Pickled Mushrooms

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I'm getting these ready for a potluck and Thanksgiving

now. Everyone ejnoys these.

 

 

Pickled Mushrooms

 

Prepare 1 week in advance of serving.

 

1 Cup Red wine vinegar

2 Whole Cloves

1/2 Cup Water

5 Whole Black peppercorns

1 Bay Leaf

2 Tsps. Salt

2 Cloves Garlic, peeled and crushed

1 Lb. Small white fresh mushrooms

1 Tbsp. Vegetable oil

 

 

In a 2-quart stainless-steel or enamel saucepan,

combine vinegar, cloves, water, peppercorns, bay leaf,

salt and garlic. Bring to a boil over high heat and

add the mushrooms, then reduce heat to low and simmer

for 10 minutes, stirring occasionally. Remove from

heat and cool to room temperature. Remove the crushed

garlic cloves from the mixture and discard. Pour

entire contends into a 1 quart jar. Slowly pour the

vegetable oil over the top of the mushrooms and cover

jar tightly. Refrigerate to marinate the mushrooms for

at least one week.

 

 

 

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