Pickled Wild Mushrooms

Summary

Ingredients

• 1 kg mushrooms, (forest mushrooms)
• 3 liters water
• 1 tablespoon mustard seeds
• 1 teaspoon peppercorns
• 2 bay leaves
• 200 g suar
• 500 ml vinegar, (wine vinegar)
• 125 g salt
• 1 medium onion (s)

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Instructions

1. For a long time I have been trying to find a simple recipe for delicious pickled mushrooms, especially for forest mushrooms. This has convinced us all.
2. Wash the forest mushrooms, if possible still firm, and cut into small pieces. Boil the mushroom pieces in salted water and drain over a sieve. Under no circumstances overcook.
3. In the meantime, prepare the brew for pickling as follows:
4. Bring the water with the vinegar, sugar, salt, quartered onion and spices to the boil. The amount of mushrooms is seldom exactly predictable before pickling. It is therefore advisable to boil a larger amount of stock.
5. For each ¾ of the mushroom mixture / glass, ¼ of the still hot brew is poured into the prepared preserving jars. The mushrooms should be covered in the brew. Fill the jars only 3/4 full, now close the jars.
6. Depending on their size, boil down at 98 ° C for 30 - 60 minutes.
7. Instead of the quartered onion, I like to use small spring or pearl onions. If you like a touch of paprika, you are welcome to cook small, diced, raw paprika in the brew. Also looks a little more colorful.
8. The cooked mushrooms absorb the spices better and are therefore much easier to digest.