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Tangy Pickled Mushrooms

Tangy Pickled Mushrooms

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Voxy Lady

Voxy Lady

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 33 kcal
  • 2%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

hot dawg
6

hot dawg

4/14/2006

it was good but bitter

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