Preservation · Pickling · Vegetarian
Spiced Pickled Mushrooms With Horseradish
Ingredients
- mushrooms
- water
- fresh herbs (e.g., thyme, parsley)
- salt
- rosemary
- mixed spices
- elderflower
- white wine vinegar
- horseradish
- ginger
- lemon juice
- oiled paper
Method
- 1 Peel mushrooms and wash thoroughly in several changes of clean water.
- 2 Boil mushrooms in a little water with herbs, salt, rosemary, and mixed spices until tender.
- 3 Let mushrooms cool in the cooking liquid for 24 hours.
- 4 Strain the liquid through a cloth, squeezing out all moisture.
- 5 Return mushrooms to the strained liquid and let sit for another 24 hours.
- 6 Prepare a pickle using elderflower, white wine vinegar, spices, horseradish, ginger, and lemon juice.
- 7 Pack mushrooms into jars, cover with the pickle, seal with oiled paper, and store.