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🍄 Pickled Mushrooms (Eastern European/German Style)

Ingredients
  • 450 g cremini mushrooms, halved if large (1 lb)
  • 250 ml water (1 cup)
  • 250 ml white wine vinegar (or cider vinegar for softer flavor)
  • 1 tbsp sugar
  • 1 tsp ½ salt
  • 6 black peppercorns
  • 1 tsp mustard seeds
  • 2 bay leaves
  • 2 sprigs fresh dill (or ½ tsp dried)
  • 2 cloves garlic, lightly crushed (optional)
Instructions
    Blanch mushrooms:
  1. 1
    Bring salted water to boil, add mushrooms, simmer 5 minutes.
  2. 2
    Drain and pack mushrooms into sterilized jar.
    3. Make brine:
  3. 3
    In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, bay leaves, dill, and garlic.
  4. 4
    Bring to a boil, simmer 2–3 minutes.
    5. Pickle:
  5. 5
    Pour hot brine over mushrooms in jar, making sure they’re submerged.
  6. 6
    Seal and let cool, then refrigerate.
  7. 7
    Best after 24 hours; keeps 2–3 weeks in fridge.
  8. 8
    💡 Serve with cured meats, sausages, or as a tangy counterpoint on a harvest platter.
Read it online: https://wayfarerspantry.com/thepantry/recipe/%f0%9f%8d%84-pickled-mushrooms-eastern-european-german-style/