Homemade Pickled Mushrooms
November 12th, 2011 in Appetizers & Snacks by Julia Volhina
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 edible 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
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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:
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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 -
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 -
While mushrooms are cooking, prepare marinate: pour pint of water to the pot, add salt and sugar:
Homemade Pickled Mushrooms Recipe: Step 3 -
Add cloves, pepper corns, allspice and bay leaves:
Homemade Pickled Mushrooms Recipe: Step 4 -
Add vinegar and bring to boil (but don’t boil), then set aside to cool down:
Homemade Pickled Mushrooms Recipe: Step 5 -
Drain water from boiled mushrooms:
Homemade Pickled Mushrooms Recipe: Step 6 -
Prepare jars, add a garlic clove sliced lengthwise into each:
Homemade Pickled Mushrooms Recipe: Step 7 -
Load boiled mushrooms into each jar:
Homemade Pickled Mushrooms Recipe: Step 8 -
Pour prepared marinate till the edges of each jar:
Homemade Pickled Mushrooms Recipe: Step 9 -
Distribute spices evenly between both jars (bay leaves, pepper corns, allspice, cloves, etc):
Homemade Pickled Mushrooms Recipe: Step 10 -
Put lids on, and put to the fridge for about 12 hours:
Homemade Pickled Mushrooms Recipe: Step 11
First, thank you for the recipe. The only distilled white vinegar I’m able to get is the Heinz variety and that is 5%. Will that work without having to purchase straight acetic acid and doing the dilution process? I wouldn’t begin to even guess as to where to purchase 9% vinegar, let alone straight acetic acid!
I think 5% will work too, the amount of vinegar may need to be increased and amount of water decreased a bit. But I don’t have calculations on top of my head.
there are some wild mushrooms that are poison when raw buts good to eat when cooked, be very cautious about eating raw wild mushrooms
You are absolutely right. Thank you for your comment. I’ve modified the post a bit to make sure I stress it: only edible mushrooms of course, these which are not poisonous. Be vary cautions about eating wild mushrooms, never eat them raw and only eat these which you know are not poisonous.
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 🙂
It might, I never tried it. But it isn’t probably a good idea to do with mushrooms of type other than champignon.
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.
This is Russian word for that kind of mushrooms which are pictured of the ingredients photo for the recipe. But really many kinds of edible mushrooms can be pickled like this.
I served these to my family for our family day celebration and they were excellent.
Thank you!
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!
I boil in vinegar for about 40 minutes, cool in fridge, put in jars an add oil an olives, spices. out of this world
I hate to be nit picky but adding water to 7% vinegar will lower the acidity not increase it to 9%.
I was diluting 70% acetic aced not the 7% vinegar.
very nice
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.
I think it isn’t recipe which makes mushroom slimy, but rather mushrooms themselves are so. And different types of mushrooms will produce different amount of “sliminess” so to speak… Do you remember what kind of mushrooms your grandmother used?
Those slimy mushrooms would most likely be the slippery jack variety. In Eastern Europe they are called maszlaki or “buttery mushrooms”.
Volhina is a misspelling of an old Polish region spelled Wołyń or Volynia in Ukrainian. Something for you to look into if that is really your last name – fyi
http://en.wikipedia.org/wiki/Wolyn
My last name comes from the Volha river.
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.