Pickled Mushrooms

Guest Post by a dear friend Christopher.

Pickled Mushrooms

Many different, store-bought pickled mushrooms passed my table, but nothing so far made my taste buds dance around as much as these. Knowing that if I make my own mushrooms, I can control the ingredients and they will turn out just the way I want them to be.

In this recipe I use very simple ingredients that you all most likely have at home. After pickling, you can serve them drizzled with a little bit of sunflower oil and diced fresh onions. Pickled mushrooms work well as a side dish or a salad.

Serving size: 2

2 pounds Mushrooms

6 Garlic Cloves

1/2 cups Lemon Juice

2 cups Water; Marinade

1 tablespoon Sugar; Marinade

1 tablespoon Salt; Marinade

6 Bay Leaves; Marinade

8 Whole Peppercorns; Marinade

6 tablespoons Vinegar; Marinade

Prep: 30 min

Cooking: 20 min

PREPARING MUSHROOMS

Clean and wash mushrooms, put them in a pot. Fill enough water to cover the mushrooms.

Add lemon juice 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, bring it to a boil. Once sugar and salt has dissolved, add vinegar to the ingredients, remove from heat and set aside.

MARINATING MUSHROOMS

Clean and dice garlic into small pieces, place diced garlic on the bottom of the jars. Fill jars with cooked mushrooms.

Pour marinade over the mushrooms. Cover, using lids, and store them in a refrigerator. They can be stored in a refrigerator up to a few weeks.

First published by Momsdish.

Shared by Christopher