Skip to content

Joanie’s Pickled Mushrooms

May 3, 2013

2/3 c. white wine vinegar
1/2 c. water
2 large cloves garlic, minced
1 1/2 tsp. salt
5 peppercorns
1/2 bay leaf
2 whole cloves
1 lb. medium mushrooms
1 to 2 tbsp. olive oil

Place vinegar, water, garlic, peppercorns, bay leaf and cloves in medium saucepan. Heat to boiling over high heat. Stir in cleaned mushrooms. Reduce heat and simmer uncovered 10 minutes. Remove form heat and cool to room temperature. Spoon into glass jars. Spoon oil on top. Cover tightly. Refrigerate at least 5 days before serving. Yield: 3 cups.

Advertisements

From → Cooking, Holidays

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: