Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Slippery Jacks1 kg
- Water1 l(+ water for initial boiling of mushrooms)
- Table vinegar50 ml
- Salt30 g
- Sugar25 g
- Bay leaf1 pcs
- Cloves1 pcs
- Peppercorns5 pcs
- Allspice2 pcs
Nutrition
per 100 g
- Calories
- 17 kcal
- Protein
- 2 g
- Carbohydrates
- 2 g
Instructions
1. Clean the slippery jacks and pick them over to remove debris. Be sure to clean the mushroom caps thoroughly, otherwise the finished preserve will taste bitter. Rinse in cold water and discard the dirty water. 2. For the mushrooms to marinate evenly, they should be roughly the same size. Small and medium slippery jacks work best. Cut large specimens or set them aside for other uses. 3. Place the sorted and rinsed mushrooms in a pot and cover with water. The water should completely cover the slippery jacks. Put the pot with the mushrooms on the stove and bring the water to a boil. Cook the mushrooms for about 15-20 minutes over low heat from the moment the water boils. 4. In another pot, prepare the marinade for marinating the slippery jacks. Pour in water, add the bay leaf, cloves, black peppercorns and allspice. Add salt and sugar. Stir all ingredients together. Put the pot on the stove and bring the marinade to a boil. As soon as the water boils, add 9% table vinegar to the pot and stir. 5. Using a slotted spoon or a large coarse sieve, transfer the cooked mushrooms from the first pot to the second pot with the marinade. Cook the slippery jacks in the marinade for about 15 minutes more. When the mushrooms sink to the bottom of the pot, they are ready and you can proceed to sealing them in jars. 6. While the slippery jacks are cooking, prepare glass jars for preserving. Wash them well with baking soda and rinse with hot water. Sterilize them using any convenient method - over steam, in the oven or in the microwave. Boil the lids separately in a pot of water. 7. Transfer the mushrooms cooked in the marinade to the sterilized jars and immediately seal tightly with clean lids. Place the sealed jars on a firm horizontal surface with the lids down and cover with a warm blanket. After the jars have cooled, they can be moved to a cellar or basement for further storage. Happy preserving!
Unless the author specifies otherwise, vinegar in recipes is added by default at 9% concentration.
