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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These will go really fast, and take a week to make, so I make a bunch at a time. Ingredients:
2 quarts water |
2 1/2 tablespoons coarse salt |
2 lbs medium mushrooms, cleaned and trimmed |
1 cup white vinegar |
1 tablespoon coriander seed |
2 bay leaves |
1 1/2 teaspoons sugar |
1/2 teaspoon black peppercorns |
1/2 teaspoon whole allspice |
1 tiny dried red peppers or 1/4 teaspoon red pepper flakes |
3/4 teaspoon thyme leaves |
1 shallot, sliced |
1 clove garlic, halved |
1 tablespoon oil (you can use more if you want to!) |
Directions:
1. In large pot combine water and 1 1/2 Tbs.
2. salt; bring to a boil.
3. Add mushrooms and boil 2 min.
4. Drain; reserve cooking liquid.
5. In saucepan combine 1 1/2 cup reserved liquid, vinegar all spices, and remaining 1 tbs salt.
6. Boil for 5 min.
7. Pack mushrooms in heat resistant jars.
8. Pour liquid over them and add shallots and garlic.
9. Add enough reserved liquid to cover, and a tbs.
10. of oil.
11. Cover and refrigerate for about 1 week, shaking occasionally.
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