Pickled Mushrooms Recipe

Name: Pickled Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. mushrooms; 2 c. boiling water; 2 tsp. salt; 2/3 c. cider vinegar; 6 peppercorns; 1 slice onion; 1 sprig parsley; 1 bay leaf; 1 tsp. celery salt; 1/4 c. olive oil

Servings: persons

1
Cut off mushroom stems even with caps.
2
(Use stems for soup or sauce or discard.)
3
Peel if skin is discolored.
4
Slice very large mushrooms.
5
Leave small ones whole.
6
Cover with the boiling water and salt.
7
Simmer 5 minutes and drain.
8
Mix next 6 ingredients and boil 10 minutes (vinegar, peppercorns, onion, parsley, bay leaf, celery salt).
9
Pour over mushrooms.
10
Cool.
11
Add 1/4 cup olive oil. Put in a tightly covered jar.
12
Shake well.
13
Refrigerate at least one day before serving.
14
Drain.

1263

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb. mushrooms, 2 c. boiling water, 2 tsp. salt, 2/3 c. cider vinegar, and more.

Yes, Pickled Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Mushrooms

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