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 caloriescarbohydrate: 6.5 gcholesterol: : -fat: 0.4 gfiber: 2.2 gprotein: 2.2 gsaturatedFat: 0.1 gservingSize: -sodium: 675.6 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Tangy Pickled Mushrooms
Directions
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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.
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.
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.