Description
Learn how to make quick and flavorful pickled shiitake mushrooms and carrots at home. These Asian-inspired pickles are perfect for adding a tangy crunch to rice bowls, sandwiches, or grilled meats.
Ingredients
Scale
Shiitake Mushrooms:
- 1 cup fresh shiitake mushrooms (stems removed, caps sliced)
Carrots:
- 1 cup julienned carrots
Pickling Liquid:
- 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
- Clean and Prepare Vegetables: Slice the shiitake mushroom caps and julienne the carrots.
- Prepare Pickling Liquid: In a saucepan, combine rice vinegar, water, soy sauce, sugar, sesame oil, garlic, ginger, red pepper flakes, and salt. Boil until sugar dissolves.
- Pickle Vegetables: Pour hot liquid over mushrooms and carrots in a jar. Cool, then refrigerate for at least 2 hours or overnight.
Notes
- Great as a topping for various dishes.
- Store in the fridge for up to 1 week.
- Enhance with mirin or fish sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: ¼ cup
- Calories: 35
- Sugar: 3g
- Sodium: 410mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
