Making Inferno Pickled Mushrooms is a straightforward process, but a few key details will help ensure the best possible texture and flavor.

Step 1: Blanch the Mushrooms

Bring a large pot of water to a boil. Add the mushrooms and cook for 4 to 5 minutes, just until they become tender. This brief blanching step firms up the mushrooms’ structure so they hold their shape well throughout the pickling process, while also softening them just enough to absorb the brine effectively.

Step 2: Drain and Cool

Drain the mushrooms immediately once they’ve finished cooking, and let them cool slightly before handling. There’s no need to fully cool them to room temperature at this stage, since they’ll be combined with a warm brine shortly.

Step 3: Transfer to a Jar

Move the mushrooms to a clean glass jar or airtight container. A wide-mouth jar works especially well here, making it easier to layer in the aromatics and later retrieve the mushrooms.

Step 4: Add the Aromatics and Spices

Add the sliced garlic, red onion, habanero peppers, and jalapeño around and between the mushrooms. Then add the black peppercorns, mustard seeds, coriander seeds, dill seeds, smoked paprika, oregano, bay leaves, and fresh dill (if using), distributing everything evenly throughout the jar.

Step 5: Build the Brine

In a saucepan, combine the white vinegar, water, olive oil, pickling salt, sugar, and crushed red pepper flakes.

Step 6: Heat Gently

Warm the mixture over medium heat, stirring occasionally, until the salt and sugar have completely dissolved. Avoid letting the brine come to a full boil — gentle heat is all that’s needed to dissolve the solids and help the oil and vinegar combine more evenly.

Step 7: Pour Over the Mushrooms

Carefully pour the warm pickling brine over the mushrooms, making sure they are fully submerged. If needed, gently press the mushrooms down or add a small amount of extra vinegar and water in equal parts to ensure complete coverage.

Step 8: Cool and Seal

Allow the jar to cool to room temperature before sealing it tightly. This prevents pressure buildup inside the jar and helps preserve the freshness of the aromatics.

Step 9: Refrigerate and Wait

Refrigerate the jar for at least 48 hours before serving. For the boldest, most intense spicy flavor, let the mushrooms pickle for a full 5 to 7 days, giving the habanero and jalapeño heat time to fully develop throughout the brine and mushrooms.