According to my grandmother, a meal was not complete unless it included a pickle. She said the vinegar was good for digestion, but I didn’t care about that. I just enjoyed the acidic bite of vegetables that had been seasoned and marinated in vinegar.
Pickled mushrooms along with other pickled and marinated vegetables are surprisingly simple to make at home. This time around I used malt vinegar for it’s rich and hearty flavor. Another vinegar with 5{4c41c5a6ab44e2224e17847b62ec61552d6cbb33ba429922acdf026e40af1447} acidity can be substituted for a different taste.
Pickled Mushrooms
Ingredients:
1 1/2 c Malt Vinegar (5{4c41c5a6ab44e2224e17847b62ec61552d6cbb33ba429922acdf026e40af1447} acidity)
1 c Water
1 T Kosher Salt
1 pound White Mushrooms
2 Garlic Cloves
1/2 t Peppercorns
1 slice Onion
Instructions:
1) Combine vinegar, water and salt in a heavy pan. Heat on high until salt is dissolved. Reduce heat to medium and add mushrooms. Stir occasionally until mushrooms are cooked through and tender (5-10 minutes)
2) Place garlic, peppercorns and onion in a quart jar. Spoon in mushrooms to fill the jar and then add the liquid. Use a long spoon or chopstick to help remove air bubbles and add more liquid, if necessary.
3) Refrigerated for 24 hours to allow the flavors to blend. The mushrooms taste great immediately, but will be even better if you can wait a day.
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