Tangy Pickled Mushrooms

SUBMITTED BY: Voxy Lady

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

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PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min
Original recipe yield 2 pint jars

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.

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REVIEWS

Reviewed on Apr. 14, 2006 by hot dawg

it was good but bitter MORE

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Nutritional Information

Tangy Pickled Mushrooms

Servings Per Recipe: 8

Amount Per Serving

Calories: 32