Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Pickled Mushrooms in Vinegar
· 4 servings
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.
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.
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.
Sterilizing
Seal with a clean lid, which you can also wipe down with vodka for extra hygiene. Sterilize for 30–40 minutes at 100°C. Let cool and store in the pantry.