Lemony pickled mushrooms –Pickled mushrooms are a delightful addition to many dishes, bringing a tangy crunch that pairs fabulously with a variety of flavors. In this recipe, we explore how to quickly pickle mushrooms, making them perfect for snacking or as a garnish. Whether you’re meal prepping for the week or just looking for a tasty side dish, these quick pickled mushrooms are sure to please.
Quick Pickled Mushrooms
These pickled mushrooms are not only quick and easy to make but also incredibly versatile. Enjoy them on their own or as part of a delightful dish that enhances their flavor.
Ingredients
- 1 pound small mushrooms (white or cremini)
- 1 cup vinegar (apple cider or white wine)
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic, smashed
- 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
- 1 teaspoon black peppercorns
- Optional: red chili flakes for spice
Instructions
- Clean the mushrooms by wiping them with a damp cloth. Trim the stems if necessary.
- In a medium saucepan, combine the vinegar, water, sugar, salt, garlic, thyme, and peppercorns. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
- Add the mushrooms to the pot and reduce the heat. Simmer for about 5-7 minutes until the mushrooms are tender but still firm.
- Remove the saucepan from the heat and let the mixture cool for about 10 minutes.
- Transfer the mushrooms and pickling liquid to a jar or an airtight container. If you like a little heat, sprinkle in some red chili flakes before sealing.
- Allow the mushrooms to cool completely before sealing the jar. For the best flavor, let them pickle in the refrigerator for at least 24 hours before serving.
These quick pickled mushrooms are not only a great snack but also add a flavorful punch to salads, sandwiches, and charcuterie boards. Enjoy them at your next gathering or meal, and experience the delightful burst of flavor in every bite!