Ghebe salad

Name: Ghebe salad
Ingredients: 1.5 kg honey mushrooms; 2500 ml water for boiling the honey mushrooms; 4 large sweet peppers (800 g); 3 medium onions (450 g); 2 medium carrots (150 g); 480 ml water; 240 ml vinegar; 100 ml oil; 50 g sugar; 15 g coarse salt; 1 teaspoon peppercorns; 2 bay leaves

Conserve - Ghebe salad by Elodia I. - Recipia

Ghebe salad, a Romanian honey mushroom salad, is made by boiling the mushrooms separately before adding them to the bubbling vinegar brine, then packing the salad hot into jars. This winter salad keeps the mushrooms whole, with strips of sweet pepper and onion in the sweet-and-sour brine. For the honey mushrooms, I choose small ones so they fit whole in the jar. Preparation: 35 minutes. Cooking: 31-38 minutes. Resting: 12 hours. Total time: 13 hours and 6-13 minutes. Servings: 16. Approximately 115 kcal and 5 g protein per serving.

Ingredients

1.5 kg honey mushrooms
2500 ml water for boiling the honey mushrooms
4 large sweet peppers (800 g)
3 medium onions (450 g)
2 medium carrots (150 g)
480 ml water
240 ml vinegar
100 ml oil
50 g sugar
15 g coarse salt
1 teaspoon peppercorns
2 bay leaves

Preparation

1. Wash four 800 g jars thoroughly with hot water and place them upside down on a clean towel to drain. 2. Clean the honey mushrooms and wash them in several changes of water. Boil them in 2500 ml water for 15-20 minutes, until softened, then drain. 3. Peel the onions and slice them thinly. Remove the seeds from the sweet peppers and cut them into short, thin strips. Peel the carrots and grate them coarsely. 4. Put 480 ml water, the vinegar, oil, sugar, salt, peppercorns and broken bay leaves in a pot. Boil for 5 minutes, until it starts bubbling. 5. Add the onions and boil for 3-4 minutes. Add the carrot and sweet pepper and boil for another 3-4 minutes, until they soften a little but keep their shape. 6. Stir in the honey mushrooms and boil everything for another 5 minutes. Turn off the heat, then pack the salad hot into jars and pour in enough brine to cover the mushrooms. 7. Screw on the lids, wrap the jars in a blanket and leave them until the next day, about 12 hours. Then refrigerate them.

Notes

I keep the jar in the fridge once it has cooled overnight. Years ago, this salad was always in the pantry, then I made it rarely because it was just my mother and me and I didn't really eat it anymore; now I've put up a few jars after telling my husband about it, and he liked it. I serve it alongside boiled potatoes, like the eggplant salad on a cold buffet. The small honey mushrooms stay whole, while I cut the large ones in half before boiling. If there's soil caught between the gills, I rinse them separately once more.