Spicy Garlic Pickles

• Vegan
• Gluten free

• Produce

  • 1 lb Button mushrooms
  • 1 Fresno chile
  • 6 Garlic cloves

• Baking & Spices

  • 2 tbsp Kosher salt
  • 1 tbsp Red pepper flakes
  • 1/2 cup Sugar

• Oils & Vinegars

  • 2 cups White vinegar

Found on epicurious.com

Description

Ingredients

• 2 cups white vinegar
• 1/2 cup sugar
• 2 tablespoons kosher salt
• 6 garlic cloves, halved
• 1 Fresno chile, thinly sliced into rings, seeded
• 1 pound button mushrooms, trimmed, quartered
• 1 tablespoon crushed red pepper flakes

Directions

• Preparation 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. Cooks' NotePickles can be chilled in a resealable container for up to 3 weeks.

Nutrition