Pickled Mushrooms
157
Pickled Mushrooms recipe
Ingredients
| 4 | pounds |
mushrooms
|
|
| 4 | cups |
water
boiling |
|
| 1 ½ | tablespoons |
salt
|
|
| Marinade | |||
| 1 ¾ | cups |
water
|
|
| 15 | each |
peppercorns
|
* |
| 2 | each |
bay leaves
|
* |
| 2 ½ | tablespoons |
salt
|
|
| ¾ | cup |
sugar
|
|
| ¾ | cup |
vinegar
|
|
Directions
Cut the mushroom stems off at the cap level.
Place the heads in boiling salted water.
Simmer until they sink to the bottom. Strain.
Boil marinade water with peppercorns and bay leaves for 30 minutes.
Add salt and sugar.
Stir until dissolved. Add the vinegar, bring to a boil.
Place the mushrooms in small jars. Cover with hot marinade.
Close the jars.
Keep refrigerated. Use for canapes and salads, or as appetizers.
Nutrition Facts
Serving Size 149g (5.3 oz)Amount per Serving
Calories 2526% of calories from fat
% Daily Value *
Total Fat 2g
2%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 7014mg
292%
Total Carbohydrate
17g
17%
Dietary Fiber 5g
18%
Sugars g
Protein
28g
Vitamin A 0%
•
Vitamin C 16%
Calcium 3%
•
Iron 13%
* based on a 2,000 calorie diet
How is this calculated?
Mohammad Goldburg
How long will they keep in the fridge?
8 months ago