Pickled Mushrooms are my secret move when dinner looks dull and I need a spark. Maybe you’ve got a rotisserie chicken, a simple omelet, or a snack board crying out for something bright. A jar of tangy, savory mushrooms turns all of that into a meal. They’re fast, they’re punchy, and they make you feel like you planned ahead even if you didn’t. Today I’m sharing the way I do it at home, with easy steps and real-life tips so you get bold flavor without fuss.
How to Make Pickled Mushrooms?
When I crave Pickled Mushrooms, I want a small-batch recipe that comes together in one pot and lands in the fridge within the hour. This version hits that sweet spot: bright vinegar, gentle heat, and herbs that don’t overpower the earthy bite of mushrooms. I almost always use cremini or button mushrooms because they’re easy to find and sturdy in hot brine. The trick is keeping it simple and respecting the balance of acid, salt, and a touch of sweetness.
Ingredients
- 1 pound small cremini or button mushrooms, cleaned and halved if large
- 1 cup distilled white vinegar or apple cider vinegar, 5 percent acidity
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar or honey
- 2 garlic cloves, smashed
- 1 small shallot, thinly sliced
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1 small bay leaf
- Optional: a pinch of red pepper flakes or a strip of lemon peel
Simple Method
- Prep the mushrooms: Wipe clean with a damp towel. Trim tough stems. If mushrooms are larger than a bite, cut in halves or quarters so they pickle evenly.
- Make the brine: In a nonreactive pot, combine vinegar, water, salt, sugar, garlic, shallot, peppercorns, mustard seeds, bay leaf, and any optional flavor add-ins. Bring to a gentle boil, then lower to a simmer.
- Blanch and pour: Add mushrooms to the hot brine. Simmer 2 to 3 minutes until they darken slightly and soften at the edges, but stay firm in the center.
- Jar them: Use tongs to pack hot mushrooms into a clean heat-safe jar. Ladle hot brine over top, fully covering the mushrooms. Leave a little headspace so nothing spills.
- Cool and chill: Let cool on the counter until warm, then seal and refrigerate. They taste good in an hour, even better after a night.
- Serve: Spoon straight from the jar onto salads, sandwiches, or snack boards.
Helpful tips: Don’t skimp on vinegar strength. You want that 5 percent acidity for reliable tang and freshness. If you’re using delicate mushrooms, cut the simmer time to 1 to 2 minutes. Always keep the mushrooms fully submerged in brine in the jar for best flavor and safety.
“I brought a jar to a picnic and it disappeared first. People were eating them straight from the fork. I had to share the recipe three times before dessert.”
This batch of Pickled Mushrooms keeps its snap and shine for weeks, so I usually make two jars and hide one behind the yogurt. Future me is grateful every time.
How Long Can I Marinate Mushrooms?
Good question. There’s a difference between when you can start eating them and when the flavor really settles in. If you’re using the hot brine method above, the mushrooms start soaking up flavor right away.
Here’s the quick breakdown I use at home:
After 30 to 60 minutes: Nice bite, warm spice notes, still a bit mild. Great for a last-minute snack plate.
After 12 to 24 hours: Balanced and bright. This is the sweet spot for sandwiches and salads, and my usual recommendation.
After 48 to 72 hours: The brine fully saturates the mushrooms. The flavor is round, and the texture stays meaty if you didn’t overcook them.
I try to eat them within 3 to 4 weeks for best texture, though they can last longer in the fridge when handled cleanly. If you’re marinating raw mushrooms in a cold brine only, give them at least 24 hours and keep everything extra clean.
Storing Pickled Mushrooms
Your Pickled Mushrooms will stay bright and crisp if you treat them kindly in the fridge. Use a clean glass jar with a tight lid. Pour hot brine over the mushrooms and make sure they’re covered. Let the jar cool until warm before sealing. Then move it to the fridge so it chills promptly.
Safety Basics
Always use vinegar with 5 percent acidity. Keep the mushrooms fully submerged under the brine. Use a clean fork or spoon every time you dip into the jar so no crumbs or oils get introduced. Store the jar in the coldest part of the fridge, not on the door. If anything smells off, looks cloudy with strange film, or the mushrooms feel slimy, toss them. For long-term pantry storage, you need a tested canning recipe. This one is intended as an easy refrigerator pickle, and that’s how I use it at home.
Serving Suggestions
Once a jar is in the fridge, I find excuses to pull it out. These ideas are quick and flexible, so you can steal one tonight and save the rest for later.
- Snack board hero: Pair with aged cheddar, cured meats, olives, and crusty bread.
- Toast topper: Ricotta on toast, then a pile of mushrooms, a drizzle of brine, and black pepper.
- Salad booster: Toss with arugula, shaved parmesan, and olive oil. The brine doubles as a light dressing.
- Pizza finisher: Scatter over a hot margherita right before serving for a tangy pop.
- Grain bowl upgrade: Farro or quinoa, roasted veggies, a soft egg, and a spoonful of mushrooms.
- Sandwich sparkle: Turkey or grilled cheese gets a bright lift from a few slices.
- Bloody Mary flair: Use a skewer of mushrooms, pickle, and olive as a garnish.
Pile Pickled Mushrooms over creamy things like hummus or labneh, or fold them into a quick pasta with butter and herbs. I like to splash a spoon of brine into pan sauces for a fast acid hit too.
Switch Things Up
Once you’ve learned the rhythm, it’s easy to play with flavors while keeping the acid and salt in line. The base recipe is forgiving, so try one twist at a time and make notes on what you like best.
Flavor Ideas
Herby and green: Add a small sprig of thyme or dill. Go light so the herbs don’t take over. Heat lovers: A pinch of red pepper flakes or a thin slice of fresh chili adds warmth. Warm spice: A few coriander seeds or a tiny piece of cinnamon brings a cozy note for cooler months. Citrus pop: A strip of lemon or orange peel brightens the brine without extra sweetness.
Mushroom Picks
Cremini and button mushrooms are sturdy and classic, but you can mix in shiitake caps for a silkier bite. Small oyster mushrooms can work if you shorten the simmer to keep them tender. If you try chanterelles, treat them gently and keep the cook time very short. The key is to avoid overcooking so they keep their chew once they sit in brine.
And if you’re curious, yes, you can do a mix. Just aim for similar sizes so everything cooks at the same pace.
Common Questions
Do I have to cook the mushrooms first? A brief simmer in the hot brine helps them absorb flavor and stay safe. Raw versions work with a cold brine, but give them at least 24 hours and keep everything very clean.
Can I reuse the brine? I don’t. The brine loses punch and can pick up food bits. If you love the flavor, use a spoonful for salad dressing or to deglaze a pan, then make a fresh batch for new mushrooms.
What vinegar is best? Distilled white is clean and sharp. Apple cider vinegar is softer and a little fruity. Make sure it’s 5 percent acidity either way.
How long do they last? In the fridge, 3 to 4 weeks is a safe, tasty window if they stay submerged and you use clean utensils.
Can I can these for shelf storage? Use a tested canning recipe if you want pantry-stable jars. This recipe is designed as a refrigerator pickle.
A little jar with a big payoff
That’s the fun of Pickled Mushrooms. They’re quick to make, easy to tweak, and ready to rescue boring dinners or salty snack boards. Keep the acid strong, the mushrooms submerged, and your spoon clean, and you’ll be set for weeks. Make a jar of Pickled Mushrooms today and watch how many meals suddenly feel finished.
Pickled Mushrooms
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Condiment
- Method: Refrigerator Pickling
- Cuisine: American
- Diet: Vegetarian
Description
Quick and tangy pickled mushrooms that elevate any meal.
Ingredients
- 1 pound small cremini or button mushrooms, cleaned and halved if large
- 1 cup distilled white vinegar or apple cider vinegar, 5 percent acidity
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar or honey
- 2 garlic cloves, smashed
- 1 small shallot, thinly sliced
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1 small bay leaf
- Optional: a pinch of red pepper flakes or a strip of lemon peel
Instructions
- Prep the mushrooms: Wipe clean with a damp towel. Trim tough stems. If mushrooms are larger than a bite, cut in halves or quarters so they pickle evenly.
- Make the brine: In a nonreactive pot, combine vinegar, water, salt, sugar, garlic, shallot, peppercorns, mustard seeds, bay leaf, and any optional flavor add-ins. Bring to a gentle boil, then lower to a simmer.
- Blanch and pour: Add mushrooms to the hot brine. Simmer 2 to 3 minutes until they darken slightly and soften at the edges, but stay firm in the center.
- Jar them: Use tongs to pack hot mushrooms into a clean heat-safe jar. Ladle hot brine over top, fully covering the mushrooms. Leave a little headspace so nothing spills.
- Cool and chill: Let cool on the counter until warm, then seal and refrigerate. They taste good in an hour, even better after a night.
- Serve: Spoon straight from the jar onto salads, sandwiches, or snack boards.
Notes
Use vinegar with 5 percent acidity for the best results. Always keep mushrooms submerged in brine.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg