At a glance
You're preserving fresh mushrooms in a tangy vinegar brine for long-term storage, which takes about an hour and a half from start to finish. The trickiest part involves boiling and drying the mushrooms before packing them into jars with aromatics like onion, garlic, and chili peppers, then sterilizing everything to lock in flavors and freshness.
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Prepare the mushrooms
Clean all the mushrooms of any dirt and rinse them in a colander under running water. Cut larger mushrooms into pieces, leave smaller ones whole. Boil the mushrooms for about 10 minutes in salted water, then drain and let them dry off. Use 1 tablespoon of salt per 1 litre of water.
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Packing the jars
Pack the mushrooms into jars. You can also add any extra ingredients you like – chilli peppers, onion, shallot, garlic, carrot slices… then pour the brine over the jars.
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Brine
Put all the ingredients into a pot, bring to a boil and let cool. Pour it over the mushrooms in the jars, seal with lids and sterilize.
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