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Pickled Mushrooms 11-18 Recipe

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This recipe for Pickled Mushrooms 11-18, by , is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



4 pounds mushrooms
8 cups water
3 tbsp salt

For Jars:
1 3/4 cups water
4 bay leaves
16 peppercorns
3/4 cup sugar
2 1/2 tbsp salt
3/4 cup white vinegar

Preparation: Wash and dry mushrooms. Bring water and salt to a boil. Add mushrooms. (If it foams over, skim off top.) Simmer for 20 minutes, drain well.

Pack mushrooms in 2 quart jars.

Boil 1 3/4 cup water, bay leaves, and peppercorns for 10 minutes. Add sugar and salt; stir to dissolve. Add white vinegar. Bring to boil and pour over mushrooms in the jars. Seal and refrigerate for 2 weeks.





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