Quick pickled mushrooms

Tangy, spicy and so easy to make, these quick pickled mushrooms are a delicious treat for a lazy Sunday afternoon, and the perfect pantry-packer.

Makes: About two and a half cups

Ingredients:

• 4 cups of water
• 300g mixed mushrooms
• 1 tablespoon salt
• 1 cup of white wine vinegar
• Olive oil
• 1 tablespoon black peppercorns
• 1 tablespoon sugar
• Bay leaf,
• Thyme,
• Several cloves peeled garlic
• 2 small dried chillies

Method:

1. Boil water with salt then add mixed mushrooms and boil an additional two minutes.
2. Drain, reserving half a cup of the liquid.
3. Place reserved liquid plus white wine vinegar, olive oil, peppercorns and white sugar in pan.
4. Add bay leaf, thyme sprigs, garlic and chillies.
5. Bring to boil.
6. Place mushrooms in a sterilised jar and pour hot liquid over.
7. Cool, pop on a lid and chill at least 48 hours before using.
8. These keep for up to a month in the fridge. 

Written by Bernadette Hogg. First appeared on Stuff.co.nz. Image credit: Stuff.co.nz / Manja Wachsmuth