Secret to timeless pickled mushrooms: Grandma's 1935 cookbook revelation
Dozens of jars of pickled mushrooms from various recipes have passed through my kitchen. However, my great-grandmother's recipe has remained unbeatable. While cleaning, I found a worn-out book in her cabinet containing the best recipe for mushrooms in vinegar. Since then, I haven't made them any other way.
10:56 AM EDT, October 31, 2024
The forests are currently abundant with mushrooms. It's worth ensuring their taste is preserved for longer. I also make preserves besides the standard drying method. Mushrooms in vinegar are an invaluable snack for parties, a great addition to salads, or simply a treat for dinner. Prepared according to a recipe from an old cookbook, they're unparalleled.
Mushrooms in vinegar from my great-grandmother's recipe
Cookbooks are not a discovery. Even in the previous century, collections of recipes were created, which homemakers later served to their household members and guests. Among the depths of kitchen memorabilia, I found a book published in 1935 by the Domestic Economy Institute in Warsaw. On the worn-out pages was a collection of recipes and tips on pickling in vinegar.
What caught my attention immediately was the mushrooms in vinegar. This was the recipe my great-grandmother used, who was considered the queen of preserves in the family. After picking mushrooms, I tried this recipe and instantly fell in love - you won't find better mushrooms in vinegar.
Ingredients:
- 4 lbs of medium and small mushrooms (boletus, lactarius, honey mushrooms),
- 6 oz of shallot onions,
- 1 oz of pepper,
- 0.4 oz of allspice,
- 1 oz of bay (laurel) leaves,
- 6% vinegar.
Method of preparation:
- Clean mushrooms from sand. In the case of lactarius, cut off the stems.
- Peel the onions and rinse the spices.
- Place the mushrooms in a pot, add the onions and spices, and simmer over low heat until the juice evaporates.
- Boil the vinegar and let it cool.
- Transfer the mushrooms, onions, and spices to a jar. Pour vinegar over them to completely cover.
Tie with parchment paper and set aside for preserving. These mushrooms can easily last a year in the pantry but disappear much sooner. Pickled mushrooms are an ideal appetizer for the table; they can be added to salads, pasta, or as a side to meat roasts. Their versatility allows for various culinary uses, making them an indispensable ingredient in every home pantry. Enjoy!
Pasteurization of mushrooms
Pasteurization keeps mushrooms fresh for longer. To preserve their taste and aroma, jars with mushrooms should be boiled over low heat for several minutes. This helps retain all their nutritional value and prevents the preserves from spoiling.