Pickled mushrooms

According to this recipe, mushrooms have been preserved in our family for several decades, I got the recipe from my mother.
How to cook Pickled mushrooms
Step 1

Prepare the marinade: boil 2 liters of water, add sugar, salt, dill and mustard seeds, black and allspice, cloves, bay leaf. Cook from the moment of boiling for 3 minutes.
Step 2

Add boiled mushrooms to the marinade, cook for 5 minutes.
Step 3

Sterilize jars and lids. Add acetic acid to the jar, based on a liter jar 1 tsp.
Step 4

Fill jars with mushrooms with marinade.
Step 5

Roll up or close with screw caps. Flip. Wrap in a warm blanket, leave for a day for self-sterilization.
Step 6

Good luck preparing!
Pickled mushrooms - FAQ About Ingredients, Baking Time and Storage
Yes, you can use white distilled vinegar as a substitute for acetic acid. Use 1 tablespoon per liter of marinade instead of 1 teaspoon of acetic acid.
Properly sealed and stored in a cool, dark place, pickled mushrooms can last up to 1 year. Once opened, refrigerate and consume within 2 weeks.
Yes, you can omit the sugar or use a sugar substitute like erythritol. The flavor profile will be less sweet but still tangy and aromatic from the spices.
Wash jars and lids in hot, soapy water, then boil them in water for 10 minutes or run them through a dishwasher cycle. Keep them hot until ready to fill.
Absolutely! Thinly sliced onions, garlic cloves, or bell peppers pair well and add extra flavor. Add them when you add the mushrooms to the marinade.
Serve them chilled as a tangy appetizer, on charcuterie boards, in salads, or as a garnish for grilled meats and sandwiches.
Freezing is not recommended as it can change the mushrooms’ texture, making them mushy. Stick to jarring and refrigeration for best results.
Small, firm mushrooms like button, cremini, or wild varieties (e.g., chanterelles) work best. Avoid overly delicate or large mushrooms.
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