Uncle Morgan's EZ Pickled Mushrooms

There are a zillion recipes on the Web for pickled mushrooms, most of which are fairly complicated and require several ingredients.

Here's my recipe for EZ Pickled Mushrooms which makes an exquisitely tasty treat and requires exactly two (2) ingredients--one of which is mushrooms.

The other ingredient is free. As is the pickling jar.

Start with a large jar of kosher dill pickles. Eat them all. (You know you want to!)

Save the brine and jar.

Buy enough mushrooms to pack the jar slap full and rinse them well in cold water. The best size is about 1-1/4" in diameter, MOL. They will shrink during pickling, so don't chop or slice them.

Transfer the saved brine into a pan and bring it to a full rolling boil.

Pack the pickle jar slap full of rinsed mushrooms, then pour the jar full of hot brine.

Set the lid loosely on the jar and let the brine cool until it seals.

Tighten the lid. The jar will hold its vacuum seal and the mushrooms will keep until temptation overwhelms you.

The hot brine will cook the mushrooms to perfection.

Age the picked mushrooms for at least ten minutes. The flavor will be amazing then, and will just keep getting better the longer they age.

I don't know how long they will store with the lid sealed. I've never had a jar make it to the 30-day mark--they just get munched too fast.

Unmolested, they would probably keep the same length of time as, you know, dill pickles.

Be warned: if you try to eat just one, you'll probably eat eight before you can wrestle the hand with the spoon away from the jar.

They can be eaten solo as a side dish, added to soups and salads, or sliced & topped on a thick, juicy, steak.

For a spicier mushroom, the brine from sliced hot peppers can be used the same way.

(Mama mia!)

Bone appytights, y'all!

 

I'll have to put pickles and mushrooms on my next grocery list . Never had pickled mushrooms , now I'm really curious .

 

Wont work for me, Dang it! Pickle Brine gets used for Rollaudin! I even make my own Pickle brine just for this!
Might have to set some aside next time and try it out! May work really well along side my deep fried pickles! LOL

 

Rollaudin? Recipe Please

 

Gladly!
Get some good flat beef about 5 inches wide, 12 inches long ( Flanks or bottom round, pound it out/tenderize it)
Brown one side and let sit.
fry up some good bacon strips, enough to fully cover your beef rolls
Dice pickle and onion ( We prefer yellow onion)
coat a thin layer of pickle/onion on about 1/3 of the beef at the bottom end
roll the beef and pickle/onion and ( bacon on the outside) and tie off with butchers string
Place in the bottom of a big pot, you can do it in dutch oven, or even crock pot or pressure cooker
Cover the meat rolls in pickle juice and a little water, add any spices you like and cover on medium heat.
While that's cooking, make up some nice thick brown gravy, you can add mushrooms if you like
Cook for about 1 hour on medium heat, or until about half the juice is gone, turn up the heat and move the beef rolls around to that they cook evenly until most of the liquid is gone!
Serve hot with lots of gravy over the top!
We like fresh steamed veggies, usually baby carrots and fried zucchini with parm cheese on top
if your really into traditional, serve with spetzl or Bavarian Potato salad!
Enjoy
You can sub the beef rolls with tri tip and do it in the oven in a nice wide pyrex
same ingredients, just with out rolling them together!
Can also make a nifty stew, serve in a trencher/bread bowl with brown mustard!

 

OW! I hit my face on the monitor.

 

I keep licking my screen but I can't taste it.

 

Ha, GOOD, now go make some!
BTW, I just went through Great Grand Moms Recipes and found her version of this! I never got to try it, She only made it on special occasions for Special visitors, but:
She would coat the meat on the inside in brown mustard ( SOrt of a dijion/Pub Mustard), and instead of diced pickle and onions, She would lay a 1/4 cut pickle, 1/4 cut carrot, and diced onion in the bottom and then roll it and wrap with bacon before tying it! Otherwise, her version was mostly the same and Mine ( which I sort of swiped from her Daughter, My G-Mom) LOL
Any way, Hope y'all enjoy!
I also have a recip, for Great Grand Moms Pepper Beef sammichs, Those are one of my very favorites that she would make when I was very little! Glad she wrote it all down so we could make it ourselves later!

Now I'm gonna go make some, Dammit! LOL

 

sounds wonderful
a bit confused
so the pickle andonion go on the outside or inside?
i get the bacon is on the outside just not sure about the diced picke and onion