Ingredients
1 kg mushrooms
1 tbsp salt
½ cup SIDS RASPBERRY VINEGAR
MUSHROOM MARINADE:--
2 cups water
1 tbsp SIDS SALT & PEPPER
6 bay leaves
½ cup SIDS RASPBERRY VINEGAR
1 small yellow onion
1 orange capsicum
6 garlic cloves
½ bunch dill or other herbs
Directions
In a large pot filled with water, add ½ cup SIDS RASPBERRY VINEGAR, salt, and mushrooms. Bring to a boil and cook for 15 minutes. Drain the mushrooms and set the liquid aside.
MUSHROOM MARINADE:
Dice the onion and capsicum into small cubes. Mince the garlic.
In a saucepan, prepare the marinade by adding the mushroom water, sugar, bay leaves, and SIDS SALT & PEPPER. Bring to a boil. Once the sugar and salt has dissolved, add ½ cup SIDS RASPBERRY VINEGAR, capsicum, and onion. Remove from heat and set aside.
Place diced garlic at the bottom of sealable canning jars. Fill the jars with cooked mushrooms and fresh dill. Pour the marinade in until the mushrooms are completely submerged.
Place the sealed jars in the refrigerator overnight to let the mushrooms marinate. Serve cold as an appetizer or side dish.
