Post: Pickles

INGREDIENTS:

• 1/3 cup brown sugar
• ¼ cup soy sauce
• ¼ cup mirin
• ¼ cup sake
• 6 cups thinly sliced mushrooms (I use white button mushrooms but shitake would be nice too)
• ¼ cup rice vinegar

METHOD:

1. In a large saucepan bring to a boil the brown sugar, soy sauce, mirin and sake.
2. Add the mushrooms and return to the boil for 5 minutes. Turn off the heat.
3. Add the rice vinegar. Toss the mushrooms well.
4. Allow to cool, cover, and refrigerate for 1-4 weeks.
5. For the longest storage, use the freshest of mushrooms and store in a sterilized glass jar.

Enjoy!

I can’t remember where I got this recipe. If you know tell me and I’ll add an acknowledgement.

---