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Pickled MushroomCharles Walker, Lemont


  • ½ c red wine vinegar
  • ½ c water
  • 2 T sugar
  • 1 ½ t salt
  • 1 clove garlic minced
  • 2 bay leaves
  • 1 lb fresh mushroom



Combine all ingredients in a pot bring to a boil for 2 minutes. Turn off heat, allow to cool.  Store in pint jars and keep refrigerated.

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