Small Batch Pickled Mushrooms
Small Batch Pickled Mushrooms are quick and easy to make with apple cider vinegar, garlic, and spices. Perfect for salads, burgers, and sandwiches.
Servings: 1 pint or ½ liter
Ingredients
- ½ cup apple cider vinegar
- ½ cup water
- ½ teaspoon Sea salt
- 1 bay leaf , torn
- ¼ teaspoon allspice berries
- 2 cloves garlic , sliced thin
- ⅕ teaspoon red pepper flakes
- 5 to 6 ounces fresh shitake or button mushrooms
Instructions
- Prepare the mushrooms. Gently brush away any dirt with a mushroom brush, dry paper towel, or soft kitchen towel. Avoid rinsing them under running water, as mushrooms absorb moisture like little sponges. Leave small mushrooms whole and halve or quarter larger mushrooms so they're similar in size.
- Make the pickling brine. In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, bay leaf, whole allspice, garlic cloves, and red pepper flakes. Stir to dissolve the sugar and salt.
- Cook the mushrooms. Add the prepared mushrooms to the saucepan and bring the mixture to a gentle boil over medium-high heat. Reduce the heat to a simmer and cook for about 10 minutes, or until the mushrooms are tender but still hold their shape.
- Cool the mushrooms. Remove the saucepan from the heat and let the mushrooms cool completely in the pickling liquid. This allows them to absorb all of the delicious flavors from the brine.
- Transfer to a jar. Spoon the mushrooms and all of the pickling liquid into a clean glass jar with a tight-fitting lid. Make sure the mushrooms are completely submerged in the brine.
- Refrigerate. Seal the jar and refrigerate for at least 12 hours before serving. For the best flavor, let the mushrooms pickle overnight. They will keep in the refrigerator for up to 3 months.
Notes
Serve the pickled mushrooms with a little nut oil like hazel nut or walnut and sliced red onion.