Everybody who eats these says the same thing: Holy Shit. Fantastic little appetizers, garnishes for bloody marys, or a snack if you’re drunk.
The pickling brine is the same ratio I use: 1 part kosher salt, 3 parts vinegar, 6 parts water.
Also, unlike the other pickles I like to make, these are suitable for canning, if you want. Once canned they should stay good pretty much indefinitely.
Ingredients
2 pounds white mushrooms, washed
1/2 cup kosher salt (can’t use iodized salt for pickling, don’t know why)
1 1/2 -2 cups white vinegar
3 cups water
10-15 garlic cloves (the ideal ratio here is 1 garlic clove per mushroom)
1-2 ounces fresh basil leaves, washed
Directions
Put the mushrooms in a pot with the salt, vinegar, water, and garlic. Bring to a boil, cover, and simmer for 10-20 minutes until the mushrooms are cooked all the way through.
If you’re canning these, add basil leaves to the jars before adding the mushrooms, garlic, and brine to the jars.
If you aren’t canning, put the basil in to tupperware, add the mushrooms and garlic, and pour the brine over them to cover. Put a lid on the tupperware, and put the mushrooms in the refrigerator for up to…I’m guessing a few weeks? They’re fully cooked and the amount of acid keeps them good for a long time.
As with any pickle, the longer they sit the better they get, but since you’ve boiled these, they are good to go almost immediately. The only thing they get from sitting is more of the basil flavor.
eatbensmeat 