Italian Pickled Mushrooms
Ingredients
1 lb small button mushrooms | ||
white vinegar | ||
Hot water | ||
1/4 cup extra virgin olive oil | ||
kosher salt to taste | ||
2 tsp peppercorns | ||
3-4 large garlic cloves, minced | ||
1 tsp ground mace | ||
Crushed pepper flakes |
- Wash mushrooms, dry thoroughly, then cup the tips of the stems off.
- Place in a sauce pan with equal amounts of vinegar and hot water to cover.
- Bring to a boil and cook for 5 minutes. Drain and cool
- Pack mushrooms in 1 pint jars.
- Mix remaining ingredients and add to jars in equal amounts.
- Add enough additional vinegar to cover.
- Refrigerate for 48 hours before serving.
- This recipe may be easily doubled,
This recipe looks great! I love mushrooms and have never tried pickling them at home, but this recipe makes it seem so simple and I’m ready to give it a go! Thank you for sharing!
Have fun. Let us know how it turns out.