By Meera Soni
Ingredients
1/2 kg mushroom
1 tsp salt
1 tsp red chilli powder
vinegar
Method:
- Cut, wash and clean the mushrooms
- Marinate the mushroom with the salt for 45 minutes
- Sprinke red chillies on the mushroom
- Put the salted mushroom in a pan
- Put the pan on the slow flame
- When the water stars oozing from the mushroom increase the heat
- After 5 minutes put as much vinegar that it covers the mushrooms
- Let it cook for 5 minutes
- Remove from the fire and let the mushroom in the vinegar cool down
- Drain the mushroom and put in the storing jar (air-tight jar)
- Boil the vinegar again and then pour onto mushrooms in the jar
- Let it cool
- Cover the bottle with the lid
- Use the pickle after 2 weeks
- Store in cool places
Non Veggies Index
