Marinated mushrooms are a staple on any antipasti plate. They’re not pickled so much as they are preserved. Here’s how to do the technique the Italians call sott’olio.
Find It Fast
Whole books and websites are dedicated to preservation recipes, so what follows is merely my collection of about three dozen recipes for pickles, ferments and salted foods.
Not all are wild, in fact many are done with vegetables from my garden. You will also see recipes for pickled and dried meats and fish, too.
I have kept a garden for decades, and I preserve a lot of the harvest, so you'll see plenty of preservation recipes for "regular" garden vegetables.
As a gatherer of mushrooms and wild edible plants since I was a boy, I preserve whatever I can't eat right away -- especially because, as we all know, nature waits for no one.
Some of the recipes I use every year are my Italian marinated mushrooms, pickled mustard greens -- wild or farmed greens work equally well here -- and pickled ramps, which works with any small onion, wild or grown.
Similarly, I pickle wild Sierra Nevada blueberries or huckleberries, and they're amazing, but you can do the same with supermarket blueberries.
Meats and Fish
Most of my preservation recipes for meat are in my collection of salami recipes, or jerky recipes, but you'll find some excellent recipes for fish and seafood here. Other than the herring and pike recipes above, I have a smoked, dried shrimp recipe and a classic Lowcountry pickled shrimp recipe.
When I was growing up, I thought “antipasti” specifically meant pickled cauliflower, carrots and onions. Well, I’ve recreated the recipe for Italian-style pickled cauliflower here.
Herring and sardines spoil so fast that most of us eat them already salted or pickled. Here’s how to make pickled herring from fresh fish caught from the San Francisco Bay.
Chanterelles vie for my favorite mushroom with the great porcini. Chanties are the light to porcini’s dark, pheasant not beef, white wine not red. Our season has begun!
Preserved lemons are not just the province of Morocco. Methods of preserving or pickling lemons exist wherever they are grown, including 19th century America.
Consider, for a moment, the sweet pepper. No other plant demands so much, gives so little, yet keeps us coming back for more. Sweet peppers are the coquettes of my garden. I coddle them, dote on their every need, and in return they toss me a few fruits to play with — so few, in fact,
Pickling is not solely the province of sweltering August kitchens. I have slowly begun to put up produce in every season, and I am finding that springtime is a particularly good time for pickles. Instead of suffering in the summer’s heat, with sweat flavoring your brine and forcing yourself up early in the morning to