Pickled Mushrooms
If you have about 50 minutes to spend in the kitchen, Pickled Mushrooms might be a great gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One serving contains 160 calories, 15g of protein, and 2g of fat. This recipe serves 2. For $3.38 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of peppercorns, mushrooms, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. 72 people were glad they tried this recipe. A couple people really liked this side dish. It is brought to you by Moms Dish. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is great. Try Pickled Mushrooms, Pickled Mushrooms for a Crowd, and Pickled Wild Mushrooms for similar recipes.
Servings: 2
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
6 Bay Leaves; Marinade
6 Garlic Cloves
1/2 cups Lemon Juice
2 pounds Mushrooms
8 Whole Peppercorns; Marinade
1 tablespoon Salt; Marinade
1 tablespoon Sugar; Marinade
6 tablespoons Vinegar; Marinade.jpg)
2 cups Water; Marinade
Equipment:
pot
Cooking instruction summary:
Clean and wash mushrooms, put them in a pot. Fill enough water to cover the mushrooms. Add lemon juice to the water, bring it to a boil and cook for 15 minutes. When mushrooms are cooked, drain the liquid and set aside. Into a separate pot, place water, salt, sugar, bay leaves and peppercorns, bring it to a boil. Once sugar and salt has dissolved, add vinegar to the ingredients, remove from heat and set aside. Clean and dice garlic into small pieces, place diced garlic on the bottom of the jars. Fill jars with cooked mushrooms. Pour marinade over the mushrooms. Cover, using lids, and store them in a refrigerator. They can be stored in a refrigerator up to a few weeks.
Step by step:
1. Clean and wash mushrooms, put them in a pot. Fill enough water to cover the mushrooms.
2. Add lemon juice to the water, bring it to a boil and cook for 15 minutes. When mushrooms are cooked, drain the liquid and set aside. Into a separate pot, place water, salt, sugar, bay leaves and peppercorns, bring it to a boil. Once sugar and salt has dissolved, add vinegar to the ingredients, remove from heat and set aside. Clean and dice garlic into small pieces, place diced garlic on the bottom of the jars. Fill jars with cooked mushrooms.
3. Pour marinade over the mushrooms. Cover, using lids, and store them in a refrigerator. They can be stored in a refrigerator up to a few weeks.
Nutrition Information:
covered percent of daily need
