RECIPES
Pickled Mushrooms
Main
1
glass jar
200ml
vinegar
200g
sugar
1 packet
white shimeji mushrooms
100g
green chillies, sliced
100g
cherry tomatoes
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Sterilize the glass jar by boiling it for 1 minute. Allow to dry naturally.
-
In a small saucepan, heat the vinegar and sugar over medium heat to dissolve the sugar. Set aside to cool.
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Cut away the bottoms of the mushrooms. Layer the mushrooms, tomatoes and chillies into the jar and pour in the cooled pickling solution to cover the mixture completely. Cover with lid and set aside to pickle for at least 24 hours. Store in the refrigerator.
