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.
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