About this recipe:This recipe is for pickling the porcini mushroom also known as the penny bun, cep or cepe. This is a delicious way to preserve wild mushrooms and serve them any time you wish! Other flavourful edible wild mushrooms would work well for this recipe.
Makes: 5 500ml jars pickled mushrooms
2kg porcini mushrooms
250ml white vinegar
1 tablespoon caster sugar
1 teaspoon salt
1 bay leaf
2 to 3 allspice berries
1 onion, roughly chopped
whole peppercorns, to taste
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Method Prep:30min › Cook:30min › Ready in:1hr
Trim and wash the mushrooms. Place the mushrooms in a large saucepan, cover with water and bring to the boil. Remove from the heat then drain and pour over fresh water, bring to the boil again. If the mushrooms are big, cut into smaller pieces.
Divide the mushrooms equally between 5 (500ml) jars, leaving room for the brine.
In a large pot, combine the water, vinegar, sugar, salt, bay leaf, allspice, onion and peppercorns and bring to the boil. Boil for 5 minutes then remove from the heat and set aside to cool. When lukewarm pour into the jars with mushrooms using a funnel. Stir to mix.
Seal the jars with lids and place into a large saucepan lined with cloth. Pour water to cover 3/4 height of the jars then bring to the boil and sterilise for 7 minutes. Remove from the water and store in a cool place.