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.
- 3 pounds mushrooms (small button, cleaned and stemmed; use the stems for another purpose)
- 1/3 cup sunflower oil (or vegetable oil)
- 1/3 cup apple cider vinegar
- 1/3 cup vinegar (red-wine)
- 1 tablespoon salt
- 2 cloves garlic (minced, or more)
- 2 bay leaves (broken into small pieces)
- 1 tablespoon dill (chopped, or parsley)
- 1 large onion (sliced into thin rings)
Place 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.
Meanwhile, sterilize jars and lids. Place prepared mushrooms into jars. Pour 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.