- 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.