Take a look at more
. You may also want to try
Khatta Meetha Kaddu (Pumpkin)
Turkey with Mushrooms
Spleen Pepper Fry (Manneeral Fry)
Rate This Recipe
1/4 cup - salt.
4 cups - water.
2 pounds (around 1 kg) - assorted wild mushrooms.
1 tbsp - toasted coriander.
1/2 cup - chopped dill (optional).
1 cup - thickly sliced (take all the seed out) long red pepper (these peppers are not too hot).
2 - fresh bay leaves.
1 - tbsp toasted mustard seed.
How to Make Pickled Mushrooms
Mix salt and water and pour it over mushroom.
Cover it and let it sit in the refrigerator for 24 hrs.
Remove mushrooms from the salt water, rinse and then lay them out on paper towels to dry.
In a sauce pan, mix the vinegar with the remaining ingredients and bring to a boil.
Place mushrooms in sterilized jar and cover with hot liquid.
The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year.
These are great for salads or as a garnish for meat dishes.
Bawarchi of the Week
Her recipes and stories are featured in popular magazines.
Low Calorie Recipes
Butter Chicken Recipes
Pav Bhaji Recipes
High Protein Recipes