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Tangy Pickled Mushrooms

By: Voxy Lady  
"Mushrooms make a great pickle, but they don't keep as long as many other vegetables."

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 188 people have saved this

What to Drink?

Wine Sparkling wine
Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 2 pint jars
 

Ingredients

  • 1 1/2 pounds fresh mushrooms
  • 1 1/2 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

Directions

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 33 | Total Fat: 0.4g | Cholesterol: 0mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2006 by hot dawg 
it was good but bitter MORE

 
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