Grzybki marynowane
Grzybki marynowane: small forest mushrooms pickled in spiced vinegar with onion and bay
After an autumn morning of mushroom picking in the forests of Podlasie or the Bieszczady, the smallest, firmest boletes and slippery jacks are set aside for jars of grzybki marynowane. They come out at Christmas and on name days as a zakąska, sharp and sweet with allspice and mustard seed, sliced onion and firm, slightly slippery mushrooms. Only use wild mushrooms you bought from a trusted seller or had checked by an expert; cultivated chestnut or button mushrooms work well too. A common mistake is skipping the first boil in salted water, which leaves the pickle cloudy and the mushrooms soft. Chef's tip: cook the mushrooms until they sink, then pack them while hot under boiling marinade.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the mushrooms
- 1 ⅔ lb small firm mushrooms (ceps, slippery jacks or button mushrooms)cleaned, left whole
- 1 tbsp saltfor the cooking water
- 6 ¼ cups water
For the marinade
- 2 cups water
- ¾ cup spirit vinegar (10%)
- 3 tbsp sugar
- 2 tsp salt
- 1 onionthinly sliced
- 1 tsp mustard seeds
Shop this recipe on Amazon
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Bring 6 ¼ cups water to the boil with 1 tbsp salt. Add 1 ⅔ lb small firm mushrooms (ceps, slippery jacks or button mushrooms) and simmer for 10–15 minutes, skimming, until they sink to the bottom. Drain.
15 minStep 2: Meanwhile bring 2 cups water, ¾ cup spirit vinegar (10%), 3 tbsp sugar and 2 tsp salt to the boil with 3 bay leaves, 6 allspice berries, 8 black peppercorns and 1 tsp mustard seeds. Add 1 onion and boil for 2 minutes.
5 minStep 3: Pack the hot mushrooms into clean, hot jars with the onion slices and spices, leaving 1 cm at the top.
5 minStep 4: Pour over the boiling marinade to cover, close the lids tightly and turn the jars upside down until cool.
3 minStep 5: Store in the fridge and wait at least 3 days before eating, so the mushrooms take on the marinade. Eat within 1 month; once opened, use within a week.
1 min
Nutrition per serving
- Calories
- 45 kcal
- Protein
- 3 g
- Carbs
- 7 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does grzybki marynowane take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of small firm mushrooms (ceps, slippery jacks or button mushrooms)?
- Aubergine, diced, same weight.
- What can I use instead of spirit vinegar (10%)?
- Lemon juice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegetable brown stock
A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.
Chaat masala
Chaat masala is the tangy, salty, slightly sulphurous sprinkle that makes chaat taste like chaat. Dried mango (amchur) gives the sourness and black salt the distinctive savoury edge. Sprinkle it over fruit, salads, raita, chips and street-food snacks.
Indian
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.