Happy Birthday, Nicholas!
Do you remember
visiting us for a week in Saskatoon?
All grown up!
Your talented
mom always covers a table with appetizers whenever we visit so here’s a
recipe I think your family might enjoy:
Savella
Stechishin’s Pickled Mushrooms (Marinovani Hryby) : an appetizer (zakuska). They're also great as a side for perogies.
1 pound mushrooms (if you can’t get small ones, cut them in
half)
1 small onion (one comment I got was there were too many
onions)
½ to 2/3 cup vinegar (I used 2/3 cup but I think that’s too much)
½ cup water
5 pepper corns
½ Bay leaf
1 tsp salt
1 tsp sugar
1 tbsp cooking oil (optional:
I didn’t put it in and don’t see the point)
·
Combine
vinegar, ½ cup water, pepper, bay leaf,
salt, and sugar. Simmer for 10
minutes. Strain and cool.
·
Cover
mushrooms with 6 cups boiling water and 2 ½ teaspoons salt. Cook for 15 minutes.
·
Drain
and cool.
·
Slice
the onion finely.
·
Put
mushrooms and onions in a sealer.
·
Cover
with cooled vinegar. Refrigerate
overnight and serve.
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