A practical pickle where small button mushrooms become ready quickly, whole, in a garlicky vinegar brine. It's served as a beloved small flavor for meze plates and appetizer tables.
Wipe the mushrooms with a damp cloth and trim the stem ends, then blanch in boiling water with lemon juice for two minutes and drain.
Pack the blanched mushrooms into sterilized jars along with garlic, bay leaf, and black pepper.
Boil the water, vinegar, and salt, stirring until the salt dissolves, then remove from heat and let cool to lukewarm.
Pour the lukewarm brine over the mushrooms to fully cover them, seal the jar, and let it rest in a cool place for a week.
Important: wiping the mushrooms with a damp cloth instead of washing them while cleaning prevents them from absorbing too much water. If the brine is poured while hot, the mushrooms will shrink and toughen, it should be poured warm. It's ready to eat after a week, and once opened, it should be stored in the refrigerator.
Adding a bit of lemon juice to the mushrooms' blanching water preserves their whiteness and gives the pickle a light freshness.
Admin DadaGastro · verified in test kitchenÖlçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı.
Misafirlerime yaptım, tarifi hemen istediler.
Pişirme yöntemi yerine ızgara denedim, farklı ama daha iyi oldu bence.
Pişirirken evin her tarafı kokladı, komşular bile sordu. Bu hafta sonu denedim, mutfak baştan sona güzel koktu. Misafirlerime yaptım, tarifi hemen istediler.
Pişirme süresi fırın tipine göre değişir mi? Üzerine hangi sosu önerirsiniz?
Dondurucuda saklanabilir, tüketmeden önce oda sıcaklığında çözdürmeniz yeterli.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.