How to Make Pickled Mushrooms: A Simple and Delicious Recipe

Pickled mushrooms, those tangy, crunchy treats, are incredibly versatile. They’re delicious as a snack, can elevate your charcuterie board game, and add a burst of flavor to salads and sandwiches. And the best part? They’re surprisingly easy to make at home!

This recipe guides you through each step, ensuring you get perfectly pickled mushrooms every time. Even if you’re a beginner, don’t worry – I’m here to walk you through the entire process. Let’s get pickling!

Gathering Your Ingredients

Before we start, let’s gather everything we need. This recipe is for a classic pickled mushroom flavor, but feel free to experiment with herbs and spices to suit your taste.

• 1 pound button mushrooms, cleaned and trimmed
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 2 tablespoons kosher salt
• 2 teaspoons black peppercorns
• 4 cloves garlic, peeled and slightly crushed
• 2 sprigs fresh dill (optional)

Ingredient Notes:

• Mushrooms: You can use any variety of mushrooms, but button mushrooms are a great starting point.
• Vinegar: White vinegar creates a classic pickled flavor, but apple cider vinegar also works well for a slightly milder taste.
• Sugar: Adjust the sugar to your liking. Less sugar will create a more tart pickle.

Essential Tools

You won’t need any fancy equipment to pickle mushrooms. Here’s what you’ll need:

• Large pot
• Slotted spoon or strainer
• Clean jars with lids (pint jars are ideal)

Step-by-step Pickling Process

Now, let’s dive into the pickling process:

1. Prepare the Brine: Combine the vinegar, water, sugar, salt, and peppercorns in the large pot. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve completely.

2. Blanch the Mushrooms: While the brine is heating, fill a separate pot with water and bring it to a boil. Add the mushrooms and blanch for 2-3 minutes, or until they are slightly tender but still retain their shape.

3. Pack the Jars: Remove the mushrooms from the boiling water using a slotted spoon and immediately transfer them to a bowl of ice water to stop the cooking process. Once cool, drain the mushrooms. Divide the garlic cloves and dill sprigs (if using) among the sterilized jars. Pack the blanched mushrooms tightly into the jars, leaving about 1/2 inch of headspace at the top.

4. Pour the Brine: Carefully pour the hot brine over the mushrooms in the jars, ensuring they are completely submerged. Leave the same 1/2 inch headspace.

5. Seal and Process: Wipe the rims of the jars with a clean, damp cloth to remove any spills. Seal the jars tightly with the lids.

6. Optional Water Bath: While not strictly necessary for this recipe, processing the sealed jars in a boiling water bath for 10 minutes can help extend their shelf life. This step is recommended by food safety experts like [Name of Food Safety Expert], who emphasizes that “Proper processing ensures your pickled goods are safe to enjoy for months to come.”

Pickled Mushrooms in Jars

Tips and Tricks for Perfect Pickled Mushrooms:

• Don’t overcook the mushrooms. Overcooked mushrooms will turn mushy.
• Use fresh, high-quality ingredients for the best flavor.
• Taste the brine before pouring it over the mushrooms. You can adjust the vinegar, sugar, or salt to your liking.
• Let the pickled mushrooms sit for at least 24 hours before eating to allow the flavors to fully develop.

Enjoy Your Homemade Pickled Mushrooms

Your pickled mushrooms will last in the refrigerator for up to 2 months. Enjoy them straight from the jar, add them to salads, sandwiches, or charcuterie boards.

Pickled Mushroom Salad

This simple recipe allows you to enjoy the delightful flavors of pickled mushrooms anytime. Happy pickling!