Lemony Pickled Mushrooms

• 3 cups sliced fresh mushrooms, or more to taste
• 4 sprigs fresh thyme
• 1/2 serrano pepper, thinly sliced, or more to taste
• Brine:
• 1 cup white wine
• 1/2 cup water
• 2 1/2 tablespoons kosher salt
• 1 tablespoon white sugar
• 4 cloves garlic, thinly sliced
• 20 whole black peppercorns
• 12 coriander seeds
• 3 (1-inch) strips lemon zest, or more to taste

1. Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
2. Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar.
3. Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.

fresh mushrooms, thyme, serrano pepper, white wine, water, kosher salt, white sugar, garlic, black peppercorns, coriander seeds, lemon zest

Taken from www.allrecipes.com/recipe/256819/lemony-pickled-mushrooms/ (may not work)