Pickled mushrooms are fantastic since they can be foraged on a walk in the woods and are easy to make. They require few ingredients and just a bit of patience.
Recipe for pickled mushrooms
Pickled mushrooms are fantastic, as they can be foraged yourself after a walk in the woods and are easy to make. They require few ingredients and just a bit of patience.
This recipe is for a small portion. It’s definitely worth making a larger batch, as they only get better when left to marinate in the brine.
Servings: persons
Pickled Mushrooms
Pickled mushrooms are fantastic since they can be foraged on a walk in the woods and are easy to make. They require few ingredients and just a bit of patience.
Equipment
- Canning Jar
- Knife
- Cutting Board
- Pot
Ingredients
- 50 gram Mushrooms Firm mushrooms are best
- 150 gram Apple Cider Vinegar Can be substituted with white wine vinegar
- 1 gram Fresh thyme Dried can also be used
- 5 pcs. Peppercorns
- 15 gram Lemon Juice Can be substituted with lime or orange juice
- 21 gram Honey
Instructions
- Start by ensuring your mushrooms are clean. I used mushrooms from a mix where they were already cleaned. If they weren't, they should be brushed clean.
- I used small mushrooms; if you use larger ones, they should be cut into quarters.
- Bring the vinegar to a boil with the honey. Once the honey has dissolved, add the thyme, peppercorns, and lemon juice.
- Place the mushrooms in the brine and let them simmer for a few minutes (2-4 minutes depending on size).
- Scald a preserving jar and pour the mushrooms and brine into the jar.
- Let it cool, and they are ready to be eaten. They do get better if left to sit until the next day.