Have you ever tried a pickled mushroom? We love pickling our 2 River Gourmet mushrooms and today we’re showing you how you can do the same!
Two River Pickled Mushrooms
To Make 5 Pints You’ll Need:
4 lbs cleaned mushrooms
4 cups cider vinegar
2 cups water
2t pickling salt
2t juniper berries
1 cup garlic cloves (Blanched in boiling water for 5 minutes)
5 bay leaves
Fresh thyme sprigs
20 Piri Piri peppers
WHAT YOU DO
Bring water, vinegar, salt, pepper, berries & agave to a boil.
Combine rest of ingredients in a large bowl and pour the boiling liquid over.
Let cool and store in fridge.
To Can Them:
Sterilize 5 pint jars:
Wash jars and lids in hot soapy water.
Keep jars hot in a low temp oven and dry lids and place face up on a clean towel.
Bring large pot of water to a simmer.
Evenly distribute the garlic, bay, thyme and peppers in 5 hot canning jars.
Pour the boiling liquid over mushrooms in a bowl.
Let soften a few minutes.
Then transfer to jars, leaving 1/4” space at the top.
Use a small ladle to press down and get rid of air bubbles.
Wipe lip of jars clean.
Place lids and rings on jars (don’t tighten the rings too much) and carefully lower jars into simmering water.
Gently boil for 10 minutes.
Remove to rack and let cool.
You should hear a pop as the lids seal.
Test for air tightness by pressing the little circle on the lid. There should be no give.
(**If there’s a still a bounce, it’s not shelf stable and should be refrigerated.)
Tighten rings and let rest a few days for flavors to develop.
Canning your pickled mushrooms is a fun science and an art. Be sure to read the directions through a few times to be sure you understand exactly what to do.