Pickled Mushrooms Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Mushrooms | 1/2 pound | |
| Salt | 2 Teaspoon | |
| Boiling water | 2 Cup (16 tbs) | |
| Wine vinegar | 1/3 Cup (16 tbs) | |
| Cider vinegar | 1/3 Cup (16 tbs) | |
| Small onion | 1 | |
| Black peppercorns | 6 To taste | |
| Tarragon | 1/4 Teaspoon | |
| Celery seed | 1/4 Teaspoon | |
| Vegetable oil | 1 Tablespoon |
Directions
MAKING
1 Clean the mushrooms thoroughly.
2 Cut the stems along with the cap.
3 Leave the button mushrooms whole.
4 Slice the larger mushrooms in halves or quarters.
5 In a pan, boil water along with salt.
6 Add in the mushrooms.
7 Simmer for 5 minutes.
8 Drain well.
9 In a small saucepan, add vinegars, onion, and seasonings.
10 Bring the mixture to a boil and cook for about 10 minutes.
11 Pour in oil.
12 Remove from the heat and let cool.
13 In a medium size bowl, add mushrooms and marinade.
14 Mix well.
15 Cover tightly and place in the refrigerator for at least 1 day before using.
SERVING
16 Drain well and serve.
1 Clean the mushrooms thoroughly.
2 Cut the stems along with the cap.
3 Leave the button mushrooms whole.
4 Slice the larger mushrooms in halves or quarters.
5 In a pan, boil water along with salt.
6 Add in the mushrooms.
7 Simmer for 5 minutes.
8 Drain well.
9 In a small saucepan, add vinegars, onion, and seasonings.
10 Bring the mixture to a boil and cook for about 10 minutes.
11 Pour in oil.
12 Remove from the heat and let cool.
13 In a medium size bowl, add mushrooms and marinade.
14 Mix well.
15 Cover tightly and place in the refrigerator for at least 1 day before using.
SERVING
16 Drain well and serve.
Chef
