Recipes from Antonia Stefani
Pickled Mushrooms[edit | edit source]
recipe from Lady Antonia Stefani's Ukrainian grandmother
- 3 lb small whole mushrooms
- 2 1/2 cups white vinegar
- 1 3/4 cups water
- 3 TBS canning and pickling salt
- 1/3 cup chopped onion
- 2 1/2 tablespoons whole black peppercorns
- 5 cloves garlic
Trims stems ends of mushrooms and wash in cool running water. Drain.
In a large pot, combine the vinegar, water and salt. Heat, striing to dissovle the salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 minutes, until tender.
Pack mushrooms into sterilized half pint jars. To each jar, add 1 TBS onion, 1/2 tsp peppercorns and one clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.
Makes approximately 5 half-pints.
Antonia's Pickled Eggs[edit | edit source]
1 dozen eggs, hard boiled and peeled 2 T sliced onion 1 C white vinegar 1 C water 1/4 C granulated sugar 1/2 t salt 1/2 T pickling spice Put the pickling spices in a Tea ball or muslin tied with string and place in saucepan with vinegar, sugar,water and salt. Bring to a boil and remove spices. Layer eggs and onion in a 1 quart jar and pour brine on top leaving 1/4 inch headspace. Cap and refrigerate until using. Best made 1-2 weeks before serving, keep refrigerated for several months.