Russians love Pickles and Russians love Mushrooms. So it makes sense that they would pickle Mushrooms. The total amount of recipes for pickles and pickled mushrooms probably are in the millions and they all are different to some degree. But the one thing in common is that all the recipes are meant to create delicious food and that they all do well.
This is my recipe and one that I have used many times: I like to sterilize the jars, use new seals or lids and have them all winter long. 🙂
Pickled Mushrooms Recipe:
1 to 2 kilos of small fresh mushrooms
4 to 5 cups of water
1 1/2 tb salt
3/4 c sugar
3/4 c vinegar
1 3/4 c water
3 bay leaves
Lets Cook The Mushrooms:
Prepare mushrooms after thoroughly washing.
Boil in a saucepan over medium heat with the salt for 15-20 min.
Drain and strain very thoroughly.
Place in sterilized jars – fill to with in 1cm of top of jar.
Lets Make The Pickling Solution:
Boil the water with spices in a saucepan for 30 minutes.
Add salt and sugar.
Then stir salt and sugar until dissolved.
Then add vinegar and bring to boil again.
Lets Combine Mushrooms and Pickling Solution:
Pour the boiling pickle solution over mushrooms in the jars. (carefully)
Immediately close the jars with lids tightly sealed. (I use mason jars for this)
Keep in the fridge for 3 to 4 days before serving. * For longer storage, add additional 2 to 3 tablespoons of vinegar into the marinade and expose the jars to steam or boil jar for 30 minutes before putting mushrooms into them.*
These are great by themselves or as an addition to just about any salad. They also taste fantastic as a side to fried potatoes and or rice. Easy Peasy way is just to use canned mushrooms and prepare from pickling solution step. You can also add onion and or garlic!
They are Yummy…
Windows to Russia!
comments always welcome.