Pickled Mushrooms
Servings: 6
Calories: 66kcal
Ingredients
- 3 cups of wild mushrooms, cleaned and thinly sliced
- 4 sprigs fresh thyme
- ½ serrano pepper, thinly sliced (optional)
brine
- 1 cup white wine vinegar
- 1 ½ tablespoons raw or granulated sugar
- 12 black peppercorns
- 10 coriander seeds
- 3 garlic cloves, thinly sliced
- 3 (1-inch) lemon rinds
- 2 ½ teaspoons kosher salt
- ½ cup water
Instructions
- Gently toss mushrooms into a bowl until well mixed. Fill two sterilized (16 ounce) jars with mushrooms about ¾ of the way up and top each jar with two thyme sprigs and ¼ of the sliced Serrano, if using. Set aside.
- Place the remaining ingredients into a small pot and simmer until the sugar dissolves. Remove from heat and carefully pour the liquid over the mushroom mixture until each jar is almost full.
- Tightly seal each jar and refrigerate. Pickled mushrooms should be ready in a day or two and will keep for about 2 months.
Nutrition
Serving: 1serving | Calories: 66kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 984mg | Potassium: 386mg | Fiber: 4g | Sugar: 6g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg