Pickled Mushrooms Recipe
Pickled mushrooms are super effortless to make. From an accompaniment on charcuterie boards to a steak topper, these vinegary shrooms are best kept handy!
Servings 12 servings
Calories 26kcal
Ingredients
- 2 lb mushrooms
- 6 garlic cloves
- 1/2 cup white vinegar 5% acidity
- 2 cup water
- 1 tbsp sugar
- 1 tbsp salt
- 6 bay leaves
- 8 whole peppercorns
- 6 tbsp vinegar 5% acidity
Instructions
Preparation
- Clean and wash mushrooms, put them in a pot. Fill enough water to cover the mushrooms.
- Add 1/2 cup of vinegar to the water, bring it to a boil and cook for 15 minutes. When mushrooms are cooked, drain the liquid and set aside.
Marinade
- Into a separate pot, place water, salt, sugar, bay leaves and peppercorns, and bring it to a boil. Once the sugar and salt has dissolved, add 6 tbsp vinegar to the ingredients, then remove from heat and set aside.
Marinating
- Clean and dice garlic into small pieces, place diced garlic on the bottom of the jars. Fill the jars with cooked mushrooms.
- Pour marinade over the mushrooms. Cover, using lids and store them in the refrigerator. They can be stored in the refrigerator up to several weeks.
Nutrition
Calories: 26kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 588mg | Potassium: 246mg | Fiber: 1g | Sugar: 3g | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg