Great-grandmother's pickle perfection: Timeless mushroom recipe
Dozens of jars filled with pickled mushrooms from various recipes have passed through my kitchen. However, my great-grandmother's recipe remains unmatched. During a tidy-up, I discovered a worn book in her cupboard containing the finest recipe for mushrooms in vinegar. Since then, I haven't made them any other way.
31 October 2024 08:47
The forests currently abound with mushrooms. It's worthwhile to preserve their taste for an extended period. I also make preserves in addition to the usual drying. Mushrooms in vinegar are an invaluable party snack, a delightful addition to salads, or simply a dinner treat. Prepared using a recipe from an old cookbook, they are unparalleled.
What immediately caught my attention was the mushrooms in vinegar. This was the recipe my great-grandmother used, who was regarded as the queen of preserves in the family. After a day of mushroom foraging, I tried this recipe and fell in love instantly - you won't find finer mushrooms in vinegar.
Ingredients:
- Approximately 2 kg of medium and small mushrooms (boletus, lactarius, honey mushrooms),
- 170 g of shallot onions,
- 28 g of pepper,
- 11 g of allspice,
- 28 g of bay (laurel) leaves,
- 6% vinegar.
Method of preparation:
- Clean mushrooms of sand. In the case of lactarius, remove 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.
Seal with parchment paper and set aside to preserve. These mushrooms can easily last a year in the pantry, but they'll be gone much sooner. Pickled mushrooms are not only an ideal starter; they can also 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!
Pasteurisation of mushrooms
Pasteurisation is a way to keep mushrooms fresh for longer. To preserve their taste and aroma, jars of mushrooms should be boiled over low heat for several minutes. This helps retain all their nutritional value and prevents the preserves from spoiling.
