I love pickled mushrooms right out of the jar. With just the right combination of garlic, peppery spice, and tangy salt, pickled mushrooms make a great lunchtime side dish or midnight snack. They are also pretty darn fabulous as a Bloody Mary garnish, or so I’m told. 😉 These are super easy to prepare, keep well in the refrigerator, and make great gifts when preserved in jars.
A word of advice… mushrooms shrink a LOT when simmered in any liquid, as they are in this recipe. I’m telling you, they shrink a LOT. However many mushrooms you “think” you need when you’re staring at them at the market, well, you need twice that many.
3 pounds white button mushrooms
3 ¾ cups white vinegar
2 2/3 cups water
4 ½ tablespoons salt
1 teaspoon whole peppercorns (1/4 teaspoon per pint jar, or ½ teaspoon per quart jar)
2 teaspoons cayenne pepper (1/2 teaspoon per pint jar, or 1 teaspoon per quart jar)
4 cloves garlic, halved (2 halves per pint jar, or 4 halves per quart jar)
Step 1) Combine vinegar, water, and salt in a large pot. Bring to a boil, then reduce heat to low.
Step 3) Divide peppercorns, cayenne pepper, and garlic between sterilized canning jars.
Step 4) Fill jars with mushrooms and cover with brine from pot, leaving ½ inch of headspace. Be sure to poke through to the bottom of the jar a few times (a chopstick works well for this), to eliminate air bubbles.
Step 5) Cover jars with lids and bands. Pickled mushrooms will keep in the refrigerator for at least a month “as is.” Alternatively, if you process the jars in a boiling water bath as explained on the canning page, your pickled mushrooms will last for at least a year.
Step 6) For maximum flavor, allow the brine to work its magic inside of the jars for at least a week before enjoying your mushrooms.