📝 About This Recipe
A cornerstone of the Russian 'Zakuska' table, these pickled wild mushrooms capture the earthy essence of the forest in a bright, aromatic brine. This recipe uses the traditional 'marinovannye' method, balancing the slippery, silky texture of the mushrooms with the sharp bite of vinegar and the warmth of cloves and bay leaves. It is an essential companion to chilled vodka and crusty rye bread, offering a nostalgic taste of the dacha lifestyle.
🥗 Ingredients
The Mushrooms
- 2 pounds Wild Mushrooms (Preferably Porcini, Chanterelles, or Slippery Jacks; cleaned and trimmed)
- 1 tablespoon Salt (For the initial parboiling water)
- 1/4 teaspoon Citric Acid (To maintain mushroom color during boiling)
The Pickling Brine (Marinade)
- 2 cups Water (Filtered water is best)
- 1/2 cup White Distilled Vinegar (9% acidity is traditional)
- 1.5 tablespoons Kosher Salt (Non-iodized to keep brine clear)
- 1 tablespoon Granulated Sugar (To balance the acidity)
- 10 pieces Black Peppercorns (Whole)
- 4 pieces Allspice Berries (Whole)
- 3 pieces Whole Cloves (Essential for authentic Russian flavor)
- 3 pieces Bay Leaves (Dried)
- 4 pieces Garlic Cloves (Peeled and sliced into halves)
- 2 pieces Fresh Dill Umbrels (Or 1 tablespoon of dried dill seeds)
For Serving
- 2 tablespoons Sunflower Oil (Unrefined/fragrant for the best flavor)
- 1/4 cup Red Onion (Thinly sliced into half-moons)
- 2 sprigs Fresh Dill (Finely chopped)
👨🍳 Instructions
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1
Thoroughly clean the wild mushrooms using a damp cloth or soft brush. If using Slippery Jacks, peel the slimy skin off the caps. Cut larger mushrooms into bite-sized pieces, leaving small buttons whole for visual appeal.
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2
Place the cleaned mushrooms in a large pot and cover with cold water. Add 1 tablespoon of salt and the citric acid. Bring to a boil over medium-high heat.
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3
Once boiling, reduce heat and simmer for 15-20 minutes. Skim off any gray foam that rises to the surface with a slotted spoon until the water remains clear.
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4
The mushrooms are ready when they sink to the bottom of the pot. Drain them in a colander and rinse thoroughly with cold running water to remove excess slime.
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5
In a separate clean stainless steel pot, combine 2 cups of filtered water, sugar, 1.5 tablespoons of salt, peppercorns, allspice, cloves, and bay leaves.
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6
Bring the brine mixture to a boil. Once boiling, carefully add the parboiled mushrooms to the brine.
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7
Simmer the mushrooms in the brine for 15 minutes. This allows the spices to penetrate the mushroom flesh.
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8
Stir in the white vinegar and the sliced garlic cloves. Let it simmer for another 2-3 minutes.
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9
Sterilize two pint-sized glass jars. Place a dill umbrella (or seeds) at the bottom of each jar.
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10
Using a clean funnel, ladle the mushrooms into the jars, then pour the hot brine over them, ensuring the mushrooms are completely submerged. Leave about 1/2 inch of headspace.
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11
Seal the jars tightly. Let them cool to room temperature on the counter, then transfer to the refrigerator.
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12
For the best flavor, let the mushrooms cure in the fridge for at least 24 hours (3 days is even better) before serving.
💡 Chef's Tips
If you cannot find wild mushrooms, a mix of Cremini and Shiitake mushrooms makes a respectable supermarket substitute. Never skip the parboiling step; it removes impurities and ensures the final brine stays clear and appetizing. Use unrefined sunflower oil for serving—its nutty, toasted aroma is the 'secret ingredient' that defines the Russian flavor profile. Avoid using iodized table salt, as it can turn the garlic blue and make the brine cloudy. If the brine seems too sharp, you can rinse the mushrooms quickly before dressing them with oil and onions at the table.
🍽️ Serving Suggestions
Serve chilled in a small glass bowl alongside a shot of ice-cold premium vodka. Top with plenty of thinly sliced red onions and a generous drizzle of fragrant sunflower oil. Pair with dark, dense Russian Rye bread (Borodinsky) spread with salted butter. Serve as part of a 'Zakuska' platter featuring pickles, salo (cured pork fat), and smoked herring. Add a spoonful to a warm potato salad for a burst of acidity and earthy depth.