Go Back
–+ servings
Pickled Mushrooms Recipe

Pickled Mushrooms

Author: Larry White
Quick-pickled mushrooms that are stored right in your refrigerator. They are ready to eat after one day, but the flavors are best after three days.
5 from 3 votes
Print Recipe Pin Recipe
Course Side Dish
Prep Time15 minutes
Cook Time10 minutes
Inactive Time72 hours
Servings: 1 Quart

Equipment

Ingredients 

  • 1 pound mushrooms, wild oysters, chanterelles, morels, or cremini, cleaned and cut into bite-sized pieces (larger mushrooms can be quartered or cut into 1-inch pieces)
  • ½ cup red onion thinly sliced
  • 2 garlic cloves thinly sliced
  • 2 bay leaves
  • 2 thyme sprigs
  • 1 sprig rosemary
  • 1 teaspoon black peppercorns
  • 2 cups water
  • 1 cup raw apple cider vinegar
  • ½ cup sugar
  • 1 ½ tablespoons coarse kosher salt

Instructions

Make the brine

  • Add the water, apple cider vinegar, sugar, kosher salt, red onion, garlic, bay leaves, thyme, rosemary, and black peppercorns to a medium-sized pot. Bring to a boil over medium-high heat, then reduce the heat to a gentle simmer. Stir until the sugar and salt are dissolved.

Simmer the mushrooms

  • Add the mushrooms to the pot and stir to incorporate. Simmer for 5 minutes, just until the mushrooms are slightly softened but still meaty.

Cool slightly

  • Remove the pot from the heat and let the mixture cool briefly so that it is safe to handle.

Pack the jar

  • Using tongs or a slotted spoon, transfer the mushrooms, onions, garlic, and herbs into a clean quart-sized jar or glass bowl. Pour in enough brine to fully cover the mushrooms. Reserve any leftover unused brine for salad dressings or marinades.

Chill

  • Let the mixture cool to room temperature, then cover with a lid or plastic wrap and refrigerate.

Refrigerate and serve

  • Allow the pickled mushrooms to marinate in the refrigerator for at least 3 days before eating to let the flavors develop. Enjoy within 3 weeks, keeping the mushrooms submerged in brine and refrigerated at all times.

NOTES

  • Wild oyster mushrooms are my first choice, but chanterelles, morels, or cremini all work well.
  • Larger mushrooms can be quartered or cut into 1-inch pieces so they pickle evenly and still eat like a meaty bite.
  • Try them on burgers, on a charcuterie board with sausages and pâtés, or alongside grilled venison and duck.
  • This is a refrigerator-only pickled mushroom recipe and is not intended for canning or shelf-stable storage.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!