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

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:

Quickview
160k Calories
14g Protein
1g Total Fat
28g Carbs
53% Health Score
Limit These
Calories
160k
8%

Fat
1g
3%

  Saturated Fat
0.27g
2%

Carbohydrates
28g
9%

  Sugar
16g
18%

Cholesterol
0.0mg
0%

Sodium
3526mg
153%

Get Enough Of These
Protein
14g
30%

Vitamin B2
1mg
109%

Vitamin B3
16mg
82%

Copper
1mg
76%

Vitamin B5
6mg
69%

Selenium
43µg
63%

Potassium
1550mg
44%

Vitamin C
36mg
44%

Phosphorus
411mg
41%

Vitamin B6
0.62mg
31%

Vitamin B1
0.4mg
27%

Manganese
0.48mg
24%

Folate
90µg
23%

Fiber
5g
20%

Zinc
2mg
17%

Iron
2mg
15%

Magnesium
50mg
13%

Vitamin D
0.91µg
6%

Calcium
50mg
5%

Vitamin B12
0.18µg
3%

covered percent of daily need
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