Pickled Wild Mushrooms

1. 1 Frozen forest mushroomspack 400 g ≈ $5.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 400 g
2. 2 Onions≈ $1.60 per kg 40 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Bay leaves to taste
5. 5 Black peppercorns 2 g
6. 6 Cloves to taste
7. 7 Salt 8 g
8. 8 Sugar 10 g
9. 9 Vinegar 9%pack 500 ml ≈ $1.30 30 ml
10. 10 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. Thaw the mushrooms in the refrigerator and rinse them. Boil in boiling water (800 ml) with 5 g salt for 25 minutes, skimming off the foam, then drain in a sieve.

3. Slice the onion² into 3 mm half-rings and slice the garlic³ thinly.

4. Bring 150 ml water to a boil with 3 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 vinegar⁹.

5. Layer the mushrooms in the jar with the onion² and garlic³, pour over the warm marinade, and add 20 ml sunflower oil on top.

6. Close with the plastic lid, let cool, and refrigerate for at least two days.

7. Do not seal the jar or store it in the pantry: the mushrooms must be kept only in the refrigerator. Store in the refrigerator for up to 30 days, keeping the mushrooms submerged in the marinade.