Sweet Pickled Portabellas

A picture named M2

I always get pickled mushrooms when I am in Russia, it is a staple on a zakuski, Russian smorgasbord. The Russian version though is not as sweet as this one that I modified for a Swedish Julbord, Yule Table. Whole cloves and cinnamon give Christmas flavors. I served them cool with the raw, stirred cranberries I made for Thanksgiving. The cranberries came out so good so I am thinking about serving them instead of the traditional lingonsylt, lingonberry jam with the meatballs on our 2012 julbord.
Sweet Pickled Portabellas
makes one 6 oz jar

1 lb/500 g fresh portabella mushrooms
3/4 cup/2 dl sugar
1/2 cup/1dl distilled white vinegar
1/2 medium sized red onion, thinly sliced
juice from one lemon
1 small piece of cinnamon bark
3 whole cloves
3 black pepper corns

Boil all the ingredients except for the mushrooms for 3 minutes. Add the cleaned and halved mushrooms and boil for another minute. Take out the spices and put in a jar, allow to sit in fridge at least 24 hours before serving.

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