2 liters Trattkantareller
water
2 tsp salt
200 ml vinegar (Ättika*), 12%
300 ml raw or normal sugar
12 white pepper corns
2 teaspoons yellow mustard seed
1 bay leaf
2 cloves
3 slices of fresh ginger
Place the mushrooms in a saucepan and cover with water and add salt. Simmer the kantareller for about 10 minutes.
Strain, saving approx. 300 ml of the broth. Mix all ingredients (except the kantareller) in a saucepan and cook for a while, skimming off the foam occasionally.
Add the mushrooms and boil for 3-4 minutes. Pour into sterilized jars and seal.
Let them stand for at least a week before eating.
Note:
*Ättika cannot be replaced with vinegar. Abroad you would probably find that ättika is mostly used for cleaning, descaling etc. It is called acetic acid. The Ättika we use for cooking – 12% (Ättiksprit) or 24% – is diluted, so if buying it outside of Sweden make sure to check the concentration of the acetic acid and dilute it with water.
For more about Jessica Dölling-Gripberg’s Swedish recipes and traditions, events and activities, visit her website www.tostockholm.com
