Quick Pickled Mushrooms and Pearl Onions
- Level: Easy
- Yield: Makes about 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 118
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 15
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 1175
- Total: 1 hr 30 min (includes cooling time)
- Active: 10 min
Ingredients
1/2 pound white button or cremini mushrooms, cleaned and trimmed, stems removed and chopped (very large mushrooms can be halved or quartered as necessary)
2 cups frozen pearl onions, thawed
2 cups water
1 cup white wine vinegar
2 tablespoons granulated sugar
1 tablespoon kosher salt
3 sprigs fresh tarragon
3 sprigs fresh thyme
1 large bay leaf
1 whole star anise
Directions
- Combine all of the ingredients in a large saucepan and bring to a boil. Reduce to medium-low heat and simmer for 10 minutes, then remove from the heat and allow to cool completely. The pickled vegetables can be submerged in the liquid in an airtight container and refrigerated for up to 3 months.