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Hot Pickled Mushrooms

Hot Pickled Mushrooms recipe image
These hot pickled mushrooms offer a vibrant burst of flavor with a perfect balance of tangy vinegar, sweet apple juice, and a gentle heat from dried red peppers. The earthy richness of button mushrooms is elevated by aromatic garlic and bay leaves, creating a complex, savory profile. Ideal for preserving the harvest or adding an unexpected punch to everyday meals, these pickles hold up beautifully in jars for months. Serve them alongside cheese boards, toss into grain salads, or use as a topping for burgers and sandwiches. Their crisp texture and robust flavor make them a versatile pantry staple that brings gourmet appeal to simple dishes.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 137.9
Dietary: Diabetic, Gluten-free, Vegan, Vegetarian
Description
These hot pickled mushrooms offer a vibrant burst of flavor with a perfect balance of tangy vinegar, sweet apple juice, and a gentle heat from dried red peppers. The earthy richness of button mushrooms is elevated by aromatic garlic and bay leaves, creating a complex, savory profile. Ideal for preserving the harvest or adding an unexpected punch to everyday meals, these pickles hold up beautifully in jars for months. Serve them alongside cheese boards, toss into grain salads, or use as a topping for burgers and sandwiches. Their crisp texture and robust flavor make them a versatile pantry staple that brings gourmet appeal to simple dishes.
Ingredients
  • 1 pound Small button mushrooms
  • 3 lg Garlic cloves peeled, sliced
  • 1 tablespoon Dried hot red peppers (2 T.
  • 1/4 teaspoon Whole peppercorns
  • 3 lg Bay leaves, broken in pieces
  • 1 cup Distilled vinegar
  • 1 cup Water
  • 1/4 cup Apple juice
  • 3/4 teaspoon Salt or salt substitute
Directions
  1. 1
    Wash mushrooms thoroughly and slice off and discard the stem ends.
  2. 2
    Cut mushrooms into halves, quartering larger ones for uniform size.
  3. 3
    Prepare hot, clean jars by filling them halfway with the prepared mushrooms.
  4. 4
    Distribute the sliced garlic, dried red peppers, peppercorns, and broken bay leaves evenly among the jars, adding about one-third of each ingredient to each jar.
  5. 5
    Fill the jars to within 1 inch of the top with the remaining mushrooms.
  6. 6
    In a saucepan, combine the distilled vinegar, water, apple juice, and salt.
  7. 7
    Bring the liquid mixture to a boil over medium-high heat.
  8. 8
    Pour the boiling liquid over the mushrooms in the jars, adding more hot water if needed to cover completely, leaving 1/2 inch headspace.
  9. 9
    Wipe jar rims, cap with hot lids, and process in a boiling water bath for 20 minutes after the water returns to a boil.
  10. 10
    Alternatively, process in a pressure cooker at 10 pounds pressure for 20 minutes.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 137.9kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 18.6mg1%
Total Carbohydrate 28.8g10%
Dietary Fiber 2.8g12%
Sugars 3.2g
Protein 8.4g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pickled, mushrooms, hot, spicy, preserved, garlic, vinegar, canning, appetizer, vegan, pantry, flavorful, jarred, condiment, savory, peppers, bay leaves, peppercorns, apple juice, homemade
Read it online: https://www.chefs-mate.com/recipe/hot-pickled-mushrooms/