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

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
2 pint jars
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

33 calories; protein 2.2g; carbohydrates 6.5g; fat 0.4g; sodium 675.6mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 4 stars
02/02/2016
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 less - just personal preference. Read More
(1)

Most helpful critical review

Rating: 3 stars
04/14/2006
it was good but bitter Read More
(6)
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/14/2006
it was good but bitter Read More
(6)
Rating: 4 stars
02/01/2016
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 less - just personal preference. Read More
(1)