Since these pickles turned out absolutely fantastic, I'm posting the recipe. Because y'all are so nice, and totally deserve it.
Also giving the recipe for marinated mushrooms included with a mystery by Mignon F. Ballard, which I just finished. She writes very lightweight little confections, and adds recipes at the end for some of the dishes mentioned in each book. This one happened to be called Claudia's Marinated Mushrooms. So you might say it spoke to me. In more ways than one, since I do love mushrooms (having been known to forage them against the advice of husband and granddaughter) and marinated or pickled things.
I served the mushrooms as part of an antipasto plate for Resurrection Sunday dinner yesterday, to rave reviews. Including my own. Not the most photogenic of subjects, but superlative in taste. Trust me.
Claudia's Marinated Mushrooms
by Mignon F. Ballard
1 pound fresh mushrooms, wiped clean (I cut the large ones in half)
1 onion, sliced
2/3 cup tarragon vinegar
1/2 cup olive oil
1 medium clove garlic, minced
1 tablespoon sugar
1 1/2 teaspoons salt
dash freshly ground black pepper
dash pepper sauce
Put the mushrooms, garlic and onion in a jar or tightly covered container. Combine the remaining ingredients and pour over them. Refrigerate until ready to serve. Oh, yummy yum, if I do say so.
Naturally Pickled Vegetables
Adapted from the recipe by Michael Ruhlman in Ratio
20 oz. water (2 1/2 cups)
1 oz. kosher salt (about 2 tablespoons Morton's)
1 teas. mustard seeds
1 tablespoon dill seeds
1 tablespoon peppercorns, bruised
3 cloves garlic, peeled and chopped
dash red pepper flakes if desired
fresh dill if available
carrots in 1/4 inch slices or in sticks
daikon, in thick slices
turnips, cut up
To make and chill the basic brine, combine half the water and all the salt in a pan over high heat, stirring until the salt is dissolved. Remove from the heat and add the remaining half of the water by weight in the form of ice cubes. Stir until dissolved. Add all the vegetables you're going to use to a quart pickle jar, as well as the spices, then pour over the cooled brine, (weight them down so that they are completely submerged) cover with plastic wrap, and leave at room temperature (75F or lower) for about a week. Here in Hawaii 4-5 days is about right.
I usually place the jar on a plate to catch any bubbling over. You can top up with more brine then. When you deem your pickles sour enough you might top off with a few tablespoons white vinegar before refrigerating (I do that just to discourage any potential bad bacteria).
This post will be linked to Weekend Cooking, hosted by Beth Fish Reads.