Lemony Pickled Mushrooms

These tangy, zesty lemony pickled mushrooms are the perfect addition to any appetizer platter or salad. The flavors of mushrooms, garlic, and lemon create a refreshing and tart combination that will make your taste buds dance. This easy pickling recipe will have your friends and family begging for more.

Ingredients

• 1 pound fresh mushrooms, sliced
• 2 cups white vinegar
• 1 cup water
• 1/4 cup lemon juice
• 3 cloves garlic, minced
• 2 tablespoons salt
• 2 tablespoons sugar
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes
• 1 lemon, sliced

Directions

1. In a large pot, combine the white vinegar, water, lemon juice, minced garlic, salt, sugar, black peppercorns, mustard seeds, and red pepper flakes. Bring the mixture to a boil over medium heat.
2. Add the sliced mushrooms and lemon slices to the pot. Reduce the heat to low and let the mixture simmer for 10 minutes, or until the mushrooms are tender.
3. Using a slotted spoon, transfer the mushrooms and lemon slices to sterilized jars, leaving about 1/2 inch of headspace at the top.
4. Pour the pickling liquid over the mushrooms, ensuring they are completely covered. Tap the jars gently to remove any air bubbles.
5. Seal the jars with their lids and let them cool to room temperature. Once cooled, refrigerate the jars for at least 24 hours before serving.
6. The pickled mushrooms can be stored in the refrigerator for up to 2 weeks. Serve as a delicious appetizer or add them to salads for an extra burst of flavor.

Interesting Facts