Favorite Pickled Mushrooms
This is a method that can be used to pickle any mushroom. We love to make these when we have an abundance of small or baby mushrooms, and it is particularly nice when you have a mix of different kinds; strips or whole, tiny fan shaped Oysters, thumb sized or quartered Shiitake, sliced rounds or cubed King or Black Pearl Oysters. Pioppini, Nameko or Chestnut buttons including an inch of their stem add crunch, color and interest, while Wine Caps make a classic garnish for Manhattans. These can be canned in half pints for special occasions throughout the year. This is a slightly sweet pickle, not tangy or sharp as many people expect from bar-room pickled mushrooms. This recipe can be adjusted to any quantity, just have a quart of your favorite brine on hand to top off the jar with brine if you run short. Scroll down for a great brine recipe that we use for everything from dill pickles to daikon quick pickles.
3 lbs cleaned, trimmed, and rinsed mushrooms
4 Tbsp pickling salt, divided
1 cup sugar
4 cups cider vinegar
2 tsp Peppercorns
1 Bay leaf per and a pinch of whole black peppercorns per jar
Whole red hot peppers
Place mushrooms in a hot, wide, shallow pan and stir until mushrooms heat through. Add 2 T salt and dry sauté over high heat until the mushrooms lose their moisture and start looking dry. Add sugar, cider vinegar, peppercorns, 2 more Tablespoons of pickling salt and optional ingredients. Simmer for 5 minutes.
Ladle into hot clean jars, adding optional additions if desired. Top the jar with remaining liquid or your favorite brine (see our favorite recipe for brine, below).
Affix hot lids and bands, process in a hot water bath for 20 minutes.
Favorite all-purpose pickle brine:
1 qt vinegar (any kind)
2 qts water
1 c. sugar
½ c pickling salt
Heat until sugar and salt have dissolved