Pickled Mushrooms in Vinegar

Step-by-step method

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At a glance

You're preserving fresh mushrooms in a tangy vinegar brine – a classic way to make them last. The trickiest part is the sterilizing step, which takes 30–40 minutes and requires careful handling to seal the jars properly, but once that's done, you'll have shelf-stable pickled mushrooms ready to enjoy for months.

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    Prepare the mushrooms

    Clean all the mushrooms thoroughly and rinse them in a colander under running water. Cut larger mushrooms into pieces, leaving smaller ones whole. Boil the mushrooms for about 10 minutes in salted water, then drain and let them dry off. Use 1 tablespoon of salt per 1 litre of water.

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    Pack into jars

    Pack the mushrooms into jars. You can also add any extra ingredients you like – chilli peppers, onion, shallot, garlic, carrot slices… Then pour the brine over the mushrooms in the jars.

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    Brine

    Put all the brine ingredients into a pot, bring to the boil, and let it cool. Pour it over the mushrooms in the jars, seal with lids, and sterilise.

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Pickled Mushrooms in Vinegar

bohynekuchyne
Active time total 2 h 40 min
Prep — Cook 2 h 40 min
11 Ingredients
4 Steps
Hard Difficulty

Ingredients — what you'll need

You only need 11 ingredients

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About this recipe

Preserving mushrooms in vinegar is an age-old and much-loved way of putting up a harvest. Just make sure you only use clean, firm mushrooms with no signs of worms. Leave smaller mushrooms whole, and cut larger ones into pieces – slices or cubes.

Gluten-free Lactose-free Vegan Vegetarian Side Dish Canning & Preserving

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