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Syltede bøgehatte – Nemme og dekorative syltede svampe
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Pickled beech mushrooms

Recipe for quick-pickled beech mushrooms – pickled mushrooms.
Course Side dish
Cuisine African, Danish
Nøgleord Pickled mushrooms
Total Time 15 minutes
Servings 10 servings
Calories 45kcal

Ingredients

  • 150 g beech mushrooms – or other mushrooms
  • 150 ml distilled white vinegar
  • 100 ml water
  • 100 g sugar
  • 1 sprig rosemary
  • 10 peppercorns
  • A little salt

Instructions

  • Clean the mushrooms thoroughly and place them in a scalded preserving jar together with the rosemary and peppercorns.
  • Pour the vinegar, water and sugar into a small saucepan and bring to the boil, stirring until the sugar has dissolved.
  • Pour the hot brine over the mushrooms, put the lid on and leave the mushrooms to steep in the fridge for at least 1-2 hours, ideally until the next day.
  • Store them in the fridge – they keep well for a couple of weeks.

Nutrition

Calories: 45kcal | Carbohydrates: 11g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.004g | Sodium: 2mg | Potassium: 50mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 4IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.1mg