Our mushrooms are in a bit of a pickle.Gather Journal Pickled Mushrooms
Tangy pickled mushrooms are the ideal counterpoint for our rich bacon-fried cheeseball.
Combine vinegar, ¾ cup water, garlic, spices, bay leaf, sugar, and 2 tsp kosher salt in a saucepan and bring to a simmer. Stir in mushrooms and simmer 1 minute. Transfer to a jar and cool, uncovered, to room temp. Liquid should just cover mushrooms. Cover jar and chill overnight or up to 2 days. Serve drained, at room temp, drizzled with olive oil.