Pickled Mushrooms

Method

Clean the mushrooms and trim the stems, leaving small mushrooms whole and quartering larger ones. Bring water to a rolling boil, add mushrooms with a pinch of salt, and simmer for 5-8 minutes until just tender, then drain thoroughly. In a separate pan, combine vinegar, water, salt, sugar, peppercorns, bay leaves, garlic, cloves, and mustard seeds, then bring to a boil and simmer for 5 minutes. Pack the drained mushrooms into sterilised jars with fresh dill and parsley, then pour the hot pickling liquid over them, ensuring they are completely submerged. Seal the jars whilst hot and allow to cool completely, then store in a cool, dark place for at least one week before opening, where they will keep for up to three months.