Pickled Mushrooms in a Jar

Ingredients

• 1 kg mixed mushrooms (button, chanterelle, porcini, shiitake)
• mixed herbs (thyme, rosemary, oregano, sage, bay leaf)
• 0.5 l white wine vinegar
• 2 tbsp salt
• 2 chili peppers
• 2 Garlic cloves
• 0.5 l cold pressed olive oil

Instructions

1. 1.

   Clean the mushrooms carefully, trim stems and damaged parts. Cut large ones in half or quarters. Wash the herbs. Bring vinegar with salt and herbs in 500 ml water to a boil. Add the mushrooms and simmer for 5 minutes, then let the broth cool.

2. 2.

   Remove mushrooms and herbs and drain. Deseed the chili pepper, peel and halve the garlic. Mix chili, garlic, mushrooms and herbs together and fill two clean jars, gently pressing if needed.

3. 3.

   Fill the jars with olive oil until it covers the mushroom mixture by about 1 cm. Seal the jars. The next day refill with more oil if necessary so the mushrooms stay fully covered.