Atjar Tumis Djamur (Mushroom Pickles)

1. 1

   Heat vinegar and cumin in a non-aluminum pan until boiling.

2. 2

   Simmer five minutes.

3. 3

   Place mushrooms and shallots in a small pan (not aluminum) and cover with a saucer and weight to hold it down.

4. 4

   Pour vinegar mixture over mushrooms to cover.

5. 5

   Return pan to stove and bring to a simmer.

6. 6

   Simmer 10 to 15 minutes or until mushrooms are just tender.

7. 7

   Remove from heat and let mushrooms cool in the vinegar.

8. 8

   Drain and refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.