Brighten up your appetizers or snacks with these flavorful Pickled Mushrooms and Onions! This easy recipe transforms fresh white button mushrooms and red onions into a tangy, savory treat that’s perfect for adding a zesty kick to your dishes. The pickling liquid, made with white vinegar, water, and a touch of sugar, creates a balanced tanginess with a hint of sweetness. Seasoned with dried oregano, thyme, and black peppercorns, these pickles are aromatic and delicious. Fresh dill adds a burst of herbaceous flavor, making these pickled vegetables a tasty and versatile addition to salads, sandwiches, or as a crunchy snack on their own. Enjoy the vibrant flavors and textures of these homemade pickles!
Ingredients:
1 pound white button mushrooms, sliced
1 large red onion, thinly sliced
1 cup white vinegar
1 cup water
1/2 cup sugar
1 tablespoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon black peppercorns
1/4 cup fresh dill, chopped
Instructions:
1. Prepare the mushrooms and onions: In a large bowl, combine the sliced mushrooms and onions.
2. Make the pickling liquid: In a small saucepan, combine the vinegar, water, sugar, salt, oregano, thyme, and peppercorns. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
3. Pour the pickling liquid over the mushrooms and onions: Pour the hot pickling liquid over the mushrooms and onions in the bowl. Stir to coat.
4. Add the dill: Stir in the chopped dill.
5. Refrigerate: Cover the bowl and refrigerate for at least 2 hours, or up to 2 weeks. The longer you refrigerate them, the more flavorful they will become.
6. Serve: Serve the pickled mushrooms and onions as a condiment for sandwiches, salads, or tacos. Enjoy!
