Vinegar-preserved Mushrooms

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Vinegar-preserved Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 6 h. 40 min.
Ready in
Calories:
7
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie7 kcal(0 %)
Protein0.57 g(1 %)
Fat0.09 g(0 %)
Carbohydrates1.42 g(1 %)
Sugar added0 g(0 %)
Roughage0.3 g(1 %)
Vitamin A60.15 mg(7,519 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.02 mg(0 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.96 mg(8 %)
Vitamin B₆0.02 mg(1 %)
Folate5.2 μg(2 %)
Pantothenic acid0.3 mg(5 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C5.16 mg(5 %)
Potassium93 mg(2 %)
Calcium6.33 mg(1 %)
Magnesium2.55 mg(1 %)
Iron0.13 mg(1 %)
Zinc0.23 mg(3 %)
Saturated fatty acids0.02 g
Cholesterol0 mg

Ingredients

for
450
Ingredients
16 ounces button Mushrooms (stalks removed)
1 carrot (diced)
1 pinch salt
2 ½ cups white Malt vinegar
2 cloves
10 peppercorns
2 Mace (whole blade)
1 tablespoon salt
How healthy are the main ingredients?
MushroomcarrotsaltclovesMacesalt

Preparation steps

1.
Put the mushrooms and carrots into a pan and just cover with water. Add a pinch of salt and bring to a boil.
2.
Boil for 10 minutes, then remove from the heat and drain very well. Set aside to become cold.
3.
Put the vinegar, spices and salt into a heavy-based pan and bring to a boil.
4.
Simmer for 10 minutes, remove from the heat and leave until cold.
5.
Put the cold mushrooms and carrots into jars and pour over the cold vinegar through a sieve. Cover, seal and label.