Pickled Mushrooms
- Ready In:
- 1hr 35mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 lb mushroom, large ones should be cut into quarters
- 1 medium white onions or 1 medium sweet onion, thinly sliced
- 1⁄4 cup white wine vinegar
- 1 teaspoon salt
- 1 bay leaf
- 1 teaspoon whole black peppercorn
- 1 tablespoon finely-chopped garlic, about 6 cloves
- 1 tablespoon olive oil
directions
- In a pan, place mushrooms in 3-4 cups water. Bring to a boil, then reduce heat and simmer, uncovered, for about 15 minutes or until tender when pierced by a fork. Scoop them out of the water and layer them alternately with the onions in a large jar.
- Pour out about half of the liquid left in the pan. Add vinegar, salt, bay leaf, peppercorns, and garlic to the remaining liquid. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Pour liquid over layered vegetables. Add olive oil to jar, allowing it to float on top.
- Cover and chill for at least 1 hour or up to 1 week.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!