Emma Wilson
Pickling mushrooms is a simple process that can be used to preserve fresh mushrooms while adding some extra flavour. The basic brine solution for pickling vegetables is made with vinegar, water, salt and sugar. This solution can be enhanced with additional ingredients such as olive oil, thyme, garlic, rosemary, peppers, and spices. When pickling mushrooms, it is best to avoid soft-textured mushrooms and opt for firmer varieties such as chanterelles, hedgehog mushrooms, saffron milkcaps, and honey fungus. The mushrooms should be cleaned thoroughly and boiled in the brine solution for around 10-15 minutes before being packed into jars with additional flavourings and covered with hot brine. They should then be sealed and left to marinate for at least 24 hours before being enjoyed as a snack or accompaniment to various dishes.
| Characteristics | Values |
|---|---|
| Difficulty | Super easy |
| Time | 1-2 hours at room temperature, then refrigerate for at least 24 hours or 3 days |
| Shelf life | Up to 2 months |
| Container | Mason jar or airtight container |
| Mushroom type | Any edible mushroom, but firmer, younger mushrooms are better |
| Brine ingredients | Vinegar, water, salt, sugar, bay leaves, peppercorns |
| Additional ingredients | Olive oil, thyme, garlic, rosemary, peppers, spices, cinnamon bark, cloves, pimento, dill, carrots, cauliflower, onions |
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What You'll Learn
Pickling brine vs marinade
Pickling is a great way to preserve fresh mushrooms and add flavour. The process of pickling involves immersing food in a brine or a strong acid. A pickling brine typically contains vinegar, water, salt and sugar. The salt in the brine helps to preserve the mushrooms by preventing the growth of microbes.
A marinade, on the other hand, is a mixture of oil, spices and acid (usually vinegar) that is used to preserve and flavour meat or fish. Marinades do not contain salt and therefore do not have the same preservative properties as brines. Instead, the acid in the marinade kills microbes. The oil in a marinade also causes the food to retain more moisture when cooked.
When it comes to pickling mushrooms, it is important to choose firm, young mushrooms with a crisp texture. Soft, slippery mushrooms should be avoided as they will not produce a desirable texture. The mushrooms should be cleaned and boiled in a mixture of water and vinegar before being added to the brine.
While pickling is a great way to preserve mushrooms, it is important to note that the flavour that develops may be less complex than that of fresh mushrooms. Additionally, the texture of the mushrooms may be altered during the pickling process. However, pickling is a simple and effective method of preservation that can be used to create delicious, tangy mushrooms.
Overall, while both brines and marinades can be used to preserve and flavour food, they have distinct characteristics. Brines are typically used for pickling and rely on salt and fermentation to preserve food, while marinades use acid and oil to preserve and flavour meat or fish.
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Choosing vinegar
The choice of vinegar for pickling mushrooms depends on personal taste and availability. The role of vinegar in pickling is to increase the acidity of the mushrooms, which have a pH level of 7 (neutral).
When choosing a vinegar for pickling mushrooms, it is generally recommended to avoid strongly flavoured vinegars such as balsamic or malt vinegar as they can mask the flavour of the mushrooms. More neutrally flavoured vinegars such as apple cider vinegar, white vinegar, white wine vinegar, or rice vinegar are better options. Red wine vinegar, for example, will discolour your mushrooms, so it is best avoided.
White vinegar, with a pH level of 5%, is a good choice for pickling mushrooms as it is flavourful without being too overpowering. Apple cider vinegar, white wine vinegar, and rice vinegar are also tasty choices.
You can also dilute and sweeten the pickling vinegar to create a balance of sharp and sweet flavours, while keeping its pH level below 4.6. This will result in delicious preserves that keep well.
It is important to note that mushrooms are very absorbent, so they will take on the flavour of the vinegar and other ingredients used in the pickling process. As such, it is essential to choose a vinegar that complements the overall flavour profile you are aiming for.
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Preparing the mushrooms
Pickling mushrooms is a great way to preserve fresh mushrooms while adding some extra flavour. You can pickle any edible mushroom, but it's best to avoid soft-textured mushrooms, and younger, firmer button-stage mushrooms will give the best results. Chanterelles, hedgehog mushrooms, saffron milkcaps, and honey fungus are all popular varieties for pickling.
To prepare your mushrooms for pickling, start by cleaning and washing them thoroughly to remove any excess dirt. You can use a brush or a damp cloth to gently clean the mushrooms. If you are using larger mushrooms, trim off the stem ends.
Once your mushrooms are clean, you will need to boil them before pickling. Fill a large pot with enough water to cover the mushrooms and bring it to a boil. You can also add vinegar to the water if you like, using a ratio of 1/2 cup of vinegar to 1 cup of water. Boil the mushrooms for 10 to 12 minutes, or until they are tender. You can also boil them for just 2 minutes if you prefer your pickled mushrooms to have a crunchier texture.
After boiling, drain the mushrooms and place them on a clean towel. Roll up the towel and gently squeeze to dry the mushrooms. At this point, you can cut the mushrooms into smaller pieces if desired.
Now your mushrooms are ready to be packed into jars. You can use pint-sized canning jars or half-pint jars, depending on the size and quantity of your mushrooms. Pack the jars tightly, leaving about 1/2 inch of headspace at the top. If you are using larger mushrooms, you may need to cut them into quarters or sixths to fit comfortably in the jars.
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Adding flavour
To add flavour, you can include herbs and spices such as thyme, rosemary, garlic, ginger, fennel, and horseradish, bay leaves, and peppercorns. You can also add vegetables like onions, carrots, and jalapenos or Thai red chillies for a spicy kick. If you want to add an extra punch of flavour, try cinnamon bark, cloves, pimento, or dill. These ingredients can be cold-infused into the vinegar or sugar syrup before making your pickle mix, or they can be added directly to the mix and simmered for 10 minutes to infuse their flavours.
For a more intense flavour, you can preserve your pickled mushrooms under oil, which will add a delicious oily balance and extend their shelf life without refrigeration. Use a neutral-tasting oil like olive oil, and increase the acidity of your pickle mix by adjusting the ratio of vinegar, water, and sugar.
Feel free to experiment with different combinations of ingredients and spices to create unique and tasty pickled mushrooms that suit your palate.
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Storing the pickles
Storing your pickled mushrooms is a straightforward process. First, you'll want to ensure that your mushrooms are packed into a jar with a tight-fitting lid. It's important to remove any air bubbles from the jar using a non-metal spatula. You can then seal the jar and leave it to cool to room temperature. After this initial cooling period, you should place the jar in the refrigerator. Pickled mushrooms will typically last in the refrigerator for up to two months, although some sources suggest they can last up to three or four days at room temperature before being refrigerated.
It's important to note that the refrigerator is the best place to store your pickled mushrooms. This will ensure that they remain chilled and taste fresh. An airtight container or a mason jar is ideal for optimal flavour.
You can also add extra ingredients to your pickled mushrooms to enhance their flavour. Thyme, garlic, rosemary, peppers, and various spices are all popular options. However, it's important to note that olive oil should be avoided as it can spoil faster than a vinegar-based brine.
While pickled mushrooms are typically stored in a refrigerator, it's important to avoid freezing them. Freezing is not an effective preservation method for pickled foods. Instead, the traditional approach of refrigeration is the best way to store your pickled mushrooms and ensure they remain tasty and safe to eat for up to two months.
In summary, the key steps to storing pickled mushrooms are: packing them into a jar, removing air bubbles, sealing the jar, allowing it to cool, and then refrigerating. With these simple steps, you can enjoy your homemade pickled mushrooms for up to two months.
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Frequently asked questions
You can pickle any edible mushroom, but firmer, younger mushrooms tend to yield better results. Chanterelles and hedgehog mushrooms are popular choices.
Leave your mushrooms to sit in the brine for at least 24 hours, but 2-3 days is preferable. They will last in the fridge for up to two months.
The basic brine recipe is vinegar, water, salt and sugar. However, you can add extra flavour with thyme, garlic, rosemary, peppers, and spices.
Estonians often add onions and carrots to their pickled mushrooms. You can also add other vegetables like cauliflower.
Pickled mushrooms are a great accompaniment to charcuterie boards, sandwiches, toast, or meat dishes. They can also be enjoyed on their own as a snack.
