Pickled Mushrooms

Mushrooms are just the best to pickle - the meatier the mushroom the better! We generally use oyster mushrooms and always look to source a UK grown variety for our pizzas (although this can be difficult!).

Notes

  • 1 x sterilised 1L Kilner jar or equivalent (for the fermentation) needed

  • Use half an apple, lemon or cabbage end for the plug to weigh the veg down under the brine. Some people use sandwich bags filled with water but we prefer a plastic-free, natural solution that works just as well! 

Ingredients

  • 0.5L apple cider vinegar

  • 0.25L filtered water 

  • 2 tbsp Maldon sea salt 

  • 1 tbsp unrefined sugar

  • 1 kg oyster mushrooms (brushed clean and stalk trimmed)

  • 1 bunch of tarragon leaves (stalks removed)

  • 12 peppercorns

  • 5 peeled cloves of garlic

Method

  1. Make a brine by combining the ACV, water, salt and sugar in a saucepan and bring to the boil

  2. Add the mushrooms and simmer for 3 - 5 minutes stirring occasionally

  3. Strain the brine into a glass or ceramic bowl and combine the chilli flakes, peppercorns and garlic with the mushrooms

  4. Put the seasoned mushrooms into a Kilner jar using a spatula or non metallic spoon

  5. Pour the brine into the Kilner ensuring it covers the mushrooms and leaves half an inch clear from the top of the jar

  6. Seal with a natural or glass weight (see notes above)

  7. Allow to cool and then refrigerate. The mushrooms can be kept chilled ensuring they are covered in brine for up to 12 weeks

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Tips

  • Experiment with other herbs or spices as mushrooms take on a lot of flavour and are very versatile. Star anise is one spice we love to use when we can.