Name: Russian Pickled Mushrooms Recipe
Total time: 15 min
Yield: 12
Cuisine: Russian

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Pickling foods began as a means to preserve foods to be eaten during the long winter months. But, soon, the flavors produced by pickling became a taste sensation and pickled foods were eaten year-round. In russia, appetizers or zakuski are eaten with vodka and pickled vegetables, meats, and fish are a favorite among zakuski. This recipe for pickled mushrooms or marinovannymi gribami is also a favorite at the meatless russian christmas eve holy supper known as sochelnik or sochevnik. 

How to make Russian Pickled Mushrooms Recipe

Barbara Rolek

Crawler

Russian

<p>Pickling foods began as a means to preserve foods to be eaten during the long winter months. But, soon, the flavors produced by pickling became a taste sensation and pickled foods were eaten year-round. In russia, appetizers or zakuski are eaten with vodka and pickled vegetables, meats, and fish are a favorite among zakuski. This recipe for pickled mushrooms or marinovannymi gribami is also a favorite at the meatless russian christmas eve holy supper known as sochelnik or sochevnik. </p>

Sunflower oil

Apple cider vinegar

Red wine vinegar

Cloves Garlic,  Minced

Dill or parsley,  chopped

Large onion,  sliced into thin rings

Salt

Bay leaves,  broken into small

step 1

Place the oil, vinegars, garlic, parsley, and onion into a large nonreactive (nonmetallic) saucepan and bring to a boil. Add salt and stir until dissolved. Cool to lukewarm. 

step 2

step 3

Place the bay leaf pieces at the bottom of the jars and then top with the prepared mushrooms. 

step 4

Pour the brine over mushrooms and fill until 1/4 inch from the top of the jar. 

step 5

Cap with sterilized lid and refrigerate for 24 to 72 hours. Serve chilled. 

step 6

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