Pickled mushroom

Use as many varieties of mushrooms as you can find for the best flavor and texture.

Ingredients

 6 cups mixed mushrooms (such as maitake, enoki, oyster, cremini, shiitake, and royal trumpet),
washed, trimmed, and if large, halved or separated into smaller sections

 4 sprigs fresh thyme

 1 cup white wine vinegar

 3 Tbs. olive oil

 1 Tbs. granulated sugar

 10 whole peppercorns

 1 dried bay leaf

 1 large clove garlic, slivered

 1 small dried hot red chile (about 2 inches long)

 Kosher salt

Nutritional Information

 Nutritional Sample Size per 1/2 cup

 Calories (kcal) : 20
 Fat Calories (kcal): 5
 Fat (g): 0.5
 Saturated Fat (g): 0
 Polyunsaturated Fat (g): 0
 Monounsaturated Fat (g): 0
 Cholesterol (mg): 0
 Sodium (mg): 45
 Carbohydrates (g): 3
 Fiber (g): 1
 Protein (g): 1
Preparation

 Bring an 8-quart pot of water to a boil. Immerse a quart-size canning jar, lid,
and band in the water and boil for 10 minutes to sterilize. With tongs, transfer
to a clean dishtowel to drain.
Boil the mushrooms in the water until tender, 10 minutes. Drain and pack
them into the jar along with the thyme sprigs.

In a small saucepan, bring the vinegar, oil, sugar, peppercorns, bay leaf,
garlic, chile, 1 Tbs. salt, and 1/2 cup water to a boil over medium heat. Pour
the mixture over the mushrooms until it reaches the top of the jar. Screw on
the lid, cool to room temperature, and refrigerate for 3 days before using. The
mushrooms will keep in the refrigerator for at least 2 weeks.

Homemade Pickled Mushrooms

Taste of homemade pickled mushrooms can’t be beaten by any brand from the store. If you
pickle mushrooms yourself you can control spiciness and acidity to make sure they taste
exactly as you want them to.

Champignon mushrooms are most commonly available that is why I used them, but this
marinate will work for edible wild mushrooms: boletuses, honey mushrooms and other edible
mushrooms as well. However for wild mushrooms you will need to increase boiling time and
maybe change water trough boiling at least once.

Mushrooms pickled this way can be stored in the fridge for long time, if you want to
preserve them outside of the fridge – use sealing jars and follow the instructions for proper
sealing; however I don’t see a reason to do so: champignons are commonly available in every
store and you can pickle them as much as you want without actually sealing into jars.

Ingredients:

 2lb of small button champignon mushrooms

  Juice of one lemon
 2-3 garlic cloves
 Marinade:
o 1 pint of water
o 1 tablespoon of salt
o 1 tablespoon of sugar
o 4-5 tablespoons of vinegar (9%)
o 4-5 cloves
o 6 whole peppercorns
o 2-3 allspice
o 3-4 bay leaves

How to prepare, step-by-step:

1. Prepare ingredients: I didn’t have 9% vinegar on my hands, only 70% acetic aced, so I diluted it 1
parts to 7 parts to get something close to 9%:

Homemade Pickled
Mushrooms Recipe: Step 1
2. Clean and rinse mushrooms; put them into cooking pot filled with water, add juice of one lemon
and let it soak for 10 mins, then put to the burner over moderate heat and boil (about 10 mins):
 Homemade Pickled
Mushrooms Recipe: Step 2
3. While mushrooms are cooking, prepare marinate: pour pint of water to the pot, add salt and

sugar: Homemade Pickled

Mushrooms Recipe: Step 3
4. Add cloves, pepper corns, allspice and bay leaves:

Homemade Pickled
Mushrooms Recipe: Step 4
5. Add vinegar and bring to boil (but don’t boil), then set aside to cool down:

Homemade Pickled
Mushrooms Recipe: Step 5
6. Drain water from boiled mushrooms:

Homemade Pickled
Mushrooms Recipe: Step 6
7. Prepare jars, add a garlic clove sliced lengthwise into each:

Homemade Pickled
Mushrooms Recipe: Step 7
8. Load boiled mushrooms into each jar:

Homemade Pickled
Mushrooms Recipe: Step 8
9. Pour prepared marinate till the edges of each jar:

Homemade Pickled
Mushrooms Recipe: Step 9
 10. Distribute spices evenly between both jars (bay leaves, pepper corns, allspice, cloves, etc):

Homemade Pickled
Mushrooms Recipe: Step 10

Put lids on, and put to the fridge for about 12 hours: