Ingredients
1/3 cup red wine vinegar
1/3 cup salad oil
1 small onion, thinly sliced and separated into rings
1 teaspoon salt
2 teaspoons dried parsely flakes
1 teaspoon prepared mustard
1 tablespoon brown sugar
3 6-ounce cans mushroom caps, drained
What to Do
In small saucepan, combine all ingredients except mushrooms. Bring to boil, add mushrooms, simmer 5 to 6 minutes. Pour into a bowl, cover. Chill several hours or overnight, turning occasionally. To serve, drain and serve with cocktail picks.
Can put into a pint jar and kept refrigerated for up to 2 weeks. Won’t last that long!!
For A Printer-Friendly Version, CLICK HERE.
From the episode, Jars of Stuff.
[…] Light Cappuccino Coffee Creamer Pickled Mushrooms and Onions Seafood Antipasto Spread Spiced Tea Sweet Hot […]