Pickled Mushrooms

Now this one may seem odd to a lot of people. Growing up my Mom would make pickled mushrooms all the time. I loved them! Unfortunately, like a lot of things she used to make when I was growing up, she didn’t have the recipes written down. So when she passed they were lost to me. Recently I had a hankering for them so I turned to my friend Google for help. I found a recipe that I kind of liked and thought was close and then modified it. The thing with the mushrooms that my Mom would make was that they had  a kick to them, they were spicy! But not cayenne spicy per se, more a shit ton of garlic spicy.

So I gave it a whack, waiting 30 days and then tried them. I’ll tell you I was disappointed and thought I’d have to try again. So I put them back in the refrigerator and forgot about them for a couple more month. Well this last week I was needing to clear out space to stock up on groceries, and no I was not hoarding! So I pulled them out and was going to dump them. But before I did so, I gave them another try. Oh so much better! I clearly had not let them set long enough the first time I tried them. They are pretty close to what my Mom used to make. Enjoy!

 

Pickled Mushrooms

  • 2 – 3 pounds of mushrooms, I used crimini and the smaller the better
  • 3 1/2 cups white vinegar
  • 2 2/3 cups water
  • 4 bay leaves
  • 4 1/2 tbsp. kosher salt
  • 1 tsp whole black peppercorns
  • 2 tsp red pepper chili flakes
  • 1 bulb of garlic (or so)
  • 4 pint jars with lids or 2 quart jars with lids, sterilized

Directions:

If you got small mushrooms you’re set, if they’re on the large side you’ll want to halve or quarter them so they fit in your jars. Make sure they’re clean and there is no residual dirt.

In a large pot combine the vinegar, water, and salt. Bring to a boil. Once it’s come to a boil reduce it to low and add in your mushrooms. simmer, covered, for 10 minutes.

While they are simmering, divide the bay leaves, peppercorns, chili flakes, and garlic equally between your jars. I cut my garlic into chunks for more surface exposure.

Add in the mushrooms until the jars are full, use a chop stick or spoon handle to poke them down and as you fill the jars up with the liquid from the pot until the jars are almost full and have no air bubbles. Allow to cool before refrigerating. They’re good in 30 days or wait longer for more full flavored mushrooms. Enjoy!