Pickling Mushrooms: A Step-By-Step Guide

Pickling mushrooms is a simple process that can add a burst of flavour to your meals. Pickled mushrooms can be eaten as a snack, on a slice of toast with avocado or ricotta, or as a sandwich filling. They can also be used as a topping for pizza, salad, grain bowls, and pasta salad. The basic pickling ingredients are water, vinegar, and salt, but you can also add spices and herbs such as rosemary, thyme, garlic, and red pepper flakes to enhance the flavour. The mushrooms should be refrigerated for at least 24 hours to allow the flavours to meld and can be stored for up to two months.

How long do pickled mushrooms last?

When properly canned and stored, pickled mushrooms can last for up to 1-2 years. However, it's important to follow safe canning practices to ensure the longevity and safety of your pickled goods. Here's a breakdown of the factors that affect how long your pickled mushrooms will last:

Pickling Process: The longevity of your pickled mushrooms largely depends on the accuracy of the pickling process. It's crucial to use proper canning techniques, including sterilizing jars and lids, and following trusted recipes for the brine solution. Improper sealing or contamination can lead to spoilage.

Storage Conditions: Once the mushrooms are pickled and sealed, store them in a cool, dark, and dry place, such as a pantry or cabinet. Avoid storing them in areas with direct sunlight or excessive heat. Fluctuations in temperature can affect the quality and safety of the pickles, potentially reducing their shelf life.

Ingredients Used: The type of vinegar, salt, and other ingredients used in the pickling brine can impact the longevity of your mushrooms. It's important to use high-quality ingredients and follow trusted recipes to ensure the correct ratios of vinegar, water, and salt, as these play a critical role in preserving the mushrooms.

Quality of Mushrooms: Start with fresh, firm mushrooms that are free from bruises or spoilage. The quality of the mushrooms at the time of pickling will impact their shelf life. Older mushrooms or those that are already starting to spoil will not pickle well and may degrade faster over time.

Proper Sealing: Ensure that your jars are properly sealed after canning. Check for any signs of spoilage before consuming. A properly sealed jar will create a vacuum, causing the lid to concave and remain tightly sealed. If the lid is popping up and down or is loose, it indicates that the seal is broken, and the contents should be consumed immediately or properly reprocessed.

In summary, pickled mushrooms can last for up to 1-2 years when correctly canned and stored. Always inspect your jars and their contents before consuming, and if in doubt, discard the contents. By following safe canning practices and storing your pickles in optimal conditions, you can enjoy your homemade pickled mushrooms for many months.

What spices should I use?

Pickling your own mushrooms is a great way to add flavour to your dishes. The spices and herbs you use will depend on your personal preference and taste.

If you like your food spicy, you can add jalapenos, Thai red chillies, or red pepper flakes. You can also add a pinch of crushed red pepper, mustard seed, coriander seed, or sliced serrano peppers to your pickling mix. If you like your food hot, you can also add a few slices of jalapeno to your jar.

For a more herby flavour, add rosemary, thyme, or dill. You could also add a sprig of fresh thyme, some rosemary, or a few bay leaves to your jar. If you like garlic, add a few cloves to your jar, and some diced shallots.

You can also add some sugar to your brine for a sweeter flavour. Apple cider vinegar is a good choice for a sweeter taste, but you can use any vinegar you like. You can also add Italian seasoning, ranch seasoning, or Mexican spice to your brine for a more complex flavour.

What vinegar should I use?

Pickling is a preservation method that uses a brine or marinade made with water, acid, and salt. When it comes to pickling mushrooms, you can use a variety of vinegars as the acid component, and the type of vinegar you choose will depend on your personal preference and the specific flavour profile you want to achieve.

A basic, distilled white vinegar is a common choice due to its neutral flavour, but you can also experiment with different types of vinegar to add unique flavours to your pickled mushrooms. For instance, apple cider vinegar will give your mushrooms a slightly sweeter taste. White or red wine vinegar are also great options that will impart their distinct characteristics to the final product.

If you want to explore more creative avenues, you can try using fresh lemon juice for a citrus twist. This will undoubtedly add a tangy kick to your mushrooms. Additionally, you can adjust the amount of vinegar used based on your taste preferences. Some people might find that a recipe calls for too much vinegar, so feel free to reduce the quantity or dilute it with more water to suit your palate.

Remember, the vinegar you choose will significantly influence the overall flavour of your pickled mushrooms, so consider the specific culinary application you have in mind and select a vinegar that will complement the other ingredients in your dish.

Should I boil the mushrooms?

There are a variety of methods for pickling mushrooms, and some recipes do call for boiling the mushrooms before pickling them. Boiling the mushrooms can help to sterilise them, which may be the reason some recipes include this step. It is also a matter of personal preference, as some people prefer the flavour and texture of boiled mushrooms in pickling juice. Boiling the mushrooms can also help to shrink them, which may be desirable if you are working with larger mushrooms.

However, boiling is not a necessary step for pickling mushrooms, and there are recipes that do not require boiling the mushrooms first. Some recipes call for raw mushrooms to be sliced and placed in a jar, then covered with hot brine. This method allows the mushrooms to be 'cooked' through denaturation, similar to how citrus juice cooks raw fish in ceviche.

If you choose to boil your mushrooms before pickling, it is important to follow a few key steps. First, clean and wash the mushrooms, then place them in a pot with enough water to cover them. Add vinegar to the water; the amount of vinegar can vary depending on the recipe, but a common ratio is 1/2 cup of vinegar for every cup of water. Bring the mixture to a boil and cook the mushrooms for around 15 minutes, or until they are tender. After boiling, drain the liquid and set the mushrooms aside to cool.

In conclusion, whether or not to boil mushrooms before pickling is a matter of personal preference and the specific recipe being followed. Boiling can help with sterilisation, alter the flavour and texture, and shrink larger mushrooms. However, it is not a required step, and some recipes call for raw mushrooms to be covered with hot brine instead.

What containers should I use?

When pickling mushrooms, it is important to use the right type of container to ensure the mushrooms stay fresh and tasty. The best containers to use are glass jars, such as mason jars, with airtight lids. These jars create a seal that keeps the mushrooms fresh. It is also important to ensure that the jars are sterile before adding the mushrooms and brine. This can be done by washing the jars with hot water and soap, and then rinsing them thoroughly.

Another important factor to consider when choosing a container is the size. The jar should be large enough to fit all of the mushrooms comfortably, with a little extra space for the brine. It is also important to leave some headspace in the jar, as the mushrooms will expand slightly during the pickling process. As a general rule, it is recommended to use a pint-sized jar for every pound of mushrooms.

The type of lid used is also important. It is best to use a lid that has a rubber seal, as this will help to create an airtight seal and prevent leakage. If using a metal lid, it is important to ensure that it is not rusty or damaged, as this can affect the taste of the mushrooms.

Additionally, it is important to consider the material of the container. Glass or ceramic containers are generally the best options, as they are non-reactive and will not affect the taste of the mushrooms. Plastic containers should be avoided, as the vinegar in the brine can cause the plastic to leech into the mushrooms, affecting the taste and potentially releasing harmful chemicals.

Overall, when choosing a container for pickling mushrooms, it is important to select a glass or ceramic jar with a tight-fitting lid that can create an airtight seal. The jar should be sterile and large enough to accommodate the mushrooms and brine, with a little extra space for expansion. By choosing the right container, you can ensure that your pickled mushrooms stay fresh and tasty for longer.

Frequently asked questions