Welcome to the second installment of my quick pickling guest post series! Trust me on this one, if you've ever enjoyed gourmet deli-bought pickled mushrooms you are going to love these. If your ancestry hails from basically anywhere across the Atlantic, you probably have them in some form or another deep in your past. In other words, your grandma is going to love them. So, if you see a family picnic lurking anywhere in your future this summer, bring these. They will be a hit all around.
Let's talk general info for a moment. You might have noticed last week in the ingredient list of Quick Pickled Roots that I specified a one quart mason jar. This, because whenever you add boiling liquid to a glass jar you'll do best to make sure you are using a glass jar that is made to withstand severe and quick temperature changes. So by mason I mean the typical Ball or Kerr jars used for home canning. These can be the old-fashioned kind with the glass tops or the new ones with modern screw caps. If you still buy store-bought pickles (we can talk about that later) keep an eye out on those jars too as many of them will be marked 'Mason' right on the glass and are perfect to use for home quick picking.
For these lovelies, I use regular ole' white button mushrooms or the darker shaded Cremini. Feel free to experiment with other types, but stick to firm-fleshed varieties as they do best in the boil and deliver a soft pop between the teeth once good and pickled. And please, experiment with the herb variety! That's the fun of home quick pickles! You can do what you want to do. I used thyme in this jar, but I also suggest marjoram, parsley, celery leaves, oregano, summer savory, lovage, basil even. Or any combo thereof — maker's choice.
1 1/2 pounds mushrooms
2 to 3 sprigs thyme, or herb of choice
1 small spring onion or small shallot, thinly sliced
1 1/2 teaspoons whole allspice
1 tablespoon black peppercorns
3 bay leaves
1 tablespoon sea salt
1/3 cup white wine vinegar
3/4 cups water
1 quart Mason jar
Wash mushrooms by quickly running them under cold water and wiping away any excess dirt with a damp cloth. Slice smaller mushrooms in half and large ones in quarters.
Place herb sprigs directly in the clean mason jar.
Add remaining ingredients to medium saucepan and bring to the boil. Reduce the heat and simmer for fifteen minutes.
Pour the hot mushrooms and liquid into jar and let cool. When mushrooms are cooled, cap the jar and place in the fridge. Mushrooms will be ready to eat in three days.
These Quick Pickled 'Shrooms will last in the fridge for up to one month. If you're planning to bring them to a picnic be careful. Because once you start tasting them, they quickly disappear, like magic!
Don't miss the last in the series! Next week - Quick Pickled Berries.
(Images: Hungry Tigress)