While we’re in the middle of the fall harvest and food preservations, our pantries and jars are filled with everything nice. Pickled cucumbers, peppers, cauliflowers and others do look good, especially if pickled mushrooms get up on the shelf alongside them!
Ingredients
- 1,5 kg champignon
- 3 dl wine vinegar
- 6kg salt
- black pepper
- thyme
- dill
- horse-radish
Instructions
Clean and wash the mushrooms, cut them into bite-sized pieces and boil them in water spiced with salt and vinegar. After 5-10 minutes, strain them.
Put thyme and dill into the pre-washed jars, then add the mushrooms along with a few cloves of garlic, black or colored pepper, and coriander. Place a few strips of peeled horseradish on top.
Por the previously strained, boiled, salted water over it until it covers the mushrooms, let it cool, and then seal it.
Enjoy your meal!
