- 1/2 cup red wine vinegar
- 1/2 cup water
- 2 bay leaves
- 2 tablespoons sugar
- 1-1/2 teaspoons salt
- 1 garlic clove, minced
- 1 pound fresh mushrooms, quartered
- In a saucepan over medium heat, combine the vinegar, water, bay leaves, sugar, salt and garlic. Add mushrooms. Bring to a boil; boil for 2 minutes. Cool slightly. Transfer to a bowl; cover and refrigerate for 8 hours or overnight. Discard bay leaves before serving. Yield: about 2-1/2 cups.
Originally published as Pickled Mushrooms in Country June/July 2000, p51
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