Yield
Makes about 4 cups; 12 servings

Notes: If making ahead, cover and chill up to 1 week.

How to Make It

Step 1

Rinse and drain mushrooms; trim off and discard discolored stem ends. Cut mushrooms into quarters through caps.

Step 2

Meanwhile, in a 3- to 4-quart pan over high heat, bring 2/3 cup water, vinegar, bay leaf, peppercorns, mustard seed, dill seed, salt, and garlic to a boil.

Step 3

Add mushrooms. Simmer, stirring occasionally, for 10 minutes. Let mixture cool, stirring occasionally. Serve cool or chilled.

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