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Tangy Pickled Mushrooms

"Mushrooms make a great pickle, but they don't keep as long as many other vegetables."
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Ingredients

40 m servings 33 cals
Original recipe yields 8 servings (2 pint jars)

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Directions

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  1. Wipe the mushrooms with a damp cloth to clean them, and trim the stalks so that they are even with the caps. Place mushrooms in a medium saucepan.
  2. Peel the ginger and cut into quarters. Add to the mushrooms, along with the lemon zest, onion, vinegar, salt and peppercorns. Bring the mixture to a boil and simmer for 15-20 minutes, or until mushrooms are tender.
  3. Remove the mushrooms from the cooking liquid with a slotted spoon and pack into sterilized jars. Strain the cooking liquid and bring it back to a boil. Pour hot liquid over the mushrooms until the level of the liquid is 1/2 inch above the mushrooms. Seal the jars and store in the refrigerator.

Nutrition Facts


Per Serving: 33 calories; 0.4 g fat; 6.5 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 676 mg sodium. Full nutrition

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Reviews

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it was good but bitter

I thought these were really good. I loved the tanginess, but I'm a huge vinegar fan. A nice change of pace from other marinated mushrooms I've had. Next time I'd leave the ginger out or use les...