These Quick Pickled Mushrooms are delish by themselves, or on a slice of toast with avocado or ricotta. You'll never look at mushrooms the same way! Don't knock 'em til you try them.
While mushrooms can be in season year round, they're usually best in fall and winter. Pickling is a fabulous way to preserve fresh mushrooms while adding some extra flavor.
These quick pickled mushrooms make a wonderful addition to avocado toast or this roasted carrot sandwich.
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📋 Ingredients
The good news is most of the basic ingredients are in your pantry already! Just grab some fresh mushrooms from the store or farmers market.
- mushrooms
- apple cider vinegar
- water
- sugar
- salt
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
These pickled mushrooms are naturally vegan, gluten free, dairy free, nut free, and are 100% delicious.
- You may use another type of vinegar if desired, but I find apple cider yields the best results.
- Sugar is there for flavor - feel free to substitute for another type of sugar if you have a dietary preference, or leave it out if you're sugar free.
On the flavor side, here are some things you can do to spice it up a little:
- Savory - add a garlic clove, diced shallot and a few sprigs of fresh thyme, dill, or rosemary
- Spicy - add a pinch of red pepper flakes, or a diced serrano pepper
🔪 How To Make This Recipe
First, prepare the brine. The brine has 3 components: acid (apple cider vinegar), water, salt, and sugar. You may adjust the ratios according to your personal preference, but I recommend starting with the basic brine.
Bring vinegar, water, sugar and salt to a boil then remove from heat.
While the brine is warming, slice mushrooms and place into a clean jar with a well fitting lid. Mason jars work well. Add any desired herbs or spices. I recommend a few sprigs of fresh thyme and a clove of garlic.
You may also use whole mushrooms, but sliced mushrooms are easier to use in a rush. In addition, more sliced mushrooms will fit into a jar than whole mushrooms - win!
Carefully pour hot brine over mushrooms, and cover immediately with lid. Let sit at room temp for 1-2 hours, then refrigerate until ready to eat. I recommend letting them marinate for at least 24 hours.
When ready to enjoy, remove the lid and pull out a few slices with a fork. Enjoy on a slice of toast with avocado or ricotta, on a sandwich or by themselves!
Equipment
The most important piece of equipment for making pickles is a jar with a lid that seals. This is the key to keeping the pickled mushrooms fresh. Mason jars work well.
💭 FAQs
Pickled mushrooms are wonderful on a slice of ricotta toast (use vegan ricotta if dairy free), avocado toast, or on a sandwich. You may also enjoy them alone as a snack if you enjoy the taste and texture of mushrooms. Or throw onto a bloody mary skewer! They also make wonderful toppings for crostini, pizza, salad grain bowls and pasta salad.
If you're not vegan, serve on a cheese board with some crusty bread, or with some roasted chicken. Yum!
Pickled produce uses a simple formula for a brine - vinegar, water, salt and sugar, while a marinade typically contains olive oil, which spoils faster than a traditional vinegar-based brine. For longest lasting mushrooms, stick to the pickling brine.
Refrigerated quick pickled mushrooms are good for up to two months.
Store the pickled mushrooms in the refrigerator for up to two months.
I do not recommend freezing anything pickled. This is an old-school preservation technique that predates freezers...
Top Tips
Don't be afraid to add extra flavor! Thyme, garlic, rosemary, peppers, and spices make pickled mushrooms even better.
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Quick Pickled Mushrooms
Ingredients
- 1 Package Mushrooms rinsed
- 1 Cup Apple Cider Vinegar
- 1 cup Water
- 1 tablespoon Sugar
- 1 teaspoon Salt
Instructions
- Bring water, vinegar, sugar and salt to a boil, then remove from heat.
- Meanwhile, slice mushrooms and other ingredients as desired, and place into a jar with a well fitting lid.
- Pour hot brine over mushrooms, then seal jar with lid. Leave on the counter for 1 hour then refrigerate for at least 24 hours.
- Enjoy!
Vicki Anderson says
very nice
Angela Milnes says
Thanks Vicki. We are glad you enjoyed our recipe.
AZTransplant says
The recipe calls for 1 package of mushrooms. What size package of mushrooms? Please identify a recommended weight of mushrooms (e.g, 8 oz, 1 lb). Thank you!
Angela Milnes says
Hi there - one 8 oz package of mushrooms is perfect!
Angela Milnes says
didn't think these were going to be as good as they are! now i have to have them in my fridge at all times. fabulous on a slice of toast, sandwich or salad. 10/10 would recommend.