Pickled Mushrooms

[kirra]

Pickled Mushrooms

Ingredients:

1 pound white mushrooms (unless you're one of the luckies who has access to fancy-pants chanterelles, etc.)
handful black peppercorns
handful whole cloves
2-3 bay leaves
1 Tablespoon salt
1 1/2 Tablespoons white vinegar
1 teaspoon sugar
1 1/2 cups water

Preparation:

Wash the mushrooms and scrub off the dirt. If the mushrooms are very large, slice in half. Place in a large pan, cover with water, bring to a boil; then simmer 20 minutes.

Drain the mushrooms (or save the mushroom stock for soup). Transfer the mushrooms to a clean glass jar.

In a small saucepan, combine the peppercorns, cloves, bay leaves, salt, sugar, vinegar and water. Bring to a boil. Pour over the mushrooms in the jar. Toss in a couple of small, peeled garlic cloves if desired.

Let sit at room temperature for a few hours. Taste the liquid and adjust the seasonings. Then transfer the jar to the fridge and let the mushrooms marinate at least 48 hours. Mine were great after 72 hours.

Serve with roasted potatoes. Top with chopped parsley or dill, and sour cream.