24-Hour Marinated Button Mushrooms

1. 1 Button mushrooms≈ $7.50 per kg 300 g
2. 2 Garlic≈ $10.00 per kg 4 g
3. 3 Sunflower oilpack 900 ml ≈ $3.50 40 ml
4. 4 Vinegar 9%pack 500 ml ≈ $1.30 40 ml
5. 5 Salt 8 g
6. 6 Sugar 8 g
7. 7 Bay leaves to taste
8. 8 Black peppercorns 2 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wipe the mushrooms with a damp cloth, leave small ones whole, and halve large ones.

2. Bring 300 ml water with 3 g salt to a boil in a saucepan, add the mushrooms, and cook for 5 minutes. Drain in a colander and let them drip dry.

3. For the marinade, bring 120 ml water with 5 g salt, 8 g sugar, the bay leaf, and pepper to a boil in a small saucepan. Remove from the heat and stir in 40 ml 9% vinegar⁴.

4. Pack the mushrooms into a 0,5 l jar, add sliced garlic², and pour in the marinade, then add 40 ml oil.

5. Cool at room temperature for 1 hour, cover with a lid, and refrigerate for 24 hours.

6. Store only in the refrigerator for no longer than 5 days, because the garlic² is sitting in oil.