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Pickled Mushrooms
Category : Pickles, Mushroom Recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Mix salt and water and pour it over mushroom.
- Cover it and let it sit in the refrigerator for 24 hrs.
- Remove mushrooms from the salt water, rinse and then lay them out on paper towels to dry.
- In a sauce pan, 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 upto 1 year.
- These are great for salads or as a garnish for meat dishes.
Ingredients:
1/4 cup - salt
4 cups - water
2 pounds - assorted wild mushrooms
1 tablespoon - toasted coriander
1/2 cup - chopped dill (optional)
1 cup - thickly sliced (take all the seed out) long red pepper. (these peppers are not too hot)
2 - fresh bay leaves
1 - tablespoon toasted mustard seed
1/4 cup - salt
4 cups - water
2 pounds - assorted wild mushrooms
1 tablespoon - toasted coriander
1/2 cup - chopped dill (optional)
1 cup - thickly sliced (take all the seed out) long red pepper. (these peppers are not too hot)
2 - fresh bay leaves
1 - tablespoon toasted mustard seed
