Marinated Mushrooms with Vinegar for Winter

Name: Marinated Mushrooms with Vinegar for Winter
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 2 kg Mushroom

A simple and flavorful method to preserve forest mushrooms using salt, sugar, and vinegar for long storage.

4.5

(21)

Updated : 30 July, 2025

Easy

About 20 min.

Ingredients

2 kilograms

Mushroom

1 liter

Water

2 tablespoon

Salt

1 tablespoon

Sugar

2 tablespoon

Vinegar

to taste

Currant leaves

to taste

Kvapieji pipirai

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Advices

Advice

The amount of mushrooms in the recipe is approximate - you can take a bit more or less. The key is to keep the marinade proportions: for 1 liter of water, use 2 tablespoons of salt (slightly heaped), 1 tablespoon of sugar, and 2 tablespoons of vinegar.

Preparation

Screen ON

Step 1

First, prepare the mushrooms. I use birch boletes, but you can also use aspen mushrooms, slippery jacks, porcini, or other wild mushrooms. You can also use fresh or frozen store-bought mushrooms.

Step 2

Remove any forest debris from the mushrooms. Rinse them well and trim off the stem bases (they are usually tough and not suitable for marinating).

Step 3

Place the mushrooms in a suitably sized pot. Cover with water and bring to a boil over high heat.

Step 4

Use a spoon to skim off the foam that forms on the surface. Reduce the heat and simmer the mushrooms for about 30 minutes. Then drain them in a colander. Meanwhile, sterilize your jars and lids.

Step 5

While the mushrooms cook, prepare the marinade. Get all the necessary ingredients ready. Optionally, add a couple of cherry or raspberry leaves along with currant leaves for aroma.

Step 6

Pour water into a pot. Add salt and sugar. Bring to a boil. Add the leaves to the pot.

Step 7

Add the boiled mushrooms next. Lower the heat slightly and simmer together for 10–20 minutes. At the end, add the vinegar.

Step 8

Distribute the mushrooms into sterilized jars. Pour in the marinade so that it completely covers the mushrooms. Seal with sterilized lids. Turn the jars upside down and leave until fully cooled. Then store them in a cool place.