Pickled Mushrooms with Balsamic

Ingredients

• 1 kg mushrooms
• 4 cloves garlic
• 4 sprigs Rosemary
• 100 ml balsamic vinegar
• 1 tsp salt
• 4 tbsp olive oil
• 4 bay leaves

Instructions

1. 1.

   First sterilize jars by boiling them in a large pot of hot water for about 10 minutes. Then remove the jars from the water and turn them upside down on clean kitchen towels to cool.

2. 2.

   Clean the mushrooms, trim their ends and cut them in half or leave whole depending on size. Peel the garlic cloves. Wash the rosemary, shake dry and pluck off the needles.

3. 3.

   Bring 400 ml of water with garlic, vinegar, salt and olive oil to a boil in a pot. Add the mushrooms and cook covered for about 3 minutes, stirring occasionally.

4. 4.

   Remove the mushrooms with a slotted spoon and fill the prepared jars. Add the rosemary and bay leaves, bring the liquid to a boil again and pour it over the mushrooms. Seal the jars and let the mushrooms steep for at least 2 days. Pickled mushrooms with balsamic taste good with freshly baked bread, rice or salads.