Treasures from the past: A classic recipe for pickled mushrooms
Dozens of jars of pickled mushrooms from various recipes have passed through my kitchen. However, my great-grandmother's recipe remains unbeatable. While cleaning, I found a worn-out book in her cabinet, and inside it, the best recipe for mushrooms in vinegar. Since then, I haven't used any other method.
31 October 2024 19:22
The forests are currently abundant with mushrooms. It's worth preserving their taste for the future. I also make preserves in addition to the standard drying. Mushrooms in vinegar are an invaluable snack for parties, an addition to salads, or simply a treat for dinner. Prepared according to a recipe from an old cookbook, they're unparalleled.
What immediately caught my attention was the mushrooms in vinegar. My great-grandmother, considered the queen of preserves in the family, used this recipe. After mushroom picking, I tried it and instantly fell in love—you won't find better mushrooms in vinegar.
Ingredients:
- 2 kg of medium and small mushrooms (boletus, lactarius, honey mushrooms),
- 170 g of shallots,
- 30 g of pepper,
- 10 g of allspice,
- 30 g of bay (laurel) leaves,
- 6% vinegar.
Method of preparation:
- Clean mushrooms from sand. In the case of Lactarius, cut off the stems.
- Peel the onions and rinse the spices.
- Place the mushrooms in a pot, add the onions and spices, and simmer over low heat until the juice evaporates.
- Boil the vinegar and let it cool.
- Transfer the mushrooms, onions, and spices to a jar. Pour vinegar over them to completely cover.
Tie with parchment paper and set aside for preserving. These mushrooms can easily last a year in the pantry, but they disappear much sooner. Pickled mushrooms are not only an ideal appetizer; they can be added to salads and pasta or served as a side with meat roasts. Their versatility allows for various culinary uses, making them an indispensable ingredient in every home pantry. Enjoy!
Pasteurization of mushrooms
Pasteurization keeps mushrooms fresh for longer. To preserve their taste and aroma, jars with mushrooms should be boiled over low heat for several minutes. This helps retain all their nutritional value and prevents the preserves from spoiling.
