Pickled Mushrooms
Makes approximately 4 half-pints.
2 pounds button mushrooms
2 T pickling salt
1/2 C water
3 C cider vinegar
1/4 C extra virgin olive oil
2 cloves garlic, chopped
4 bay leaves
1 tsp peppercorns
1 tsp dill seed
4 dried red peppers
Wash and trim the mushrooms, and place them in a saucepan with enough water to cover; add the salt and bring to a boil. Simmer for 5 minutes. Rinse them several times and set aside to drain. In the same saucepan, combine water, vinegar, and oil; bring this to a boil, add the mushrooms, and simmer for 5 minutes more. Remove the mushrooms from the brine using a slotted spoon, and packed them into hot, sterilized jars. Place ½ tsp chopped garlic, 1 bay leaf, 1 red pepper, 1/4 tsp peppercorns, and 1/4 tsp dill seed in each jar. Pour enough brine over the mixture to cover the mushrooms. Seal according to manufacturer’s instructions. Process in a Boiling Water Bath for 10 minutes. Wait at least 2 weeks before opening, so the flavors can blend.
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