Thread: Pickled Mushrooms

mushroom is rich in folic acid, carb and potassium. i haven't tried it. but i am looking forward to try this one.

This may work much better with the addition of garlic. Garlic and mushrooms work very well together.

Wow ! till now i have six type of pickle in my kitchen. I would like to add mushroom pickle in my list.

Yet another simple way to make mushroom pickle

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Boil and peel singhade.
Wash mushrooms and cut them.
Let mushroom and singhade dry.
Grind jeera, raai, saunf, methidana.
Make adrak paste.
Heat 4 tbsp oil in a pan and fry singhade in it till it becomes light brown. Take them out.
Now fry adrak and remove it from the flame.
Add all the spices in it.
Now mix mushroom and singhade well so that masala is mixed well.
After 2-3 hours mix gud in sirka and cook.
Let it cool and mix with aachar.
Store in a jar and then put extra oil.

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Add all the spices in it.
Now mix mushroom and singhade well so that masala is mixed well.
After 2-3 hours mix gud in sirka and cook.
it's eassier for me

To increase the taste then add some garlic because garlic make is better taste when it mixed with mushrooms

this discussion seems to be very interesting.

Good recipe. I don't like the taste of Mushrooms but still they are very good for health.

Oh dear this is too unique pickle for me. Great to be on this topic. Would looking forward for more.

Hey wow nice recipe and tips too for making great pickled mushrooms at home and canning and preserving them too. Thanks for sharing it.

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awesome thereat
Musgroom pickle is good for health

In New Orleans, we have a product called "Chow, Chow' and it is great with many, many dishes. Here is a copy of he recipe:

1 head cauliflower
2 cups vinegar
1/3 cup sugar
1/4 cup salt
2 small onions, quartered
1/2 green cabbage, core removed, roughly shredded
2 small green tomatoes, peeled and seeded, coarsely chopped
1 red bell pepper, seeded and chopped
1 16-oz. jar whole sweet pickles
3 16-oz jars yellow mustard

1. Slice the florets off the cauliflower, breaking them into pieces the size of the tip of your little finger. Discard the branches and core.

2. Over medium heat, bring the vinegar, sugar and salt with one quart of water to a light boil in a large saucepan.

3. Add the cauliflower, onions, and cabbage. Cook four or five minutes. Add the green tomatoes and red bell pepper and cook two or three minutes. Turn the heat off and let the vegetables cool in the boiling liquid for about a half-hour.

4. While waiting, drain the pickles and chop them into small dice (about 1/4 inch) by hand. When the vegetables are cool, drain and chop them about the same size as the pickles.

5. Combine the pickles and vegetables in a large bowl. Add the mustard and stir to blend.

6. Sterilize canning jars of whatever size you prefer. Fill the sterilized jars with the chow-chow mixture. Cap and process according to standard canning procedure. It's best to let the chow-chow rest for a week or more before using.

Makes about eight eight-ounce jars.

Chef La' Lou
Nawlin's Bayou Kitchen - "Let the Good Times Roll . . . New Orleans Style"