4 lb Small mushrooms 4 c Boiling water 1 1/2 tb Salt
marinade:
1 3/4 c Water 15 Peppercorns 2 Bay leaves 2 1/2 tb Salt 3/4 c Sugar 3/4 c Vinegar Cut the mushroom stems off at the cap level. Place the heads in boiling salted water. Simmer till they sink to the bottom. Strain. Boil marinade water with peppercorns and bay leaves for 30 minutes. Add salt and sugar. Stir till dissolved. Add the vinegar, bring to a boil. Place the mushrooms in small jars. Cover with hot marinade. Close the jars. Keep refrigerated. Use for canapes and salads, or as appetizers. Yields 4 1 fluid pint jars.
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Hi, guys! I am back with another sweater weather recipe! This time I'll share with you an old family recipe for pickled mushrooms. And it's vegan, of course. Have fun! My Vegan Food Share: My Sports Journey: My DIY account: My DIY YouTube Channel MondbergTV: My German Lifestyle Channel: German Instagram Account:
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Music: Santo Rico by Twin Musicom is licensed under a Creative Commons Attribution License ( Artist: See You Soon, Otis McDonald
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