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.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 41 Calories

Ingredients

• 1 tablespoon white sugar
• ½ cup water
• 1 cup white wine
• 4 sprigs fresh thyme
• 4 cloves garlic, thinly sliced
• 2 ½ tablespoons kosher salt
• 20 whole black peppercorns
• 3 cups sliced fresh mushrooms, or more to taste
• ½ serrano pepper, thinly sliced, or more to taste
• 12 coriander seeds
• 3 (1-inch) strips lemon zest, or more to taste

Recipe Instructions

Step 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.

Step 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.

Step 3

Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.