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
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
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.
Can you or have you used red or white wine vinegar for the marinade?
Good question, John. I have not personally used red or white wine vinegars for my pickled mushrooms, but I suspect they would add a different flavor. White vinegar tends to have a neutral flavor, while white wine or red wine vinegars have more flavor to them. If I had to choose one, I believe white wine vinegar has a more subtle flavor, while red wine vinegar has a bolder taste. If you end up using either one as a substitute, can you let me know how you like it?
I actually make it with half balsamic and half white vinegar and I have fell in love with it
That's awesome, Sharon! I think most vinegars will work in terms of "pickling" because of their acidity, but the flavor of the pickled mushrooms will definitely change based on the type of vinegar. Thanks for sharing your success!
Easy to make and delicious.
Leni, thats great to hear 🙂
I made exactly as recipe described. My gosh!! I never expected them to be this good! Absolutely killer on pizza! Can't wait for a good steak or burger. Thank you!!
Hi Mike, thats the greatest compliment 🙂 I love that it came out better than expected!
I want to make larger batches to put up, what would the canning time be?
Hi Kim, I personally have only refrigerated them so I dont know if they would sit well if they were canned. I am sorry this is probably not helpful. If you do find a way to do it, please report back. I wonder if it does work.
What size jars are pictuted in the recipe? I don't know if I missed that info in the recipe, but it would be nice to know. thanks
Hey Linda, They are about 16-24 oz. in size. Here's the link to the jars used: https://amzn.to/4gEsWbW. I hope this helps!
Wonderful recipe. Thank you. I adjusted to taste and used 1/2 tbs of salt and 1 cup of vinegar for marinade.
Thanks for sharing your tweaks Irina. I'm happy you enjoyed this recipe!
Hello, do you add hot or cold marinade?
Hey Lily, because the mushrooms are already cooked, it really doesn't matter. You can add it hot or cold. Enjoy, I love love this recipe!
Hi. I had a couple of questions regarding this recipe. Firstly, when filling the jar with the brine, should the peppercorns and bay leaves be removed or can they be added to the jar? Also, how tightly can the mushrooms be packed in the jar? I am using a 3 cup mason jar and I am able to fit the entire 2 pound batch in one jar. Am I over-packing the jar? I should mention that I am cutting the mushrooms into quarters prior to boiling them.
I cooked mine but besides keeping them whole I Sliced mine. Double the recipe because of how many jars I did. It took 3 lbs. Per jar and yes I put my bay leaves and my peppercorns and the outcome looks excellent
Hey Lillian, you don't need to remove peppercorns or bay leaves. As far as filling the jars, you can add as many mushrooms as can fit in. I press them down a bit and add more when possible. Let me know how they come out, hope you love them!
Hi! Yummy recipe... thank you. The nutritional value says Per Serving. Just wondering what a serving is please?
Hey Heather, It comes out to be just under one cup, about .8 cups of mushrooms. I hope this helps!
I have not made these yet but I’m confused by recipe. You mentioned the use of water twice. Once in the cooking process and once in the marinade. Do you use the cooking water and vinegar mix in the marinade or is the marinade water fresh water?
Hey Deb, Use fresh water for marinade. I hope this helps clear up any confusion!
Why not just say 1/3 cup vinegar!?!!!!
Six tablespoons isn't exactly 1/3 cup. But, you are correct, it's close enough to use either way to measure.
what is the herbs shown in the picture, but not in the recipe?
Hi Edward- that would be fresh dill. Enjoy!
I can't wait to try this! My husband grew the mushrooms and I grew the garlic!
Aimee, that's so cool! Hope you love it!
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.
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.
I can't wait to try this recipe. I hope this recipe will work out for me! Thank you.
If you follow the recipe, I think it should work well. Please report back on how it goes.
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.
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!
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
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!
I think she means why not use the water from the first step in the marinade. 🤔
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.
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.
Love Puff Ball Mushrooms, when you can find them. A big one, about 6" to 8" diameter, sliced into 1 inch "Steaks" and pan fried in.Butter. 👍👍
Hi Steve- good luck, make sure they are not past their prime! Enjoy!
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!
I have been making these for a couple years now and I do water bath can them! It works great!
how long are you Water bathing them for
How long do you do the water bath?
Hi Erin, That's so great to hear! I am glad the recipe is working out for you! Enjoy!
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.
Could balsamic vinegar be used in this recipe
Hey Kathleen- without having tried it myself, I can't say what the results would be! It sounds intriguing though.
Can the brine be reused?
I would use the brine for a tangy rice vermicelli salad
Thank you for sharing, JJ!
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
Question, do you use the water where you cooked the mushrooms for marinade or fresh water ?
Hi Jen, use fresh water for the marinade. Enjoy them! One of our favorite appetizers to have on hand.
How quickly can you eat these once you've pickled them? Do they need time to become pickled properly?
Hi Adam, thanks for stopping by! They require at least 24 hours of marinating. Enjoy!
With this method, do the mushrooms shrink after bottling?
Hi Lynn, they shrink a bit when they are boiled but not after they are jarred. Enjoy!
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!
Hi Anh- thank you so much for the feedback, I'm glad you love my take on pickled mushrooms!
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!!
Wow, I love all of the variety, Sarah! Thanks for sharing 😊
Have you ever done a water bath for shelf stability?
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!
How long do you water bath?
Looking forward to this recipe!
Thanks for your input
Hi Carmen, after thoroughly washing the mushrooms, You would boil them for 15 minutes with vinegar. I hope this answers your question.
I'm a little confused. I see the 5% acidity vinegar is the distilled white vinegar but where do you find just vinegar? May be a stupid question but I have no idea.
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
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?
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
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?
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!
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
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.
Can i use yum yum juice for mushrooms
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.