Pickled wild mushrooms are a winter preserve made by briefly boiling cleaned mushrooms and packing them in a vinegar brine. Stored in sealed jars, this preserve can be packed for lunch.
Boil the cleaned wild mushrooms in boiling water for 5 minutes, then drain.
Bring the vinegar, water, and salt to a boil. Boil for 5 minutes, then remove from the heat.
Pack the boiled mushrooms into clean jars with the garlic and bay leaf. Once the brine has cooled completely, pour it over the mushrooms and close the lids.
Do not overcook the mushrooms, or they will become spongy in the brine. Let the brine cool completely before closing the jars, or condensation and mold may develop. Allergen: this recipe contains none of the major allergen groups.
Mantarları beş dakika yerine sekiz dakika haşladım çünkü büyük parçalar seçmiştim, sonuç biraz süngerimsi bir dokuya kaydı. Bir dahaki sefere daha küçük mantar seçip süreye sadık kalacağım.
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