For the pickled mushrooms, bring soup to a boil with all ingredients (except mushrooms) and let steep for 1 hour. The mushrooms can now be processed either whole or sliced. Put the mushrooms in the jar and pour the marinade with the spices over them until the jar is full to 1 cm below the rim.
Close the jar and pasteurize at 70°C water temperature for 20 minutes. Then remove the pickled mushrooms from the water bath and place them in cold water to create a vacuum in the jar.After two days, the jars should be checked again. Jars that have opened must be pasteurized again.
Preparation Tip:
The mushrooms are particularly suitable for sauces, soups or for a small dish with eggs and fresh herbs.
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