1 cup (250 ml) freshly squeezed clementine juice (about 5 clementines)

1/2 cup (125 ml) white vinegar

1/2 cup (125 ml) sugar

1/2 teaspoon (2.5 ml) coriander seeds

1/2 teaspoon (2.5 ml) black peppercorns

1/4 teaspoon (1 ml) crushed red pepper flakes

2 bay leaves

1/4 teaspoon (1 ml) salt

12 small pearl onions, peeled and halved

4 cloves garlic, peeled and halved

8 oz (227 g) white button mushrooms, halved

In a small saucepan, bring the clementine juice and vinegar to a boil with the sugar, spices, bay leaves, and salt. Add the onions and garlic and simmer for 3 minutes.

Add the mushrooms and cook for 2 minutes. Remove from the heat. Pour into four clean 250 ml (1 cup) jars. Close and let cool. Refrigerate. Wait at least 24 hours before using, until the flavours develop completely. Will keep for about two months in the refrigerator.

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