top of page

Vinegar Pickled Mushrooms

Mushrooms that have been properly pickled in vinegar can last for years. They be eaten as an appetizer, or incorporated into other recipes.

...

Vinegar Pickled Mushrooms (stock photo)

Caption

This preservation approach involves pickling with vinegar in boiling water bath. The acidic environment created by the use of vinegar prevents the growth of Clostridium botulinum, the bacterium responsible for botulism.


Advantages of vinegar pickling


  • May be stored in pantry if processed in a water bath.

  • Can be flavored with different vinegars, herbs, etc. if desired.

  • Mushrooms are pre-seasoned and ready to use as an appetizer or in recipes

  • Works well for substantial mushrooms such as Bolete buttons, Chanterelles, Russula spp.

  • Works well for mushrooms with bolder flavors.


Disadvantages of vinegar pickling


  • Pronounced vinegar flavor can overpower delicate mushrooms.

  • Does not work well for less substantial mushrooms.

Objective:

Storage/Prep

Total Time:

Approx. 40 minutes

Suggested Mushrooms:

See code

Equipment and/or Ingredients

Equipment


  • Canning pot and rack

  • Sterilized canning jars and lids


Ingredients


IMPORTANT: The following recipe can be varied with regard to seasoning, but one must strictly observe the quantity of vinegar.


  • Fresh mushrooms (I use very small porcini, chanterelles) boiled in salted water for 5 minutes

  • Pickling Marinade, per liter:

  • 1 liter water

    • ¾ C vinegar

    • 1 Tbl salt

    • 1 tsp sugar

    • Peppercorns

    • Mustard seed

    • Allspice

    • Juniper berries

    • Laurel leaves

Method

  1. Boil water with vinegar.

  2. Add seasonings.

  3. Place the hot mushrooms in the hot sterilized jar, and pour the pickling marinade over them while still hot, ensuring that all the mushrooms are covered and leaving ½” headspace.

  4. Screw the lid shut.

  5. Pasteurize the mushrooms in a hot water canning bath to boil for 10 minutes (see the Ball Blue Book Guide to Preserving if you’re not familiar with canning).

  6. Check jars for leakage by turning them upside down on a cloth until the next morning. If any leak, you can eat them in a day or so (keep in the refrigerator), but do not preserve for later.  

  7. Intact (non-leaking) jars should then be placed in a cool, dark place, where they will keep for years.



Special request: If you have pickled your own mushrooms in vinegar, would you be willing to send us a photo of your completed container? We'd love to replace the stock photo at the top of this page with a member's photo! See Showcase a Photo for information about how to submit a photo.

bottom of page