This is how it works in oil or vinegar

Which mushrooms can I pickle?

In principle, you can pickle all edible mushrooms in both oil and vinegar. Make sure that the mushrooms are firm and free from pests, especially if you have collected them yourself. Young mushrooms whose caps are still spherical are best suited.
If you are not a mushroom picker yourself, you can also use mushrooms, oyster mushrooms and other types of mushrooms from the supermarket.

Recipe for mushrooms pickled in oil

Mushrooms in oil are popular antipasti known to many from Mediterranean cuisine. They can be refined with a variety of flavors such as garlic or Mediterranean herbs and can be kept for several months.

1. Clean 1 kg of mushrooms with a cloth or vegetable brush and cut larger ones into pieces.
2. Boil 1/2 liter of white wine vinegar and 1/4 liter of water and dissolve 1 tablespoon of salt in them.
3. Cook the mushrooms in it for at least 5 minutes.
4. Pour off the stock and let the mushrooms dry on a hygienically clean cloth.
5. Alternately pour a spoonful of mushrooms and a good dash of olive oil into sterile jars until full.
6. Close the jars carefully and store them in a cool, dark place for at least a month before trying the first mushrooms. The shelf life is half a year.

Recipe for pickled mushrooms

Pickled mushrooms are very popular in Eastern Europe. The vinegar gives them a pleasantly tangy-sour taste, which makes them good companions for cold plates.

1. Clean the mushrooms and cut them into slices or pieces if necessary.
2. Put plenty of salted water on top and cook the prepared mushrooms in it for 5 minutes.
3. Prepare a brew of 2 parts white wine vinegar and 1 part water, heat it up and dissolve a little salt in it and add spices of your choice (for example peppercorns, mustard seeds, juniper berries, Bay leaves).
4. Put the drained mushrooms in the boiling vinegar for 5 minutes.
5. Scoop them out with a slotted spoon and divide the mushrooms into sterile jars.
6. Boil the stock again and fill the glasses with the boiling hot liquid so that the mushrooms are completely covered.
7. Cap the jars immediately, let them cool, and soak in a cool, dark place for at least two weeks. The mushrooms can be kept for at least six months.