Pickled Mushrooms
Pickled mushrooms are a delicious and savory snack made with mushrooms that have been soaked in vinegar, spices, herbs, garlic, and oil.
Servings: 2 liters
Calories: 230kcal
Ingredients
- 1½ pounds mushrooms (white button, cremini, and baby Bella)
- 1 tablespoon vegetable oil, or olive oil
- 1½ teaspoons sea salt, divided into ½ teaspoon and 1 teaspoon
- 2 teaspoons minced garlic
- 2 cups water
- 1 cup white vinegar
- 2 tablespoons granulated sugar
- 4 cloves whole garlic, sliced thinly
- 2 teaspoons black peppercorns, divided among the jars
- 1 bundle fresh thyme
Instructions
- Preheat the oven to 350°F.
- Wash mushrooms and pat dry. Trim the bottom of the mushroom stems, if needed.
- In a large bowl, toss the mushrooms with 1 tablespoon of oil, ½ teaspoon salt, and minced garlic.
- Spread the mushrooms on a sheet pan and roast for about 10 minutes until softened. Set aside to cool.
- Meanwhile, in a saucepan over medium-high heat, stir together the remaining teaspoon of salt, water, vinegar, and sugar. Heat and stir until sugar and salt are fully dissolved. Remove the pan from the heat.
- Distribute sliced garlic, peppercorns, and sprigs of thyme between several sterilized canning jars. Fill with the roasted mushrooms.
- Pour the brine over the ingredients in each jar, filling to cover and allowing enough room for placing the lids on the jars.
- Store in the refrigerator until ready to use.
Notes
- The yield in this recipe will vary depending on the size of the mushrooms you use.
- Do not run the mushrooms under water. You only want to use a dry or damp paper towel to clean your mushrooms; this will make your mushrooms soggy when cooked.
- Roasting the mushrooms adds flavor and also produces pickled mushrooms that can be eaten practically right after preparation. You can also skip the roasting and simply add the raw mushrooms to the jars with the other ingredients.
- The pickled mushrooms will be ready to enjoy after chilling for an hour or two, but for optimal flavor, allow them to soak for at least 24 hours.
Nutrition
Calories: 230kcal | Carbohydrates: 29g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1778mg | Potassium: 1180mg | Fiber: 5g | Sugar: 19g | Vitamin A: 25IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 2mg