Ingredients
500 ml vinegar
250 ml water
4 cloves garlic, coarsely chopped
1 tsp black peppercorns
4-5 strips of lemon peel without the white
bay leaves
2 tsp salt
5- 6 sprigs thyme
olive oil (can and sunflower oil)
1 kg oyster mushrooms
Method
In a deep saucepan boil the vinegar, water, garlic, pepper, thyme and salt on low heat 30 minutes. Add cleaned mushroom and boiled for about 10 minutes and then drained in a colander. Drained mushrooms are placed in a jar, add zest and bay leaf. Olive oil is heated without boiled mushrooms and pour it to the neck of the jar. After two weeks they are ready for consumption, but its duration is 3-4 months. * You can put other spices - fennel, coriander, ginger.
Containers:
Difficulty
Average
Tested
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