Description
Quick and tangy pickled mushrooms that elevate any meal.
Ingredients
Scale
- 1 pound small cremini or button mushrooms, cleaned and halved if large
- 1 cup distilled white vinegar or apple cider vinegar, 5 percent acidity
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar or honey
- 2 garlic cloves, smashed
- 1 small shallot, thinly sliced
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1 small bay leaf
- Optional: a pinch of red pepper flakes or a strip of lemon peel
Instructions
- Prep the mushrooms: Wipe clean with a damp towel. Trim tough stems. If mushrooms are larger than a bite, cut in halves or quarters so they pickle evenly.
- Make the brine: In a nonreactive pot, combine vinegar, water, salt, sugar, garlic, shallot, peppercorns, mustard seeds, bay leaf, and any optional flavor add-ins. Bring to a gentle boil, then lower to a simmer.
- Blanch and pour: Add mushrooms to the hot brine. Simmer 2 to 3 minutes until they darken slightly and soften at the edges, but stay firm in the center.
- Jar them: Use tongs to pack hot mushrooms into a clean heat-safe jar. Ladle hot brine over top, fully covering the mushrooms. Leave a little headspace so nothing spills.
- Cool and chill: Let cool on the counter until warm, then seal and refrigerate. They taste good in an hour, even better after a night.
- Serve: Spoon straight from the jar onto salads, sandwiches, or snack boards.
Notes
Use vinegar with 5 percent acidity for the best results. Always keep mushrooms submerged in brine.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg