Description
Delight in these tangy, umami-rich Pickled Shiitake Mushrooms and Carrots, perfect for adding a flavorful crunch to rice bowls, noodles, sandwiches, or as a vibrant side to grilled meats. This quick pickle recipe infuses fresh shiitake mushrooms and crisp carrots with a zesty blend of rice vinegar, soy sauce, sesame oil, and aromatic spices, offering a refreshing Asian-inspired accompaniment that’s vegan and gluten-free friendly.
Ingredients
Scale
Vegetables
- 1 cup fresh shiitake mushrooms (stems removed, caps sliced)
- 1 cup julienned carrots
Pickling Brine
- ½ cup rice vinegar
- ½ cup water
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 garlic clove (smashed)
- ½ teaspoon grated fresh ginger
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon salt
Instructions
- Prepare the Vegetables: Clean and slice the shiitake mushroom caps into even pieces, and julienne the carrots into thin matchstick-like strips. Place both prepared vegetables into a heatproof jar or container suitable for pickling.
- Make the Pickling Brine: In a small saucepan, combine the rice vinegar, water, soy sauce, sugar, sesame oil, smashed garlic clove, grated fresh ginger, red pepper flakes if using, and salt. Heat the mixture over medium heat, stirring occasionally until the sugar completely dissolves and the brine comes to a boil.
- Pour and Submerge: Remove the saucepan from the heat once boiling and immediately pour the hot pickling liquid over the mushrooms and carrots in the jar. Use a spoon or a clean weight to press the vegetables down, ensuring they are fully submerged in the liquid to pickle evenly.
- Cool and Refrigerate: Allow the jar to cool to room temperature, then cover tightly and refrigerate for at least 2 hours. For best flavor, let the vegetables pickle overnight to develop a deeper, balanced tang and umami character.
Notes
- Ideal as a topping for rice bowls, noodles, sandwiches, or as a vibrant side to grilled meats.
- Stores well in the refrigerator for up to 1 week.
- For enhanced umami, add a splash of mirin or a few drops of fish sauce to the brine.
- Use tamari instead of soy sauce to make this recipe gluten-free.
