Lemony Pickled Mushrooms

Lemony Pickled Mushrooms

by Matteo Gaillard 1 year ago
4 (1)
5 minutes
40.9 kcal
5.1 g carbs
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. 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. 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. 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