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LOCATION: Recipes >> Preserving >> Pickled Mushrooms 08

Print this Recipe    Pickled Mushrooms 08

Pickled Mushrooms

4 lbs. small mushrooms
4 cups boiling water
1 1/2 T. salt

1 3/4 cups water
15 peppercorns
2 bay leaves
2 1/2 t. salt
3/4 sugar
3/4 cup vinegar

Cut the 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 sterlized jars.
Make marinade. Boil water with peppercorns and bay leaves for 30
minutes. Add salt and sugar. Stir until dissolved. Add the vinegar,
bring to boiling. Pour hot marinade over mushroom caps. Close the
jars. Keep refrigerated 2 or 3 days before serving.

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