- 1/4 cup salt
- 4 cups water
- 2 pounds assorted wild mushrooms, stemmed
- 4 cups white wine vinegar
- 1 tablespoon toasted coriander
- 2 jalapenos
- 2 fresh bay leaves
- 1 tablespoon toasted mustard seed
Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours.
Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil.
Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.
Recipe courtesy of Michael Symon
Recipe courtesy of Anne Burrell