pickled mushrooms
rating:from Sasha's mama. A great family favourite.
1 kg very fresh button mushrooms, as small as you can find
85ml wine vinegar
85ml water
2 bayleaves
4 black peppercorns
4 cloves
1 tablespoon salt
(you can also try adding a dried chilli or two and a sliver or two of cinnamon)
1 kg mushrooms makes enough to fill a large pickled cucumbers jar plus a small jam jar.
wash and dry jar and lid carefully. Put jar and lid into oven and heat to 180ºC. Maintain at this temperature for five minutes, after which the jar will be sterile.
wipe all mushrooms clean.
put them in a very large saucepan. Add all other ingredients and bring gently to the boil, stirring from time to time. Leave to simmer for 20-25 minutes, until the mushrooms are waterlogged and sink to the bottom of the pan.
pack mushrooms into jars, then pour on liquor to the top. Add some olive oil to seal the jar and stop the mushrooms from going bad (that's if they're not eaten immediately, of course).
