Pickled Mushrooms

Recipe Ingredients

1/4 cup	59ml	Salt
4 cups	948ml	Water
2 lbs	908g / 32oz	Assorted wild mushrooms - stemmed
4 cups	948ml	White wine vinegar
1 tablespoon	15ml	Toasted coriander
2		Jalapeños
2		Fresh bay leaves
1 tablespoon	15ml	Toasted mustard seed

Recipe Instructions

Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours.

Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil.

Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.

This recipe yields 6 servings.

Source:
MELTING POT with Michael Symon - (Show # MP-1B47) - from the TV FOOD NETWORK

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