1 1/4 pounds fresh white mushrooms, trimmed
1 medium Bermuda or Spanish onion, sliced into rings
2/3 cup white distilled vinegar
1/2 cup vegetable oil
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/8 teaspoon parsley flakes
1/8 teaspoon dried basil
hot pepper sauce to taste


In a large saucepan, combine all ingredients. Bring to a boil, simmer about 3 minutes. Cool, transfer to a covered container and refrigerate until ready to use.
These mushrooms will keep, tightly covered, for several days in the refrigerator.
Pickled Mushrooms
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