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Pickled Mushrooms


8 ounces beech mushrooms

1 cup white wine vinegar

½ cup honey

¼ cup water

1 tablespoon soy sauce

½ teaspoon salt

2 tablespoon pickling spice


  1. Cut mushrooms near the base to release the individual pieces. Gently brush off any dirt.
  2. Combine all remaining ingredients in medium pot. Bring to a boil. Remove from heat and add mushrooms. Let cool and store in refrigerator until ready to use.
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