INGREDIENTS

• 800g fresh oyster mushrooms
• 200g fresh vegetables for example, onions, peppers, peas, or finely cut carrots.

BRINE

• 2dl vinegar
• 1 ½ dl sugar
• 4dl water
• 10g salt
• 1tsp mustard seeds
• ½ tbsp chopped garlic
• 1 small piece of mace (optional)

METHOD

Chop the mushrooms, onions and other vegetables into medium sized chunks. Put all the ingredients in a pot and bring to a simmer for about 20 minutes. Softer vegetables can be added after 10 minutes. Sterilize jars and lids in the oven at 180C. Fill the jars and let them cool down to room temperature. The pickles can be stored in a cool dark place, and when opened can last at least 3 weeks in the fridge.