Tangy, spiced, and built for the pantry, these marinated mushrooms are preserved in a seasoned brine that keeps them savory and bright. It is a practical preserve that turns a large batch of mushrooms into jars that hold well and taste better after resting.
Ingredients
- 5 kg mushrooms, cleaned
- 3 liters water
- 3 tablespoons salt
- 15 black peppercorns
- 10 allspice berries
- 8 bay leaves
- 1/2 cup (120 ml) 9% vinegar
- 3 tablespoons vegetable oil
Instructions
- 1Wash the mushrooms thoroughly.
- 2Bring 3 liters of water to a boil in a large pot.
- 3Season the water with salt, black peppercorns, allspice, bay leaves, vinegar, and vegetable oil.
- 4Add the mushrooms and cook over medium heat until fully tender, about 25 to 30 minutes.
- 5Sterilize the jars and lids in a hot oven at 250F (120C) for 20 minutes.
- 6Pack the hot mushrooms into the sterilized jars.
- 7Pour the hot marinade over the mushrooms so they are fully covered.
- 8Seal the jars tightly.
- 9Turn the jars upside down and leave to cool completely.
- 10Store in a cool, dark place.
Cook's Note
After sealing, turn the jars upside down and leave them to cool completely, this creates a stronger vacuum seal and helps the preserve hold longer.
Best Served With
Boiled potatoes, rye bread, or thinly sliced onion
Why This Recipe Works
A hot, seasoned marinade gives the mushrooms salt, acidity, and spice at the same time, so they preserve cleanly and develop more flavor as they rest. Packing them hot into sterilized jars helps the preserve hold well in storage.
Make It Yours
- Add more garlic for a sharper finish.
- Use more bay leaf if you want a stronger aromatic note.
- Add dill for a fresher herb finish.
- Serve with sunflower oil and onion after opening.
Leftover Strategy
Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and keep the mushrooms covered in marinade. Use within 1 week of opening, good in salads, on potatoes, with rye bread, or on snack plates.
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Pairing
Dry white wine or sparkling mineral water fits the tangy mushrooms; buttery crackers ↗ make an easy pantry-side bite.
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