Spiced Pickled Mushrooms

• • • Makes 2 pints • • •

There’s something appealingly retro about this recipe, just like the starring ingredient. Button mushrooms are far from exotic, but they are readily available and perfect for taking on the flavors of this cinnamon- and clove-laced brine. Enjoy these mushrooms on Pickled Vegetable Pizza (page 78), or folded into Insalata di Riso (page 71).

2 pounds (907 g) firm, unblemished white button mushrooms

2 cups (473 g) distilled white vinegar

1 cup (237 g) white wine vinegar

1½ cups (355 g) water

½ cup (110 g) sunflower oil or vegetable oil

2 tablespoons sea salt

1 teaspoon whole black peppercorns

6 whole cloves

1-inch piece cinnamon stick

1 bay leaf

4 tablespoons extra-virgin olive oil

Equipment

2 sterilized 1-pint or four ½-pint jars and their lids

Basic water-bath canning equipment (see page 15)

1 • Gently rinse the mushrooms and pat them dry, brushing off any debris with a paper towel. Trim the stems and cut the mushrooms into quarters.

2 • Combine the vinegars, water, oil, salt, and spices in a large saucepan and bring to a boil over medium-high heat, stirring to dissolve the salt. Add the mushrooms, return to a boil, and boil for 5 minutes. Turn off the heat and cover the pot. Let the mushrooms rest for 5 minutes. Remove the mushrooms from the brine with a slotted spoon or skimmer.

3 • Pack the mushrooms into the jars, leaving about 1 inch headspace. Discard the bay leaf from the brine and then ladle the brine into the jars, leaving ¾ inch headspace. Pour 2 tablespoons olive oil into each pint jar or 1 tablespoon into each half-pint jar. Screw the lids on tightly and process for 15 minutes in a boiling-water bath (see Water-Bath Canning, page 15).

4 • Store the sealed jars in a cool, dark place and let the mushrooms cure for 2 weeks before opening. The sealed jars will keep for up to 1 year. Store any jars that fail to seal properly in the refrigerator and use those first.