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Pickled Mushrooms

New.Wife's picture
Ingredients
  Button mushrooms 3 Pound
  Water 1 Quart, mixed
  Garlic 4 Clove (20 gm), peeled
  Bay leaves 4
  Whole cloves 1 Teaspoon
  Peppercorns 1 Teaspoon
  White vinegar 1 Quart
  Olive oil 3⁄4 Cup (12 tbs)
Directions

Wash and sterilize 4 (1-pint) jars and closures, stand on a baking sheet, and keep hot in a 250° F. oven until needed.
Simmer mushrooms in brine, covered, 5 minutes, then drain.
Into each hot jar place 1 clove garlic, 1 bay leaf, 1/4 teaspoon each cloves and peppercorns, and 1 chili pequin.
Heat vinegar and oil to boiling in an enamel or stainless-steel saucepan, add mushrooms and simmer, uncovered, 5 minutes.
Remove mushrooms with a slotted spoon and pack into jars, then pour in boiling vinegar mixture, filling to within 1/8" of tops.
Wipe rims and seal.
Cool, check seals, label, and store in a cool, dark, dry place 2-3 weeks before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
12

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