Pickled Mushrooms
Pickled Mushrooms are tangy, garlicky, and packed with fresh herb flavor that deepens as they sit. This easy pickled mushrooms recipe uses a quick hot brine to create tender, flavorful mushrooms that work well for everyday meals, snacks, or simple boards. Stored in the fridge, they’re ready to use whenever a dish needs a sharp, bright contrast.
Equipment
- Medium saucepan
- Colander
- Mixing bowl
- Clean glass jar with lid
- Measuring cups and spoons
Ingredients
- 1 lb small button mushrooms
- 1 cup white vinegar
- ½ cup water
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 4 cloves garlic peeled
- 1 tablespoon mustard seeds
- 1 teaspoon whole black peppercorns
- ½ teaspoon red chili flakes
- 4 sprigs fresh dill
Instructions
- Rinse the mushrooms under cold water and trim the stem ends if needed. Pat them dry with a kitchen towel.
- Bring a medium saucepan of water to a boil. Add the mushrooms and cook for about 2-3 minutes, just until they begin to soften. Drain the mushrooms well and transfer them to a bowl.
- In the same saucepan combine the vinegar, water, olive oil, salt, and sugar. Bring the mixture to a gentle simmer.
- Add the garlic cloves, mustard seeds, black peppercorns, and chili flakes. Let the brine simmer for 2 minutes.
- Place the dill sprigs into a clean glass jar. Add the warm mushrooms. Pour the hot pickling liquid over the mushrooms until they are fully submerged.
- Let the jar cool to room temperature, then cover and refrigerate. Allow the mushrooms to pickle for at least 12 hours before serving.
Notes
- These refrigerator-pickled mushrooms keep well for up to 1 week.
- They are excellent served with crusty bread, charcuterie boards, or salads.
- Small button mushrooms work best because they stay firm and absorb flavor evenly.
