Tangy Pickled Mushrooms recipe

2 servings

1 1/2 pounds fresh mushrooms

1 1/2 ounces fresh ginger root

1 lemon peel, cut into strips

1 onion, thinly sliced

4 cups white wine vinegar

3 teaspoons sea salt

1 teaspoon black peppercorns

Wipe the mushrooms with a damp cloth to clean them, and trim the stalks so that they are even with the caps.

Place mushrooms in a medium saucepan.

Peel the ginger and cut into quarters.

Add to the mushrooms, along with the lemon zest, onion, vinegar, salt and peppercorns.

Bring the mixture to a boil and simmer for 15-20 minutes, or until mushrooms are tender.

Remove the mushrooms from the cooking liquid with a slotted spoon and pack into sterilized jars.

Strain the cooking liquid and bring it back to a boil.

Pour hot liquid over the mushrooms until the level of the liquid is 1/2 inch above the mushrooms.

Seal the jars and store in the refrigerator.