Marinated Button Mushrooms

1. 1 Button mushrooms≈ $7.50 per kg 400 g
2. 2 Garlic≈ $10.00 per kg 5 g
3. 3 Bay leaves to taste
4. 4 Black peppercorns 2 g
5. 5 Cloves to taste
6. 6 Salt 8 g
7. 7 Sugar 10 g
8. 8 Vinegar 9%pack 500 ml ≈ $1.30 30 ml
9. 9 Sunflower oil 20 ml

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. Wash a 0.5 l jar and plastic lid with baking soda, sterilize the jar over steam or in the oven at 120 °C for 10 minutes, and scald the lid with boiling water.

2. Wash the button¹ mushrooms, leave small ones whole, and cut large ones in half. Drop into boiling water (700 ml) with 4 g salt and cook for 10 minutes, then drain in a sieve.

3. For the marinade, bring 150 ml water to a boil with 4 g salt, 10 g sugar, the bay leaf, peppercorns, and cloves, and simmer for 3 minutes. Remove from the heat and pour in 30 ml vinegar⁸.

4. Put 5 g chopped garlic² in the bottom of the jar and pack in the mushrooms tightly.

5. Pour the warm marinade over the mushrooms, pour 20 ml sunflower oil on top, close with the plastic lid, and let cool.

6. Refrigerate for 24 hours so the mushrooms can absorb the marinade.

7. Do not seal the jar for shelf storage or put it in the pantry: the mushrooms must be stored only in the refrigerator. Store in the refrigerator for up to 30 days, and always keep the mushrooms covered with marinade.