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Pickled Mushrooms
Ingredients:
4 lbs. small mushrooms
4 c. boiling water
1 1/2 Tbs. salt
Marinade:
1 3/4 c. water
15 peppercorns
2 bay leaves
2 1/2 Tbs. salt
3/4 c. sugar
3/4 c. vinegar
4 lbs. small mushrooms
4 c. boiling water
1 1/2 Tbs. salt
Marinade:
1 3/4 c. water
15 peppercorns
2 bay leaves
2 1/2 Tbs. salt
3/4 c. sugar
3/4 c. vinegar
Directions:
Cut mushroom stems off even with the caps. Cook over medium heat in boiling water with salt until they sink to the bottom, about 10 to 15 minutes. Remove mushroom caps; place in small sterilized jars. Make marinade. Boil water with peppercorns and bay leaves for 30 minutes. Add salt and sugar. Stir until dissolved. Add vinegar, bring to boiling. Pour hot marinade over mushroom caps. Close the jars. Keep rtefrigerated 2 or 3 days before serving. Makes 4 pints.
Cut mushroom stems off even with the caps. Cook over medium heat in boiling water with salt until they sink to the bottom, about 10 to 15 minutes. Remove mushroom caps; place in small sterilized jars. Make marinade. Boil water with peppercorns and bay leaves for 30 minutes. Add salt and sugar. Stir until dissolved. Add vinegar, bring to boiling. Pour hot marinade over mushroom caps. Close the jars. Keep rtefrigerated 2 or 3 days before serving. Makes 4 pints.
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