Guest Post: Spicy Beer Pickled Mushrooms
We have a guest in the kitchen today!! Heather from The Tasty Gardner is here and have a perfect recipe! Get into all things Fall with this great pickling recipe! Her dish is pairs perfect with almost anything and it’s a great appetizer!
To some the idea of pickling vegetables can seem daunting. Long boils, lots of chopping, fear of botulism. Quick pickling however can eliminate those fears while providing you with amazing zesty snacks for the next few days.
Cucumbers are the popular first choice in vegetables with carrots, beans, peppers and cauliflower following close behind. Have you thought about mushrooms though? A main stay on many Italian charcuterie boards mushrooms can be one of the simplest things to pickle. A quick clean and trim of the stems, pop them in the jar and away you go.
Have I convinced you to try your hand at it yet? Let me push you one step further. Why not pickle with beer? What makes beer an amazing liquid for pickling is that it is also fermented. A fermented beverage used to ferment? Brilliant idea. Generally pale ales and IPAS make the best choices when deciding which beer to use though lagers and stouts can produce unique and delicious results. Why not give it try? Some of the greatest flavours come from a little experimenting.
Spicy Beer Pickled Mushrooms
Prep Time: 15 minutes plus overnight rest in the refrigerator
Cook Time: 10 minutes
2 pints button mushrooms
4-6 hot pencil peppers
1 1/2 cups white vinegar
12 oz. beer
1/4 cup white sugar
1 tbsp salt
- In a medium saucepan over medium high heat bring the vinegar, beer, sugar and salt to a boil.
- Meanwhile wipe any visible dirt off the mushrooms with a paper towel.
- Keep 3 of the peppers whole and slice the remaining into rounds.
- Between two 500ml jars add the mushrooms, whole peppers, and sliced peppers.
- Once the liquid has come to a boil pour into the two jars. leaving a small space at the top for air. You may have liquid leftover.
- Screw on lid and leave on counter to cool. Once cool place in refrigerator overnight to allow the mushrooms to marinade. Serve.