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Pickled Bolete Mushrooms

Pickled Bolete Mushrooms is a modern American recipe (based on an Eastern European original) for a quick pickle of bolete mushrooms preserved in lightly-spiced vinegar that will keep in the refrigerator for up to 3 weeks and which makes an excellent starter. The full recipe is presented here and I hope you enjoy this classic American version of: Pickled Bolete Mushrooms.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

2 jars

Rating: 4.5 star rating

Tags : Wild FoodSpice RecipesUSA Recipes

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Ingredients


1 slice of fresh ginger (about 3mm thick)
1/2 tsp caraway seeds
4 allspice berries
1/2 tsp mustard seeds
4 black peppercorns
4 small, dried, hot chillies
1 garlic clove, crushed
6 whole cloves
1 bayleaf
250ml water
160ml distilled white vinegar
2 tbsp olive oil
1 tsp salt
500g bolete mushrooms (eg ceps, brown birch boletes or bay boletes), or a mix, washed and sliced

Method:

Combine the ginger, caraway seeds, allspice, mustard seeds, peppercorns, chillies, garlic, cloves and bayleaf in a muslin bag. Tie securely then add to a large pot along with the water, vinegar, olive oil and salt. Bring to a boil, reduce to a simmer and cook for 5 minutes.

Now add the bolete mushrooms and cook for a further 12 minutes. Take out the cheesecloth bag. Use a slotted spoon to transfer the mushrooms to a sterilized 1l jar that's been warmed in the oven. Pour over the hot vinegar mix, seal and set aside to cool. Once cold, place the jar in the refrigerator to store.

This pickle can also be made with hedgehog mushrooms, common store mushrooms, giant puffballs, field mushrooms, boletes and St George's Mushrooms.