INGREDIENTS

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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