Time 1h Yield 5 half pints, 20 serving(s) Number Of Ingredients 7 Steps:
Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain. In large pot, combine vinegar, water and salt. Heat, stirring to dissolve salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 to 12 minutes or until tender. Pack mushrooms into sterilized half-pint jars. To each jar add: 1 tablespoon onion, 1/2 teaspoon peppercorns, and 1 clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath. NOTE: If mushrooms are large (2 inches in diameter), 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar. Processing time above is for less than 1000 feet. For altitudes of 1000-6000 feet, process 25 minutes; above 6000 feet, process for 30 minutes.
Yield 4 1/2 cups Number Of Ingredients 7 Steps:
Bring vinegar, sugar, salt, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes. Place garlic, chile, mushrooms, and red pepper flakes in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over mushroom mixture. Let cool to room temperature, then cover and chill at least 2 hours before serving.
Time 28m Yield 6 servings Number Of Ingredients 8 Steps:
Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours. Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil. Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.
Time 5m Yield 4 cups. Number Of Ingredients 10 Steps:
In a large serving bowl, combine the first seven ingredients. Add mushrooms and onion; toss to coat. Cover and refrigerate 8 hours or overnight. Sprinkle with red pepper before serving.
Yield Serves 4 Number Of Ingredients 14 Steps:
Bring mushrooms, sugar, 1/2 cup soy sauce, 1/2 cup vinegar, and 1 cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Transfer mushrooms to a medium bowl with a slotted spoon. Let brine cool, then pour over mushrooms. Cover and chill at least 1 hour. Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice and 2 cups water in a medium saucepan, season with salt, and let sit 30 minutes. Bring rice to a boil. Reduce heat to low, cover, and cook until tender, 30-35 minutes (you can also use a rice cooker). Remove from heat and let sit, covered, 15 minutes; fluff with a fork. Keep warm. Soak wakame in 1/2 cup cold water in a small bowl until softened, 6-8 minutes. Drain and mix in a clean small bowl with black bean paste, honey, oil, remaining 5 tsp. soy sauce, and remaining 5 tsp. vinegar. Add tofu to spicy black bean shoyu, season with salt, and gently toss. Let sit 10 minutes to let flavors meld. Taste and season with more salt if needed. Divide rice among bowls and spoon tofu mixture on top of rice. Arrange drained pickled shiitake mushrooms, scallions, peanuts, and some tobiko, if using, around tofu mixture. Mushrooms can be pickled 5 days ahead. Keep chilled.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 3 Steps:
Lightly Wash Mushrooms. In a plastic ziplock bag, place Lemon Juice and Mushrooms and shake until coated (This will help the mushrooms keep their color). Place Mushrooms in a small jar or bowl and add Italian dressing, Mix until throughly coated. Chill for about an hour and serve.
Time 10h15m Yield 6 Number Of Ingredients 7 Steps:
Bring water, vinegar, garlic, pickling spice, salt, and red pepper flakes to a boil in a large pot; add mushrooms. Boil until mushrooms are softened, about 2 minutes. Pour mushroom and liquid into a large jar. Cover and chill for 10 hours to overnight.
Time 1h10m Yield 8 pints. Number Of Ingredients 9 Steps:
Place all ingredients in a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Carefully ladle hot mixture into eight hot 1-pint jars, leaving 1/2-in. headspace., Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil. Process for 20 minutes. Remove jars and cool.
