Pickled Mushrooms II

Ukrainian Pickled Mushrooms II Recipe | Vegetarian Dish

Region / culture: Ukraine | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 8 |

Vegetarian diet

Introduction

Pickled mushrooms are a delicious and versatile dish that can be enjoyed as a snack, appetizer, or side dish. This recipe for Pickled Mushrooms II is easy to make and bursting with flavor. The combination of mushrooms, vinegar, and spices creates a tangy and savory dish that is sure to impress your family and friends.

History

Pickling has been used as a method of preserving food for centuries. The process of pickling mushrooms involves soaking them in a mixture of vinegar, salt, and spices, which helps to enhance their flavor and extend their shelf life. Pickled mushrooms are a popular dish in many cultures around the world and can be enjoyed in a variety of ways.

Ingredients

4 lb (1.81 kg) small mushrooms
4 cup boiling water
1.5 tbsp salt

Marinade

1.75 cup water
15 peppercorns
2 bay leaves
2.5 tbsp salt
0.75 cup sugar
0.75 cup vinegar

How to prepare

Cut the mushroom stems off even with the caps.
Cook the mushrooms in boiling water with salt over medium heat until they sink to the bottom, approximately 10 to 15 minutes.
Remove the mushroom caps and place them in small sterilized jars.

Marinade

Boil water with peppercorns and bay leaves for 30 minutes.
Add salt and sugar to the mixture.
Stir the mixture until the salt and sugar are dissolved.
Add vinegar to the mixture and bring it to a boil.
Pour the hot marinade over the mushroom caps.
Close the jars tightly.
Keep the jars refrigerated for 2 or 3 days before serving.

Variations

Add garlic or herbs to the marinade for extra flavor.
Use different types of mushrooms, such as button mushrooms or shiitake mushrooms, for a unique twist.

Cooking Tips & Tricks

Be sure to use small mushrooms for this recipe, as they will absorb the flavors of the marinade more effectively.

- Sterilize your jars before adding the mushroom caps to ensure that they stay fresh for longer.

- Allow the jars to refrigerate for a few days before serving to allow the flavors to fully develop.

Serving Suggestions

Serve pickled mushrooms as a side dish with grilled meats, on a charcuterie board, or as a topping for salads and sandwiches.

Cooking Techniques

The key to making delicious pickled mushrooms is to cook them in boiling water with salt before marinating them. This helps to soften the mushrooms and allows them to absorb the flavors of the marinade more effectively.

Ingredient Substitutions

If you don't have peppercorns or bay leaves on hand, you can omit them from the marinade. You can also adjust the amount of salt, sugar, and vinegar to suit your taste preferences.

Make Ahead Tips

Pickled mushrooms can be made ahead of time and stored in the refrigerator for up to a week. The longer they sit, the more flavorful they will become.

Presentation Ideas

Serve pickled mushrooms in small jars or bowls for a rustic and elegant presentation. Garnish with fresh herbs or a drizzle of olive oil for an extra touch of flavor.

Pairing Recommendations

Pickled mushrooms pair well with a variety of dishes, including grilled meats, cheese platters, and sandwiches. They also make a great addition to salads and pasta dishes.

Storage and Reheating Instructions

Store pickled mushrooms in the refrigerator in a sealed jar or container. They can be enjoyed cold or at room temperature and do not need to be reheated.

Nutrition Information

Calories per serving

Each serving of pickled mushrooms contains approximately 50 calories.

Carbohydrates

Each serving of pickled mushrooms contains approximately 10 grams of carbohydrates.

Fats

Each serving of pickled mushrooms contains approximately 0 grams of fat.

Proteins

Each serving of pickled mushrooms contains approximately 2 grams of protein.

Vitamins and minerals

Pickled mushrooms are a good source of vitamins and minerals, including vitamin C, potassium, and selenium.

Alergens

This recipe contains mushrooms and vinegar, which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Pickled mushrooms are a low-calorie, low-fat dish that is rich in vitamins and minerals. They make a healthy and delicious addition to any meal.

Summary

Pickled Mushrooms II is a delicious and easy-to-make dish that is perfect for serving as a snack, appetizer, or side dish. The tangy and savory flavors of the mushrooms, vinegar, and spices make this dish a crowd-pleaser. Enjoy pickled mushrooms on their own or as a tasty addition to your favorite dishes.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Pickled Mushrooms II. It was a warm summer day, and I was visiting my dear friend Margaret at her cozy little cottage by the lake. Margaret was a wonderful cook, and she had a knack for creating delicious dishes out of simple ingredients.

On this particular day, Margaret invited me into her kitchen as she prepared a batch of pickled mushrooms. The aroma of vinegar, garlic, and herbs filled the air, and I couldn't help but be intrigued by the process. Margaret explained that she had learned the recipe from her own grandmother, who had passed it down through the generations.

As I watched Margaret work her magic in the kitchen, I felt a sense of nostalgia wash over me. I remembered my own grandmother, who had also been a talented cook and had taught me many of her recipes. I realized that I wanted to learn how to make these pickled mushrooms so that I could pass the tradition on to my own grandchildren someday.

Margaret smiled as she noticed the look of determination on my face. "Would you like to help me make the pickled mushrooms?" she asked. I eagerly nodded, and she handed me a knife and a cutting board. Together, we sliced the mushrooms and prepared the brine, adding in vinegar, salt, sugar, and a variety of herbs and spices.

As the mushrooms simmered on the stove, Margaret shared stories of her grandmother and the special memories they had shared in the kitchen. I listened intently, feeling a deep connection to the past and a sense of gratitude for the culinary traditions that had been passed down to me.

After the mushrooms had cooled, Margaret carefully packed them into jars and sealed them tightly. She handed me a jar to take home, along with a handwritten copy of the recipe. I thanked her profusely, feeling a sense of accomplishment and pride in my newfound culinary skills.

As I drove home that evening, the jar of pickled mushrooms sitting beside me, I reflected on the day's events. I realized that cooking was more than just a means of nourishment; it was a way to connect with loved ones, preserve traditions, and create lasting memories.

Over the years, I have made the pickled mushrooms many times, each batch reminding me of Margaret and the special day we spent together in her kitchen. I have shared the recipe with friends and family, passing on the tradition and keeping the culinary legacy alive.

As I stand in my own kitchen now, preparing a fresh batch of pickled mushrooms, I can't help but smile as I think back on that warm summer day by the lake. I am grateful for the recipes that have been handed down to me, for the memories they evoke, and for the joy they bring to those who taste them. Cooking, for me, is not just a passion but a way of honoring the past and creating a legacy for the future. And for that, I am truly grateful.