|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 3g||10%|
|Total Sugars 3g|
|Vitamin C 6mg||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 or vegetable oil
1/3 cup apple cider vinegar
1/3 cup red wine vinegar
2 cloves garlic, minced
1 tablespoon finely chopped dill or parsley
1 large onion, sliced into thin rings
1 tablespoon salt
2 leaf bay leaves, broken into small pieces
3 pounds button mushrooms, stemmed
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.