Many different, store-bought pickled mushrooms passed my table, but nothing so far made my taste buds dance around as much as these. Knowing that if I make my own mushrooms, I can control the ingredients and they will turn out just the way I want them to be.
In this recipe I use very simple ingredients that you all most likely have at home. After pickling, you can serve them drizzled with a little bit of sunflower oil and diced fresh onions. Pickled mushrooms work well as a side dish or a salad.
Other Mushroom Appetizers to try:
Share Some Love ❤️
- 2 lb Mushrooms
- 6 Garlic Cloves
- 1/2 cup Lemon Juice
- 2 cup Water
- 1 tbsp Sugar
- 1 tbsp Salt
- 6 Bay Leaves
- 8 Whole Peppercorns
- 6 tbsp Vinegar
- 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.