Just like I remember from my childhood.
1. Clean mushrooms, remove hard parts of the stems, let sit in cold water until ready to blanch.
2. Boil 1quart water, add pickling salt. Let boil for 1-2 minutes, turn off the heat and let stand. This is the pickling solution.
3. In a separate pot, boil enough water to fit all the mushrooms. Add mushrooms, cook for 1-2 minutes. Drain.
4. Clean a glass jar, and rinse with boiling hot water.
5. Place garlic, bay leaf, peppercorns and dill in the jar. Place blanched mushrooms in the jar. Cover with the pickling solution. Discard the remaining solution.
6. Let stand 4-5 days, stirring approximately once a day.
If the pickling solution is too salty, rinse the mushrooms before eating.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (664g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 389 | ||
Calories from Fat: 44 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 14051.9mg | 485 % | |
Potassium 2097.8mg | 55 % | |
Total Carbohydrate 97g | 29 % | |
Dietary Fiber 36.4g | 146 % | |
Sugars, other 60.6g | ||
Protein 17.7g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 389
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