Spicy pickled button mushroom
- 1 kg button mushroom cut into bite-size
- 2 tsp table salt
- 3 tsp caster sugar
- 250 ml vinegar
- ½ lemon juice
- 2-3 whole pepper
- 1 sprig thyme
- 1 pinch chilli flakes
- In a saucepan, bring the vinegar, salt, sugar, lemon juice, whole pepper, thyme, and chilli flakes to the boil.
- Once boiling add the mushroom and simmer for 5 minutes. Turn off the heat and transfers into a jar or a sterilised jar. Set aside to cool and store for 2-3 days before opening to infuse the flavour.
- Keep refrigerated once opened.