Pickled Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
- For the Sud
- 1 l water
- 100 milliliters white wine
- 50 milliliters Vinegar
- 4 bay leaves
- 1 Tbsp Mustard seed
- 4 sprigs rosemary
- salt
- 1 pinch sugar
- For the mushrooms
- 2 scallions
- 1 kilogram mixed Mushrooms (such as button mushrooms, porcini mushrooms, chanterelles)
- 4 Mason jars (with rubber ring, cover and bracket)
Preparation steps
1.
Preheat the oven to 130°C (approximately 265°F). Fill a deep baking dish with 1 cm (approximately 1/2 inch) of warm water. Place on the lower shelf in the oven.
2.
Heat the ingredients for the broth, and season to taste.
3.
For the mushrooms, rinse the scallions. Halve lengthwise, and cut into pieces. Clean the mushrooms, and leave whole if possible. Divide the mushrooms and scallions into the jars. Fill 3/4 of the way full.
4.
Bring the cooking liquid to a boil. Pour over the mushrooms, clean the rims, and seal immediately. Place in the baking dish, and simmer for 10 minutes. The cooking time begins with bubbles begin to form.
5.
Cool the jars slowly, and let rest for at least 1 week before using.
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