Tangy Pickled Mushrooms recipe

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Ingredients

1 ½ pounds fresh mushrooms
1 ½ ounces fresh ginger root
1 lemon peel, cut into strips
1 onion, thinly sliced
4 cups white wine vinegar
3 teaspoons sea salt
1 teaspoon black peppercorns

Nutrition Info

33.3 calories
carbohydrate: 6.5 g
cholesterol: : -
fat: 0.4 g
fiber: 2.2 g
protein: 2.2 g
saturatedFat: 0.1 g
servingSize: -
sodium: 675.6 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Wipe the mushrooms with a damp cloth to clean them, and trim the stalks so that they are even with the caps. Place mushrooms in a medium saucepan.

  2. Peel the ginger and cut into quarters. Add to the mushrooms, along with the lemon zest, onion, vinegar, salt and peppercorns. Bring the mixture to a boil and simmer for 15-20 minutes, or until mushrooms are tender.

  3. Remove the mushrooms from the cooking liquid with a slotted spoon and pack into sterilized jars. Strain the cooking liquid and bring it back to a boil. Pour hot liquid over the mushrooms until the level of the liquid is 1/2 inch above the mushrooms. Seal the jars and store in the refrigerator.

Recipe Yield

2 pint jars

Recipe Note

Mushrooms make a great pickle, but they don't keep as long as many other vegetables.

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