Pickled Herbed Mushrooms
A herbed "sour" like this is wonderful with a rich pate. Make it one week in advance.
Servings: two 16-ounce (500 mL) jars
Ingredients:
-
2 lb (1kg) small mushrooms
6 cups (1.5 L) water
1/4 cup (50 mL) lemon juice
1-1/2 tsp (7 mL) salt
2 cups (500 mL) white distilled vinegar or white_wine_vinegar
1/2 cup (125 mL) olive oil
2 tsp (10 mL) chopped fresh thyme or 1 tsp (5 mL) crumbled dried
1 tsp (5 mL) coarsely ground pepper
2 bay leaves
Preparation:
Sterilize two 16-ounce (500 mL) canning jars and boil disks for 5 minutes or according to manufacturer's directions.
Trim mushrooms. Rinse briefly in cold water, shake off excess moisture and immediately pat dry. Place in large saucepan with water, lemon juice and salt. Cover and bring to gentle boil; reduce heat and simmer for 6 minutes. Drain, discarding liquid.
Meanwhile, in saucepan, combine vinegar, oil, thyme and pepper and bring to boil. Pack mushrooms into prepared jars, leaving 1/2-inch (1 cm) headspace. Cover with boiling vinegar mixture; add 1 bay leaf to each jar. Press out air bubbles, adding more liquid to completely cover mushrooms. Cover jars with disks and seal tightly with screw bands.
Let jars cool, then label and store in cool, dry, dark place for 1 week before enjoying.
Additional Information
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