This 10-Minute Pickled Mushrooms Recipe Goes With Anything by Donna John

My family loves anything pickled. From cucumbers to pickled red onions to garlic to peppers to asparagus to beets to green beans to okra to eggs to pig's feet (that's all on my dad!), my family has eaten pretty much anything that can be pickled. One of my favorites are pickled mushrooms. They are so easy to make and go with any type of food – from sandwiches to barbecue to chicken to pork to beef. You can add in other ingredients like sliced red onion or shallot or chopped fresh herbs.

To prepare the mushrooms to be pickled, carefully rub off any dirt with a damp towel or paper towel. If you just have to wash your mushrooms, quickly rinse them under cold water then pat them dry with paper towels. If the stems are tough, you can trim them off using a sharp knife. 

Cuisine: American
Prep Time: 5 minutes 
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: Makes about 2 1/2 cups

Ingredients

• 1/2 cup red wine vinegar
• 1/2 cup water
• 2 bay leaves
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 - 2 cloves garlic, minced
• 1 pound fresh mushrooms, cleaned and left whole, cut into quarters or halves (depending on size)

Here's how to make it: 

1. Combine the vinegar, water, bay leaves, sugar, salt and garlic in a saucepot over medium heat. Add the mushrooms. Bring to a boil and cook for 2 minutes. Remove from the heat and cool slightly. 
2. Transfer to an airtight container or jar(s) and refrigerate overnight.
   

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