Ingredients5 m servings
- 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.
ReviewsRead all reviews 12
These were almost excellent. However, here is what I will do next time to make them exceptional - 1) decrease the vinegar to 1/4 cup (and since I have not been able to like red vinegar for all ...
These were awesome! They were tangy and sweet, but not overpowering like some recipes. The only thing I would change is add more mushrooms, probably 2 pounds. They do shrink quite a bit and ther...
I used this recipe, but I canned them for a few weeks before eating them and the mushrooms were amazing!
I liked this recipe. I made it as directed, and will make again. I kept the mushrooms whole and let them in the fridge for a couple days. They were chewy and delicious. The mushrooms do shrink, ...
I was a little skeptical about how these would turn out. We could only find sliced mushrooms at the local market so that's what was used. We prepared as written except we canned them and they tu...
delicious.... added some crushed red pepper... better than the ones you buy in the supermarket and for a fraction of the price.
Oh my this was soooo good I have made it several times now & probably wont stop!!
A most excellent way to prepare an abundance of mushrooms. I froze some in hopes that they will thaw and not be mushy. I did use almost twice as many mushrooms b/c there was so much brine.