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LOCATION: Recipes >> Preserving >> Pickled Mushrooms 01

Print this Recipe    Pickled Mushrooms 01

Pickled Mushrooms

1/2 cup olive oil
1/2 cup balsamic vinegar
3/4 tsp salt
1/2 tsp black peppercorns
4 fresh thyme sprigs
1/2 lb mushrooms in 1/2 inch thick slices (or whole if small)

Combine 1/4 cup each of oil and vinegar in non reactive saucepan,
add salt, peppercorns and thyme and bring to a boil. Boil for 2
minutes, reduce to very low and add mushrooms. Cook for two minutes
more, stirring constantly. Ladle mixture into dry sterlized jar
with a lid. Add remaining oil and vinegar and cover loosely with
plastic wrap or foil, let cool to room temp. When cool, screw on
the lid. Store 'em in the firdge for up to three months.

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