In order to enjoy mushrooms all year round, it is worth preserving some of them.
You can season the pickle broth with, for example, a cinnamon stick. Mari Moilanen
In addition to freezing and drying, pickling mushrooms in vinegar is popular. At the time of game meals and at Christmas, you thank yourself.
The tiniest mushrooms are dipped in the pickling broth. The rule of thumb for pickling broth is this: 1 part vinegar, 2 parts sugar and 3 parts water. In addition, a pinch of salt and spices of your choice.
The pickled mushrooms absorb the flavor from the pickling broth. In addition to the traditional broth spices, bay leaves, mustard seeds and peppercorns, season the pickling broth with coriander seeds, cinnamon sticks or whole cloves.
Pickled mushrooms are a great treat when eaten with game meat or as an accompaniment to a fatty fish meal.
The cheerfully colored chanterelles, the delicious autumn mushroom funnel wafer, small oracles and why not tatties are suitable for pickled mushrooms.
Pickling broth
1 1/2 dl vinegar
3 dl cane sugar
4 1/2 dl water
1 tablespoon of mustard seeds
4 bay leaves
5 allspice
In addition
1 cinnamon stick in each jar
1 tsp coriander seeds
1. Clean the chanterelles and divide them into well-cleaned small jars (e.g. three 3 dl jars).
2. Boil the pickling broth ingredients and pour the broth over the mushrooms. Pour the broth into the jars so that all the mushrooms are covered. Close the lid well.
3. Store pickled mushrooms in the refrigerator. The mushrooms can be eaten after about a week, but they can be kept cool for several months.