This is a Jewish recipe from the Middle East. What makes it Jewish? I dont know. What makes it Middle Eastern. I dont know. LOL. My mother made these when I was a girl, and taught me to make them. And she learned from her mother etc. All from Israel. I dedicate this recipe to my mother Katya Paniflov. This was the first thing I ever learned to can. Love ya Mom. My kids arrived from Israel tonight and they are already culture shocked so this is comfort food for them. Something I know they have had before in Israel. Slightly Pickled Mushrooms Packed in Olive Oil Recipe: 1/2 Cup of Lemon Juice 1 Quart of Water 6 Cups of Mushrooms 6 Garlic cloves 4 Thyme Sprigs 4 Marjoram Sprigs 1/2 Cup of White Wine Vinegar 1 1/2 Tsp Pickling Salt 2 Bay Leaves 2 Cups of Olive Oil. Prepare, jars, canner, and lids. Combined water, lemon juice, garlic, mushrooms, herbs, and vinegar in a large stainless steel saucepan. Boil for 5 mins. Remove mushrooms and garlics with slotted spoon and pack into hot jars, fill with olive oil and tighten girl tight not man tight. Water bath pressure can for 10 mins.( 4 ) 8oz packs of Mushrooms makes 2 pints. — with Katya Paniflov.
Posted on: Sun, 06 Jul 2014 14:13:04 +0000
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