Pickled Pine Ring Mushrooms (Saffron Milk Caps)

 Adapted from Richard Robinson

Preparation time: 5 minutes

Cooking time: 5 minutes 

250 g saffron milk cap mushrooms or other mushrooms, cleaned and sliced

200 ml sherry or red wine vinegar

200 ml water

100 g sugar

50 ml olive oil

1 tsp salt

5 black peppercorns

3 cloves garlic

3 juniper berries

2 bay leaves

1 sprig rosemary

1 sprig thyme

to clean the pine rings; soak and clean them in a vinegar cleaning solution (6 cups water with 1/2 cup white vinegar)

STEP ONE:

Place the vinegar; water; sugar; olive oil; salt; peppercorns; garlic; juniper berries; bay leaves; rosemary and thyme in a saucepan and bring to a boil. Add sliced mushrooms and simmer for a minute. 

STEP TWO:

Remove from the heat and once cooled, place in a sterilised jar. Make sure that the liquid reaches above the mushrooms. These can keep the in the fridge for 6 months (as long as the liquid always covers the mushrooms).