A delightful twist on classic pickled mushrooms, perfect for snacking or as a flavorful addition to your dishes.
Clean the mushrooms by trimming the stems and rinsing them under cool water.
Ensure mushrooms are firm and fresh for the best texture.
In a large pot, combine the vinegar, water, and salt. Heat the mixture until the salt dissolves.
Stir continuously to ensure the salt dissolves evenly.
Add the mushrooms to the brine and bring to a boil. Reduce heat and simmer for 10 minutes.
Simmer gently to avoid overcooking the mushrooms.
Pack the mushrooms into sterilized jars, adding onion slices, peppercorns, garlic cloves, and a bay leaf to each jar.
Distribute the flavoring ingredients evenly among the jars.
Fill the jars with the hot brine, leaving 1/2 inch of headspace. Remove air bubbles and seal the jars.
Use a non-metal spatula to avoid scratching the jars.
Process the jars in a boiling water bath for 20 minutes. Adjust processing time for altitude if necessary.
Ensure the jars are fully submerged in the boiling water bath.
Allow the jars to cool and store them in a cool, dark place for at least a week before consuming.
The flavors will intensify over time, so patience is key!
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