Mushroom Pickle. Wow the party with these easy, delicious Stuffed Mushrooms. Find Deals on Mushrooms Pickled in Groceries on Amazon. As a salad or appetizer, these tangy mushrooms are a welcome addition to any meal or party buffet table.
Refrigerating pickled mushrooms is the best route to take.
In my opinion, keeping them chilled makes them taste more fresh!
Store them in a mason jar or an airtight container for optimal flavor.
You can have Mushroom Pickle using 7 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Mushroom Pickle
- You need of Mushrooms 250gms Garlic cloves 12. Mustard oil 1/2 cup.
- It's 2 tbsp of Mustard pdr.
- Prepare of Turmeric pdr1tbsp.
- Prepare 1 tsp of Salt.
- You need of Red chilli pdr1tsp.
- It's of Vinegar2tsp.
- It's tsp of Sesame pdr1.
There's hardly a dish that doesn't pair well with pickled mushrooms. Bring water, vinegar, garlic, pickling spice, salt, and red pepper flakes to a boil in a large pot; add mushrooms. Drain the mushrooms, move to a clean towel, roll up, and squeeze to dry. Place half of the mushrooms in a pint-sized canning jar.
Mushroom Pickle step by step
- Wash, clean,wipe and cut mushrooms in three four pieces..
- Heat oil and add mushrooms. Switch off the gas after 5 mts.
- Mushrooms will be cooked in this hot oil. Moisture should not be there. Switch on the gas. Add mustard pdr, turmeric pdr,chilli pdr..
- Mix it well.Add roasted sesame pdr.Add at last salt and vinegar. Transfer the pickle in a bottle..
- Keep for 3 days in the sun..
- Can't preserve for long..
Top with the spices along with half the garlic. Slide the bay leaves down the sides of the jar. Top with the remaining mushrooms and garlic. Summer means fresh garden produce, and fresh garden produced needs preserving as much as possible. So we turned to Tigress for a summer series on quick and easy pickling, which is just one way to preserve the bounty of summer a little longer.
