Photo: Andrew Ridley
Tangy Pickled Mushrooms
7 ingredients
20 min + 20 min
2 pint jars
openrecipes
"Mushrooms make a great pickle, but they don't keep as long as many other vegetables."
Estimated Nutrition (whole recipe, rough)
82
Calories
4g
Protein
0g
Fat
18g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes