Pickles! Easy, delicious, and versatile. Today I whipped up a batch of pickled red onions and marinated (a.k.a. pickled) mushrooms. We like the sweet sour onions on tacos, avocado toast, as toppings for stews, etc. The mushrooms are mostly for snacking, but also good in pasta.
Pickled red onions: in a pot dissolve 2tbsp salt and 1/3c sugar in 2c white vinegar and 2c water. Let cool. Thin slice two red onions (i use a mandolin), and pack them in jars with a clove of garlic and some peppercorns. Fill with the brine, stick it in the fridge overnight, and viola!
Marinated mushrooms: boil whole cleaned white mushrooms in 3:1 vinegar and water for 5 minutes. Drain them and squeeze them out a bit. Toss them with 1tsp salt, 1tsp oregano, 1tbsp minced garlic, 1/2tsp red pepper flakes, and extra virgin olive oil. Stick them in the fridge overnight and they're ready for snacking!
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