Pickled Mushrooms
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
210
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 7.8 μg | (39 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 63.5 μg | (106 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 23.7 mg | (198 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 8.5 mg | (142 %) | ||
| Biotin | 64.4 μg | (143 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,832 mg | (46 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the mushrooms
- 800 grams mixed Mushrooms (such as chanterelles, saffron milk cap, oyster mushrooms)
- 4 shallots
- For the brine
- 1 tsp Juniper berries
- 1 tsp peppercorns
- 1 tsp cloves
- 1 tsp pink peppercorns
- 4 fresh bay leaves
- 250 milliliters Herb vinegar
- 4 Tbsps honey
- 1 Tbsp Sea salt
Preparation steps
1.
For the mushrooms: Clean the mushrooms. Peel and finely chop the shallots.
2.
For the brine: In a large pot, combine the juniper berries, peppercorns, cloves, pink peppercorns, bay leaves, herb vinegar, honey and salt with 400 ml (approximately 1 3/4 cup) water. Bring to a boil. Once boiled, stir in the mushrooms and allo to marinate for 4 minutes. Divide the shallots, mushrooms, and brine between the jars. The mushrooms should be completely covered with liquid. Seal with lids and allow to cool completely. Let the jars sit for 2-3 days for the best flavor, and then serve. To preserve the mushrooms for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
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