Autumn Forest Mushrooms — Collecting and Pickling 🍁
Hello dear friends! Today, we embark on an enchanting journey into the heart of nature’s bounty: the autumn forest, where a treasure trove of wild mushrooms awaits. As the leaves turn vibrant shades and the air fills with a crispness that signals the arrival of fall, we honor one of our favorite countryside traditions—collecting and preserving the gifts of the forest for the cozy winter months ahead.
Foraging Wild Mushrooms Safely
Before we delve into the art of pickling, let’s talk about the first step: foraging. The forest in autumn is a magical place, brimming with life and offering a variety of mushrooms that are not only delicious but also nourishing. However, safety is paramount! Familiarize yourself with edible varieties such as chanterelles, porcini, and morels, while avoiding harmful look-alikes.
Tip: Bring along a reliable guidebook or an expert forager who can help you identify mushrooms confidently. Remember, the thrill of the hunt is in the discovery!
Cleaning and Preparing
Once you’ve gathered your delicious finds, it’s time to bring them home. Begin the process by gently cleaning your mushrooms. Use a soft brush or a damp cloth to remove any dirt. Avoid soaking them in water, as mushrooms absorb liquid and may become soggy during pickling.
After cleaning, trim the stems and cut any larger mushrooms into bite-sized pieces. This will ensure even pickling and a delightful texture in your winter meals.
Ingredients for Pickling
Here’s what you’ll need to create your homemade pickled mushrooms:
- 500 grams wild mushrooms (chanterelles, porcini, or any edible variety)
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons salt
- 1 tablespoon sugar
- 2-3 cloves garlic, thinly sliced
- A few whole peppercorns
- 1 bay leaf
- Fresh dill (optional)
- A pinch of red pepper flakes (for a hint of spice)
Instructions
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Prepare the Brine: In a saucepan, combine apple cider vinegar, water, salt, and sugar. Bring to a simmer, stirring until the salt and sugar dissolve completely. Add garlic, peppercorns, bay leaf, and a pinch of red pepper flakes. Allow the mixture to simmer gently for 2-3 minutes before removing it from heat.
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Pack the Jars: In sterilized glass jars, add your cleaned mushrooms. If you’re using fresh dill, tuck a few sprigs into the jars for extra flavor. Pour the hot brine over the mushrooms, ensuring they are fully submerged. Leave a little space at the top of the jar.
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Seal and Store: Seal the jars tightly with lids and let them cool to room temperature. Once cooled, store the jars in the refrigerator for at least 48 hours before opening to allow the flavors to meld beautifully. For longer shelf life, consider water bath canning.
Notes
- Enjoy your pickled mushrooms as a zesty side dish, a savory topping for salads, or a unique ingredient in stews.
- The earthy, tangy flavor of pickled mushrooms reflects the essence of the forest and serves as a reminder of the beauty in preserving tradition and culinary heritage.
As autumn casts its golden glow and winter beckons, let’s cherish the flavors of the forest and the joy of preservation. Gather your loved ones, bring this simple, yet profound tradition into your home, and enjoy the fruits of your labor all season long! Here’s to the forests, the flavors, and the timeless traditions that keep us connected to nature’s gifts! 🍄🍁❤️
Watch the video by Kənd Həyatı
Video “Autumn Forest Mushrooms — Collecting and Pickling 🍁” was uploaded on 10/19/2025 to Youtube Channel Kənd Həyatı