| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Russian | 1 | Servings | |
INGREDIENTS
| 1 | c | Red Wine Vinegar |
| 2 | Whole Cloves | |
| 1/2 | c | Water |
| 5 | Whole Black Peppercorns | |
| 1 | Bay Leaf | |
| 2 | ts | Salt |
| 2 | Cloves Garlic; Peeled and Crushed | |
| 1 | lb | Small Fresh White Mushrooms |
| 1 | tb | Vegetable Oil |
INSTRUCTIONS
Okay, you.re back in the U.S.S.R. now--and this isn.t a Beatles tune. You don.t have refrigeration, but you do have the Russian Winter. You don.t have electricity, but a constant wood flame keeps you warm. How do you preserve your food? You can.t stop at the quick mart on the way home from your daily commute to the farm fields and grab a frozen dinner to pop in the microwave. What do you do? You pickle it. You pickle beats, you pickle meats, you pickle cabbage, you pickle fish. Let.s face it, if it weren.t for pickling, you.d go hungry. Stave your hunger and prepare this recipe today as our collection from a Russian Christmas continues at Recipe-a-Day.com. Prepare 1-Week in Advance of Serving In a 2-quart stainless-steel or enamel saucepan combine vinegar, cloves, water, peppercorns, bay leaf, salt and garlic. Bring to a boil over high heat and add the mushrooms, then reduce heat to low and simmer for 10-minutes, stirring occasionally. Remove from heat and cool to room temperature. Remove the crushed garlic cloves from the mixture and discard. Pour entire contents into a 1-quart jar. Slowly pour the vegetable oil over the top of the mushrooms and cover jar tightly. Refrigerate to marinate the mushrooms for at least one week. Serve as an accompaniment to meat or fish. Happy Cooking from The Cook & Kitchen Staff at http://www.recipe-a-day.com Posted to dailyrecipe@recipe-a-day.com by The Cook <owner-dailyrecipe@recipe-a-day.com> on Dec 17, 1997
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