1 cup of red wine
1 pound of small, fresh white mushrooms
2 whole cloves
Ѕ cup of cold water
5 whole black peppercorns
Ѕ bay leaf
2 teaspoons of salt
2 cloves of garlic, peeled and crushed with the flat of a knife or cleaver
1 tablespoons of vegetable oil
In a 1?- to 2-quart enameled or stainless-steel saucepan, combine the red wine vinegar, whole cloves, water, peppercorns, bay leaf, salt and crushed garlic. Bring to a boil over high heat, drop in the mushrooms, and reducce the heat to low. Simmer uncovered, for 10 minutes, stirring the mushrooms occasionally, then cool to room temperature.
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 plactic wrap, and cover the jar tightly. Marinate the mushrooms in the refrigerator for at least one week.
Serve the pickled mushrooms as part of a zakuska table, or as a piquant accompaniment to meat or fish.
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