Lemony Pickled Mushrooms

Name: Lemony Pickled Mushrooms recipe
Prep time: 20 min
Cook time: 5 min
Yield: 4 8-ounce jars
Cuisine: Global
Ingredients: 3 cups sliced fresh mushrooms, or more to taste; 4 sprigs fresh thyme; ½ serrano pepper, thinly sliced, or more to taste; 1 cup white wine; ½ cup water; 2 ½ tablespoons kosher salt; 1 tablespoon white sugar; 4 cloves garlic, thinly sliced; 20 whole black peppercorns; 12 coriander seeds; 3 (1-inch) strips lemon zest, or more to taste

by Matteo Gaillard 1 year ago

4 (1)

5 minutes

40.9 kcal

5.1 g carbs

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Description

These are great appetizers and snacks. Use on an antipasto tray, on bruschetta with goat cheese, or just out of the jar. Go for a variety of different mushrooms here. They keep for about 2 months in the refrigerator.

Ingredients

3 cups sliced fresh mushrooms, or more to taste
4 sprigs fresh thyme
½ serrano pepper, thinly sliced, or more to taste
1 cup white wine
½ cup water
2 ½ tablespoons kosher salt
1 tablespoon white sugar
4 cloves garlic, thinly sliced
20 whole black peppercorns
12 coriander seeds
3 (1-inch) strips lemon zest, or more to taste

Directions

1. Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
2. Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar.
3. Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.

Nutrition Facts

serving: 4 8-ounce jars

calories: 40.9 kcal

carbohydrates: 5.1 g

protein: 1.1 g

sodium: 1444.2 mg

fiber: 1.4 g

sugar: 1.9 g