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Ingredients Set out 1-pint screw-top jar. Clean 3 lb. Mushrooms with ½-in. caps Place mushrooms in saucepan and cover with equal amounts of: White vinegar and hot water |
Directions
Bring mixture to boiling and cook for 5 minutes. Drain liquid from mushrooms. When mushrooms are cool, pack in the jar with mixture of:
¼ cup olive oil
2 teaspoons salt
2 teaspoons peppercorns
2 cloves garlic, quartered
1 teaspoon mace
Cover mushrooms with:
White vinegar
Screw cap onto jar and store jar in refrigerate for 2 days. Serve cold.