5 from 2 votes
Pickled Mushrooms
This delightful recipe is easy to follow and perfect for any occasion.
Prep Time
20 mins
Servings:
6
Calories:
66 kcal
Course:
Appetizer
Ingredients
- 3 cups wild mushroom cleaned and thinly sliced
- 4 prigs thyme fresh
- ½ Serrano pepper thinly sliced (optional
brine
- 1 cup white wine vinegar
- 1 ½ tablespoons raw sugar or granulated sugar
- 12 black peppercorns
- 10 coriander seeds
- 3 garlic thinly sliced cloves
- 3 lemon rind 1-inch
- 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.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
66kcal
(3%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
984mg
(41%)
Potassium
386mg
(8%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
32IU
(1%)
Vitamin C
2mg
(2%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 66
% Daily Value*
| Serving | 1serving | |
| Calories | 66kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 984mg | 41% |
| Potassium | 386mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.