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What You Need:
(To Serve: 6 to 8)
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1 cup red wine vinegar
2 whole cloves
½ cup cold water
5 whole black peppercorns
½ bay leaf
2 teaspoons salt
2 cloves garlic, peeled and crushed with the flat of a knife or cleaver
1 pound small, fresh white mushrooms
1 tablespoon vegetable oil
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Translate this recipe:
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| How To Cook: |
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1. In a 1½ -to 2-quart enameled or stainless-steel saucepan, combine the red wine vinegar, whole cloves, water, peppercorns, bay leaf, salt and crushed garlic.
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2. Bring to a boil over high heat, drop in the mushrooms, and reduce the heat to low. Simmer uncovered, for 10 minutes, stirring the mushrooms occasionally, then cool to room temperature.
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3. Remove the garlic from the marinade and pour the entire contents of the pan into a 1-quart jar. Slowly pour the vegetable oil on top, secure the top with plastic wrap, and cover the jar tightly. Marinate the mushrooms in the refrigerator for at least one week.
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4. Serve the pickled mushrooms as part of an appetizer, or as a piquant accompaniment to meat or fish.
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