• 1/2 kg Mushroom
• 1 tsp salt
• 1 tsp Red Chilli powder
• Vinegar


  1. Cut, wash and clean the mushrooms. Marinate the mushrooms with the salt for 45 minutes. Sprinkle red chillies on the mushrooms.
  2. Put the salted mushrooms in a pan.
  3. Put the pan on low flame.
  4. When the water stars oozing from the mushrooms, increase the heat.
  5. After 5 minutes, put enough vinegar to cover the mushrooms.
  6. Let it cook for 5 minutes.
  7. Remove from the fire and let the mushrooms in the vinegar cool down.
  8. Drain the mushrooms and put in air-tight jar.
  9. Boil the vinegar again and then pour on mushrooms in the jar.
  10. Let it cool.
  11. Cover with lid.
  12. Store in cool place.
  13. Use the pickle after 2 weeks.

Recipe courtesy of Meera Soni