518
Ingredients
- 1 1/2 ibs white mushrooms (700 grams)
- 4 cups white vinegar (960 ml)
- 1 full tsp salt
- 1Â lemon
- Olive oil to fill the jars
- 4 or more cloves of garlic sliced
- 1 tbsp dried oregano
- 2/3Â dried chili peppers (optional)
Instructions
-
Step#1-Wipe your mushrooms with a wet paper towel to remove any soil or quickly rinse them. Do not have them sit in water.
-
Step#2-Bring the vinegar, juice of lemon, and salt to a boil, add your mushrooms.
-
Step#3-Cook for about 2/3 until tender not too soft as they need to still have a bit of a bite.
-
Step#4-Dry and cool on a paper towel or clean kitchen towel.
-
Step#5-Wash and boil your glass jar for at least 5 minutes. Dry and set aside.
-
Step#6-Once mushrooms and jars are cooled add your mushrooms, garlic, oregano, and peppers.
-
Step#7-Mix and add your oil and make sure they’re submerged in the oil.
-
Step#8-Seal the jar and store in your refrigerator.
-
Step#9-When you eat the mushrooms make sure you add more oil to the top.
Picked mushrooms make a great addition to your Antipasto tray.
