Pickled mushrooms are just one of many pickled veggies that I can’t get enough of! I have always been a big fan of pickled foods- those tart and tangy flavours make me salivate just thinking about them! Some have the misconception that it takes a ton of time and effort to pickle veggies, so they don’t even bother. I’m here to tell you that It is super easy! I have found that with the proper amount of vinegar and the right spices, you can deliciously pickle any vegetable you have in your fridge.
INGREDIENTS:
2 lbs mushrooms
7 garlic cloves
1/2 cup white vinegar + 6 tbsp vinegar
2 cups of water
1 tbsp sugar
1 tbsp salt
7 bay leaves
10 whole peppercorns
STEPS:
1. Wash the mushrooms, then put them in a pot. Fill enough water to cover the mushrooms.
2. Add 1/2 cup of vinegar to the water, bring it to a boil and cook for 15 minutes. When mushrooms are cooked, drain the liquid and set them aside.
3. Rinse out the pot, then place 2 cups of water, salt, sugar, bay leaves and peppercorns, and bring to a boil. Once the sugar and salt have dissolved, add 6 tbsp of vinegar to the pot, then remove from heat and set aside.
4. Dice the garlic into small pieces, and place the garlic on the bottom of your pickling jars. Fill the jars with cooked mushrooms. Pour the marinade over the mushrooms. Cover and store jars in the refrigerator. (They can be stored in the refrigerator for weeks.)
5. Bon appétit!