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LOCATION: Recipes >> Preserving >> Pickled Mushrooms 06

Print this Recipe    Pickled Mushrooms 06

Pickled Mushrooms

1 pound small mushrooms
1/4 C wine vinegar
2 teaspoons salt
1 bay leaf
6 peppercorns
2 whole clove
1-inch stick cinnamon
1/2 teaspoon snipped dill (optional)

Trim the very ends of the stems, wash well, drain by shaking or patting.

In a steel or enamel saucepan bring to boil vinegar, salt, mushrooms,
and 1/4 C water. Skim off any froth and add remaining ingredients.
Simmer, stirring often 20 to 25 minutes or until mushrooms settle to
bottom of pan. Store in fridge in glass in it own juice. Keeps forever
(or whatever forever means in the kitchen). Double recipe works, too.
Got to be low-cal, too.

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