Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Pickles & Relishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 c Water
1 ts Sugar
2 tb Coarse kosher salt
1/2 sm Cinnamon stick
1 1/2 lb Small white mushrooms -- rinse
1/2 ts Whole black peppercorns
3/4 c Mild white wine vinegar
1/2 ts Dried thyme
1 tb Corrianer seeds
1 cl Garlic -- peeled, halved
2 Bay leaves
3/4 c Olive oil (approximate)
Combine the water and 1 tb of the salt in a saucepan and bring to a
boil. Add the mushrooms and boil for 2 minutes, then drain, reserving
2/3 c of liquid. In an enameled, pyrex, or stainless steel saucepan,
combine reserved mushroom liquid, vinegar, corriander seeds, bay
leaves, cinnamon, peppercorns, thyme, and the remaining 1 tb salt.
Boil for 5 minutes. Pack mushroms into a clean quart jar and pour the
pickling liquid over them. Add the garlic clove and olive oil, using
whatever amount is necessary to fill the jar, then cap the jar.
Refrigerate for at least a week before serving, shaking the jar at
least once a day. The marinated mushrooms will keep, refrigerated,
for several weeks.
