QUICK PICKLED MUSHROOMS AND PEARL ONIONS

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Quick Pickled Mushrooms and Pearl Onions image

Y'all know I love a good pucker, but what I love about this vinegary little side dish is the little quiet kick it gets from the subtle flavors of white wine vinegar and fresh herbs. It's a perfect complement to a cheese board or spooned onto a burger!

Provided by Carla Hall

Categories     side-dish

Time 1h30m

Yield Makes about 8 servings

Number Of Ingredients 10

1/2 pound white button or cremini mushrooms, cleaned and trimmed, stems removed and chopped (very large mushrooms can be halved or quartered as necessary)
2 cups frozen pearl onions, thawed
2 cups water
1 cup white wine vinegar
2 tablespoons granulated sugar
1 tablespoon kosher salt
3 sprigs fresh tarragon
3 sprigs fresh thyme
1 large bay leaf
1 whole star anise

Steps:

  • Combine all of the ingredients in a large saucepan and bring to a boil. Reduce to medium-low heat and simmer for 10 minutes, then remove from the heat and allow to cool completely. The pickled vegetables can be submerged in the liquid in an airtight container and refrigerated for up to 3 months.

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