Pickled Mushrooms
9 ingredients
7 steps
Ingredients
- 1 lb. whole fresh mushrooms
- 1/2 c. red wine vinegar
- 1/4 c. salad oil (use olive oil, if desired)
- 1/2 tsp. salt
- 1/2 tsp. oregano
- 1/4 tsp. Lawry's lemon pepper
- 1/2 tsp. Knorr-Swiss aromat seasoning (for meat)
- 1 Tbsp. parsley flakes
- 1 clove garlic, cut in half or 1/8 tsp. garlic powder
Directions
-
1Cut the stems off the mushrooms.
-
2Wash and place in a saucepan and cover them with water.
-
3Bring water to a boil and cook for 5 minutes. Drain immediately.
-
4Put mushrooms in a quart jar and add all the remaining ingredients.
-
5Refrigerate for several hours or longer, but remove garlic after 48 hours.
-
6Can be stored in refrigerator for weeks.
-
7Makes 36 or 5 cups.
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