Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Button mushrooms1 kgsmall
- Water250 mlfiltered or bottled
- Table vinegar60 ml9%
- Garlic2 cloves
- Salt1 tbsp
- Sugar1 tbsp
- Bay leaf2 pcs
- Allspice5 pcs
- Peppercorns5 pcs
- Cloves4 pcs
- Coriander seeds1 tsp
- Mustard seeds1 tsp
Nutrition
per 100 g
- Calories
- 28 kcal
- Protein
- 3 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
Prepare the ingredients. Small button mushrooms work best, but if you only find large ones, marinate them. Use table vinegar, 9%. Use bottled or filtered water.
Wash the mushrooms and remove any debris. If the button mushrooms are large, cut them into 2 or 4 pieces. Place them in a large pot and cover with clean cold water. Add the salt, sugar, and all the spices along with the bay leaf.
Place the pot with the button mushrooms over medium heat and bring the liquid to a boil. Pour in the vinegar.
Add the peeled garlic cloves, cut in half, to the marinade.
Simmer the button mushrooms for about 15–20 minutes over low heat, depending on their size, until cooked through.
Divide the hot button mushrooms among clean dry jars and pour the hot brine over them. Cover the jars with lids. After cooling to room temperature, refrigerate the jars for 8 hours.
These button mushrooms can also be preserved for the winter. To do this, pack the hot preserve into sterilized jars and pasteurize at about 85–90 °C, then seal the jars airtight.
