Lemony Pickled Mushrooms

12 ingredients
3 steps

Ingredients

  • 3 cups sliced fresh mushrooms, or more to taste
  • 4 sprigs fresh thyme
  • 1/2 serrano pepper, thinly sliced, or more to taste
  • Brine:
  • 1 cup white wine
  • 1/2 cup water
  • 2 1/2 tablespoons kosher salt
  • 1 tablespoon white sugar
  • 4 cloves garlic, thinly sliced
  • 20 whole black peppercorns
  • 12 coriander seeds
  • 3 (1-inch) strips lemon zest, or more to taste

Directions

  1. 1
    Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
  2. 2
    Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar.
  3. 3
    Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.

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