Wild Mushroom

The same marinade may be used for pickling different types of wild mushrooms. Small mushrooms can be pickled whole, large mushrooms must be halved or quartered.

  • 1 kg wild mushrooms
  • 1 Tbsp salt for boiling mushrooms
  • 1 Tbsp salt for marinade
  • 1 Tbsp sugar
  • 12 allspice berries
  • 10 bay leaves
  • 1 tsp black peppercorns
  • 4 tsp mustard seed
  • 4 onions
  • Garlic cloves (one clove for each jar)
Wild Mushrooms At Polish Farmers Market

Wild mushrooms at Polish farmers market.

Wild Mushrooms

Wild mushrooms.

Ready to eat pickled mushrooms

Ready to eat pickled mushrooms.

  1. Wash and clean mushrooms. Pay attention to stems, cut a part of the bottom of the stem if necessary. Cook in water for 10 minutes adding 1 tablespoon of salt. Drain.
  2. Peel the onions and slice into discs.
  3. Marinade. Mix vinegar, water, salt and sugar and bring to a boil.
  4. Fill jars with mushrooms. Insert to each jar a slice of onion, garlic clove, allspice berry, bay leaf, a few black peppercorns and 12 mustard seeds. Fill jars to within 1 inch from the top.
  5. Pour hot marinade into each jar to cover mushrooms. Leave 1/2 inch headspace. Remove air bubbles and adjust lids.
  6. Process for 20 minutes in water bath canner.
  7. Remove jars and let stand for 12 hours.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs