Lemony Pickled Mushrooms recipe

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Ingredients

3 cups sliced fresh mushrooms, or more to taste
4 sprigs fresh thyme
½ serrano pepper, thinly sliced, or more to taste
1 cup white wine
½ cup water
2 ½ tablespoons kosher salt
1 tablespoon white sugar
4 cloves garlic, thinly sliced
20 whole black peppercorns
12 coriander seeds
3 (1-inch) strips lemon zest, or more to taste

Nutrition Info

40.9 calories
carbohydrate: 5.1 g
cholesterol: : -
fat: 0.4 g
fiber: 1.4 g
protein: 1.1 g
saturatedFat: : -
servingSize: -
sodium: 1444.2 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.

  2. Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar.

  3. Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.

Recipe Yield

4 8-ounce jars

Recipe Note

These are great appetizers and snacks. Use on an antipasto tray, on bruschetta with goat cheese, or just out of the jar. Go for a variety of different mushrooms here. They keep for about 2 months in the refrigerator.

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