Pickled Mushrooms

These are amazing!! They’re perfect to snack on, use as a side dish or add as a garnish to a drink! Each mushroom is full of flavors and adds a great taste to drinks or salads.


In the summer time I love grabbing fresh mushrooms at the farmer’s market and making this for a Sunday snack. But for now in this chilly weather, the grocery store is great for this recipe because most of the ingredients we already have at our house.

Pickled Mushrooms

Pickled Mushrooms


  • 1 lb white mushrooms
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1/2 tablespoon black peppercorn
  • 3 bay leaves
  • 1 cup water
  • 1 1/2 cup white vinegar
  • 6 garlic cloves
  • 1 jalapeño, chopped


  1. Place mushrooms in a large pot filled with water. Bring pot to a boil and cook for 15 minutes.
  2. When mushrooms are cooked, strain and set aside.
  3. Mix water, sugar, salt, bay leaves and pepper in a separate pot and bring to a boil.
  4. Once sugar and salt dissolves, add vinegar.
  5. Place jalapeños, garlic and mushrooms in jars.
  6. Pour the liquid over mushrooms. Seal jars and refrigerate.
  7. I tend to let them ferment for two days before enjoying but they last for a few weeks in the fridge.
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