Quick Pickled Mushrooms, an easy refrigerator pickled mushrooms recipe that is ready in only 2 hours. Great as a condiment, topping, or a simple snack!
Love mushrooms? Try quick pickling them! This simple refrigerator pickled mushrooms recipe takes only 2 hours for the perfect quick snack, condiment, or salad topping.
👉 Ready to learn how to quick pickle mushrooms in the refrigerator? Let’s do it!
🥣 How to make (step-by-step photos)
1️⃣ Step One: Prep mushrooms
First, wash and dry the mushrooms before pickling. If your mushrooms are very small, there is no need to cut them before pickling.
However, if your mushrooms are large (over 1/2 inch in diameter) you can cut the mushrooms in half or in quarters to they are bite sized pieces.
2️⃣ Step Two: Prepare the pickling jar
Next it’s time to prep the pickling jar. To do this, choose a large wide jar that will allow you to fit in the mushrooms while also have about 1/2 inch of space after you fill it with brine.
Then add the whole or cut mushrooms, garlic cloves, mustard, and red pepper flakes.
3️⃣ Step Three: Prepare and add the brine
You can’t make pickled mushrooms without brine! This salted and sugared vinegar water is what adds the “pickled” flavor to vegetables and fruit.
Our go-to refrigerator pickling brine formula is usually:
- 2 cups water
- 1 cup vinegar (distilled vinegar, white wine vinegar, and apple cider vinegar are our favorites)
- 1 tablespoon salt
- 1 tablespoon sugar (granulated white)
We increase or decrease the amount of brine depending on the amount of vegetables we’re pickling, but this is the foundational recipe we use that always produces great tasting pickled vegetables.
To make the brine:
- Add water, a vinegar of your choice (see our tips for vinegar below), sugar, and salt to a medium saucepan and bring to a boil.
- Pour the hot brine into the pickling jar and completely cover the mushrooms, then close the lid tightly and allow it to cool down on the counter until it reaches room temperature.
💡 Want more tips for making pickling brine? Check out my full recipe, tips, and advice for making a refrigerator pickling brine here.
👉 Which vinegar should you use for pickling mushrooms? We like using a light tasting vinegar like plain white vinegar, but rice vinegar, white wine vinegar, and even apple cider vinegar are also good choices for pickling mushrooms.
4️⃣ Step Four: Refrigerate to quickly pickle the mushrooms
Once the jar is cool, put the jar into the refrigerator and allow the musrhooms to pickle in the vinegar brine (see below for pickling times)
👉 How long to quick pickle mushrooms
If you want to quickly serve the pickled mushrooms, let them sit for about two hours. But for best taste, we recommend soaking them for 24-48 hours.
The refrigerator pickled mushrooms will keep for up to one month in the refrigerator as long as they are submerged in the vinegar water.
❓ Questions and quick tips
Pickle mushrooms in a jar that tall enough and wide enough to store them in submerged brine, but still have about 1/2 to 1 inch (1-2 centimeters) of space between the top of the brine and the top of the jar.
Refrigerator pickled mushrooms can be eaten after they have been submerged in the pickling brine for about 1-2 hours, however for best taste we suggest waiting for 1-2 days. If the mushrooms are sliced very thin it will take them less time to absorb the pickling brine.
As long as mushrooms are completely covered with brine, they will last for up to one month in the refrigerator. If any piece of the mushrooms are sticking out of the water, there is potential for bacterial growth, so make sure to use a tall jar and to completely submerge them in the brine.
Quick pickling vegetables and fruit does not come with the same food safety hazards as traditional pickling and canning. However, to make sure your mushrooms stay safe while stored in the refrigerator, make sure to completely cover them in the liquid brine and to feel them before eating. If they’re slimy, throw them out.
🧅 More quick pickling recipes
Check out our other easy simple vegetable recipes:
- Quick Pickled Green Onions
- Quick Pickled Brussels Sprouts
- Quick Pickled Green Beans
- Quick Pickled Tomatillos
- Quick Pickled Celery
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Quick Pickled Mushrooms
Ingredients
- 2 cups small mushrooms, button, crimini, etc.
- 2 cloves garlic, sliced thin
- 2 tablespoons mustard seeds, or dijon mustard
- 1 teaspoon red pepper flakes, optional
- 2 cups water
- 1 cup vinegar, white, rice, or white wine
- 1 tablespoon sugar
- 1 tablespoon salt
- Optional: fresh or dried herbs of choice
Instructions
- Prep the mushrooms: Wash the mushrooms. If your mushrooms are very small, there is no need to cut and they can be pickled whole. If they are larger, cut them in half or in quarters. Set aside.
- Prepare the pickling jar: Add mushrooms to a large jar and add garlic, mustard seeds, and red pepper flakes (if using).
- Prepare and add the brine: In a medium saucepan bring the water, vinegar, sugar, and salt to a boil. Once boiling, pour into the jar until the liquid completely submerges the mushrooms. Close the lid on the jar tightly.
- Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the mushrooms pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Quick pickled mushrooms are good up to one month in the refrigerator.
Recipe Notes
- Vinegar: We chose white vinegar in this recipe, but rice vinegar, white wine vinegar, and apple cider vinegar are also tasty choices.
- Recommended jar: Choose a large and wide jar with about 1/2 – 1 inch space (2-3 cm) below the lid.
- Other recommended tools: small saucepan, cutting board, knife set
- Prep ahead and storage: Pickled mushrooms should be made at least 2 hours before serving, but for best results make at least 24-48 hours ahead. Keep the jar refrigerated and it can be enjoyed for up to one month. Do not freeze.
- Nutrition notes: Nutrition information is calculated with all brine ingredients (including full amount of sugar, salt, etc.), however the mushrooms don’t absorb all of the liquid so the actual nutrition information is less than listed here.
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