Spiced White Wine Vinegar Pickled Mushrooms

Ingredients

• 1 lb white mushrooms
• 1 quart white wine vinegar
• 1 tsp salt
• 1 slice mace
• 1 tsp ground ginger
• 4 cloves
• 1 tsp whole peppercorns

Method

1. 1 Peel mushrooms, remove skins, and cut large ones into quarters. Keep buttons whole. Submerge in clear water immediately to prevent browning.
2. 2 Wash mushrooms in fresh water. Place in a dry skillet with salt and cook over heat until they release their liquor and become tender, about 10 minutes. Skim off scum.
3. 3 Drain mushrooms in a colander. In a separate pot, combine vinegar, mace, ginger, cloves, and peppercorns. Bring to a boil.
4. 4 Allow the vinegar mixture to cool completely. Pack mushrooms into jars and pour the cold pickle over them. Seal tightly.