Pickled Mushrooms - basic recipe

 

Makes 500ml

INGREDIENTS

250 ml vinegar

250 ml sunflower oil

3 garlic cloves, chopped

10 Black peppercorns

2 tsp sugar

1 tsp fine salt

2 fresh bay leaves 

(optional: add dried marjoram / tarragon to taste; or chopped fresh parsley)

METHOD

Add all ingredients to a small saucepan and heat until sugar is melted, slowly simmer for few minutes but don't let it boil.

Let cool a bit and add to cooked mushrooms in sterilized glass jar.

Store in fridge.

Once opened, use within a week.