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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."
Ingredients :
- 3 cups sliced fresh mushrooms, or more to taste
- 4 sprigs fresh thyme
- 1/2 serrano pepper, thinly sliced, or more to taste
- Brine:
- 1 cup white wine
- 1/2 cup water
- 2 1/2 tablespoons kosher salt
- 1 tablespoon white sugar
- 4 cloves garlic, thinly sliced
- 20 whole black peppercorns
- 12 coriander seeds
- 3 (1-inch) strips lemon zest, or more to taste
Instructions :
| Prep : 20M | Cook : 10M | Ready in : P1D |
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- Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
- 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.
- Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.
Notes :
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
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