I wanted to share with you one of my favorite quick recipes that always takes me back to my childhood. You know those days when you want something simple yet delicious? Well, these pickled mushrooms and onions are just that! My mom used to make a big batch every summer when we had our garden overflowing with fresh veggies. The tangy kick of the vinegar alongside the earthy mushrooms always made for a perfect snack or a great addition to any meal.
Whether you’re hosting a family gathering or just need a bit of crunch to liven up your weekday lunches, this recipe is as easy as it gets. It’s a wonderful way to use up any mushrooms you may have lying around, and trust me, the pickling process is super simple! All you need is a bit of vinegar and some spices, and you’ll be on your way to making your own tasty, tangy treat.
In our house, these mushrooms often found their way onto charcuterie boards or were served alongside grilled meats. They add a delightful zing that perfectly complements rich flavors. Plus, they can last in the fridge, making them an excellent go-to snack throughout the week. I truly hope you enjoy this recipe as much as my family does!
How to Make Pickled Mushrooms and Onions
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Ingredients
- 1 lb whole white mushrooms
- 1 cup vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tbsp salt
- 4 bay leaves
- 4 sprigs fresh thyme
- 1 quartered onion
- 5 garlic cloves
- 6 sprigs of thyme (for packing)
Directions
First off, make sure to clean your mushrooms thoroughly to get rid of any dirt. It’s important, as you want them to be as fresh as possible.
In a big pot, fill it with enough water to fully cover the mushrooms and bring it to a vigorous boil. Once it’s bubbling, toss in the mushrooms and let them cook for about 10 minutes until they are tender. After that, drain them and set them aside to cool.
Meanwhile, in a smaller pot, mix together the vinegar, water, sugar, salt, bay leaves, and fresh thyme. Bring this mixture to a simmer, allowing all those flavors to meld into a tasty marinade.
Grab a large jar and start packing in your warm mushrooms. Throw in the garlic cloves and quartered onion, plus any extra thyme that you might have on hand.
Pour the hot marinade over everything in the jar, ensuring that the mushrooms are completely covered. Seal the jar tightly and let it sit for about three days in the fridge. After that, they’ll be ready to enjoy!
Storing Suggestions
These pickled mushrooms will last for about 2 to 3 weeks in your refrigerator. Ensure that they stay submerged in the vinegar mix for the best flavor retention. Just remember to keep the jar tightly sealed to maintain freshness!
Cooking Tips
Feel free to vary the dish by adding other herbs like dill or spices such as peppercorns for additional flavor. You can also adjust the sugar and salt levels based on your taste preferences, especially if you prefer spicier or sweeter marinades!
Serving Suggestions
These pickled mushrooms are fantastic as a snack on their own or can be served on charcuterie boards. Pair them with some creamy cheese, crusty bread, or alongside grilled meats for a refreshing contrast. They also work well on sandwiches for an extra zing!
Ingredient Substitutions
If you don’t have white mushrooms available, feel free to use cremini or even shiitake mushrooms. Additionally, apple cider vinegar can replace regular vinegar for a different flavor profile without compromising the recipe’s integrity.
Seasonal Variations
In the fall, try adding sliced jalapeños for a spicy kick or using roasted garlic for a heartier flavor. In spring, you can mix in fresh herbs like chives or even asparagus for a vibrant twist!
Allergen Information
This recipe is generally safe for most people, but be cautious with the garlic if there are allergies. For a garlic-free version, you might skip the garlic cloves or substitute them with a garlic-infused oil for flavor without including the whole bulbs.
FAQ
What types of mushrooms work best for pickling?
White mushrooms are traditional for pickling due to their mild flavor and texture. However, you can use any mushrooms you enjoy, including cremini or shiitake, which can add different flavors to the mix.
How long should the mushrooms sit before tasting?
It’s best to wait at least three days after pickling for the flavors to develop. However, you can certainly taste them sooner if you’re impatient! They will become tastier as they sit.
Can I use this recipe for other vegetables?
Absolutely! This pickling recipe works great with other vegetables such as cucumbers, carrots, or even cauliflower. Just adjust the cooking time based on the veggies to ensure they are tender.
Is this recipe easy to double for more servings?
Yes, you can easily double or even triple the ingredients to make a larger batch. Just make sure to use appropriately sized jars to store everything and adjust the cooking pots accordingly!
Can I use a different type of vinegar?
Yes, while white vinegar is standard, you can use apple cider vinegar or white wine vinegar for a different taste. Each type will impart its unique flavor to the mushrooms!
How do I know if the mushrooms have gone bad?
If you notice an off smell, unusual discoloration, or if the mushrooms become slimy, it’s best to discard them. Always err on the side of caution when it comes to food safety!
Pickled Mushrooms and Onions
Ingredients
- 1 lb Whole White Mushrooms
- 1 cup Vinegar
- 1 cup Water
- 1 tablespoon Sugar
- 1 tablespoon Salt
- 4 Bay Leaves
- 4 sprigs Fresh Thyme
- 1 Quartered Onion
- 5 cloves Garlic
- 6 sprigs Thyme Extra for flavor
Instructions
- Start by cleaning the mushrooms thoroughly to remove any dirt.
- In a large pot, add enough water to cover the mushrooms and bring it to a rolling boil. Once boiling, add the mushrooms and cook for about 10 minutes until tender. After cooking, drain the mushrooms and set aside.
- In a smaller pot, combine the vinegar, water, sugar, salt, bay leaves, and fresh thyme. Bring this mixture to a boil to create the marinade.
- Take a large jar and pack the cooked mushrooms into it. Add the garlic cloves, quartered onion, and extra thyme sprigs for added flavor!
- Pour the hot marinade over the mushrooms, ensuring they are fully submerged.
- Seal the jar and allow the mushrooms to marinate for about 3 days before tasting. Enjoy!
