Tangy Pickled Mushrooms

These delicious tidbits make an elegant finger food. The delicate flavors of ginger, lemon and white wine vinegar infuse these mushroom pickles.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 33 Calories

Ingredients

• 1 onion, thinly sliced
• 1 lemon peel, cut into strips
• 1 teaspoon black peppercorns
• 1 ½ pounds fresh mushrooms
• 1 ½ ounces fresh ginger root
• 4 cups white wine vinegar
• 3 teaspoons sea salt

Recipe Instructions

Step 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.n

Step 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.n

Step 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.n