Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Mushrooms1 kg
Marinade:
Water1 l- Vinegar100 ml(9%)
- Sugar1 tbsp
- Salt4 tsp(fine)
- Bay leaf1 pcs
- Cloves7 pcs
- Peppercorns7 pcs
- Garlic4 cloves
Nutrition
per 100 g
- Calories
- 16 kcal
- Protein
- 1 g
- Carbohydrates
- 2 g
Instructions
Prepare the necessary ingredients. Any wild mushrooms or frozen mushrooms will work.
Clean and rinse the mushrooms well. Remove any debris and trim the soiled parts of the stems. Sterilize the jars and lids. The specified amount of ingredients yields approximately 2–3 jars of 0.5 l capacity.
Cut the mushrooms into medium pieces. Cover with water, bring to a boil, skim off the foam, and cook for approximately 30 minutes.
While the mushrooms are cooking, prepare the marinade. In a separate saucepan, combine water with salt, sugar, and spices. Add the garlic and bring to a boil.
Drain the cooked mushrooms in a colander. Rinse under running water.
Transfer the mushrooms to the boiling marinade. Cook over medium heat for approximately 15–20 minutes. At the end, pour in the vinegar.
Divide the mushrooms among jars together with the marinade. Seal with hot lids, turn upside down, wrap in a blanket, and leave until completely cool. Store the preserves in a cellar or refrigerator and let them infuse for at least 2–3 weeks. Enjoy!
