- 200 g pine ring mushrooms (or small portabellinis)
- 1⁄2 cup rice wine or white wine vinegar
- 1 cup water
- 100 g sugar (for a sweet pickle)
- 1 T salt
- Peppercorns, a pinch
- 2 bay leaves
- 2 garlic cloves
Boil the mushrooms (whole) for 5 minutes. Place the remaining ingredients into another saucepan and bring to a boil.
Add the boiled mushrooms to the boiling pickling liquid and boil for no more than 3 minutes. Strain and allow the liquid and mushrooms to cool, then transfer both to a sealed jar and store in a cool, dry place.
Serve on a cheeseboard, in salads or as a side.