Mushrooms Fried in Vinegar
Unlike ordinary pickled mushrooms, these are sauteed first and only then preserved, packed into jars in a tangy oil fill and layered with aromatic roots and herbs. The frying builds a deeper, browned flavor you won’t get from a plain marinade, and the thick cap of heated oil on top seals out air to protect the jar. Carrot and celery root aren’t just decorative, they leak a faint sweetness into the fill.
A few details that matter
- Always heat and then cool the oil for the top layer, raw oil tastes off and preserves poorly. Pour it about two fingers deep.
- Tuck fresh garlic cloves between the layers so the aroma runs evenly through the mushrooms.
- Boil the carrot only until half-tender, or it will go mushy sitting in the jar.
Because of all that oil and the frying, keep this preserve cold rather than in the cupboard. Serve it as a rich cold snack alongside boiled potatoes or meat.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Clean the mushrooms, rinse, and saute in oil.
Transfer to a shallow dish and cool.
Pack into jars, layering the rows with garlic cloves, finely chopped dill or parsley greens, carrot rounds boiled until halfway done, and celery root cut into matchsticks.
Pour the vinegar into the remaining oil and add salt to taste.
Bring the mixture to a boil, remove from heat, cool, and pour over the mushrooms.
Pour previously heated and cooled oil on top in a layer two fingers thick.
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