Simple Pickled Mushrooms
Earthy, delicious pickled mushrooms that add an umami acidic complexity to cheeseboards and a ploughman's. Try on a beef sandwich.
- ServesN/a
- Cook it in5 Minutes
- DifficultyEasy
Ingredients
250g of button mushrooms cleaned and trimmed
250 ml of white wine vinegar
2 tbsp of fresh dill
1/2 tsp of sugar
1/2 tsp of salt
Air tight mason jars such as these
Method
Clean your mushrooms and trim stocks.
Add salt and sugar to the vinegar and whisk until dissolved.
Add your mushrooms to your jar, top with fresh dill and fill with vinegar.
Let your mushrooms for at least 24 hours in the fridge.
Keep you mushrooms for up to two weeks.
Ingredients
250g of button mushrooms cleaned and trimmed
250 ml of white wine vinegar
2 tbsp of fresh dill
1/2 tsp of sugar
1/2 tsp of salt
Air tight mason jars such as these
Method
Clean your mushrooms and trim stocks.
Add salt and sugar to the vinegar and whisk until dissolved.
Add your mushrooms to your jar, top with fresh dill and fill with vinegar.
Let your mushrooms for at least 24 hours in the fridge.
Keep you mushrooms for up to two weeks.
