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Pickled Mushrooms

Ingredients
  Fresh mushrooms 1⁄2 Pound
  Salt 2 Teaspoon
  Boiling water 2 Cup (32 tbs)
  Wine vinegar 1⁄3 Cup (5.33 tbs)
  Cider vinegar 1⁄3 Cup (5.33 tbs)
  Onion 1 Small, sliced
  Black peppercorns 6
  Tarragon 1⁄4 Teaspoon
  Celery seed 1⁄4 Teaspoon
  Vegetable oil 1 Tablespoon
Directions

MAKING
1 Clean the mushrooms thoroughly.
2 Cut the stems along with the cap.
3 Leave the button mushrooms whole.
4 Slice the larger mushrooms in halves or quarters.
5 In a pan, boil water along with salt.
6 Add in the mushrooms.
7 Simmer for 5 minutes.
8 Drain well.
9 In a small saucepan, add vinegars, onion, and seasonings.
10 Bring the mixture to a boil and cook for about 10 minutes.
11 Pour in oil.
12 Remove from the heat and let cool.
13 In a medium size bowl, add mushrooms and marinade.
14 Mix well.
15 Cover tightly and place in the refrigerator for at least 1 day before using.

SERVING
16 Drain well and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Mushroom
Interest: 
Everyday

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 274 Calories from Fat 143

% Daily Value*

Total Fat 16 g25.1%

Saturated Fat 2.2 g10.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3929.3 mg163.7%

Total Carbohydrates 21 g7.1%

Dietary Fiber 4.6 g18.4%

Sugars 9.3 g

Protein 9 g17.8%

Vitamin A 1.1% Vitamin C 25.2%

Calcium 9.9% Iron 16.2%

*Based on a 2000 Calorie diet

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Pickled Mushrooms Recipe