Pickled Mushrooms






Makes 1 pint

1.5 Tbs pickling spices (allspice, cloves, mustard seed, caraway seeds, peppercorns, laurel leaf)
4 small dried red hot chillies
1 garlic clove, minced or crushed
1 coin sized slice of fresh ginger or turmeric, peeled and minced
1 cup filtered water
2/3 cup of apple cider vinegar
2 tbs olive oil (not extra virgin, as it will be heated)
1/2 tsp salt
1 pound wild mushrooms (sliced milky caps, cinnabar chanterelles, also use regular button mushrooms to fill up)

Place the spices, chillies, garlic and ginger in a tied cheesecloth, closed coffee filter or loose in a pot filled with 1 cup of water. Heat the water and simmer spices for 5 minutes. If you have loose spices, remove them before adding the mushrooms. Add the mushrooms and cook for 10-15 minutes. Remove the spice bag if not removed yet. Place the mushrooms in a hot sterilized mason jar and seal. ©2013Sabineart.com (adapted from Mycoweb.com)

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