Pickled Mushrooms in Vinegar
·Prepare the mushrooms
Clean all the mushrooms thoroughly and rinse them in a colander under running water. Cut larger mushrooms into pieces, leaving 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.
Pack into 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 mushrooms in the jars.
Brine
Put all the brine ingredients into a pot, bring to the boil, and let it cool. Pour it over the mushrooms in the jars, seal with lids, and sterilise.
Sterilising
Seal with a clean lid, which you can also wipe down with vodka for extra hygiene. Sterilise for 30–40 minutes at 100°C. Let cool, then store in the pantry.