Tangy Pickled Mushrooms

Mushrooms make a great pickle, but they don’t keep as long as many other vegetables.

Step: 1

Wipe the mushrooms with a damp cloth to clean them, and trim the stalks so that they are even with the caps. Place mushrooms in a medium saucepan.

Step: 2

Peel the ginger and cut into quarters. Add to the mushrooms, along with the lemon zest, onion, vinegar, salt and peppercorns. Bring the mixture to a boil and simmer for 15-20 minutes, or until mushrooms are tender.

Step: 3

Remove the mushrooms from the cooking liquid with a slotted spoon and pack into sterilized jars. Strain the cooking liquid and bring it back to a boil. Pour hot liquid over the mushrooms until the level of the liquid is 1/2 inch above the mushrooms. Seal the jars and store in the refrigerator.

Per Serving: 33 calories; protein 2.2g; carbohydrates 6.5g; fat 0.4g; sodium 675.6mg.

Getting stay in and make food your dinner instead of eat in the evening out is already a step in the right direction if you’re more point on eating healthier. There’s no best way to know exactly what’s going into the food you’re eat than by making it homemade Making the best of the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

A side dish would easily derail your health goals, as sugar , sodium, fat, and calories can all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .