The 1901 Cookbook Archive
No. 3936 — Pickled Porcini Mushrooms
English historical translation of Molokhovets recipe No. 3936 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and wash young porcini, lower into boiling salted water, bring to a boil two or three times and drain on a sieve.
Once dry, pack in a jar and cover with strong vinegar from recipe No. 3574, previously boiled with salt, bay leaf and allspice and then cooled.
Tie the jar. If the vinegar turns cloudy, the author advises replacing it with fresh vinegar of the same preparation.
Historical editorial note: Cloudiness may indicate spoilage and should not be remedied by replacing vinegar. This is not validated home canning.
Original source: Read Russian recipe No. 3936. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.