California Farm Pickled Mushrooms Recipe by Hobby Horseman
Cooking Instructions 70 min. prep, overnight marinade 1 Make the taragon and fennel fond vinegar. Boil taragon leaves and fennel fonds in vinegar till fragrant, about an hour. Drain through funnel and paper towel. Taste. Save any leftover herb vinegar in dark green glass bottles. Good for a year. 2 Slice the oyster or other mushrooms top to bottom, 1/4” thick. 3 Boil the filtered taragon and fennel vinegar with water, brown sugar, ginger, thyme, juniperberries, peppercorns, mustardseed and salt for five minutes. Add the mushrooms to the boiling solution. Boil two minutes. Let cool and marinade overnight. Drain the mushrooms well. Taste. Should be herbal sweet and sour. Mild Spice flavor will be added from the lemon grass oil after a few days. 4 Seperate out the laurel leaves. Put drained mushrooms in sterilized mason jars. Cover mushrooms with a full layer of the pickled laurel leaves. They help preserve the taste of the mushrooms better. Carefully pour lemongrass oil on top so oil can fill any airpockets, and laurel leaves are fully submerged. 5 Preserve mushrooms immersed in lemon grass oil by baking 45 minutes at 251F degrees. Put sterile lids on. Keep in cool and dark pantry. 1 Make the taragon and fennel fond vinegar. Boil taragon leaves and fennel fonds in vinegar till fragrant, about an hour. Drain through funnel and paper towel. Taste. Save any leftover herb vinegar in dark green glass bottles. Good for a year. 1 Make the taragon and fennel fond vinegar. Boil taragon leaves and fennel fonds in vinegar till fragrant, about an hour. Drain through funnel and paper towel. Taste. Save any leftover herb vinegar in dark green glass bottles. Good for a year. 2 Slice the oyster or other mushrooms top to bottom, 1/4” thick. 2 Slice the oyster or other mushrooms top to bottom, 1/4” thick. 3 Boil the filtered taragon and fennel vinegar with water, brown sugar, ginger, thyme, juniperberries, peppercorns, mustardseed and salt for five minutes. Add the mushrooms to the boiling solution. Boil two minutes. Let cool and marinade overnight. Drain the mushrooms well. Taste. Should be herbal sweet and sour. Mild Spice flavor will be added from the lemon grass oil after a few days. 3 Boil the filtered taragon and fennel vinegar with water, brown sugar, ginger, thyme, juniperberries, peppercorns, mustardseed and salt for five minutes. Add the mushrooms to the boiling solution. Boil two minutes. Let cool and marinade overnight. Drain the mushrooms well. Taste. Should be herbal sweet and sour. Mild Spice flavor will be added from the lemon grass oil after a few days. 4 Seperate out the laurel leaves. Put drained mushrooms in sterilized mason jars. Cover mushrooms with a full layer of the pickled laurel leaves. They help preserve the taste of the mushrooms better. Carefully pour lemongrass oil on top so oil can fill any airpockets, and laurel leaves are fully submerged. 4 Seperate out the laurel leaves. Put drained mushrooms in sterilized mason jars. Cover mushrooms with a full layer of the pickled laurel leaves. They help preserve the taste of the mushrooms better. Carefully pour lemongrass oil on top so oil can fill any airpockets, and laurel leaves are fully submerged. 5 Preserve mushrooms immersed in lemon grass oil by baking 45 minutes at 251F degrees. Put sterile lids on. Keep in cool and dark pantry. 5 Preserve mushrooms immersed in lemon grass oil by baking 45 minutes at 251F degrees. Put sterile lids on. Keep in cool and dark pantry. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Creamy Chili Oil Pasta Marry Me Creamy Vegan Chickpeas French Onion Pork Chops Stir-fry lobster with ginger and scallion White bean stew! Creamy Chili Oil Pasta Marry Me Creamy Vegan Chickpeas French Onion Pork Chops Stir-fry lobster with ginger and scallion White bean stew! Kenyan Lyonnaise Potatoes Gin And Tonic Simple Beef Curry Mojito Italian Wedding Soup! Fig and dates smoothie Marry Me Creamy Vegan Chickpeas My Best Tofu Kebob Recipe! BITTER IS BETTER-BITTER MELON TEA Tomato Rice with Peas and cashews Kenyan Lyonnaise Potatoes Gin And Tonic Simple Beef Curry Mojito Italian Wedding Soup! Fig and dates smoothie Marry Me Creamy Vegan Chickpeas My Best Tofu Kebob Recipe! BITTER IS BETTER-BITTER MELON TEA Tomato Rice with Peas and cashews