Pickling foods began as a means to preserve foods to be eaten during the long winter months. But, soon, the flavors produced by pickling became a taste sensation and pickled foods were eaten year-round. In Russia, appetizers or zakuski are eaten with vodka and pickled vegetables, meats, and fish are a favorite among zakuski. This recipe for pickled mushrooms or marinovannymi gribami is also a favorite at the meatless Russian Christmas Eve holy supper known as sochelnik or sochevnik.
- 1/3 cup sunflower oil (or vegetable oil)
- 1/3 cup apple cider vinegar
- 1/3 cup red wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon dill or parsley, chopped
- 1 large onion, sliced into thin rings
- 1 tablespoon salt
- 2 bay leaves, broken into small pieces
- 3 pounds small button mushrooms, cleaned and stemmed (use the stems for another purpose)
Gather the ingredients.
Place the oil, vinegars, garlic, parsley, and onion into a large nonreactive (nonmetallic) saucepan and bring to a boil. Add salt and stir until dissolved. Cool to lukewarm.
Place the bay leaf pieces at the bottom of the jars and then top with the prepared mushrooms.
Pour the brine over mushrooms and fill until 1/4 inch from the top of the jar.
Cap with sterilized lid and refrigerate for 24 to 72 hours. Serve chilled.