Pickled Grzyby

Name: Pickled Grzyby
Cook time: 60 min
Total time: 60 min
Yield: 8 servings
Cuisine: Eastern European
Ingredients: 333g Porcini (Boletus edulis), cleaned and trimmed; 333g Saffron Milk Cap, cleaned and trimmed; 333g Chanterelle, cleaned and trimmed; 2 medium Onions, thinly sliced; 1 medium Carrots, thinly sliced into rounds; 2 cloves of Garlic, sliced; 1 tsp Salt, for pre-boiling; 1 tbsp White Vinegar, 10%; for pre-boiling; 500ml Water; 250ml White Vinegar, 10%; spirit vinegar; 1 tbsp Salt, fine; about 15 g; 2 tbsp Sugar, about 25–30 g; 4 leaves of Bay Leaf; 10 berries of Allspice Berries; 12 peppercorns of Black Peppercorns; 2 tsp Yellow Mustard Seeds; 2 Cloves

A rustic jar of tangy, aromatic pickled wild mushrooms — tender porcini, saffron milk caps and golden chanterelles infused with a warm spice brine and crisp onion and carrot. These pickles are perfect as a savory condiment, an antipasto addition, or a bright topping for salads and toasts. Make a batch to enjoy after a few days once the flavors have mellowed and melded.

A rustic jar of tangy, aromatic pickled wild mushrooms — tender porcini, saffron milk caps and golden chanterelles infused with a ... Show more

Traditional Eastern European Recipe

Health Grade

S+ · Outstanding

Time

1 hr

Price

2,85 €

Calories

102 kcal

vegan

low calorie

healthy

nutritious

meal prep

gluten free

Method

Prep the mushrooms

Brush the Porcini (Boletus edulis), Saffron Milk Cap, and Chanterelle clean, trim off any gritty or tough ends, and cut any large mushrooms into bite-size pieces so they pickle evenly. Set them aside in a bowl while you work.

Slice the vegetables

Thinly slice the Onion into half-moons, the Carrots into thin rounds, and the Garlic into slices.

Parboil the mushrooms

Bring a large pot of Water with Salt and White Vinegar to a boil. Add the mushrooms and simmer for 5 minutes, just until they lose their raw edge, then drain them well.

Simmer the brine

In the same pot, combine the remaining water, vinegar, salt, Sugar, Bay Leaf, Allspice Berries, Black Peppercorns, Yellow Mustard Seeds, and Cloves. Bring the brine to a boil, then simmer for 5 minutes so the sugar dissolves and the spices bloom.

Pack the jars

Pack the mushrooms, onion, carrot, and garlic into clean, sterilized jars as snugly as you can without crushing them. Pour the hot brine over the top, make sure everything is covered, and leave about 1 cm of headspace before sealing.

Cool and chill

Let the jars cool to room temperature, then refrigerate them for 24 hours before opening. They’re ready to serve cold, and the flavor gets even better after a couple of days.