Pickles and preserves
A staple on a Russian zakuski (appetizer) table, these marinated mushrooms are made by boiling small wild mushrooms in a brine of vinegar, bay leaf, and peppercorns, then packing them in a jar. Their tangy, spiced flavor makes them a good fit for breakfast or a cold appetizer platter.
Boil the cleaned wild mushrooms in water for 5 minutes, then drain them. This first boil removes bitterness.
Bring the water, vinegar, salt, sugar, bay leaf, and peppercorns to a boil in a saucepan. Add the boiled mushrooms and cook for 10 more minutes.
Place the crushed garlic at the bottom of a sterilized jar. Add the mushrooms and brine, close the lid, and let the jar cool at room temperature.
Refrigerate the jar for at least 24 hours so the mushrooms absorb the vinegar flavor. Before serving, sprinkle with finely chopped dill and drizzle with a 5 ml measure of olive oil.
Discard the first cooking water; otherwise, the brine may taste bitter. Sterilize the jar in boiling water before using it.
Kavanozu açtıktan sonra buzdolabında kaç gün saklanabilir? Bir haftada bitiremeyiz, misafirler için hazırladım ama yarısı arttı; sirke oranını azaltırsam raf ömrü kısalır mı diye de merak ediyorum.
Sirke oranını azaltırsanız raf ömrü kısalır, malzemedeki 100 mililitre sirkeyi 70'in altına düşürmemenizi öneririm; kapağı sıkıca kapalı tuttuğunuz sürece kavanoz buzdolabında 2-3 hafta rahatlıkla saklanır.
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