Pickled Mushrooms
Ready In: 1 hr 35 mins
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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off