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.
More Recipes and Ideas:
Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano, Ketchikan Stuffed Mushrooms, Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad, Baked Potato Recipes, New York Strip Steak Recipes, Spaghetti Squash Recipes, Vegetable Casserole, Flank Steak Recipes, Pork Tenderloin Recipes
Thank you! your flag was submitted.