Blanch fork-appropriate pieces of well-cleaned mushrooms for 2-3 min. Drain well.
Make broth from onions, water, vinegar and spices 5-10 min, add mushrooms, fill into a jar and seal.
Tips: Jars with twist-off lids are best.
Rinse jars, spoons and other utensils well and rinse a few times with boiling hot water.
Nut Use freshly harvested, flavorful fruits and vegetables- preferably organic.
If preserved in vinegar is sealed hot, it will last at least a year. Even safer is: drip alcohol on the lid, light it and screw it on the jar on the spot.
Check the jars regularly. The pickled must be covered with broth to the width of a finger, otherwise mold and bacteria will grow on the surface.
Store in a cool and dark place.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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