Photo by Chelsea Kyle, food styling by Katherine Sacks
These spicy pickles pack a mean punch. Toss them into salads for a sharp bite or use them as a fun garnish on your weekend Bloody Marys. This brine is also great with green beans or asparagus.
Cooks' Note
Pickles can be chilled in a resealable container for up to 3 weeks.
Recipe information
Total Time
35 minutes, plus cooling time
Yield
4 1/2 cups
Ingredients
2 cups white vinegar
1/2 cup sugar
2 tablespoons kosher salt
6 garlic cloves, halved
1 Fresno chile, thinly sliced into rings, seeded
1 pound button mushrooms, trimmed, quartered
1 tablespoon crushed red pepper flakes
Preparation
Step 1
Bring vinegar, sugar, salt, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
Step 2
Place garlic, chile, mushrooms, and red pepper flakes in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over mushroom mixture. Let cool to room temperature, then cover and chill at least 2 hours before serving.
Recipe notes
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