A simple pickle made from small button mushrooms in a garlic-and-vinegar brine. The whole mushrooms are ready after a short preparation and resting period, making them a tasty addition to appetizer platters or snacks.
Wipe the mushrooms with a damp cloth and trim the stem ends. Blanch them in boiling lemon water for 2 minutes, then drain.
Pack the blanched mushrooms into sterilized jars with the garlic, bay leaf, and black peppercorns.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Remove from the heat and let the brine cool to lukewarm.
Pour the lukewarm brine over the mushrooms until they are covered. Seal the jars and let them rest in a cool place for 1 week.
Wipe the mushrooms with a damp cloth instead of washing them to keep them from absorbing too much water. Pour the brine over them only after it has cooled to lukewarm; hot brine can shrink and toughen the mushrooms. They are ready to eat after 1 week and should be refrigerated after opening.
Ölçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı.
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