, and drop them into boiling water. Cook for 10 minutes, then drain. Wash and sterilize the jars. Place the mushrooms in them and pour over the brine with spices. Pasteurize the jars in boiling water for 10 minutes. Remove the jars from the water and set aside to cool. After a week, the mushrooms are ready to be served as a snack!

Enjoy! ...because homemade is better!