Mushrooms Preserved in Vinegar. Fall recipe.
Part of ‘Little Things Fall & Halloween’.
Cut in cubes,cleaned mushrooms cook around 20 minutes in slightly salted, boiling water(3 glasses). Drain mushrooms, but don’t pour out the water. Just pour it into the saucepan, put all the ingredients (exept mustard seeds and onion) and bring it to the boil. Add sliced onion and let it simmer for a few minutes .Prepare jars, put few mustard seeds at the bottom of each jar, then add cooked mushrooms and pour hot liquid into jars. Leave some empty space between the level of food and the top of the jar. And now it’s time for pasteurisation 🙂 Cook your jars around 30 minutes. Remember to always check dimples on jars lids. After few hrs of cooling, properly sealed lids should not make any sound!
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