Sweet Sour Pickled Mushrooms
Sweet Sour Pickled Mushrooms recipe
Yield
12 servingsPrep
10 minCook
8 minReady
8⅓ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
tarragon vinegar
|
|
| ½ | cup |
vegetable oil
|
|
| 2 | tablespoons |
water
|
|
| 1 | tablespoon |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 |
garlic cloves
minced |
*
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | pound |
mushrooms
fresh |
|
| 1 | medium |
onions
thinly sliced rings, optional |
|
|
sweet red bell peppers
finely diced, optional |
*
|
||
|
parsley leaves
chopped, oiptional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
tarragon vinegar
|
|
| 118 | ml |
vegetable oil
|
|
| 3E+1 | ml |
water
|
|
| 15 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 1 | clove |
garlic cloves
minced |
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 453.6 | g |
mushrooms
fresh |
|
| 1 | medium |
onions
thinly sliced rings, optional |
|
| 1 | x |
sweet red bell peppers
finely diced, optional |
*
|
| 0 |
parsley leaves
chopped, oiptional |
*
|
Directions
In a glass bowl, combine the first seven ingredients.
Add mushrooms and onion if using; toss to coat.
Cover and refrigerate 8 hours or overnight.
Sprinkle with red pepper and/or parsley if desired.
