Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Slippery jacks1 kg(based on a 1-litre jar)
- Sugar1 tbsp
- Salt1 tsp
- Vinegar1 tbsp
- Cinnamon5 g(1 small piece)
- Clove1 pcs
- Black peppercorns3 pcs(bitter)
- Allspice2 pcs
- Citric acid5 g(on the tip of a teaspoon)
Nutrition
per 100 g
- Calories
- 30 kcal
- Protein
- 3 g
- Carbohydrates
- 3 g
Instructions
So, first the slippery jacks must be sorted and cleaned of debris — sand, particles of dirt and pine needles. It is best simply to wash the mushrooms in a basin and peel the skin from the cap. Then you will easily and quickly get rid of the dirt and debris that remains at the bottom of the container. Then the washed mushrooms should be cut up and placed in a thick-bottomed stainless-steel pot in which food does not burn. Boil in salted boiling water for 10 minutes. You can add a little vinegar or citric acid to the water so that the mushrooms do not darken during boiling. Then the water must be drained, the mushrooms covered with a fresh portion of salted boiling water and boiled for another 15 minutes. Now it is time to make the marinade. It is done like this. For 1 litre of water take 3 tablespoons of sugar, 2 tablespoons of salt, 8 black peppercorns, 3 allspice berries, 2 bay leaves, a pinch of dill, 1 clove of garlic, 1 clove. Put all this on the heat and let it boil for about five minutes. Put the finished slippery jacks into sterilised jars and pour the marinade over them. Cover the jars with lids, let them cool and screw the lids on, but not too tightly. Pickled slippery jacks are best stored in the refrigerator. Enjoy your meal!
