Mixed Mushrooms in Vinegar

Pickled mushrooms in vinegar are an indispensable addition to many cold cuts. Of course, they can also be served with a cheese platter or accompanied by homemade bread.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 6 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 2 kg Mushrooms, shiitake, fresh

  • 4 pieces Shallot

  • 3 pods Garlic, fresh

  • 5 dl Vinegar, distilled

  • 1 l Water

  • 1 teaspoon Spices, pepper, black

  • 3 pieces Spices, bay (leaves)

  • 1 teaspoon Salt, table

Steps

  1. Thoroughly wash the jars and lids for pickling, drain, and dry with a kitchen towel. Clean the mushrooms and wipe them with a damp cloth to remove any remaining leaves and soil (if necessary, rinse them quickly under running water). Leave smaller mushrooms whole or cut them in half. Cut larger mushrooms into 2 to 3 cm pieces.

  2. Place a pot with a larger amount of salted water on the stove. When the water boils, add the mushrooms and blanch them for 2 minutes. Drain the blanched mushrooms, rinse with cold water, and drain again.

  3. Peel the shallot and garlic and cut them in half. Place a pot with vinegar, water, garlic, shallot, bay leaf, salt, and peppercorns on the stove. When the liquid boils, add the drained mushrooms. Bring to a boil again and cook for another 2 minutes or until the mushrooms soften but remain firm.

  4. Distribute the mushrooms, garlic, shallots, and spices among the clean jars. Strain the liquid through a cheesecloth. Pour the strained liquid over the mushrooms. Tightly seal the jars, wrap them in a thick blanket, and let them cool.

Nutrition Information (Per 100g)

  • Calories: 27.1 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 5 g
    • Sugars: 1.25 g
  • Protein: 1.37 g
  • Fiber: 1.31 g

Advice

We use regular glass jars with a flawless screw-on lid. Remember that when the preserve goes into the jars hot, it is sufficient to thoroughly wash the jars beforehand. In all other cases, the jars must be sterilized first. We do this by placing the washed jars in a larger pot with boiling water. Cover the pot and let the water boil for about 5 minutes. Then remove the pot from the stove and leave the jars in the hot water until ready for use. We only use young, firm, healthy, and sturdy types of mushrooms. When preparing the vinegar brine, we stick to a ratio of 1:2 (e.g., 1 dl vinegar and 2 dl water). Fresh herbs (rosemary, thyme, chives, etc.) can be added as desired. Store the jars with pickled mushrooms in a cool and dark place.