Pickled Mushrooms
Ingredients
3 lbs small/medium button mushrooms | ||
water | ||
2 medium white onions | ||
1/2 cup white vinegar | ||
2 tsp kosher salt | ||
2 bay leaf | ||
1 tsp whole peppercorns | ||
1 tbs olive oil |
- In a large sauce pan or stock pot place mushrooms and cover with water.
- Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes or until tender.
- Drain and reserve liquid.
- Place mushrooms and onions in layers in 1 quart jars or a large container.
- In a sauce pan combine vinegar, mushroom liquid, salt, bay leaf and peppercorns.
- Bring to a boil, then reduce heat and simmer, uncovered for 10 minutes.
- Pour mixture over layered vegetables.
- Add olive oil to the jar or container, allowing it to float on top.
- Cover and chill for at least 24 hours.
- Place on a platter to serve with other vegetables.
- Offer wooden toothpicks for serving.
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