Pickled Mushrooms
Pickled Mushrooms recipe
Yield
24 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
mushrooms
|
|
| 946 | ml |
water
boiling |
|
| 23 | ml |
salt
|
|
| Marinade | |||
| 414 | ml |
water
|
|
| 15 | each |
peppercorns
|
*
|
| 2 | each |
bay leaves
|
*
|
| 38 | ml |
salt
|
|
| 177 | ml |
sugar
|
|
| 177 | ml |
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.
