 | |  | |  | |  | |  |
| Pickled Mushrooms |
2 cups mushrooms (whole chanterellas or meadow mushrooms, or slice oyster mushrooms or sulfur shelf) 3/4 cup olive oil 1/2 cup wine vinegar 1/2 cup lemon juice 1/2 cup water 4 or 5 wild garlic bulbs, chopped 1/2 cup wild onions (white part), chopped 1 tsp. Dry mustard 3 small bay leaves 2 tsp. Packaged mixed pickling spice 2 tsp. Salt 1/2 tsp. Ground pepper 1/2 cup sugar 1. Divide the mushrooms among 3 sterile half pint canning jars. 2. Combine the oil, vinegar, lemon juice, water, Gallic, onions, mustard powder or seed, bay leaves, salt, pepper, pickling spice, and sugar in a saucepan and bring to a boil; boil 3 minutes. 3. Pour over mushrooms, dividing spices, garlic, and onions among the jars, and seal. Store in fridge. The pickles may be used after a day or two and should be used within a very few days. |