Pete's Food Blog

4. Sep, 2021

Pickled mushrooms

Ingredients:

1 Litre of chanterelle or porcini (Penny bun ceps) mushrooms once they have first been cut up and put in a dry pan, medium high heat, with the lid on for 4 minutes; then with the lid off until all the liquid has evaporated. (No need to cut up very small chanterelle, which actually work best of all).

Other kinds of foraged mushrooms could be used, but they may require being boiled first in copious amounts of water, so kindly refer to reliable foragers' guidelines.

2 Carrots, peeled and finely sliced

1 red onion finely sliced and divided into rings.

For the pickling liquid:

2 dl water

2 dl sugar

1 tbl salt

2 bay leaves

5 all spice berries

10 white pepper corns

1 tbl mustard seeds

4 whole cloves

1 thumb sized piece of ginger, peeled and thinly sliced

1 dl 10% pickling vinegar (or 2 dl of ordinary vinegar)

You will need one 1-litre Kilner or Mason jar, washed and sterilized for 30 mins. at 140°C (possibly a ½ litre jar too).

Method:

Gently boil the water, sugar and spices for 10 minutes.

Add the vinegar carrots and onion and simmer for two minutes.

Sieve the "solids" and mix them in well with the mushrooms.

Pack the mixture into the hot sterilized jar and pour the hot liquid over the mushrooms. Ensure that the mushrooms are completely submerged and that the jar is full to the brim with pickling liquid. See tip here

Seal the jar and store, once cooled - in the fridge.

Ready in two weeks, will keep for a year in the fridge.

Serve with cold or cured meats, cheese or as a side dish.