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Pickled Mushrooms

 
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Pickled Mushrooms recipe

Yield

24

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

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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?

 

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