A delightful twist on marinated mushrooms, these zesty pickled mushrooms are perfect for snacking or as a flavorful addition to your dishes.
Combine the water and coarse salt in a large pot and bring to a boil.
Ensure the salt dissolves completely for a balanced brine.
Add the mushrooms to the boiling brine and cook for 2 minutes.
Blanching helps the mushrooms absorb the flavors better.
Drain the mushrooms, reserving the cooking liquid.
Save enough liquid for the pickling process.
In a saucepan, combine 1.5 cups of the reserved liquid, vinegar, bay leaves, sugar, black peppercorns, allspice, red pepper flakes, and thyme. Bring to a boil and simmer for 5 minutes.
Simmering the brine helps infuse the flavors.
Pack the mushrooms into heat-resistant jars, layering with shallots and garlic.
Pack tightly but avoid crushing the mushrooms.
Pour the hot brine over the mushrooms, ensuring they are fully submerged. Seal the jars and let cool before refrigerating.
Leave a small gap at the top of the jar for expansion.
Refrigerate the jars for at least a week, shaking occasionally to distribute the flavors.
The longer the mushrooms marinate, the more flavorful they become.
