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Thursday, April 25, 2013

Pickled Marinated Mushrooms

These are addictive. That is, if you like pickled things, and mushrooms.

One of those 8 ounce packages of whole button mushrooms
1/2 cup white wine vinegar
1/2 cup white vinegar
2 tbsp water
10 whole black peppercorns
1 garlic clove, thinly sliced
1/2 to a whole dried red chili pepper, thinly sliced
2 tsp dried thyme
1 tbsp sugar
Salt if needed

Fill a pot with enough water to submerge your jar in and bring it to a boil. Put your jar in it with the lids and boil for five minutes. Take the jar and lids out with tongs and let them dry and cool on a clean paper towel.
Dump the water out and put everything but the shrooms in a pot on low to medium heat and bring to a simmer. While its heating up and simmering clean the mushrooms and trim off any tough or dead parts on the stems. Normally I don't clean shrooms with running water but with these I do. I mean, they're going to be submerged in liquid for 3 days so why the hell not?
When they're all cleaned and trimmed, throw em' in the simmering liquid and let em go for like 5 to 8 minutes. When you're doing this your house will smell like a giant pickle. Pluck all that beautiful fungi out with your tongs and fit as many as you can in your jar. Pour all that pickling liquid over them til it gets to the top, put the cover on and screw the lid tight. Be careful, the jar is hot as balls. When it comes down to room temp, throw it in the fridge. Now here's the hard part. Fucking wait three days to open it and eat em.

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