Pickled Mushrooms

Name: Pickled Mushrooms
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp toasted coriander; 2 fresh bay leaves; 2 jalapenos; 907 grams assorted wild mushrooms, stemmed; 1 Tbsp toasted mustard seed; 59 milliliters salt; 946 milliliters water; 946 milliliters white wine vinegar

Pickled Mushrooms might be just the side dish you are searching for. This recipe makes 6 servings with 75 calories, 5g of protein, and 1g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of coriander, bay leaves, water, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes about 28 minutes.

Instructions

Mix the salt and water, and pour brine over mushrooms.

Ingredients you will need

Mushrooms

Brine

Water

Salt

Let mushrooms sit in the refrigerator, covered for 24 hours.

Ingredients you will need

Mushrooms

Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil.

Ingredients you will need

Mushrooms

Vinegar

Brine

Equipment you will use

Paper Towels

Sauce Pan

Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.

Ingredients you will need

Mushrooms

Meat