Pickled Mushrooms

Just 20 minutes of work and you've got a delicious appetizer!

Recipe author

Servings:

Button mushrooms (small)

Water

250

Vinegar

Salt (heaping)

Sugar (heaping)

Bay leaf

Allspice (whole)

Coriander seeds (whole)

Mustard seeds (whole)

Cloves (4 buds)

Peppercorns (hot)

Garlic

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 3 g

Fats 14 % 1 g

Carbohydrates 43 % 3 g

29 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 30 min

Step 1:

How do you make pickled mushrooms? Get your ingredients ready. Small mushrooms are best; if you can't find them, cut larger ones into 2 or 4 pieces depending on their size.
Step 2:

Put the mushrooms in a pot, add the water, salt, sugar, and spices. Peel the garlic and cut it into strips.
Step 3:

Bring to a boil, then add the 9% vinegar and the chopped garlic.
Step 4:

Cook over low heat for about 10–15 minutes.
Step 5:

Transfer the mushrooms along with the marinade to a clean, steamed jar and let it cool completely. Refrigerate overnight, or at least a few hours. And that's it — the mushrooms are ready!
Step 6:

Toss the finished mushrooms with a little onion and serve! Enjoy!

Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or smell of rot, and that aren't slippery to the touch. Rinse them thoroughly under warm or cold running water, cutting out any bad spots. Tiny mushrooms under 2 cm don't need peeling — a good rinse is enough; larger ones are best peeled of their skins.
Everyone's sense of salty, sweet, bitter, sharp, sour, and spicy is different, so always add spices and seasonings to your own taste. If you're using a seasoning for the first time, remember that some are especially easy to overdo — chili pepper, for one.