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Pickled mushrooms are super effortless to make. From an accompaniment on charcuterie boards to a steak topper, these vinegary shrooms are best kept handy!
Pickled mushrooms are just one of many pickled veggies that we can’t get enough of at Momsdish. We are HUGE fans of pickled foods and the tart and tangy flavor is to die for.
From hosting to snacking, keeping these shrooms on hand is always a lifesaver. Keep a stock in the fridge at all times for when you are in a pinch.
Love shrooms? Give our marinated mushrooms a try. They are packed full of herbs and garlic. Use them on sandwiches or snack on them plain. Either way, you won’t be able to set them down.
How to Make Pickled Mushrooms?
You don’t have to exert a ton of effort to pickle veggies! It is super easy :). With the right spices and enough vinegar, you can next level any veggie you got hanging around.
- Clean mushrooms thoroughly.
- Bring a large pot of water and vinegar to boil. Add mushrooms and cook for 15 minutes.
- Drain liquid and set mushrooms aside.
- Bring mushroom marinade to a boil.
- Dice up garlic and place in mason jars.
- Fill up each jar with mushrooms and marinade. Cover and store for up to a month.
How Long Can I Marinate Mushrooms?
Mushrooms require at least 24 hours of marinating time to absorb all the flavors and get crunchy. In order to soak up all the wonderful flavors of the marinade, you need to let time run its course. Let your shrooms sit for at least a day, but two to three days is preferable.
Storing Pickled Mushrooms
Refrigerating pickled mushrooms is the best route to take. In my opinion, keeping them chilled makes them taste more fresh! Store them in a mason jar or an airtight container for optimal flavor.
Serving Suggestions
There’s hardly a dish that doesn’t pair well with pickled mushrooms. Sometimes, I like to enjoy them plain with a little drizzle of olive oil and some fresh, chopped herbs. Other times, they are the perfect sidekick to savory meat dishes. Either way, their yummy flavor will be bursting in your mouth soon enough. Here are some of our favorite dishes to pair them with:
- Rib Roast Recipe: Fatty and tender, this meat is begging to be complemented by a few pickled veggies.
- Homemade Kielbasa Recipe: Every Easter and Christmas, my family gets together and makes homemade kielbasa. Whether we are making sandwiches or eating the links plain, a pickled shroom is a perfect sidekick.
- Perfect Cast Iron Ribeye: Nothing goes with steak quite like mushrooms. This classic combo will make you feel like you’re out at your favorite steakhouse.
- Steak Sandwich: Sprinkle a couple of these bad boys on your steak sandwich for a nice pop of flavor. Trust me, you will love the combination.
- Mushroom and Cheese Sandwich: Substitute sauteed mushrooms for pickled in one of my FAVORITE sandwich recipes.
Switch Things Up
Looking to add a pop of flavor to your mushrooms? Check out these simple variations to make your pickled mushrooms speak to your taste buds:
- If you love it spicy, add some chopped jalapenos or Thai red chiles. Beware: A little goes a long way.
- Herb it up! Add a sprig of rosemary or thyme to infuse some awesome flavor into your shroom. My preference is dill, but that just might be the Eastern European in me!
- Double the garlic! If you can’t get enough of garlic, add MORE.
- Add some other veggies for texture. Cauliflower and carrots are my favorite, but your pickling options are endless!
More Pickled Favorites
- Pickled Onions: Perfect on salads or steak sandwiches!
- Quick Pickled Cucumber Recipe: From sandwich garnishes to quick snacks, these cucumbers will never disappoint.
- Quick Pickled Beets: The perfect sidekick to goat or feta cheese!
Recipe
Pickled Mushrooms Recipe
Print Pin
Servings
12 servings
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Recipe contributed by: Natalya Drozhzhin
Pickled mushrooms are super effortless to make. From an accompaniment on charcuterie boards to a steak topper, these vinegary shrooms are best kept handy!
Ingredients
- 2 lb mushrooms
- 6 garlic cloves
- 1/2 cup white vinegar 5% acidity
- 2 cup water
- 1 tbsp sugar
- 1 tbsp salt
- 6 bay leaves
- 8 whole peppercorns
- 6 tbsp vinegar 5% acidity
US Units – Metric
Instructions
Preparation
Clean and wash mushrooms, put them in a pot. Fill enough water to cover the mushrooms.
Add 1/2 cup of vinegar to the water, bring it to a boil and cook for 15 minutes. When mushrooms are cooked, drain the liquid and set aside.
Marinade
Into a separate pot, place water, salt, sugar, bay leaves and peppercorns, and bring it to a boil. Once the sugar and salt has dissolved, add 6 tbsp vinegar to the ingredients, then remove from heat and set aside.
Marinating
Clean and dice garlic into small pieces, place diced garlic on the bottom of the jars. Fill the jars with cooked mushrooms.
Pour marinade over the mushrooms. Cover, using lids and store them in the refrigerator. They can be stored in the refrigerator up to several weeks.
Nutrition Facts
Pickled Mushrooms Recipe
Amount Per Serving
Calories 26 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 588mg25%
Potassium 246mg7%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin C 2mg2%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted April 2, 2020
About Author
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BobNov 6, 2023 Why not just say 1/3 cup vinegar!?!!!!
Natalya DrozhzhinNov 6, 2023 Six tablespoons isn't exactly 1/3 cup. But, you are correct, it's close enough to use either way to measure.
Edward KowalskiOct 10, 2023 what is the herbs shown in the picture, but not in the recipe?
Natalya DrozhzhinOct 11, 2023 Hi Edward- that would be fresh dill. Enjoy!
AimeeJul 10, 2023 I can't wait to try this! My husband grew the mushrooms and I grew the garlic!
Natalya DrozhzhinJul 10, 2023 Aimee, that's so cool! Hope you love it!
Poland girlJun 27, 2023 Sorry but not enough vinegar. These were not good. I do 50/50 solution usually but followed your recipe and it tasted like water infused mushrooms.
Natalya DrozhzhinJun 27, 2023 Hi Poland girl, Sorry to hear the amount of vinegar wasn't to your liking. Feel free to adjust the vinegar amount to fit your taste next time.
New York DispensaryJun 8, 2023 I can't wait to try this recipe. I hope this recipe will work out for me! Thank you.
Natalya DrozhzhinJun 8, 2023 If you follow the recipe, I think it should work well. Please report back on how it goes.
SueNov 15, 2022 This same exact recipe is found at https://www.food.com/recipe/e…, complete with one of the same photos. Not sure who posted the recipe first.
Natalya DrozhzhinNov 15, 2022 Hi Sue! Thank you so much for looking out for me! That person took my recipe and picture and posted it as their own. We will deal with it. Again, Thank you!
Sonja StefanovskiOct 16, 2022 Hi Natalya,
Is there a nutritional reason for leaving out the first cooking water ? Surely after cleaning and preparing the mushrooms in the first water batch, the actual mushroom flavour and protein enriched stock is more inevitable?I look forward to mushroom chef’s opinions on this point if possible.
Kind regards sonja
Natalya DrozhzhinOct 17, 2022 Hi Sonja, I can totally see where you are coming from. We always pre-boiled the mushrooms because we enjoy the flavor more of a cooked mushroom in a pickling juice. I have never tried using a raw mushroom but if you do, can you share your feedback?
Looking forward to hearing from you!
NelyaNov 5, 2022 I think she means why not use the water from the first step in the marinade. 🤔
Natalya DrozhzhinNov 5, 2022 Hi Nelya, This is a passed down recipe from my grandma. I think they used to do it that way for sanitary reasons. Although I am not 100% sure. It's just always been done this way, so I also do it that way. Hope that makes sense.
SteveSep 23, 2022 I’m going to try a little variation on this. I have an abundance of puffball mushrooms popping up in my yard. I am confident they are safe to eat, but I’m having trouble getting some people to try them.
So, pickled mushrooms it is.Natalya DrozhzhinSep 23, 2022 Hi Steve- good luck, make sure they are not past their prime! Enjoy!
KrystinAug 12, 2022 Hi Natalya! Have you done this recipe in a water bath for pantry storage?! Can’t wait to try it! Would like to make a large batch and can them!
ErinOct 16, 2022 I have been making these for a couple years now and I do water bath can them! It works great!
BonnieJun 16, 2023 How long do you do the water bath?
Natalya DrozhzhinOct 17, 2022 Hi Erin, That's so great to hear! I am glad the recipe is working out for you! Enjoy!
Natalya DrozhzhinAug 12, 2022 Hey Krystin, I haven't not. If you properly do the sterilization, it should work but I have never tried doing it myself. If you do try it, try with a smaller portion and report back. I would love to hear your feedback.
Kathleen AAug 4, 2022 Could balsamic vinegar be used in this recipe
Natalya DrozhzhinAug 5, 2022 Hey Kathleen- without having tried it myself, I can't say what the results would be! It sounds intriguing though.
Karen FairbrotherJul 20, 2022 Can the brine be reused?
JJAug 28, 2022 I would use the brine for a tangy rice vermicelli salad
Natalya DrozhzhinAug 28, 2022 Thank you for sharing, JJ!
Natalya DrozhzhinJul 20, 2022 Hi Karen, personally I wouldn't reuse it because I think the flavor will not be as strong for the next set of mushrooms. If you do try it, please let me know how it goes. Thanks
Natalya DrozhzhinJul 16, 2022 Hi Jen, use fresh water for the marinade. Enjoy them! One of our favorite appetizers to have on hand.
AdamApr 15, 2022 How quickly can you eat these once you've pickled them? Do they need time to become pickled properly?
Natalya DrozhzhinApr 15, 2022 Hi Adam, thanks for stopping by! They require at least 24 hours of marinating. Enjoy!
LynnMar 30, 2022 With this method, do the mushrooms shrink after bottling?
Natalya DrozhzhinMar 30, 2022 Hi Lynn, they shrink a bit when they are boiled but not after they are jarred. Enjoy!
Anh HoangMar 14, 2022 Thank you so very much for sharing your delicious recipe. I tried few others, they are all good but yours is much more simple and easy to make. I just made 6lbs today!
Natalya DrozhzhinMar 15, 2022 Hi Anh- thank you so much for the feedback, I'm glad you love my take on pickled mushrooms!
SarahMar 6, 2022 We made a few different flavors. Added Italian seasoning to 1 batch, ranch seasoning to 1 batch, dill to 1 batch, and some spicy Mexican spice to 1 batch. Can't wait to try them all!!
Natalya DrozhzhinMar 7, 2022 Wow, I love all of the variety, Sarah! Thanks for sharing 😊
RichardFeb 15, 2022 Have you ever done a water bath for shelf stability?
Natalya DrozhzhinFeb 15, 2022 Hi Richard! I've done it for many veggies, usually it's just a more time consuming process. It is so nice to have a pantry stocked with canned goodies, though!
CarmenFeb 4, 2023 How long do you water bath?
Looking forward to this recipe!
Thanks for your inputNatalya DrozhzhinFeb 5, 2023 Hi Carmen, after thoroughly washing the mushrooms, You would boil them for 15 minutes with vinegar. I hope this answers your question.
Natalya DrozhzhinMay 20, 2023 I dont think I understand what you mean by "just vinegar". I read your quesiton a few times and I think I am not getting it... lol
Lori GordonMay 24, 2023 I think they mean in your list of ingredients you have 1/2 cup of white vinegar and then the last thing on your list is 6 tablespoons of “vinegar”. They want to know what the difference is?
Natalya DrozhzhinMay 24, 2023 Oh thanks for explaining, it would be the same type of vinegar. 1/2 cup is added during the cooking of mushrooms and 6 tbsp is for th marinade, I will add a note. Thanks for your help
Charles PiattJan 14, 2022 Plan on making these very soon, along with some pickling some red onion and garlic. Anyway, can you slice the mushrooms before cooking them? And if so, do you think I should increase the amount of mushrooms I use?
Natalya DrozhzhinJan 14, 2022 Hi Charles - YUM! That sounds awesome. We have a great recipe for pickled red onion if you need it: https://momsdish.com/recipe/7….
For the mushrooms, we like to keep them whole for texture and find that they have more of a bite. You can slice them if you'd like though. I would use the same amount. Hope this helps!
RoseNov 26, 2021 What is the water to vinegar ratio you typically use to cover the mushrooms when parboiling? I often find myself with different quantities of mushrooms to pickle and am trying to work out how to make them consistently
Natalya DrozhzhinNov 26, 2021 Hi Rose, I use 2 cups of water and 1/2 cup white vinegar 5% acidity for about 2lb of mushrooms. I hope this answers your question.
LillieAug 14, 2021 Can i use yum yum juice for mushrooms
Natalya DrozhzhinAug 15, 2021 Hi Lillie, I haven't tried doing that so I am not sure how that would work. But marinade in this recipe is as easy as just a pour from a jar. Though someone has replied and stated that they tried it with a leftover pickle marinate and they liked it. Hope this helps.
BrendaAug 12, 2021 HI! I was excited to find your recipe. I am used to fermenting not pickling. I boiled my mushrooms till soft, put in vinegar, garlic, herbs...do you leave them on the counter to pickle for a couple of days and then refrigerate?
Natalya DrozhzhinAug 12, 2021 Hi Brenda, you would put them in the fridge right away, mushrooms require at least 24 hours of marinating time to absorb all the flavors, let your shrooms sit for at least a day, but two to three days is preferable. Hope this helps.
Carolyn GriganaviciusJun 6, 2021 instead of making marinade can you use the marinade from pickles or 3 bean salad?
Rick OwensJun 9, 2021 I buy Claussen pickles and recently tried putting mushrooms into a jar that had just given up it's last pickle and after a day they were WONDERFUL! They didn't last a week so I don't know the full shelf life in the fridge lol.
Natalya DrozhzhinJun 9, 2021 Rick, thank you for your feedback and for helping out with an answer, thank you!
Natalya DrozhzhinJun 7, 2021 Hey Carolyn, I haven't tried doing that so I am not sure how that would work. But marinade in this recipe is as easy as just a pour from a jar.
StephenMay 29, 2021 Thanks, this was a great recipe as the result was quite tasty
Natalya DrozhzhinMay 29, 2021 Glad you enjoyed it, Stephen!
Heidemarie BulowMar 17, 2021 Hi, when do i put in the dill? And is it ok to use fresh herbs?
Am so looking forward to trying my batch. Thank youNatalya DrozhzhinMar 17, 2021 Hey, We add fresh herbs for garnish right before serving them. Enjoy
RasaFeb 18, 2021 Thank you for the recipe. Definitely will try.
Do you think it can be pickled with apple cider? Don’t like that much of vinegar taste.Natalya DrozhzhinFeb 18, 2021 Hey Rasa, if you don't mind the flavor of apple cider, that works.
Jennifer CarlsonJan 16, 2021 I add the marinade ingredients to the mushrooms. I found it gave them a better flavor. I also add oregano for more flavor.
Timothy D HofstetterDec 17, 2020 This makes... four pints total?
Natalya DrozhzhinDec 18, 2020 Yes, about 4 pints.
MikeOct 6, 2020 How much water do you use when making marinade?
Natalya DrozhzhinOct 6, 2020 Hey Mike, I use 2 cups of water. Enjoy it!
TheoleneSep 28, 2020 Can you use Portabella mushrooms?
Natalya DrozhzhinSep 29, 2020 Hey, yes, you definitely can. Enjoy
Judi HammondSep 18, 2020 Would this marinated mushroom recipe include using them as a garnish in a co*cktail?
Sandra DePeauxJan 16, 2021 I use them with a whiskey co*cktail. Great!!!!!!
Natalya DrozhzhinSep 19, 2020 It could work if you don’t mike the pickled flavor. As a side dish, they are amazing!!!!
