Pickled Mushrooms

Total Time:
28 min
Prep:
10 min
Inactive:
8 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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