Why not spend an afternoon making pickles? A pickling is not a big time commitment but still delivers huge rewards in the coming weeks. A refrigerator door lined with jars of homemade pickles is always worth opening — if only to admire, get a blast of cool air, and for the good feeling of being on top of your domestic game (at least for the moment.)
Here at the Academy, we choose refrigerator pickles because no canning or boiling is involved, and they are the definition of simplicity and tastiness. You will have brightly colored jars of tangy morsels to enhance any plate of food, adding a touch of something handmade to your meal. Smart parents know that the pickle is one way to introduce stronger flavors to the pickiest eaters on earth, most under the age of fifteen.
1 pound white, cremini, bella or shiitake mushrooms (cleaned with paper towels to remove dirt)
1 tablespoon olive oil
3 teaspoons coarse salt
1/4 cup apple cider vinegar
4 garlic cloves
a few branches fresh thyme, marjoram and parsley, leaves removed from stems
1 tablespoon honey
freshly ground black pepper
Preheat oven to 350 degrees. Combine mushrooms with oil and 1 1/2 teaspoon salt. Roast in a roasting pan for about 10 minutes. The mushrooms will give off a liquid. Drain in a colander.
Combine the vinegar, garlic, thyme, marjoram, parsley, honey, pepper and 1 1/2 teaspoon salt and mix well. Add the warm mushrooms and stir. Chill the mushrooms in the refrigerator until cold, about an hour. Transfer to mason jars. Seal tightly and refrigerate.
Storage: The pickles will keep for at least a month in the refrigerator.