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quick pickled mushrooms in a jar with vinegar brine on a wood table

Quick Pickled Mushrooms

Kristina Todini, RDN
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!
5 stars (8 ratings)
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Prep Time 5 minutes
Cook Time 10 minutes
Cooling and Pickling Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Course Appetizers + Platters
Cuisine American
Servings 4 servings
Calories 65 kcal

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.

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.

Nutrition

Serving: 1servingCalories: 65kcalCarbohydrates: 7gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1763mgPotassium: 211mgFiber: 1gSugar: 4gVitamin A: 150IUVitamin C: 2mgCalcium: 29mgIron: 1mg
Keyword quick pickled mushrooms
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