Sweet Sour Pickled Mushrooms
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.