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Pickled Mushrooms

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1 cup red wine vinegar
2 whole cloves
1/2 cup water
5 whole black peppercorns
1 bay leaf
2 teaspoons salt
2 cloves garlic, peeled and crushed
1 pound small fresh white mushrooms
1 tablespoons vegetable oil


Note: Prepare 1-Week in Advance of Serving

In a 2-quart stainless-steel or enamel saucepan combine vinegar, cloves, water, peppercorns, bay leaf, salt and garlic. Bring to a boil over high heat and add the mushrooms, then reduce heat to low and simmer for 10-minutes, stirring occasionally. Remove from heat and cool to room temperature.

Remove the crushed garlic cloves from the mixture and discard. Pour entire contents into a 1-quart jar. Slowly pour the vegetable oil over the top of the mushrooms and cover jar tightly. Refrigerate to marinate the mushrooms for at least one week. Serve as an accompaniment to meat or fish.

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