Homemade Pickled Mushrooms

November 12th, 2011 in Appetizers & Snacks by
Print Friendly
Total cooking time: 12h  
Homemade Pickled Mushrooms

Homemade Pickled Mushrooms

Taste of homemade pickled mushrooms can’t be beaten by any brand from the store. If you pickle mushrooms yourself you can control spiciness and acidity to make sure they taste exactly as you want them to.

Champignon mushrooms are most commonly available that is why I used them, but this marinate will work for wild mushrooms: boletuses, honey mushrooms and other edible mushrooms as well. However for wild mushrooms you will need to increase boiling time and maybe change water trough boiling at least once.

Mushrooms pickled this way can be stored in the fridge for long time, if you want to preserve them outside of the fridge – use sealing jars and follow the instructions for proper sealing; however I don’t see a reason to do so: champignons are commonly available in every store and you can pickle them as much as you want without actually sealing into jars.

Ingredients:

  • 2lb of small button champignon mushrooms
  • Juice of one lemon
  • 2-3 garlic cloves
  • Marinade:
    • 1 pint of water
    • 1 tablespoon of salt
    • 1 tablespoon of sugar
    • 4-5 tablespoons of vinegar (9%)
    • 4-5 cloves
    • 6 whole peppercorns
    • 2-3 allspice
    • 3-4 bay leaves

How to prepare, step-by-step:

  1. Prepare ingredients: I didn’t have 9% vinegar on my hands, only 70% acetic aced, so I diluted it 1 parts to 7 parts to get something close to 9%:
    Homemade Pickled Mushrooms Recipe: Step 1

    Homemade Pickled Mushrooms Recipe: Step 1

  2. Clean and rinse mushrooms; put them into cooking pot filled with water, add juice of one lemon and let it soak for 10 mins, then put to the burner over moderate heat and boil (about 10 mins):
    Homemade Pickled Mushrooms Recipe: Step 2

    Homemade Pickled Mushrooms Recipe: Step 2

  3. While mushrooms are cooking, prepare marinate: pour pint of water to the pot, add salt and sugar:
    Homemade Pickled Mushrooms Recipe: Step 3

    Homemade Pickled Mushrooms Recipe: Step 3

  4. Add cloves, pepper corns, allspice and bay leaves:
    Homemade Pickled Mushrooms Recipe: Step 4

    Homemade Pickled Mushrooms Recipe: Step 4

  5. Add vinegar and bring to boil (but don’t boil), then set aside to cool down:
    Homemade Pickled Mushrooms Recipe: Step 5

    Homemade Pickled Mushrooms Recipe: Step 5

  6. Drain water from boiled mushrooms:
    Homemade Pickled Mushrooms Recipe: Step 6

    Homemade Pickled Mushrooms Recipe: Step 6

  7. Prepare jars, add a garlic clove sliced lengthwise into each:
    Homemade Pickled Mushrooms Recipe: Step 7

    Homemade Pickled Mushrooms Recipe: Step 7

  8. Load boiled mushrooms into each jar:
    Homemade Pickled Mushrooms Recipe: Step 8

    Homemade Pickled Mushrooms Recipe: Step 8

  9. Pour prepared marinate till the edges of each jar:
    Homemade Pickled Mushrooms Recipe: Step 9

    Homemade Pickled Mushrooms Recipe: Step 9

  10. Distribute spices evenly between both jars (bay leaves, pepper corns, allspice, cloves, etc):
    Homemade Pickled Mushrooms Recipe: Step 10

    Homemade Pickled Mushrooms Recipe: Step 10

  11. Put lids on, and put to the fridge for about 12 hours:
    Homemade Pickled Mushrooms Recipe: Step 11

    Homemade Pickled Mushrooms Recipe: Step 11

Enjoy!

Related Recipes




18 Responses to “Homemade Pickled Mushrooms”

  1. Nailya says:

    Thanks for this recipe! I’m making it again tonight. MY husband loves pickled mushrooms, however he requested less cloves this time. It makes one quart jar. I store it in the fridge ( it doesn’t last too long).

    • I guess amount of all spices can be adjusted to taste. I would also say if you plan to store these pickled mushrooms in the fridge longer – reduce amount of garlic as well, as the longer they stay the more of the spiciness they gain, and can become quite spicy with the amount of garlic specified in the recipe.

  2. margaret crammer says:

    just have a question for you. My grnadmother pickled wild muhrooms using a similar recipe. Hers were kind of slimy. do these mushrooms get slimy also? I am actually looking for her exact recipe but haven’t had any luck. I wonder, too, if it is only the wild ones that get slimy.

  3. j rose says:

    I hate to be nit picky but adding water to 7% vinegar will lower the acidity not increase it to 9%.

  4. michael i says:

    I boil in vinegar for about 40 minutes, cool in fridge, put in jars an add oil an olives, spices. out of this world

  5. Ron says:

    My Aunt Stasha used to make pickled mushrooms that were slimy and ABSOLUTELY delicious!!! I was 12 years old at the time (many life times ago), and have never been able to find a recipe! Can someone help me? Please email me. mulclb2695@gmail.com
    Thanks!

  6. Karen Chaykowski says:

    Thanks so much for the recipe. Looks wonderful. Many French speaking individuals will find the reference to “champignons” amusing. This is the French word for mushroom. So I think you mean that small button mushrooms are what to look for in this recipe.

  7. […] are not my friends. I really wish I had not just made a whole jar of pickled mushrooms   last week. I am afraid to try them and see if they even turned […]

  8. David says:

    Thanks Julia! Just wonder — what if I don’t cook/boil but just put all the ingredients into a jar? Will it work? A pro’s word :)

Leave a Reply