Pickled Button Mushrooms

Name: Pickled Button Mushrooms
Yield: Makes about 4 cups
Ingredients: 1 pound petite or very small button mushrooms, cleaned and trimmed; 1 pound petite or very small button mushrooms, cleaned and trimmed; 1 cup water; ½ cup white vinegar; 3 garlic cloves, thinly sliced; 1 red jalapeño or other chili pepper, thinly sliced; 1 red jalapeño or other chili pepper, thinly sliced; 1 tablespoon kosher salt; 2 teaspoons whole black peppercorns; 2 teaspoons mustard seeds; 2 teaspoons granulated sugar; 2 bay leaves; 2 sprigs fresh dill, leaves torn from stems

Preparation info

Makes about
4
cups

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

Serve alongside cheeses and meats on a charcuterie tray, or stir into pasta salads. This treat is best when the mushrooms are allowed to absorb the flavors for at least a day in the refrigerator. Chill for up to a month, keeping mushrooms completely submerged in brine.

Ingredients

1 pound petite or very small button mushrooms, cleaned and trimmed
1 cup water

Starter
Gluten-free
Vegan

Method

Cook mushrooms in boiling water for 5 minutes; drain and set aside.

Combine 1 cup water, vinegar, garlic, red jalapeño, kosher salt, peppercorns, mustard seeds, sugar, and bay leaves in a large saucepan. Bring to a simmer over medium heat, stirring until sugar and salt are fully dissolved.

Add blanched mushrooms to vinegar mixture, stirring until well blended. Simmer for 5 to 7