With the guilty exception of mushroom flavored ramen as a kid, I have always despised all things mushroom. As with seafood, mushrooms were one of those items that I was made to sit at the table, un-excused until I tried a bite of. Alas, the off-putting taste, texture, and color of mushrooms has finally found a special, yet hesitant, place in my heart. Recently I’ve started joining the beau on his wild mushroom foraging adventures. Late to this year’s wild harvest season, our Baltimore apartment has become a pseudo laboratory for mushroom cultivation and experimentation. Pickled mushrooms were the obvious next step. I’ve been toying with the idea of pickled mushrooms for the past few weeks, and finally came across this ‘shroom recipe in my newly gifted Put ’em Up! canning book. Sherri’s book offers a comprehensive overview of food preservation, and I plan on featuring a few of her other recipes this week.
- 1-1/2 lb baby button mushrooms (cleaned and de-stemmed)
- 1 medium white onion (chopped)
- 1 medium red bell pepper (chopped)
- 3 cups apple cider vinegar
- 3 bay leaves
- 1-1/2 tsp whole peppercorns
- 3 tablespoon sea/pickling salt
- 3/4 cup brown sugar (packed)
- 1/2 tsp fennel/celery seed
- In a large-sized, non-reactive pot combine vinegar, salt, sugar, bay leaves, peppercorns, and fennel or celery seed. Bring to a boil.
- Add mushrooms, pepper, and onion to vinegar mixture, then return to a boil, cook for 5 minutes.
- Fill prepared jars with mushrooms/peppers/onions, ladle liquid over mushrooms leaving ~1/4 headspace. Wipe rims, apply lids and rings (finger tight). Process in hot-water bath for 20 minutes. Remove from heat, let jars set in water-bath for 5 minutes. Remove from water, let cool on folded towel for 24 hours.
- Let pickle in a cool dry place for at least 3 weeks before consuming.