Description
A delightful, healthy and spicy snack! You can make the mushrooms spicer or milder by changing the type of pepper used.
These pickled mushrooms are super easy to prepare. The hardest part of making these mushrooms is the three-day wait.
Ingredients
- 8 ounces, weight Button Mushrooms
- 2 cups Water
- 1 cup White Vinegar
- 1 Tablespoon Salt
- 1 Tablespoon Sugar
- ½ teaspoons Black Peppercorns
- ½ teaspoons Mustard Seeds
- ½ teaspoons Red Pepper Flakes
- 2 whole Serrano Chiles
Preparation
Prepare mushrooms by wiping clean with a damp paper towel and trimming off the stem.
Mix water and vinegar. Add salt and sugar and stir to dissolve.
Add peppercorns, mustard seeds and red pepper flakes to a 1-pint canning jar. Place the serrano peppers and mushrooms into the canning jar. Fill the jar completely with the brine, seal the lid and place in the refrigerator for 3 days.
