Ingredients

Method

• 200 g pine ring mushrooms (or small portabellinis)
• 1⁄2 cup rice wine or white wine vinegar
• 1 cup water
• 100 g sugar (for a sweet pickle)
• 1 T salt
• Peppercorns, a pinch
• 2 bay leaves
• 2 garlic cloves

Method

Ingredients

Boil the mushrooms (whole) for 5 minutes. Place the remaining ingredients into another saucepan and bring to a boil.

Add the boiled mushrooms to the boiling pickling liquid and boil for no more than 3 minutes. Strain and allow the liquid and mushrooms to cool, then transfer both to a sealed jar and store in a cool, dry place.

Serve on a cheeseboard, in salads or as a side.

Discover more pickle and preserve recipes here.