Pickled Wild Mushrooms

Name: Pickled Wild Mushrooms
Ingredients: 3 1/4 cups water; 3/4 cup cider vinegar; 1 1/2 tablespoons kosher salt; 3 cups shiitake mushroom caps or blue foot mushrooms; 3 cups king trumpet or French horn mushrooms, quartered lengthwise; 3 cups chanterelle mushrooms, trimmed; 2 teaspoons black peppercorns; 8 Castelvetrano olives; 6 garlic cloves, peeled; 5 bay leaves; 5 dried Indian chiles (such as Sanaam); 2 tablespoons olive oil

12 ingredients

1 steps

Ingredients

3 1/4 cups water
3/4 cup cider vinegar
1 1/2 tablespoons kosher salt
3 cups shiitake mushroom caps or blue foot mushrooms
3 cups king trumpet or French horn mushrooms, quartered lengthwise
3 cups chanterelle mushrooms, trimmed
2 teaspoons black peppercorns
8 Castelvetrano olives
6 garlic cloves, peeled
5 bay leaves
5 dried Indian chiles (such as Sanaam)
2 tablespoons olive oil

Directions

1

Bring 3 1/4 cups water, vinegar, and salt to a boil in a large saucepan, stirring until salt dissolves. Add mushrooms; reduce heat, and simmer 6 minutes. Remove from heat. Add peppercorns and next 4 ingredients (through chiles); cool to room temperature. Place mushroom mixture in a 1-quart mason jar; top with olive oil. Seal tightly; refrigerate at least 24 hours before serving.