Pickled Mushrooms

1. 1

   Mix the salt and water, and pour brine over mushrooms.

2. 2

   Let mushrooms sit in the refrigerator, covered for 24 hours.

3. 3

   Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry.

4. 4

   In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil.

5. 5

   Place mushrooms in sterilized jar and cover with hot liquid.

6. 6

   The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year.

7. 7

   These are great for salads or as a garnish for meat dishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.