As a salad or appetizer, these tangy mushrooms are a welcome addition to any meal or party buffet table.
It doesn't take long for a whole bowlful to be devoured.
- Wipe the mushrooms with a damp cloth.
- Slice off the stems within 1 cm of the cap.
- Add the water to a saucepan, add half the salt and the mushrooms and bring to the boil.
- Once they have started to boil drain the mushrooms immediately and place in a large screw-top jar. Add the spices, the remainder of the salt then pour the wine and the vinegar over the top.
- If there is insufficient liquid top-up with more white wine vinegar.
- Invert the jar several times to make sure that the spices are evenly distributed in the pickling liquid then store in a cool place for 3 to 4 days before serving.