Simple to prepare and packed with aromatic herbs and spices, this homemade pickled mushroom recipe is your ticket to elevating everyday dishes all year round.
Pickled Mushrooms Recipe
Ingredients:
- 2.2 pounds small mushrooms (such as button or cremini)
- Water (enough for boiling and brine)
- 1 cup white vinegar
- 1 teaspoon sugar
- 3 bay leaves
- 1 teaspoon dried rosemary
- 1 tablespoon whole peppercorns
- 2 red chili peppers (sliced)
- 1 teaspoon licorice seeds (optional)
- 1 teaspoon fennel seeds (or dill seeds)
- Salt to taste
Instructions:
- Clean and wash the mushrooms thoroughly. Boil them in salted water for 3 minutes, then drain and let cool.
- Place the cooled mushrooms into clean, dry jars. Add a sprinkle of fennel seeds or dill seeds and tuck fresh dill sprigs between the mushrooms.
- In a pot, combine water, white vinegar, salt, sugar, bay leaves, rosemary, peppercorns, sliced red chili peppers, and licorice seeds. Bring to a boil, then remove from heat and let cool completely.
- Pour the cooled vinegar and spice mixture over the mushrooms in the jars until fully covered.
- Seal the jars tightly—either hermetically or by tying with double-layered cellophane soaked in alcohol.
- Store in a cool, dry place for at least a week before enjoying.
