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Pickled Mushrooms

Tender button mushrooms marinated in a garlic and herb pickling brine. Serve cold as a savory appetizer or snack.

25 minEasyServes 645 cal/serving

RussianAppetizerStovetopVeganVegetarianLow CarbKetoKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeCorn-Free

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Ingredients

  • 1 lb white button mushrooms, cleaned
  • 1 cup water
  • 1/4 cup white vinegar
  • 2 tbsp sunflower oil
  • 4 garlic cloves, sliced
  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • 2 bay leaves
  • 1/2 tsp whole black peppercorns

Instructions

  1. 1

    Combine 1 cup water, 1/4 cup white vinegar, 2 tbsp sunflower oil, 4 sliced garlic cloves, 1 tsp granulated sugar, 1 tsp kosher salt, 2 bay leaves, and 1/2 tsp whole black peppercorns in a saucepan over medium heat.

  2. 2

    Bring the pickling brine to a simmer, stirring until the salt and sugar dissolve.

  3. 3

    Add 1 lb cleaned white button mushrooms to the saucepan, reduce heat, and simmer gently for 8 minutes.

  4. 4

    Remove from heat and allow the mixture to cool completely before chilling in the refrigerator.

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Questions

Is Pickled Mushrooms keto-friendly?

A serving of Pickled Mushrooms carries 4 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 20 percent of the budget; against a moderate 100 g low-carb day it is 4 percent.

How many carbs are in Pickled Mushrooms?

One serving (the recipe makes 6) has 4 g of carbohydrate in about 45 calories, with 2 g protein and 2 g fat, plus 1 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

How long does Pickled Mushrooms keep?

Refrigerate what is left of Pickled Mushrooms within two hours and eat it within three days. Reheat gently on the stovetop.

Can I halve or double Pickled Mushrooms?

Yes. As written it serves 6. Halved, the mushrooms drops from 1 lb to 8 oz; doubled, it is 2 lbs. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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