Pickled Woodland Funghi

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Pickled Woodland Funghi
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
64
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie64 kcal(3 %)
Protein3.06 g(3 %)
Fat0.59 g(1 %)
Carbohydrates13.35 g(9 %)
Sugar added0 g(0 %)
Roughage3.61 g(12 %)
Vitamin A32.71 mg(4,089 %)
Vitamin D0 μg(0 %)
Vitamin E0.02 mg(0 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.13 mg(1 %)
Vitamin B₆0.02 mg(1 %)
Folate2.24 μg(1 %)
Pantothenic acid0.02 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C8.17 mg(9 %)
Potassium31.29 mg(1 %)
Calcium59.84 mg(6 %)
Magnesium3.46 mg(1 %)
Iron2.51 mg(17 %)
Zinc0.06 mg(1 %)
Saturated fatty acids0.08 g
Cholesterol0 mg

Ingredients

for
750
Ingredients
4 cups white wine vinegar
4 bay leaves
2 cloves garlic
4 sprigs rosemary
½ tablespoon Mustard seed
½ tablespoon peppercorns
2 Mace (whole blade)
35 ounces Wild mushroom
olive oil
3 teaspoons salt
How healthy are the main ingredients?
garlicrosemaryMaceolive oilsalt

Preparation steps

1.
Put the vinegar, bay leaves, garlic, rosemary and spices in a pan and bring to a boil.
2.
Add the mushrooms and simmer for 5 minutes. Place a plate on top of the mushrooms to keep them submerged in the liquid.
3.
Put a little olive oil into sterilised glass jars and divide the mushroom mixture and the salt between them. Press down well to exclude air bubbles.
4.
Cover with more olive oil to a depth of 2cm|3/4". Cover and seal tightly. Store in a cool dry place.