This recipe is based on one in the superb book Preserving Italy, by Domenica Marchetti. I tasted one of these after I let them pickle for a day, and I may forsake my usual jar of emergency canned mushrooms for these. There could hardly be anything easier to make. Here’s my take on the project.
1 pound button Mushrooms
1 cup apple cider Vinegar
1/2 cup wine Vinegar
3/4 cup apple Wine, or any white Wine
1/4 cup peanut Oil
1 tablespoon Himalayan Pink Salt
1/2 teaspoon whole Peppercorns
3 whole Cloves
Small piece of a Cinnamon Stick
1 bay Leaf
Good Olive Oil
I didn’t have and/or disliked some of the ingredients in the original, and I didn’t want to wait for my personal corporate overlord Jeff Bezos to have a tiny overpriced bottle of white wine vinegar hand delivered to me in two cardboard boxes, and wrapped in a yard of bubble wrap, so I went full on Italian, and just used what I had, and what I like. The process is straight forward.
Clean the mushrooms, cut off the stems, and cut them into quarters (you can cut the small ones in half). While doing this, bring all the other ingredients to a boil, and remember the definition of non-reactive. Add the mushrooms after the boil starts, and cook for five minutes, and then let them rest. I left mine overnight, as I was up to my butt in alligators (figuratively), and had a dozen other things to do.
Get rid of the bay leaf, and put the final pickle in half pint jars, as a pound made three half pints for me. Pour a little olive oil in each jar after it is packed, which is an Italian trick that I was unaware of, but one which makes perfect sense. Process the fellows in a hot water bath for fifteen minutes.
That’s just a pressure canner with jars filled over the lids with water. Everyone should have one, but for some reason we own two, which is a long story.
Mine all sealed perfectly, and now get to age gracefully for a couple of weeks. After that, they are to be devoured.