I'm back to my old tricks--pickling and marinating vegetables. This time, I'm trying a recipe for pickled mushrooms from Anne Volokh's The Art of Russian Cuisine. I've been looking for a good recipe for Russian-style pickled mushrooms for ages, but I've never found one that was really satisfying (this attempt is the closest I've gotten).
Volokh's recipe is different from my past attempts because it doesn't call for any liquid or vinegar--just mushrooms, aromatics (garlic, dill) and salt. You weigh down the mushrooms with something heavy (like my big bottle, above). The mushrooms release liquid, which becomes the brine. They're properly pickled in 10 to 14 days. Stay tuned for an update.
From the archives: A recipe for marinated mushrooms from Anya von Bremzen's Please to the Table