Recipe: Pickled Mushrooms

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From: Nancy,.SanFran

Marinated Mushrooms - 4
Yield: about 1 quart

6 cups water
2 tablespoons coarse -- (kosher) salt
1 1/2 pounds small white mushrooms -- rinsed
3/4 cup mild white wine vinegar
1 tablespoon coriander seeds
2 bay leaves
1 teaspoon sugar
1/2 small cinnamon stick
1/2 teaspoon whole black peppercorns
1/2 teaspoon dried thyme
1 clove garlic -- peeled, halved
3/4 cup olive oil -- approx.

Combine the water and 1 tb. of the salt in a saucepan and bring to a boil. Add the mushrooms and boil for 2 minutes., then drain, reserving 2/3 c. of liquid.

In an enameled, Pyrex, or stainless steel saucepan, combine reserved mushroom liquid, vinegar, coriander seeds, bay leaves, cinnamon, peppercorns, thyme, and the remaining 1 tb. salt. Boil for 5 minutes.

Pack mushrooms into a clean quart jar and pour the pickling liquid over them. Add the garlic clove and olive oil, using whatever amount is necessary to fill the jar, then cap the jar. Refrigerate for at least a week before serving, shaking the jar at least once a day. The marinated mushrooms will keep, refrigerated, for several weeks.