Mushroom Pickle

Salenyia Gribi. Russia

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lbsmall mushrooms
  • 1 pint wine vinegar
  • 2 tablespoons salad oil
  • 4 cloves
  • 12 peppercorns
  • 1 tablespoon salt


    Wash the mushrooms and dry them thoroughly, and remove the stalks. Boil in a little salted water until tender, and drain completely. Simmer the vinegar for ten minutes with the cloves, peppercorns and salt, and then leave until cold. When the mushrooms are cold, put them into preserving jars. Pour over the cold vinegar and top with the oil. Cover tightly and leave in a cold place for a few days before eating.