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Lemony Pickled Mushrooms


"These are great appetizers and snacks. Use on an antipasto tray, on bruschetta with goat cheese, or just out of the jar. Go for a variety of different mushrooms here. They keep for about 2 months in the refrigerator."
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1 d 25 m servings 41 cals
Original recipe yields 10 servings (4 8-ounce jars)

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  1. Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
  2. Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar.
  3. Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts

Per Serving: 41 calories; 0.4 g fat; 5.1 g carbohydrates; 1.1 g protein; 0 mg cholesterol; 1444 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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We really liked these! I do wish that I would've really packed the mushrooms in the jar tightly though, b/c when you pour in the hot liquid, the mushrooms begin to shrink down and it leaves a lo...