This So Easy Pickled Mushrooms recipe is a great one to make when you have a lot of mushrooms lying around and you’re not quite sure what to do with them. I love to keep a jar of these on stand by for adding a mild pickle to a sandwich or an antipasti board. I suggest you use three medium sized jars to make these mushroom pickles.
Pickled mushrooms are super easy to make too. Start by cooking the mushrooms in water and vinegar. Make a pickling marinade by bringing water, vinegar, salt, sugar, bay leaves and peppercorns to a boil. Place garlic and mushrooms in jars and top up with the marinating liquid. The mushrooms can easily be stored in the refrigerator for several weeks.
To make my version of So Easy Pickled Mushrooms, you will need the following ingredients:
Wash the mushrooms and place them in a pot. Cover the mushrooms with water.
Add ½ a cup of vinegar to the water in the pot.
Bring the contents of the pot to a boil. Simmer for 15 minutes and once cooked, drain the liquid and set aside.
Place 2 cups of water, 1 tablespoon of salt, 1 tablespoon of sugar, 6 bay leaves and 8 whole peppercorns in a separate pot and bring it to a boil.
Add 6 tablespoons of vinegar to the ingredients once the sugar and salt has dissolved. Remove from heat and set to one side.
Chop 6 garlic cloves into small chunks and place it at the bottom of jars.
Top up the jars with the cooked mushrooms.
Pour the marinade mixture into the jars until the mushrooms are covered. Place lids on the jars and chill the mushrooms with room temperature. Then place it in the frige for 24 hours.
I eat these straight from the jar, but you can serve them in salads or sandwiches!
This So Easy Pickled Mushrooms recipe is a simple and healthy way to make dill pickles. Try it out soon and come back to leave a comment letting me know what you think.
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