Pickle Mushrooms – That’s How it Works

If you have diligently collected mushrooms, you do not have to use them up straight away, you can simply pick them up. In this home tip, we will show you two different variants.

These mushrooms are suitable and that’s what you need for pickling

In principle, all edible mushrooms are suitable for pickling, provided they are firm, young, and worm-free. The only exception is Tintlinge, you cannot insert them.

• The types of mushrooms that are particularly easy to pickle are violet red larva, russula, and russula.
• But also porcini, chestnut boletus, button mushrooms, chanterelles, butter mushrooms, red caps, honey fungus as well as grease and yellow feet are good pickling mushrooms.
• You need sterilized jars with an intact screw cap to insert them. The smallest possible jars are recommended because a jar that has already been opened should be used up as quickly as possible.

Pickle mushrooms in oil – that’s how it works

The ingredients given here refer to 2 kilograms of fresh mushrooms. That’s how it works:

1. Put 1 liter of good wine vinegar, 0.5 liters of water, 2 tablespoons of salt, 5 bay leaves, and 10 cloves in a saucepan, and let the broth boil up briefly.
2. Once the stock is boiling, add the mushrooms and cook for 5 to 10 minutes.
3. Then pour off the brew and spread the contents out on a clean cloth. There the mushrooms should cool and dry for a few hours. Be careful not to touch the mushrooms with your hands or fingers to avoid introducing new bacteria to the mushrooms.
4. When the mushrooms have cooled, use a sterilized spoon to place a few mushrooms at a time in a jar.
5. Now cover the mushrooms with olive oil and mix them with the oil. It is best to use a separate spoon for this, which you only use to mix the mushrooms and oil.
6. This is followed by the next layer of mushrooms, which is also covered with oil again and then mixed. Continue until the jar is filled and then screw the jar tight.
7. Before you eat the mushrooms pickled in oil, you should let them stand for at least four weeks.
8. Check the mushrooms before you eat them. If despite cleanliness, small patches of mold have formed, you should refrain from eating them.

Pickle mushrooms in vinegar – that’s how it works

This recipe also refers to 2 kilograms of fresh mushrooms. That’s how it works:

1. Put 1 liter of good wine vinegar, 0.5 liters of water, 1 tablespoon of salt, 1 sprig of rosemary, some black peppercorns, 6 bay leaves, 1 quartered medium onion, and 2 peeled cloves of garlic in a saucepan and let it cook for 15 minutes.
2. Meanwhile, cook the mushrooms separately in salted water for about eight minutes.
3. When the mushrooms are ready, add them to the vinegar stock and let them cook for another five minutes.
4. Then take the mushrooms out of the broth with a sterilized spoon and fill them into the jars provided. Do not fill the jars completely, but leave about an inch or one and a half centimeters of space for the brew.
5. Let the broth boil for another ten minutes and then cool completely.
6. Then fill the glasses with the cold vinegar water. The mushrooms should be at least an inch covered with liquid. Finally, add a dash of olive oil and close the jar tightly. Pickled mushrooms should be stored in a cool place.
7. Vary to taste: In addition to the spices and herbs mentioned above, tarragon, juniper berries, pearl onions, allspice, mustard seeds, pepperoni, chili, shallots, garlic cloves, and ginger go well with pickled mushrooms.