Pickled Mushrooms
Pickled mushrooms are enjoyed around the world, from Eastern European appetizers to Mediterranean antipasti. The pickling process enhances their umami flavor and preserves their firm texture, making them a versatile addition to salads, sandwiches, and charcuterie boards. The combination of acidity, garlic, and herbs creates a complex depth of flavor that pairs beautifully with grilled meats and cheeses. For a firmer texture, blanch the mushrooms for just 1-2 minutes before pickling to retain their bite!
Ingredients for this recipe
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Preparation Steps
1
Wipe the mushrooms clean with a damp cloth or a soft brush to remove any dirt. If using larger mushrooms, slice them into bite-sized pieces.
2
In a saucepan, combine the white vinegar, water, salt, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar and salt are completely dissolved.
3
Pack the cleaned mushrooms into a clean glass jar. As you layer them, add the garlic cloves, black peppercorns, bay leaves, fresh thyme, and red chili flakes in between.
4
Pour the hot brine over the mushrooms, making sure they are fully submerged. If necessary, gently press down on the mushrooms to release any trapped air.
5
Allow the mixture to cool to room temperature. Then, seal the jar and refrigerate for at least 24 hours before serving to allow the flavors to meld.
6
The pickled mushrooms will continue to develop a more intense flavor over time. They can be stored in the refrigerator for up to two weeks.
