Clean the mushrooms (take particular care to make sure there are no traces of dirt left and no slugs on gills - eww), cut into comfortable pieces and wash once again. Honey mushrooms are particularly slimy ones, wash them well.
Bring the mushrooms to boil in plenty of water, slightly salted (1 tbsp salt per liter), keep boiling for ~30 min.
Drain the mushrooms on a colander, wash with cold water. Drained mushrooms could wait in a fridge overnight if needed.
Select good clean glass jars (you will also need the lids for them eventually), optimal jar volume being 500 mL to 1 L. Put the mushrooms in the jars, take care to not pack them too dense, I try to leave ~3-4 cm headspace.
With mushrooms, into each jar go the spices (reminder: spices better be fresh). For 500 mL jar (scale approximately for jar size): 10-15 black peppercorns, 3-4 allspice berries, 3-5 cloves, a bit of cinnamon (small bark piece or a bit of powder, ~1/5 tsp).
Prepare the marinade. For each 500 mL of water: 1 tsp sugar, 1 tsp salt, 1/3 tsp citric acid. Heat to dissolve, boil briefly, then remove from heat and add 6 tbsp vinegar 5% (I prefer apple cider vinegar, but any will do the job). Vinegar is the key to keep this preserve safe for a long time, make sure you check the concentration on the package and adjust as needed.
Pour the still hot marinade into jars with mushrooms and spices, make sure the marinade covers the mushrooms. Wait for it to fill the empty spaces (this may take a few minutes or you can gently mix mushrooms and the marinade in the jar with a spoon), and then add some more marinade if needed.
Cover the jars with lids (do not close yet), “sterilize” in boiling water: 30 min boiling time for 500 mL jars, 40 min boiling time for 1 L jars. Close the lids tightly after the boiling. Ready.
Boiling setup could be any one you like. I use a large can with a lid, put a thick cloth at the bottom to arrange the jars on (so that the jars do not touch the bottom of the can), pour the hot water to approximately 3/4 height of the jars, bring to gentle boil on induction stove top.
alzymologist@sopuli.xyz 5 weeks ago
Clean the mushrooms (take particular care to make sure there are no traces of dirt left and no slugs on gills - eww), cut into comfortable pieces and wash once again. Honey mushrooms are particularly slimy ones, wash them well. Bring the mushrooms to boil in plenty of water, slightly salted (1 tbsp salt per liter), keep boiling for ~30 min. Drain the mushrooms on a colander, wash with cold water. Drained mushrooms could wait in a fridge overnight if needed. Select good clean glass jars (you will also need the lids for them eventually), optimal jar volume being 500 mL to 1 L. Put the mushrooms in the jars, take care to not pack them too dense, I try to leave ~3-4 cm headspace. With mushrooms, into each jar go the spices (reminder: spices better be fresh). For 500 mL jar (scale approximately for jar size): 10-15 black peppercorns, 3-4 allspice berries, 3-5 cloves, a bit of cinnamon (small bark piece or a bit of powder, ~1/5 tsp). Prepare the marinade. For each 500 mL of water: 1 tsp sugar, 1 tsp salt, 1/3 tsp citric acid. Heat to dissolve, boil briefly, then remove from heat and add 6 tbsp vinegar 5% (I prefer apple cider vinegar, but any will do the job). Vinegar is the key to keep this preserve safe for a long time, make sure you check the concentration on the package and adjust as needed. Pour the still hot marinade into jars with mushrooms and spices, make sure the marinade covers the mushrooms. Wait for it to fill the empty spaces (this may take a few minutes or you can gently mix mushrooms and the marinade in the jar with a spoon), and then add some more marinade if needed. Cover the jars with lids (do not close yet), “sterilize” in boiling water: 30 min boiling time for 500 mL jars, 40 min boiling time for 1 L jars. Close the lids tightly after the boiling. Ready.
Boiling setup could be any one you like. I use a large can with a lid, put a thick cloth at the bottom to arrange the jars on (so that the jars do not touch the bottom of the can), pour the hot water to approximately 3/4 height of the jars, bring to gentle boil on induction stove top.
tsp = teaspoon, tbsp = tablespoon