Pickle Me This: Mushrooms!

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My Polish half is calling me. It seems I cannot go very long without pickling something. Today: Mushrooms!

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I must like mushrooms more than I realized. Looking back, this is my third post within a year featuring them. Perhaps because they are so versatile… They may serve as the forefront or the background of a dish. They can be meaty, but sometimes they can also be delicate or earthy. Plus, with so many different textures among them, they’ve become a go-to ingredient.

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Here are a handful of ways to enjoy your pickled mushrooms:  Use as part of an anti-pasta platter (or as us Poles call it, a “relish tray.”)  Serve as a side dish. Chop and mix in a salad. Drain, pat dry, and use in the quick recipe broth found at the bottom of my white fish dumplings recipe or with many other Asian noodle and broth dishes.

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Added bonus:  You’ll likely have leftover brining solution (vinegars, water and spices). Add some to chicken broth to create a sweet-and-sour soup.

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Did you enjoy reading or making the recipe from this post? If so, please give it a “like” or a comment. It would be nice to know you are out there and that my posts connect with you.

Pickle Me This: Mushrooms

  • Servings: 1.5 pints, tightly packed
  • Difficulty: Easy
  • Print


  • 2 pounds (32 oz) fresh mushrooms of your choice (white button, cremini, baby bellas, hen of the woods, oyster and porcini work well), cleaned and de-stemmed
  • 1 cup rice vinegar
  • 1 cup white wine vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 1 peeled garlic clove, whole
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 3-5 sprigs of thyme, or any herb you prefer (e.g., bay leaf, tarragon, rosemary)


  1. De-stem and clean mushrooms by brushing off any visible dirt. Do not wash them.
  2. Leave tiny mushrooms whole, and quarter or slice larger mushrooms and place in a shallow bowl
  3. Bring liquids and all other ingredients to a boil. This is your brining solution
  4. Pour the hot brining solution over the mushrooms. As it cools to room temperature, stir occasionally. Using a slotted spoon, transfer the mushrooms to jars. Pack them down tightly. Then pour the cooled brining solution over mushrooms to cover completely. Refrigerate and let stand for 24 hours before enjoying. Lasts one month in the refrigerator.

Get pickling!  See recipes for my other pickled treats:

Author: gregnelsoncooks

Visit weekly for original and adapted recipes as well as cooking tips to make your kitchen life easier — and more delicious! I’ll include simple, straight forward instructions along with recipes that are truly worth your time making. And, recipes that elevate the familiar and introduce you to the new and unexpected.

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