Pickled Wood Ear Mushrooms
Discover an interesting way to pickle mushrooms. These pickled wood ear mushrooms go well with potatoes, rice, and other sides. They pickle quite quickly, which is a real plus. The amount of dried mushrooms here yields a little under a 1-pint (half-liter) jar.
Maria
Recipe author
Pickled Wood Ear Mushrooms
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
1 g
Fats 25 %
1 g
Carbohydrates 50 %
2 g
17 kcal
GI:
100
/
0
/
0
- Put the mushrooms in a bowl, cover with cold water (1 liter / about 4 cups), and leave them to swell for 3 hours, then drain in a colander and rinse under running water. 2. Boil the prepared wood ear mushrooms in boiling water for 15 minutes. 3. To make the marinade, pour water into a saucepan, set it over the heat, bring to a boil, then add the peppercorns, clove, vinegar, and salt, and stir. 4. Add the mushrooms to the boiling marinade, cook for 15 minutes, then lift them out with a slotted spoon. The pickled mushrooms are ready to eat right away. Enjoy!
Caloric content of the products possible in the composition of the dish
- Carnation - 323 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Allspice - 263 kcal/100g
- Wood mushrooms - 91 kcal/100g
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