Pickled Cooked Mushrooms
|Mixed pickling spice||1⁄2 Cup (8 tbs)|
|White wine vinegar/Wine vinegar||2 Cup (32 tbs)|
|Salt||1 Teaspoon (Or More To Taste)|
|Oil||1 1⁄2 Cup (24 tbs) (Preferably Part Olive Oil)|
|Garlic||1 Clove (5 gm), halved|
Mix pickling spice with vinegar.
Add salt and sugar, bring to boil, and strain over mushrooms.
Add oil and garlic.
Keep in refrigerator.
Shake jar well 2 or 3 times a day.
Add more salt, if necessary, after 24 hours.
Do not use for 2 or 3 days.
These mushrooms will keep for 1 month in covered jar in refrigerator.