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Pickled Mushrooms

Yield 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 Information

  • calories 28
  • caloriesfromfat 16 %
  • protein 1.8 g
  • fat 0.5 g
  • satfat 0.0 g
  • carbohydrate 5.3 g
  • fiber 1.1 g
  • sodium 392 mg
  • cholesterol 0.0 mg

How to Make It

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

  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.

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