Pickled Mushrooms

Yields Makes about 4 cups; 12 servings
Notes: If making ahead, cover and chill up to 1 week.

Ingredients

 2 pounds mushrooms (2-in. caps)
 1 1/2 cups white wine vinegar
 1 dried bay leaf
 2 teaspoons black peppercorns
 2 teaspoons mustard seed
 2 teaspoons dill seed
 2 teaspoons salt
 2 cloves garlic, crushed
Nutrition Facts

Servings 0

Amount Per Serving
Calories 28Calories from Fat 16
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 392mg17%
Total Carbohydrate 5.3g2%
Dietary Fiber 1.1g5%
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Rinse and drain mushrooms; trim off and discard discolored stem ends. Cut mushrooms into quarters through caps.

Step 2
2

Meanwhile, in a 3- to 4-quart pan over high heat, bring 2/3 cup water, vinegar, bay leaf, peppercorns, mustard seed, dill seed, salt, and garlic to a boil.

Step 3
3

Add mushrooms. Simmer, stirring occasionally, for 10 minutes. Let mixture cool, stirring occasionally. Serve cool or chilled.

Ingredients

 2 pounds mushrooms (2-in. caps)
 1 1/2 cups white wine vinegar
 1 dried bay leaf
 2 teaspoons black peppercorns
 2 teaspoons mustard seed
 2 teaspoons dill seed
 2 teaspoons salt
 2 cloves garlic, crushed

Directions

Step 1
1

Rinse and drain mushrooms; trim off and discard discolored stem ends. Cut mushrooms into quarters through caps.

Step 2
2

Meanwhile, in a 3- to 4-quart pan over high heat, bring 2/3 cup water, vinegar, bay leaf, peppercorns, mustard seed, dill seed, salt, and garlic to a boil.

Step 3
3

Add mushrooms. Simmer, stirring occasionally, for 10 minutes. Let mixture cool, stirring occasionally. Serve cool or chilled.

Pickled Mushrooms
IngredientsDirections

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