Recipe of Pickled Pine Mushrooms Recipe

Tangy Pickled Mushrooms

Pickled wild mushrooms are such a wonderfully european thing.

Recipe Summary Tangy Pickled Mushrooms

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

Ingredients | Pickled Pine Mushrooms Recipe

1 ½ pounds fresh mushrooms

1 ½ 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.

Info | Pickled Pine Mushrooms Recipe

prep: 20 mins cook: 20 mins total: 40 mins Servings: 8 Yield: 2 pint jars

TAG : Tangy Pickled Mushrooms

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,