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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Mushrooms make a great pickle, but they don't keep as long as many other vegetables. Ingredients:
1 1/2 pounds fresh mushrooms |
1 1/2 ounces fresh ginger root |
1 lemon peel, cut into strips |
1 onion, thinly sliced |
4 cups white wine vinegar |
3 teaspoons sea salt |
1 teaspoon black peppercorns |
Directions:
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.
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.
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.
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