Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Mushrooms2 kgany mushrooms can be used; I used birch boletes
- Water1 lfor the marinade
- Salt2 tbsp
- Sugar1 tbsp
- Vinegar2 tbsp9%
- Currant leavesto taste
- Allspice berriesallspice
Nutrition
per 100 g
- Calories
- 16 kcal
- Protein
- 2 g
- Carbohydrates
- 1 g
Instructions
First of all, prepare the mushrooms. Wash the jars and lids with baking soda in advance, sterilize them, and dry them on a clean towel.
Remove all forest debris from the mushrooms. Rinse the mushrooms under cold running water, pat dry with paper towels, and trim the base of the stems.
Place the mushrooms in a pot of suitable size. Cover with water and put on the stove. Bring to a boil over high heat.
Skim off the foam that forms on the surface with a spoon. Reduce the heat to medium or low and simmer the mushrooms for about 30 minutes until tender. Then drain the mushrooms in a colander.
Meanwhile, prepare the marinade. Prepare all necessary ingredients: currant leaves, allspice berries.
Pour water into a pot. Add salt and sugar. Bring everything to a boil over medium heat, stirring, until the salt and sugar crystals are completely dissolved. Add the leaves to the pot.
Next, add the pre-cooked and drained mushrooms to the boiling marinade. Reduce the heat slightly and simmer everything together for about 10–20 minutes. At the end, add the vinegar, stir gently, and immediately remove from the heat.
Immediately place the hot mushrooms together with the spices into sterile jars. Carefully pour the boiling marinade into the center of the jar so the glass does not crack. Make sure the marinade completely covers the mushrooms. Seal the jars with sterile lids. Turn the jars upside down, wrap in a blanket, and leave until completely cooled.
