Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Button mushrooms1.5 kg
- Garlic25 g
- Bay leaf4 pcs
- Peppercorns10 pcs
- Allspice berries10 pcs
- Dried spicesto taste
For the marinade:
Water1 l- Vegetable oil250 ml
- Vinegar150 ml
- Salt20 g
- Sugar20 g
Nutrition
per 100 g
- Calories
- 92 kcal
- Protein
- 2 g
- Fat
- 9 g
- Carbohydrates
- 2 g
Instructions
Prepare the ingredients. Carefully sort the mushrooms. Remove spoiled ones, if any. It is better to cut large mushrooms so that both whole and cut ones are the same size, then they will cook at the same time. Rinse the button mushrooms under running water to remove dirt.
Transfer the button mushrooms to a pot and cover with water. Place the pot on the stove and cook the mushrooms until tender, about 15-20 minutes.
Wash and sterilize the jars and lids using any convenient method. On average, for the given amount of mushrooms you will need 3-4 jars of 0.5 l each.
Bring water to a boil in a pot, add salt, sugar, oil, and 6% vinegar. Boil the marinade for 2-3 minutes.
Drain the cooking liquid from the mushrooms and transfer them to the marinade. Boil the button mushrooms over low heat for 3-4 minutes.
Put garlic, bay leaf, the peppercorns and allspice berries, as well as dried spices, into prepared jars. Pour the marinade together with the mushrooms into the jars. Immediately close the jars with lids and leave to cool to room temperature, turning upside down. You can eat the mushrooms after just 2-3 days, but the ideal flavor develops after 2 weeks.
Serve the mushrooms as a standalone appetizer, as an addition to soup or hot main dishes, or in salads. Enjoy your meal!
