Ingredients:
Mushrooms – 250 gms, cleaned, washed, chopped
Red Chilli Powder – 1/2 tsp
Salt – 1/2 tsp
Vinegar as required
Method:
1. Sprinkle salt on the mushrooms and keep aside for 30 to 45 minutes.
2. Gently shake once or twice and sprinkle the red chilli powder.
3. Transfer the mushrooms to a pan and place over low flame.
4. Simmer for a minute.
5. Increase flame to medium and simmer for 5 minutes.
6. Add enough vinegar to cover the mushrooms and cook for 5 minutes.
7. Remove and cool.
8. Drain the mushrooms, reserving the vinegar, and transfer to an airtight container.
9. Gently boil the vinegar and pour into the container.
10. Cover with a lid and cool.
11. The pickle can be used after 2 weeks.
12. Store in a cool place.
