Pickled honey mushrooms

Name: Pickled honey mushrooms
Ingredients: 1500 g honey mushrooms; 1500 ml water; 1 teaspoon coarse salt; 2500 ml water; 1/8 teaspoon coarse salt; 1000 ml water; 250 ml vinegar; 1 tablespoon coarse salt; 1 teaspoon peppercorns; 2 bay leaves; 6 garlic cloves

Pickles - Pickled honey mushrooms by Gherghina F. - Recipia

Pickled honey mushrooms with garlic and pepper are boiled before they go into jars, and stay tangy with their caps whole. I usually preserved mushrooms with just salt, and my mother also made salad; my husband told me he’d eaten them pickled and liked them, so this year I tried three small jars, sure they’d turn out great. I choose firm honey mushrooms with their caps whole. Prep: 20 minutes. Cook: 35 minutes. Rest: 12 hours and 35 minutes. Total: 13 hours and 30 minutes. Servings: 15. About 22 kcal and 3 g protein per serving.

Ingredients

1500 g honey mushrooms
1500 ml water
1 teaspoon coarse salt
2500 ml water
1/8 teaspoon coarse salt
1000 ml water
250 ml vinegar
1 tablespoon coarse salt
1 teaspoon peppercorns
2 bay leaves
6 garlic cloves

Preparation

1. Clean the dirt off the mushrooms and wash them. Put them in a bowl with 1500 ml cold water and 1 teaspoon coarse salt; leave them for 30 minutes. 2. Drain and rinse the mushrooms under running water. Put 2500 ml water and 1/8 teaspoon coarse salt in a pot and bring to a boil in about 10 minutes. Add the mushrooms and boil for 20 minutes, until softened. 3. Drain the mushrooms and leave them to cool for 5 minutes. 4. Put 1000 ml water, 250 ml vinegar, 1 tablespoon coarse salt, 1 teaspoon peppercorns and the torn bay leaves in a pot. Bring to the first boil in about 5 minutes, then take the pot off the heat. 5. Peel the 6 garlic cloves. Put one at the bottom of each 300 g jar, add the mushrooms, then pour in enough hot liquid to cover them. Put another garlic clove on top in each jar. You don’t need the leftover liquid if the mushrooms are covered. 6. Close the jars with their lids, wrap them in a blanket and leave them for 12 hours, until the next day. Then put them somewhere cool.

Notes

For the jars, choose young, firm honey mushrooms with their caps whole; very old ones may soften when boiled. If you find large ones, cut them in half so they fit easily among the small ones. Check the folds under the caps, where dirt can hide, then rinse them well. If the stems are fibrous, remove the tough ends before boiling. The leftover liquid can top up the jars if the level drops and the mushrooms are no longer covered; keep them submerged. The three small jars are a test batch, and for more, keep the proportions in the list. They go well with baked potatoes or a slice of dark bread. After they’ve cooled the next day, put the jars in the fridge and eat them within 3 days at most. When serving, take the mushrooms out with a clean fork and let them drain a little if you don’t want liquid on the plate.