| Preparation time | 20 min |
| Cooking Time | 30 min |
| Ready In | 50 min |
| Level of Difficulty | Very Easy |
| Servings | 8 |
Ingredients
2 lb mushrooms6 garlic cloves1/2 cup white vinegar - 5% acidity2 cup water1 tbsp sugar1 tbsp salt6 bay leaves8 whole peppercorns6 tbsp vinegar - 5% acidity
Directions
- Clean and wash mushrooms, put them in a pot. Fill enough water to cover the mushrooms.
- Add 1/2 cup of vinegar to the water, bring it to a boil and cook for 15 minutes. When mushrooms are cooked, drain the liquid and set aside.
- In a separate pot, place water, salt, sugar, bay leaves and peppercorns, and bring it to a boil.
- Once the sugar and salt has dissolved, add 6 tbsp. vinegar to the ingredients, then remove from heat and set aside.
- Clean and dice garlic into small pieces, place diced garlic on the bottom of the jars. Fill the jars with cooked mushrooms.
- Pour marinade over the mushrooms. Cover, using lids and store them in the refrigerator. They can be stored in the refrigerator up to several weeks.
Nutrition
Calories: 26kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 588mg |
Potassium: 246mg | Fiber: 1g | Sugar: 3g | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg