Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Mushrooms2 kg(The recipe used blewit mushrooms.)
- Water1 l
- Salt1 tbsp
- Bay leaf3 pcs
- Peppercorns10 pcs
- Cloves3 pcs
- Vinegar50 ml(The recipe used 9% vinegar.)
Nutrition
per 100 g
- Calories
- 15 kcal
- Protein
- 2 g
- Carbohydrates
- 1 g
Instructions
To prepare this recipe, you need to gather blewits in the forest. It is better to pick them in mid-October. In the video, the author explains in detail and shows what blewits look like, but if you are unsure, it is better to buy them from knowledgeable people at a store or market.
Blewits are a variety of sand mushrooms, so they grow in sand. They need to be washed well to remove sand and peel the caps and stems as you would potatoes. Place clean mushrooms in a pot, cover with water and put on the heat.
Bring to a boil and boil for 15-20 minutes over medium heat. Drain the mushrooms in a colander, rinse well again with water, place in a pot and cover with the water intended for the marinade.
Add salt, bay leaf, cloves, peppercorns to the water with mushrooms, bring everything to a boil and cook for 45 minutes. 3 minutes before the end of cooking, add the vinegar.
Fill clean glass jars with mushrooms to the very top, leaving no air space, and seal. This amount of ingredients yields 2 l of pickled mushrooms.
Store in a cool place. Have a delicious winter and bon appétit!
