Sarah Brown
Pickled mushrooms are a versatile treat, pairing well with anything from a steak to a sandwich. They can be made with a variety of mushrooms, from white button mushrooms to foraged varieties. The pickling process is simple and involves creating a brine with vinegar, water, salt, and sugar, which is then poured over the mushrooms and sealed in a jar. After cooling, the mushrooms can be refrigerated and will last for up to two months. This easy recipe is a great way to preserve mushrooms and enjoy their unique flavour for a long time.
| Characteristics | Values |
|---|---|
| Storage | Refrigerate in an airtight container or jar |
| Shelf life | Up to one month without proper canning techniques; longer if canned |
| Brine ingredients | Water, vinegar, salt, and sugar |
| Additional ingredients | Garlic, onion, mustard seeds, red pepper flakes, bay leaves, peppercorns, rosemary, thyme, olive oil |
| Preparation | Clean and wash mushrooms, boil in brine, add to jar with other ingredients, seal and refrigerate |
| Serving suggestions | Avocado toast, sandwiches, charcuterie boards, steak |
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What You'll Learn
Pickling brine recipe
Pickling brine is a simple mixture of vinegar, water, salt, and sugar. The basic brine recipe can be adjusted to suit your taste, and you can add extra ingredients like garlic, herbs, and spices to give your pickled mushrooms more flavour.
To make a brine, add equal parts water and vinegar to a saucepan. You can use any type of vinegar, but plain white vinegar, rice vinegar, white wine vinegar, and apple cider vinegar are all good choices for pickling mushrooms. Next, add a pinch of salt and a pinch of sugar to the water and vinegar mixture. You can adjust the ratios of these ingredients according to your preference, but this basic mixture will form your brine.
Once you have made your brine, you can add extra ingredients to give it more flavour. For a savoury brine, add a clove of garlic, a diced shallot, and some fresh herbs like thyme, dill, or rosemary. If you prefer spicy food, add a pinch of red pepper flakes, or a diced serrano pepper. You can also add other vegetables like carrots, cauliflower, or jalapenos to your brine for extra texture and flavour.
Finally, bring your brine to a boil and pour it over your mushrooms. Seal the jar and leave it to cool on the counter for an hour before transferring it to the refrigerator. Your pickled mushrooms will be ready to eat in 1-2 hours, but they will taste better if you leave them for 24-48 hours.
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Pickling jars
Firstly, the size of the jar is important. Pickling jars come in various sizes, from small to large, catering to different batch sizes. Consider the quantity of mushrooms or other ingredients you intend to pickle and choose a jar that can comfortably accommodate them.
Secondly, the material of the jar is crucial. Glass is the preferred material for pickling jars as it is non-reactive and allows for clear visibility of the contents. Plastic jars are generally not recommended for pickling due to potential chemical leaching and reduced durability.
Moreover, the type of lid and sealing mechanism is a key consideration. Two-piece lids, such as those found on Mason jars, offer versatility. The screw band can be reused as long as it is in good condition, while the flat lid is intended for single-use during canning but can be reused for regular storage. Proper sealing devices are important for long-term storage, ensuring the jar's airtightness and preventing spoilage.
When preparing your pickling jars, it is essential to sterilise them before use. This process eliminates any bacteria or contaminants that could affect the quality and safety of your pickled goods. Common sterilisation methods include boiling the jars in water for a specified duration or using a sterilising solution.
Finally, consider the shape and style of the jar. Round and rectangular jars are commonly available, each offering different space-saving options in your refrigerator or storage area. The neck size of the jar is also a factor, with wide-mouth jars providing easier access for packing and removing your pickled mushrooms.
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How long to pickle
Pickled mushrooms can be eaten after just 2 hours of refrigeration, but for the best flavour, it is recommended to wait for at least 24 hours, or even 48 hours, before serving. The mushrooms will continue to absorb the brine flavour the longer they are left. If the mushrooms are sliced thinly, they will absorb the brine more quickly.
Pickled mushrooms will last for up to one month in the refrigerator, as long as they are completely covered with brine. If any pieces of mushroom are not submerged, there is a risk of bacterial growth.
For longer-term preservation, proper canning and food preservation techniques should be used.
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Flavour combinations
Pickled mushrooms are a versatile treat that can be enjoyed in many ways. Their tangy flavour can be enhanced by various herbs and spices, and they can be added to a variety of dishes to create a burst of flavour.
The classic combination of mushrooms and garlic can be taken up a notch by adding more garlic. If you like spicy food, add some heat with chopped jalapenos, Thai red chillies, or red pepper flakes. A little goes a long way, so be cautious. For a more subtle kick, add some black peppercorns or crushed red pepper.
Herbs like rosemary, thyme, dill, and bay leaves can be used to infuse a wonderful aroma. If you're feeling creative, almost any herb or combination will work. Fresh herbs are preferred over dried ones. You can also add some vegetables for texture and flavour, such as cauliflower, carrots, or onions.
For a unique twist, try adding cinnamon bark, cloves, or pimento to your pickled mushrooms. These spices will give your mushrooms a warm and aromatic flavour. If you're feeling adventurous, experiment with different types of vinegar to change the flavour profile of your mushrooms. Apple cider vinegar, in particular, yields excellent results.
Pickled mushrooms are a great addition to sandwiches, charcuterie boards, and salads. They pair exceptionally well with meat dishes, especially steak, giving your meal a tangy and savoury boost. For a quick snack, enjoy them plain with a drizzle of high-quality extra-virgin olive oil and some fresh herbs.
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Serving suggestions
Pickled mushrooms are a versatile food that can be used in many ways. They can be served as a snack on their own, or as a side dish. They can also be used as a topping for pizza, salad, pasta salad, crostini, or toast with avocado or ricotta. For a more substantial meal, they can be added to sandwiches, burgers, or steak sandwiches, or served as a side to sausage or hot dogs.
For a more sophisticated meal, they can be served on a charcuterie board or with roasted chicken. They can also be used to add a tangy flavour to grain bowls.
When preparing pickled mushrooms, it is important to note that the type of vinegar used will affect the flavour. White vinegar, rice vinegar, white wine vinegar, and apple cider vinegar are all popular choices.
Additionally, pickled mushrooms can be customised with various herbs and spices. Jalapenos, Thai red chillies, red pepper flakes, thyme, rosemary, or dill can be added to the pickling solution to infuse the mushrooms with flavour.
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Frequently asked questions
Pickled mushrooms can last in the refrigerator for up to a month if stored properly. They can even last up to two months, depending on the recipe and preparation.
It is best to use a tall jar to store the pickled mushrooms, ensuring they are completely submerged in the brine. This will prevent bacterial growth.
Refrigerator pickled mushrooms can be eaten after 1-2 hours of being submerged in the brine. However, for the best taste, it is recommended to wait for at least 24 hours, or even 48 hours for optimal flavour.
