Let me start by saying - I absolutely love a pickle. Growing up in Eastern Europe and having family roots in Ukraine, Russia and Bulgaria means that pickles are literally in my blood. I cannot imagine life without pickled cucumbers, tomatoes, cabbage... and mushrooms. I remember the most moorish pickled mushrooms on my plate as a child - I would often go back into the kitchen and just take the whole jar to consume whilst watching cartoons. When we moved to England, I couldn't find these mushrooms anywhere - until I stumbled on a pickled mushroom jar in Lidl I believe - I bought like 3 which were all gone within days. And then I discovered Eastern European shops in our area which I visit to buy pickles in bulk (seriously, the pickles are 10/10!) - but as I got into pickling myself I decided I wanted to try and recreate this delicious tangy taste at home.
I have tried several mushroom pickling recipes and decided that I love quick pickled mushrooms for several reasons - I simply don't have the patience to wait months for these babies to be ready, and I eat them so quickly that I need to learn how to replenish my stash in a matter of hours. I am sharing my favourite recipe for easy, quick pickled mushrooms with you today.
These mushrooms go perfectly as a companion to dishes or simply enjoyed on their own with a slice or rye bread - use your imagination and get creative. I love them with an egg and ham sandwich, with roast meats, alongside a cheese board - and simply served on their own for when you're feeling a little peckish!
Ingredients:
500g fresh mushrooms - wild mushrooms, shiitake, oyster mushrooms, enoki do particularly well in this recipe, however button mushrooms will also be delightful!
1 cup white vinegar
1 cup water
1 tablespoon sugar
1 tablespoon salt
3 cloves garlic, peeled and sliced
1 teaspoon whole peppercorns
1 bay leaf
1 red chilli
Instructions:
Place the mushrooms in a large jar or container with a tight-fitting lid.
In a small saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a boil, and add your mushrooms, garlic and chilli. Simmer for 3-5 minutes and take off the heat.
Pour the mixture into the jar or container, making sure the mushrooms are covered completely. Add the peppercorns and bay leaf to the jar.
Seal the jar and let it sit at room temperature for at least 2 hours, then transport to the fridge and leave overnight. After this the mushrooms are ready to eat!
Once the mushrooms are pickled, store them in the refrigerator for up to 1 month.
Experiment with tastes and flavours - for more of a spicy kick include an extra chilli, for more tang add more vinegar and less water... The world is your oyster (mushroom!)
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