Pickled Mushrooms

Dear Mama,

I came across an article in Fine Cooking about preserving foods in the winter. I love the idea – I normally only think of jams and pickles in the late summer and fall. This recipe for pickled mushrooms sounded amazing – so I whipped it up last weekend. So far, I’m loving them. They are simple but so, so versatile. I’ve eaten them alone, on an antipasto tray (like olives), and in dishes…they make a mean pizza and an excellent addition to sandwiches. Once you open your mind to year-round preserving, the opportunities are endless. I have a Meyer Lemon jelly slated for this weekend!

Also, I love these jars. They are wide-mouthed enough that they’re easy to clean, but still a good size for holding refrigerator pickles such as these mushrooms. I got them in a few different sizes at Hobby Lobby!!!

Pickled Mushrooms

6 cups cremini mushrooms, halved or quartered to be the same size

1/2 cup water
1 cup white vinegar
3 Tbsp olive oil
1 Tbsp sugar
10 peppercorns
1 bay leaf
1 clove garlic, thinly sliced
1 Tbsp red pepper flakes
1 Tbsp salt

1. Bring a large pot of water to a boil. Add the mushrooms and boil until tender, about 8-10 minutes.
2. Drain the mushrooms and transfer the mushrooms to a large, clean jar.
3. In the large pot, bring the remaining ingredients to a boil over medium heat.
4. Pour the brine over the mushrooms and seal the jar. Transfer to the refrigerator.
5. Let the mushrooms pickle at least 3 days before using. They will keep in the fridge for up to 2 weeks.

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