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 caloriescarbohydrate: 5.1 gcholesterol: : -fat: 0.4 gfiber: 1.4 gprotein: 1.1 gsaturatedFat: : -servingSize: -sodium: 1444.2 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Lemony Pickled Mushrooms
Directions
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Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
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.
Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.