Pickled Mushrooms

By • April 10, 2011 • 0 Comments

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Author Notes: 1 lb. mushrooms, cleaned with soft brush or a damp cloth (I use button mushrooms, use what you want, only be sure they are very fresh)
1 cup chopped white onion
2 bay leaves
2 tsp black peppercorns
1 tsp whole allspice
2 tsp pickling salt
1/2 cup water
1/4 cup white wine vinegar


Makes one pint

  1. Bring all the ingredients to a boil, be sure to use a non-reactive pan, reduce heat and simmer for 15 mins. Let cool 10 minutes. Pack into a jar, cover with tight lid. Put in fridge and let sit for 5 to 7 days.
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