- 3 cups sliced fresh mushrooms, or more to taste
- 4 sprigs fresh thyme
- 1/2 serrano pepper, thinly sliced, or more to taste
- Brine:
- 1 cup white wine
- 1/2 cup water
- 2 1/2 tablespoons kosher salt
- 1 tablespoon white sugar
- 4 cloves garlic, thinly sliced
- 20 whole black peppercorns
- 12 coriander seeds
- 3 (1-inch) strips lemon zest, or more to taste
- Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
- Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar.
- Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.
04/05/2018
recipepes.com
Lemony Pickled Mushrooms, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
