LEMONY PICKLED MUSHROOMS
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.
Provided by Luba
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT25m
Yield 10
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 40.9 calories, Carbohydrate 5.1 g, Fat 0.4 g, Fiber 1.4 g, Protein 1.1 g, Sodium 1444.2 mg, Sugar 1.9 g
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Svetlana raikina
[email protected]These pickled mushrooms are a great way to add some tangy flavor to your next dish. I love using them in salads, sandwiches, and pasta dishes.
NO MAN'S LAND
[email protected]I'm always looking for new ways to pickle vegetables and these pickled mushrooms are a great addition to my repertoire. They are easy to make and always a hit with my friends and family.
Safiulislam safi
[email protected]I made these pickled mushrooms for a picnic and they were a huge hit! Everyone loved the unique flavor and they were a great addition to our spread.
Khaled Khames
[email protected]These pickled mushrooms are a great way to add some extra flavor to your meals. I love using them as a topping for grilled chicken or fish.
Star Eagle
[email protected]I'm not a big fan of mushrooms, but I actually really enjoyed these pickled mushrooms. They have a great tangy flavor and are a great addition to salads and sandwiches.
Chisom Maxwell
[email protected]I would not recommend this recipe. The mushrooms were bland and the pickling liquid was too vinegary.
Olive Conover
[email protected]Overall, I thought this recipe was just okay. The mushrooms were not as flavorful as I had hoped.
Mpho Moloi
[email protected]The mushrooms were a bit tough. I think I will try cooking them for a shorter amount of time next time.
Hennequin Martine
[email protected]I found that the mushrooms were a bit too sour for my taste. I would recommend using less lemon juice next time.
Zohaib Chohan
[email protected]These pickled mushrooms are a great way to use up leftover mushrooms. I usually have a few mushrooms left over after I make a stir-fry or soup, and this is a great way to use them up.
Uno Amanii
[email protected]I love how easy this recipe is to make. I always have the ingredients on hand, so I can whip up a batch of pickled mushrooms whenever I need a quick and tasty snack.
Bala Ch
[email protected]The lemon flavor in these mushrooms really shines through. I would recommend using fresh lemons for the best results.
Nebile Endris
[email protected]I followed the recipe exactly and the mushrooms turned out perfectly. They are now my go-to appetizer for potlucks and parties.
Shazia Naaz
[email protected]I made this recipe for a party and it was a hit! My guests loved the unique flavor of the mushrooms.
Assaful islam
[email protected]These pickled mushrooms are a delightful treat! I love the combination of tangy lemon and savory mushrooms. This recipe is easy to follow and yields delicious results.