TANGY PICKLED MUSHROOMS
Mushrooms make a great pickle, but they don't keep as long as many other vegetables.
Provided by Voxy Lady
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 33.3 calories, Carbohydrate 6.5 g, Fat 0.4 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 675.6 mg, Sugar 2.2 g
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Cass Mica
[email protected]Followed the recipe and the mushrooms turned out great! Perfect balance of tangy and sweet. Will definitely make again.
Deo phone technician
[email protected]These were so easy to make and they taste amazing! I love the combination of sweet and tangy. I will definitely be making these again.
Md. Sayful Islam Rayhan
[email protected]I love pickled mushrooms, but these were too sour for my taste. I think I'll try using less vinegar next time.
rodro dey
[email protected]Easy to make and delicious! I followed the recipe exactly and the mushrooms turned out perfect. The brine is flavorful and tangy, and the mushrooms are still slightly crunchy. I've already made them twice and they're a new favorite in our house.
issiah issiahnotso
[email protected]These pickled mushrooms were a delightful surprise! I love the tangy and flavorful brine, which perfectly complements the earthy mushrooms. They were a hit at my last party and everyone asked for the recipe. I'll definitely be making these again soon