Atjar tumis djamur (mushroom pickles)

Yield: 4 servings

Measure Ingredient
8 ounces Mushroom, Fresh, Sliced
3 ounces Shallots, Slivered
3 cups Vinegar, White
1 teaspoon Cumin Powder

Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five minutes. Place mushrooms and shallots in a small pan (not aluminum) and cover with a saucer and weight to hold it down. Pour vinegar mixture over mushrooms to cover. Return pan to stove and bring to a simmer. Simmer 10 to 15 minutes or until mushrooms are just tender. Remove from heat and let mushrooms cool in the vinegar.

Drain and refrigerate until ready to serve.

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