Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Slippery Jacks500 g
- Salt15 g(+ salt for boiling the mushrooms)
- Sugar25 g
- Water1.2 l(+ water for boiling the mushrooms)
- Vegetable oil20 ml
- Onion100 g(red)
- Coriander (cilantro)4 g(whole seeds)
- Peppercorns8 pcs
- Table vinegar25 ml
Nutrition
per 100 g
- Calories
- 24 kcal
- Protein
- 1 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
Sort the Slippery Jacks, remove all debris and clean the caps. Then rinse the mushrooms well with cold water and drain the dirty water. Cut especially large mushrooms; small or medium ones can be left whole. Place the rinsed mushrooms in a large pot and cover with water so that they are completely submerged. Put the pot on the stove and bring the water to a boil. Then drain the water after the first boil, transferring the Slippery Jacks to a colander. Return the mushrooms to the same pot and cover with fresh clean water, completely covering them. Place over medium heat and bring the water to a boil. Remove the foam that forms on the surface. In another pot, prepare the marinade for the Slippery Jacks. Pour the specified amount of water into the pot, add salt, sugar, peppercorns and whole coriander seeds for piquancy. Peel the red onion, rinse, dry and cut into quarters or half-rings. Add the sliced onion to the pot with the marinade. Put the pot on the heat and bring the marinade to a boil. Then reduce the heat to low and simmer for another 5-6 minutes under a lid. Transfer the Slippery Jacks boiled in salted water to the pot with the boiling marinade. Stir the contents of the pot and cook the mushrooms for 20 minutes from the moment they come to a boil. Skim off again any foam that forms during cooking, stirring the Slippery Jacks occasionally with a large spoon. At the end of cooking or as soon as the mushrooms sink to the bottom of the pot, pour the table vinegar into the marinade with the Slippery Jacks and immediately turn off the heat. The vinegar must not boil with the mushrooms, otherwise it will evaporate and its effect will be neutralized. While the mushrooms are cooking, prepare the jars for sealing. Wash them with detergent and sterilize them in the oven. Boil the lids. Transfer the Slippery Jacks together with the marinade into the prepared jars and cover with lids. Place a towel in a large wide pot and set the jars of mushrooms on it, add water. Put the pot on low heat, bring the water to a boil and sterilize the jars for 15 minutes. Then remove the jars from the pot and seal tightly with the lids. Happy preserving!
