TANGY PICKLED MUSHROOMS
Mushrooms make a great pickle, but they don't keep as long as many other vegetables.
Provided by Voxy Lady
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 33.3 calories, Carbohydrate 6.5 g, Fat 0.4 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 675.6 mg, Sugar 2.2 g
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