Yield: Yields about 1 quart
Use as many varieties of mushrooms as you can find for the best flavor and texture.
Boil the mushrooms in the water until tender, 10 minutes. Drain and pack them into the jar along with the thyme sprigs.
In a small saucepan, bring the vinegar, oil, sugar, peppercorns, bay leaf, garlic, chile, 1 Tbs. salt, and 1/2 cup water to a boil over medium heat. Pour the mixture over the mushrooms until it reaches the top of the jar. Screw on the lid, cool to room temperature, and refrigerate for 3 days before using. The mushrooms will keep in the refrigerator for at least 2 weeks.
Made this twice with identical excellent results. The second time I added strips of red and yellow bell pepper just for fun.
As easy as it is to just 'bang' this out, there's just no reason not to have a jar in the fridge always
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