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Mushrooms can be acidified in lactic acid or in vinegar
Pick mushrooms sour: two variants
When talking about "pickling" vegetables or mushrooms, there are two options: pickling in vinegar or fermenting foods through lactic acid fermentation. You can try both variants at home with the following recipes.
Milk-pickled mushrooms
In the case of lactic acid fermentation, the fungi are stored in the absence of oxygen, whereupon the naturally occurring lactobacilli on their surface can multiply and the fungi ferment. Which mushrooms you use for it is free to you, but they should be raw edible, since the mushrooms are not heated during the lactic acid insertion.
- Clean the mushrooms with a soft cloth or a vegetable brush. Cut them into slices or pieces. Prepare a brine by boiling water and dissolve 20 g of salt per liter in it. Lay the mushrooms tightly in sterile preserving jars, optionally add spices such as mustard or peppercorns and pour over the cooled brine.Put a clean stone on the mushrooms to keep them under the liquid. Seal the preserving jars with new rubber rings and allow the mushrooms to stand at room temperature for about 10 days until lactic acid fermentation has started. Then store the glasses in a cool, dark place for at least four weeks. When the fermentation is complete, the mushrooms are stable for at least one year.
Pickled mushrooms in vinegar
With the following recipe you can preserve edible mushrooms of all kinds by placing them in Essigsud for several months. Especially in Eastern Europe, the acetic acid planting of forest mushrooms has a long tradition.
- Prepare sterile glasses (boil or sterilize in the oven). Glasses with screw cap are just as suitable as ironing glasses or classic jars. Clean the mushrooms and cut them into pleasing pieces or slices. Small mushrooms can also stay in one piece. Cook the mushrooms in salted water for five minutes, then strain and fill in the prepared glasses. Prepare a vinegar sauce by mixing one part of white wine vinegar with two parts of water, lightly salt it, bring to the boil and add spices such as mustard seeds, vinegar, juniper berries and bay leaves. To taste, you can also dissolve sugar in it. Pour the mushrooms over with the boiling sauce and close the jars immediately. In this way, the mushrooms are preserved for about half a year. For longer shelf life, allow the vinegar to cool before pouring it over the mushrooms and capping the glasses. They are then boiled in the oven for half an hour at 98 ° C in the saucepan or in the water-filled drip pan and thus preserved for at least one year.