Today, canning vegetables at home is mostly reasonable for farmers, I guess, who grow vegetables and need to preserve their harvest. Pickling, on the other hand, is a simple and quick cooking method for summer vegetables. Unlike many overwhelmingly spicy, salty, and vinegary store-bought pickles (they have to be that way for shelf life), homemade pickles can be forgivingly gentle. We can protect their natural flavors, texture, and most importantly, keep their nutrients! Make a few jars at a time, keep them refrigerated, and enjoy your cold, crunchy, refreshing, healthy, comforting vegetables — a great snack to survive Texas summer.
The best vegan okroshka is made with salted mushrooms (L.deliciosus/Ryzhik and L.resimus/Gruzd’), fermented apples, and malossol cucumbers with ice cold kvass, green onions, and fresh dill. In hot climate of Central Texas, we have to be careful when playing with long-term fermentation at home. I was wondering how pickled ingredients would work here…
Today in the U.S., mentioned above milk-caps are either unknown or deemed inedible, while in Easter Europe they are traditionally considered among the best edible mushrooms. After removing the bitterness, they are salted and later enjoyed as a condiment (there is no better companion for a shot of ice-cold vodka!) or as an ingredient in other dishes. Salted mushrooms are fleshy, juicy, and have a unique flavor.
When gruzd or ryzhik mushrooms are not available, my second favorite are P. ostreatus or Oyster mushrooms. Luckily, they are farmed by Kitchen Pride just about two hours away from Austin, in Gonzales, TX.