Pickled Mushrooms
The usual mistake is boiling mushrooms in the marinade from the start. The vinegar tightens the protein and they turn to rubber. Do it the other way round: boil them first in plain salted water, throw that water away with the bitterness, and only then give them a few minutes in the marinade.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 1 h 10 min
- Servings
- 16
- Level
- Medium
- Per serving
- 45 kcal
Ingredients
Mushrooms
Marinade
Makes: 4 jars, 500 ml each
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Clean the mushrooms
Button mushrooms only need wiping with a damp cloth; wild ones must be washed and sorted. Halve the large ones, leave small ones whole.
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Step 2: Boil in plain water
Cover with two litres of salted water, bring to the boil and cook for 15 minutes, skimming. Pour that water away — the bitterness goes with it.
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Step 3: Make the marinade
Dissolve the salt and sugar in a litre of water, add the bay, peppercorns, cloves and garlic, and bring to the boil.
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Step 4: Simmer briefly
Add the mushrooms to the marinade and cook for 10 minutes, then pour in the vinegar and let it come back to the boil.
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Step 5: Fill the jars
Pack the mushrooms into sterilised jars and cover them completely with hot marinade.
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Step 6: Close
Seal, turn upside down and leave until completely cold. They are ready to eat after a week.
Tips & variations
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Tip
Only use wild mushrooms you can identify with certainty, and never store home-canned mushrooms at room temperature — fridge or cellar only.
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Tip
Skip the layer of oil on top, common as that advice is. Fat cuts the marinade off from the air, and it is exactly without air that botulism grows. The only thing keeping these safe is cold — hence the fridge or cellar above.
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Variation
Honey fungus is marinated the same way but needs 25 minutes in the first water instead of 15.
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Storage
Up to 6 months in the fridge or cellar. A bulging or cloudy jar goes straight in the bin, untasted.
Nutrition
| 1 serving | Whole dish 16 servings | |
|---|---|---|
| Energy | 45 kcal | 720 kcal |
| Protein | 2 g | 32 g |
| Fat | 3 g | 48 g |
| Carbohydrates | 3 g | 48 g |
Approximate values calculated from standard ingredient data.
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