Pickled Dryad Saddle Mushrooms with Dill and Jalapeno
An easy pickle similar in flavor to Midwestern dilly beans. These should be very spicy. Since the heat of jalapenos can vary, you may need to adjust the heat with a pinch or two of cayenne.
1lbYoung dryad saddle mushroomsshaved thinly on a mandoline, woody ends discarded to yield 1 lb after shaving
4ouncesshallotroughly 2 large shallots
1cupchampagne vinegar
2cupswater
1tablespoonkosher salt
1ozfresh dillchopped
3large jalapenosor 5 serranos, depending on your heat tolerance
1large clove of garlicfinely chopped
1tablespoonflavorless cooking oil.
Instructions
Wearing gloves, slice the jalapenos into ¼ inch slices on the mandoline. Cut both ends off the shallots, then cut in half the long way, and shave end to end on the mandoline.
If you don't have a mandoline, just slice everything as thin as you can, but don't complain to me about the mushrooms being tough.
In a 2 qt saucepot, sweat the shallot and garlic in the oil for 2 minutes, then add the mushrooms and salt and sweat, stirring occasionally, until wilted.
Add the dill, jalapenos and water and bring the mixture to a simmer for a few minutes. Add the vinegar, simmer gently for a few minutes more, then pack the mixture into pint jars and process in a water bath or refrigerate.
Label, date, and reserve until needed. Canned in a water bath, the pickles can be stored at room temperature as long as they're unopened for a long time, at least until the next season.