Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Morels1 kg
- Salt2 tbsp
- Sugar1 tbsp
- Bay leaf2 pcs
- Garlic2 cloves
- Dillto taste
- Vinegar essence1 tsp
- Cloves6 pcs
- Peppercorns6 pcs
- Water600 ml
Nutrition
per 100 g
- Calories
- 23 kcal
- Protein
- 2 g
- Carbohydrates
- 2 g
Instructions
Rinse the morels thoroughly. If you collected large mushrooms, cut them into several pieces. Place the prepared mushrooms in a suitable container and cover with water. Then add salt, sugar and spices. When the water comes to a boil, add the vinegar essence and cook for about 30 minutes over moderate heat. 1 tsp of vinegar essence can be replaced with 4 tbsp of 9% vinegar. A foam may form during cooking; it must be skimmed off. After 30 minutes, taste the marinade; you can add a little more salt or vinegar if needed. Place the slightly cooled mushrooms in a clean, dry jar and pour the marinade formed during cooking over them. If desired, add 1 tbsp of vegetable oil to the jar. When the jar of pickled morels has cooled completely, place it in the refrigerator. The mushrooms are fully ready the next day.
