Pickled mushrooms

Ingredients for 1 servings:

• 1 kg mushrooms, mixed
• 4 garlic cloves
• 400 ml vinegar (fruit)
• 250 ml water
• 1 tsp black peppercorns
• 1 lemon(s), untreated
• 3 bay leaves
• 6 sprigs of thyme
• 600 ml olive oil

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 10 minutes; Total time approx. 3 days 1 hour 10 minutes

3 glasses of 400 ml each

Wash and trim the mushrooms, and halve them depending on their size. Thinly slice or grate the peeled garlic. Bring the vinegar, water, peppercorns, and garlic slices to a boil. Divide the mushrooms into three portions and simmer each in the broth for eight minutes. Remove the mushrooms with a slotted spoon and let them drain. Pour the broth through a sieve, setting aside the peppercorns and garlic. Cut four strips of lemon zest and layer them in preserving jars with the bay leaves, thyme, peppercorns, garlic, and mushrooms. Gently heat the olive oil and fill the jars. The contents should be covered with oil. Seal the jars tightly and let them steep for about three days.