Pickled Mushrooms

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Pickled Mushrooms
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
210
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie210 cal.(10 %)
Protein18 g(18 %)
Fat1 g(1 %)
Carbohydrates27 g(18 %)
Sugar added22 g(88 %)
Roughage8.2 g(27 %)
Vitamin A0 mg(0 %)
Vitamin D7.8 μg(39 %)
Vitamin E0.4 mg(3 %)
Vitamin K63.5 μg(106 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂1.7 mg(155 %)
Niacin23.7 mg(198 %)
Vitamin B₆0.4 mg(29 %)
Folate107 μg(36 %)
Pantothenic acid8.5 mg(142 %)
Biotin64.4 μg(143 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C26 mg(27 %)
Potassium1,832 mg(46 %)
Calcium68 mg(7 %)
Magnesium83 mg(28 %)
Iron6.4 mg(43 %)
Iodine75 μg(38 %)
Zinc2.6 mg(33 %)
Saturated fatty acids0.1 g
Uric acid238 mg
Cholesterol0 mg
Complete sugar25 g

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
How healthy are the main ingredients?
MushroomhoneyshallotJuniper berriescloves

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/.