The great thing about pickling is that it's a cooking technique that you can utilize throughout the year. At The Norm, we serve a pickle plate that changes based on what's available locally right then. Now, our plate is piled high with shimeji mushrooms, ramps, fiddleheads and radishes!
Below are the recipes for both our pickled shimeji mushrooms and ramps to show the wide range of ingredients that can be utilized when picking vegetables.
Pickled Shimeji Mushrooms
4 Tbsp Olive oil
2 tsp Kosher salt
1/2 cup Red wine vinegar
1/2 cup Water
2 Garlic cloves, minced
1 Lemon, zest only
3 Tbsp Coriander seeds, whole, toasted
1 tsp Chili flake
1 tsp Black pepper
1 lb Shimeji mushrooms, bottoms trimmed
Combine the first 9 ingredients in a non-reactive sauce pan and bring to boil.
Turn off heat and cover for 10 minutes.
Take cover off, add mushrooms, and stir carefully for a few seconds.Then cover and let sit for 5 minutes.
Strain out liquid and transfer spices and mushrooms to a quart jar.Top off with the liquid.
When cool, store in refrigerator until use.
1 cup White wine vinegar
1 cup Water
1 cup Sugar
4 Tbsp Yellow mustard seed
4 Tbsp Fennel seed
2 Tbsp Coriander seed
2 Tbsp Kosher salt
1 lb Ramp bulbs, cleaned , trimmed and blanched for 4 minutes in salted water
Add the first 7 ingredients to a non-reactive sauce pan and bring to a boil.
Turn off the heat then add the ramps.
Let the liquid cool.Then strain the liquid
Add the ramps and spices to a quart jar and top off with the liquid.
Cover and store in the refrigerator until use.