Pickled Mushrooms
Pickled Mushrooms
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 96
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 12
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 1104
- Total: 28 min
- Prep: 10 min
- Inactive: 8 min
- Cook: 10 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 96
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 12
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 1104
- Total: 28 min
- Prep: 10 min
- Inactive: 8 min
- Cook: 10 min
Ingredients
1/4 cup salt
4 cups water
2 pounds assorted wild mushrooms, stemmed
4 cups white wine vinegar
1 tablespoon toasted coriander
2 jalapenos
2 fresh bay leaves
1 tablespoon toasted mustard seed
Directions
- Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours.
- Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil.
- Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.
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