3 pounds fresh white mushrooms, quartered
4 cups distilled white vinegar
1 (13-ounce) jar Spanish olives with pimento
4 cups sweet green or red peppers in vinegar, chopped
1 small dried hot pepper (optional)
4 stalks celery, chopped
2 tablespoons fresh oregano or 2 teaspoons dried oregano
1 clove garlic, crushed
1 cup vegetable oil
salt and pepper to taste


1. In a large saucepan, add mushrooms and vinegar. Bring to a boil and simmer for about 3 to 4 minutes. Drain and cool mushrooms.
2. In a large bowl, combine mushrooms, olives, sweet peppers, hot pepper and celery. Add oregano, garlic and oil; mix thoroughly. Season with salt and pepper. Refrigerate until ready to serve.
Serve as part of a relish tray or toss with cooked pasta and cubed ham and cheese for a quick pasta salad.
Pickled Mushroom Mix
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