These Small Batch Pickled Mushrooms are bright, tangy, and packed with savory flavor from garlic, allspice, and a hint of red pepper flakes. Ready in just 10 minutes of cooking, they keep for up to three months in the refrigerator, making them the perfect make-ahead topping for salads, burgers, sandwiches, charcuterie boards, and grain bowls.
One of my favorite kitchen conversations was with fellow cookbook author Beth Dooley. We were talking about mushrooms-how to clean them, whether they should be eaten raw, and the best ways to bring out their incredible flavor.
When she mentioned pickling mushrooms, I was intrigued. I had always thought of pickles as cucumbers or onions, but mushrooms? Once I tried them, I was hooked.
These little mushrooms soak up a lightly spiced apple cider vinegar brine flavored with garlic, bay leaf, allspice, and just enough red pepper flakes to add a gentle warmth. The result is a mushroom that's tangy, savory, and wonderfully meaty.
I almost always keep a jar tucked in the refrigerator. They're delicious layered onto turkey burgers and sandwiches, tucked into wraps, or served simply with sliced red onions and a drizzle of walnut or hazelnut oil. They also happen to be one of the secret ingredients in my Pickled and Roasted Mushroom Salad for Two.
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Why You'll Love These Pickled Mushrooms
If you're anything like me, you'll find yourself reaching for these long after you've finished the first batch. They're incredibly versatile, easy to make, and one of those refrigerator staples that instantly makes a meal feel a little more special.
- Ready in about 20 minutes - 10 minutes cooking time plus 10 minutes of cooling time.
- Keeps for up to 3 months in refrigerator
- Perfect for burgers and sandwiches
- Wonderful on charcuterie boards
- Naturally vegetarian
- Small batch recipe
- Easy beginner pickling recipe
Choosing the Best Mushrooms for Pickling
Not every mushroom pickles the same way. For this recipe I reach for mushrooms that stay pleasantly firm after simmering in the apple cider vinegar brine. They absorb all those wonderful flavors without becoming mushy.
Shiitake Mushrooms
Shiitakes bring a deeper, earthier flavor to the jar. They soak up the pickling liquid beautifully and have a pleasantly chewy bite that makes them my personal favorite.
Button Mushrooms
The easiest mushroom to find and one of the best for pickling. Their mild flavor lets the garlic and spices shine while their firm texture holds up beautifully.
Use a Mix
If you can't decide, use both! Mixing button and shiitake mushrooms gives you the best of both worlds-mild, tender mushrooms alongside richer, meatier bites.What you'll need
Note: You will find the measurements and other helpful ingredient tips in the recipe card below.
How to Clean Mushrooms
If you've ever wondered whether mushrooms should be washed, you're not alone. It's one of the questions I asked cookbook author Beth Dooley when we started talking mushrooms, and her answer made perfect sense.
Mushrooms are like little sponges. Their porous flesh quickly absorbs water, and that extra moisture makes it much harder for them to brown and develop the rich, savory flavor we're after. Instead of caramelizing in the oven, they can end up steaming and becoming a bit rubbery.
The good news? Cleaning mushrooms couldn't be easier.
Use a mushroom brush, a dry paper towel, or a soft kitchen towel to gently brush away any dirt or bits of compost. It only takes a minute or two, and it's well worth the effort. If you come across a stubborn spot, lightly dampen one corner of your paper towel and wipe just that area rather than rinsing the entire mushroom.
How to Pickle Mushrooms
If you've never pickled vegetables before, don't worry. This is one of the easiest refrigerator "pickles" you'll ever make. There are no special canning tools or water baths required-just a saucepan, a jar, and a little patience while everything cools.
Step 1 | Prepare the Mushrooms
Brush away any dirt and trim the ends of the stems, if needed. Leave smaller mushrooms whole and cut larger mushrooms in half so they're all about the same size.
Step 2 | Make the Pickling Brine
In a medium saucepan combine the brine ingredients. Stir everything together until the sugar dissolves. Stir everything together until the sugar dissolves.
Add the mushrooms and bring to a boil.
Step 3 | Simmer the Mushrooms
Reduce the heat and let the mushrooms simmer for about 10 minutes. As they cook they'll soften slightly and begin soaking up all those wonderful flavors.
Step 4 | Cool and Store
Remove the pan from the heat and allow the mushrooms to cool in the pickling liquid.
Transfer to a clean glass jar with a tight-fitting lid.
Refrigerate.
They're delicious after a few hours, but I think they're even better the next day.
How to Serve Pickled Mushrooms
Once you have a jar of these pickled mushrooms in your refrigerator, you'll be surprised how often you reach for them. I originally made them for my Mushroom Salad with Roasted Mushrooms and Pickled Mushrooms, but they quickly became one of those ingredients I found myself adding to all kinds of meals. Their bright, tangy flavor wakes up everything from simple sandwiches to hearty grain bowls, and because they're already prepared, they make putting together lunch or dinner that much easier.
Here are some of my favorite ways to enjoy them:
- Tossed into a fresh green salad for a burst of tangy flavor.
- Folded into my Mushroom Salad with Roasted Mushrooms for a hearty dinner salad.
- As a garnish to my favorite 30 minute beef and noodles dish.
- Layered onto burgers for an unexpected twist.
- Added to sandwiches and wraps with your favorite meats and cheeses.
- Mixed into grain bowls with roasted vegetables.
- Arranged on a charcuterie board alongside cheeses, cured meats, and olives.
- Stirred into pasta salad for extra flavor and texture.
- Spooned over avocado toast with fresh herbs.
- Served simply with sliced red onions, crisp lettuce leaves, and a drizzle of walnut or hazelnut oil for an easy no-cook lunch or light appetizer.
Storage
Because these are refrigerator pickles, there's no complicated canning process.
Store them in a tightly sealed glass jar in the refrigerator for up to 3 months. Always use a clean utensil when removing mushrooms to help keep the brine fresh.
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Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
I don't recommend freezing pickled mushrooms. Freezing changes their texture, making them soft and watery once thawed. The good news is that these refrigerator pickled mushrooms keep beautifully for up to 3 months when stored in a clean, airtight jar in the refrigerator, so there's really no need to freeze them.
Pickled mushrooms are best served cold or at room temperature. As they chill in the refrigerator, they continue to absorb the flavors of the apple cider vinegar brine, garlic, allspice, and red pepper flakes. I love adding them straight from the refrigerator to salads, sandwiches, burgers, grain bowls, or serving them with sliced red onions and a drizzle of walnut or hazelnut oil as a simple appetizer.
I don't recommend reusing the pickling brine for another batch of mushrooms. After the mushrooms have been stored in the brine, its flavor changes and it may no longer have the proper balance of vinegar, water, salt, and sugar needed for safe and flavorful pickling. It's best to make a fresh batch of brine each time you pickle mushrooms.
Related
Looking for other small batch pickeling recipes like this? Try these:
Small Batch Pickled Mushrooms
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Equipment
Ingredients
- ½ cup apple cider vinegar
- ½ cup water
- ½ teaspoon Sea salt
- 1 bay leaf , torn
- ¼ teaspoon allspice berries
- 2 cloves garlic , sliced thin
- ⅕ teaspoon red pepper flakes
- 5 to 6 ounces fresh shitake or button mushrooms
Instructions
- Prepare the mushrooms. Gently brush away any dirt with a mushroom brush, dry paper towel, or soft kitchen towel. Avoid rinsing them under running water, as mushrooms absorb moisture like little sponges. Leave small mushrooms whole and halve or quarter larger mushrooms so they're similar in size.
- Make the pickling brine. In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, bay leaf, whole allspice, garlic cloves, and red pepper flakes. Stir to dissolve the sugar and salt.
- Cook the mushrooms. Add the prepared mushrooms to the saucepan and bring the mixture to a gentle boil over medium-high heat. Reduce the heat to a simmer and cook for about 10 minutes, or until the mushrooms are tender but still hold their shape.
- Cool the mushrooms. Remove the saucepan from the heat and let the mushrooms cool completely in the pickling liquid. This allows them to absorb all of the delicious flavors from the brine.
- Transfer to a jar. Spoon the mushrooms and all of the pickling liquid into a clean glass jar with a tight-fitting lid. Make sure the mushrooms are completely submerged in the brine.
- Refrigerate. Seal the jar and refrigerate for at least 12 hours before serving. For the best flavor, let the mushrooms pickle overnight. They will keep in the refrigerator for up to 3 months.
Notes
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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