Mushroom Pickle is a traditional British recipe for a classic method of preserving firm mushrooms by salting and then covering in lightly-spiced vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Pickle.
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This is an excellent method for pickling just about any kind of mushroom. Any firm mushroom works well in this recipe, but only the closed-cap forms of the larger mushrooms (field, horse St Gerorge's etc) should be used. If using something like a giant puffball then dice before using.
Ingredients:
400g button, closed cap or firm mushrooms, wiped clean
sea salt, to cover
4 blades of mace
generous twists of black pepper
malt or pickling vinegar, to cover
Method:
If using button mushrooms, remove the stalks, otherwise simply trim the stalk ends. Arrange in layers in a large bowl, salting liberally between each layer. Cover and set aside over night.
Pour off the liquid that the salt has drawn out into a pan then was the mushrooms and place in the pan with the drained mushrooms. Bring to a simmer and cook until the liquid has evaporated then add the mace and season to taste with black pepper. Add enough vinegar to cover then bring to a boil and cook slowly for a few minutes. Take off the heat and set aside to cool slightly.
Remove the mushrooms with a slotted spoon and pack into jars before pouring the hot vinegar over the top. Seal with vinegar-proof lids then place in a cool, dark, cupboard and allow to mature for at least 2 weeks before opening.
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