Button Mushrooms in Sweet-and-Sour Marinade
Button mushrooms in a sweet-and-sour brine are the home preserve that saves the evening when guests turn up unannounced. The balance comes not only from the vinegar but from a generous measure of sugar, which rounds off the sharpness of the essence and plays up the tenderness of cultivated mushrooms.
What makes buttons so easy is that they need no soaking or long pre-boil, the way bitter wild mushrooms do. Just trim the darkened stem bases and, if you like, peel the caps of the younger ones. Simmering them right in the marinade drives the peppercorn and bay flavor evenly through the flesh.
One thing to get right: the recipe calls for 25% vinegar essence, which is very concentrated — measure it exactly. If all you have is ordinary distilled vinegar (around 5-9%), you’ll need roughly three times as much. Pickle small mushrooms whole and halve the large ones so they cook through and don’t stay raw at the core.
Serve chilled, drizzled with a little oil and scattered with raw onion rings or dill. They hold their shape and won’t go mushy even after a few weeks in the fridge, so a batch made ahead keeps well.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Clean the mushrooms, rinse them, and trim the stem bases.
Boil the water with the salt, vinegar, sugar, peppercorns, and bay leaves for 10 minutes.
Drop the mushrooms into the marinade and cook for another 15-20 minutes.
Lift out the mushrooms, transfer them to jars, and pour the hot marinade over them.
Seal the jars and store in a cool place.
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