Description
A simple and flavorful recipe for Pickled Shiitake Mushrooms and Carrots that offers a tangy, slightly sweet, and mildly spicy accompaniment perfect for enhancing rice bowls, ramen, sandwiches, or as a refreshing side dish. This vegan-friendly snack uses a quick stovetop pickling method to marry bright rice vinegar, umami-rich soy sauce, and aromatic ginger and garlic.
Ingredients
Scale
Pickling Liquid
- 1/2 cup rice vinegar
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 clove garlic, smashed
- 1/2 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (optional)
Vegetables
- 1 cup shiitake mushrooms, stems removed, caps sliced
- 1 cup julienned carrots
Instructions
- Prepare the Pickling Liquid: In a small saucepan, combine the rice vinegar, water, soy sauce, sugar, sesame oil, smashed garlic, grated ginger, and red pepper flakes if using. Stir the mixture to help the sugar dissolve.
- Simmer Vegetables: Place the saucepan over medium heat and bring the liquid to a gentle simmer while stirring occasionally. Add the sliced shiitake mushrooms and julienned carrots, and allow them to simmer for 2 to 3 minutes until they become just slightly tender but still crisp.
- Cool Down: Remove the saucepan from the heat and let the pickled vegetables and liquid cool to room temperature.
- Refrigerate: Transfer the mushrooms, carrots, and pickling liquid to a glass jar or airtight container. Refrigerate for at least 2 hours before serving to allow flavors to meld. For best taste, chill for 24 hours.
Notes
- These pickled vegetables will keep in the refrigerator for up to 1 week.
- Perfect as a topping for rice bowls, ramen, or sandwiches.
- Apple cider vinegar can be substituted for rice vinegar if desired.
