Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Brown rollrims2 kg(thick brown rollrims)
- Garlic40 g
- Saltto taste
Marinade:
Water1 l- Sugar20 g
- Vinegar essence20 ml(acetic acid)
- Allspice5 pcs
- Black peppercorns5 pcs
- Cloves5 pcs
- Coriander(seeds, a pinch)
- Bay leaf3 pcs
Nutrition
per 100 g
- Calories
- 53 kcal
- Protein
- 3 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
Rinse the collected mushrooms thoroughly under running water, sort them and cut away any bad parts if present. Place the mushrooms in a deep container and cover with salted water. Leave the brown rollrims to soak for 24 hours. Ideally change the water every 3-4 hours and rinse the mushrooms in a colander. When the time is up, drain the mushrooms in a colander again and rinse. Next, boil the brown rollrims. Place the mushrooms in a large pot, cover with clean cold water and add a small amount of salt (just enough to make the water salty). Put the pot over high heat, bring to a boil, then reduce the heat to low. Boil the brown rollrims for 15 minutes, skimming off any foam. Drain the mushrooms in a colander and rinse thoroughly. Repeat the boiling, draining and rinsing process two more times. Make the marinade: pour clean cold water into a pot, add the granulated sugar and salt. Place the pot over medium heat and bring to a boil, stirring until all the sugar and salt dissolve. Then pour in the acetic acid and add the bay leaves, cloves, allspice, black peppercorns and coriander seeds. Add the mushrooms to the marinade and simmer over low heat for 15 minutes. Meanwhile, prepare sterilized jars and lids. Sterilize them thoroughly using any convenient method, for example in the microwave or oven. Small jars and screw lids are ideal for mushrooms. Peel the garlic and place the cloves on the bottom of the jars. If the cloves are large, you may cut them into several pieces. Fill with the hot mushrooms, making sure to add marinade. Seal the jars tightly with lids. Turn the jars upside down onto their lids and cover with a blanket; let them cool slowly like this for 24 hours. Then transfer the mushrooms to a permanent storage place, which must be cold — a cellar or refrigerator. Leave them there for 60 days, after which they can be tasted. These mushrooms keep until spring.
Pickled brown rollrims are both aromatic and pleasant — slippery and tender at the same time. They are excellent as a standalone appetizer or can be served as an addition to various meat and vegetable dishes. Happy preserving!
To learn how to calculate the number of jars, why jars explode and how to avoid this, as well as secrets and life hacks, read the article about winter preserves.
To learn how to properly sterilize jars for preserves, why it is necessary at all, and which sterilization method is the most reliable and convenient, read this article.
For cooking, it is better to use neutral-tasting filtered or bottled water. If you use tap water, keep in mind that it may give the dish an unpleasant characteristic aftertaste.
