Pickled mushrooms
6 servings
25 minutes
Marinated mushrooms are one of the most popular dishes in Russian cuisine, embodying the richness of forest aromas and spicy flavors. The art of mushroom pickling dates back to ancient times when people sought ways to preserve nature's gifts. This recipe offers a delicate balance of salt, sugar, spices, and vinegar that makes the mushrooms tender, crunchy, and flavorful. They pair wonderfully with rye bread, boiled potatoes, and strong drinks, while their tangy, refreshing taste perfectly complements traditional feasts. Sealing with oil preserves the product and enhances its aroma even more. Such a dish becomes not just an appetizer but a true symbol of hospitality and tradition.
1
We clean the mushrooms from needles and moss, discarding the wormy ones.
- Fresh mushrooms: 1 kg
2
We cut off the small caps.
- Fresh mushrooms: 1 kg
3
We cut the large caps and divide them into 4 parts.
- Fresh mushrooms: 1 kg
4
We cut the legs into rings.
- Fresh mushrooms: 1 kg
5
Pour 1 liter of water into the pot.
6
We throw a handful of mushrooms there.
- Fresh mushrooms: 1 kg
7
Immediately add salt, sugar, put in pepper, cloves, bay leaves, and place on the fire.
- Salt: 2 tablespoons
- Sugar: 4 tablespoons
- Black peppercorns: 5 piece
- Carnation: 5 piece
- Bay leaf: 2 pieces
8
After boiling, let it simmer for 1-2 minutes.
9
Pour in 5 tablespoons of vinegar (boiling stops).
- Vinegar: 5 tablespoon
10
After boiling again, remove from heat, cool completely, and pour into glass jars.
11
The marinade should completely cover the mushrooms. On top, we pour olive or sunflower oil (to seal the product).
12
We close it with a plastic or plastic lid (like mine).
13
In 5-6 weeks, we use it in conjunction with the steamed lafitnichok.