Russian Pickled Mushrooms (Marinovannymi Gribami) Recipe

Marinated
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  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 2-3 Jars (12 servings)
Ratings (5)

Pickling foods began as a means to preserve foods to be eaten during the long winter months. But, soon, the flavors produced by pickling became a taste sensation and pickled foods were eaten year-round. In Russia, appetizers or zakuski are eaten with vodka and pickled vegetables, meats and fish are a favorite among zakuski. This recipe for pickled mushrooms or marinovannymi gribami is also a favorite at the the meatless Russian Christmas Eve Holy Supper known as sochelnik or sochevnik.

What You'll Need

  • 3 pounds mushrooms (small button, cleaned and stemmed; use the stems for another purpose)
  • 1/3 cup sunflower oil (or vegetable oil)
  • 1/3 cup apple cider vinegar
  • 1/3 cup vinegar (red-wine)
  • 1 tablespoon salt
  • 2 cloves garlic (minced, or more)
  • 2 bay leaves (broken into small pieces)
  • 1 tablespoon dill (chopped, or parsley)
  • 1 large onion (sliced into thin rings)

How to Make It

  1. Place oil, vinegars, garlic, parsley and onion into a large nonreactive (nonmetallic) saucepan and bring to a boil. Add salt and stir until dissolved. Cool to lukewarm.

  2. Meanwhile, sterilize jars and lids. Place prepared mushrooms into jars. Pour brine over mushrooms and fill until 1/4 inch from the top of the jar. Cap with sterilized lid and refrigerate for 24 to 72 hours. Serve chilled.