Michael Davis
Pickling mushrooms is a great way to add flavour and crunch to a variety of dishes. The process of pickling mushrooms involves cleaning and boiling them, then packing them into jars with a brine solution and other ingredients such as garlic, bay leaves, and peppercorns. The mushrooms are then left to marinate for at least 24 hours, resulting in a tangy and crunchy addition to sandwiches, charcuterie boards, or even cocktails. With the right techniques and ingredients, you can create delicious pickled mushrooms that will elevate your dining experience.
| Characteristics | Values |
|---|---|
| Preparation time | 5 minutes |
| Cooking time | 5-12 minutes |
| Total time | 10 minutes |
| Servings | 8 |
| Storage | Refrigerate for up to a month, or can for longer storage |
| Ingredients | Mushrooms, vinegar, water, salt, onion, peppercorns, garlic, sugar, mustard, thyme, bay leaves, carrots, cinnamon, cloves, pimento, dill |
| Process | Clean mushrooms, boil in brine, pack into jars with spices, fill with brine, process in boiling water bath |
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What You'll Learn
Preparing mushrooms for pickling
Once the mushrooms are clean, you can choose to boil them briefly, for about 2 minutes, to soften them slightly. This step is especially recommended for milder-flavoured mushrooms like chanterelles and button mushrooms. After boiling, drain the mushrooms and rinse them under cool running water. Place them in a sieve or on a clean towel to cool completely.
If you plan to add spices and herbs to your pickling brine, this is the time to prepare them. You can use ingredients like garlic cloves, bay leaves, black pepper corns, cinnamon bark, cloves, pimento, or fresh herbs like thyme sprigs. You can also get creative and experiment with different types of vinegar to add unique flavours to your pickled mushrooms.
Now, it's time to assemble your jars. Sterilise half-pint or pint-sized canning jars, depending on the size of your mushrooms and the quantity you're pickling. If you're using larger mushrooms, you may need to cut them into smaller pieces before placing them in the jars. You can also add onions, carrots, or other vegetables to your jars for additional flavour and texture.
Arrange the mushrooms and any additional ingredients of your choice in the jars, being careful not to pack them too tightly. If desired, you can add a mild marinade to the jars at this point, ensuring that it covers the mushrooms completely. Gently tap the jars on a countertop to bring any air bubbles to the surface and remove them.
With these steps, your mushrooms are now prepared for pickling! The next step would be to create your brine solution, which typically involves combining vinegar, water, and salt, and then pouring it into the jars before sealing and processing them.
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Making the brine
Once the salt has dissolved, add the mushrooms to the pot. Bring the mixture to a boil, then reduce the heat and let the mushrooms simmer in the brine. Depending on the recipe, you should simmer the mushrooms for 5 to 10 minutes, or until they are tender. You can also add other ingredients to the brine, such as onion, sugar, Dijon mustard, or oil. If you want to add some spice, include peppercorns, garlic cloves, bay leaves, or red pepper flakes.
After simmering, pack the mushrooms into sterilized jars. For extra flavour, you can add various ingredients to each jar, such as onion, peppercorns, garlic, cinnamon bark, cloves, pimento, or dill. You can also add other vegetables like carrots, or mix different types of mushrooms in the same jar. Once you've added the mushrooms and any additional ingredients to the jars, fill them with hot brine, leaving about half an inch of headspace. Remove any air bubbles with a non-metal spatula and wipe the rims of the jars before adjusting the lids.
Finally, process the jars in a boiling water bath for about 20 minutes. This will help preserve the mushrooms and extend their shelf life. Properly canned pickled mushrooms can last far longer than those simply stored in the refrigerator.
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Sterilising the jars
First, select the appropriate jars for canning. Glass canning jars with airtight lids are the best option. You can use either large canning jars or smaller half-pint jars, depending on your preference and the quantity of mushrooms you are pickling. Make sure the jars and lids are specifically designed for canning and are in good condition, with no cracks or chips.
Next, thoroughly clean the jars and lids. Wash them with hot, soapy water, ensuring you scrub all surfaces to remove any dirt, debris, or residue. Rinse them well with clean, hot water to eliminate any soap residue. Alternatively, you can run the jars and lids through a dishwasher cycle, ensuring they are thoroughly cleaned and sanitised.
Once the jars and lids are clean, it's time to sterilise them. Preheat your oven to a low temperature, around 120-140°C (250-290°F). Place the clean jars and lids on a baking tray and put them in the oven for about 20 minutes. This step ensures that any remaining bacteria or microorganisms are eliminated. Be careful when handling the jars as they will be hot.
If you prefer, you can also sterilise the jars using boiling water. Fill a large pot with water and bring it to a rolling boil. Carefully lower the jars and lids into the boiling water using tongs or a jar lifter, ensuring they are completely submerged. Boil them for at least 10 minutes. Again, be cautious when handling the jars as they will be hot.
After sterilising, it's essential to handle the jars properly to prevent contamination. Use clean tongs or a jar lifter to remove them from the oven or boiling water. Place the jars on a clean, dry surface, such as a sterilised towel or a cooling rack. Allow the jars to air dry completely before filling them with your pickled mushrooms.
By following these steps, you can ensure that your canning jars are properly sterilised and ready for the pickling process. Remember, sterilisation is a critical step in the canning process to maintain food safety and the longevity of your pickled mushrooms.
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Packing the jars
Once your mushrooms are cooked, gently arrange them in the jars. You can add other ingredients to the jars, such as onions, garlic, bay leaves, and black peppercorns. If you're using larger mushrooms, you may need to cut them into quarters or smaller pieces to fit in the jars. You can also mix different types of mushrooms in one jar.
When adding the mushrooms to the jars, it's important to ensure they are completely covered in the brine or marinade. Leave about half an inch of headspace in each jar. Gently shake the jars to remove any air bubbles, and if necessary, add more brine or marinade to cover the mushrooms completely.
You can also add spices and herbs to the jars to enhance the flavour of the mushrooms. Some popular options include cinnamon bark, cloves, pimento, or dill. However, if you're using chanterelles or button mushrooms, it's best to avoid intense spices and herbs to preserve their mild flavour.
Finally, seal the jars tightly and process them in a boiling water bath for the recommended time, which is usually around 20 minutes. This step helps to preserve the mushrooms and ensure they last longer.
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Processing in a boiling water bath
Processing pickled mushrooms in a boiling water bath is a safe method of canning. This method is suitable for foods that are high in acid, such as fruit preserves and pickles, as it destroys pathogens and creates a seal, making the jars shelf-stable.
To process pickled mushrooms in a boiling water bath, you will need to first sterilise your jars and lids. Keep the jars in simmering water (above 180ºF) for at least 10 minutes, and submerge the lids in hot water for at least 5 minutes to soften the gaskets.
Next, working swiftly, pack your mushrooms into the jars and pour the hot brine over them, leaving a generous 0.5-inch headspace. Remove air bubbles with a non-metal spatula. Wipe the rims of the jars and adjust the lids.
Using canning tongs, carefully lower each jar vertically into a pot of boiling water, ensuring that the jars are submerged by about 1 inch of water. If necessary, add more boiling water from a kettle. Bring the water to a full rolling boil and process for 20 minutes, or as recommended by your recipe.
When the processing time is up, turn off the heat and carefully lift each jar out of the pot, being careful not to slosh the contents. Place the jars on a cooling rack or towel and let them sit undisturbed for at least 12 hours.
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Frequently asked questions
Pickled mushrooms can last in the fridge for up to a month without proper canning techniques but far longer if you can them correctly.
You can use any type of mushroom for pickling, including hedgehog, white, button, and chanterelle mushrooms.
You will need vinegar, water, salt, and spices such as peppercorns, garlic, onion, and herbs.
First, clean and trim the mushrooms. Then, combine vinegar, water, and salt in a large pot and bring to a boil. Add the mushrooms and simmer for 10-12 minutes or until tender. Pack the mushrooms into sterilized jars with your desired spices and fill the jars with hot brine, leaving some headspace. Process the jars in a boiling water bath for 10-15 minutes.
