Pickled Mushrooms
Tangy, garlicky, and perfect for sandwiches, salads, or snacking straight from the jar. These quick pickled mushrooms take just minutes to make and are packed with flavor.
Servings: 12
Calories: 12kcal
Equipment
- Medium saucepan
- Mason jars with lids
- Cutting board + knife
Ingredients
- 1 package 8 oz mushrooms, cleaned
- 3 garlic cloves peeled
- ½ cup white vinegar
- 1 cup water
- 1 teaspoon brown sugar
- 1 teaspoon salt
- 4 whole peppercorns
- 2 tablespoon chopped fresh parsley
Instructions
- Clean the mushrooms thoroughly and slice if large.
- In a saucepan, combine vinegar, water, garlic, sugar, salt, and peppercorns. Simmer until dissolved.
- Let brine cool slightly. Meanwhile, place mushrooms and parsley in clean jars.
- Pour brine over mushrooms, fully covering them. Press gently to remove air bubbles.
- Seal jars and let cool to room temperature, then refrigerate for at least 24 hours.
- Enjoy once marinated, and keep leftovers refrigerated for up to 2 weeks.
Notes
- If mushrooms float, you can weigh them down with a slice of onion.
- You can double the brine for a larger batch — just keep the ratios.
- Feel free to add a bay leaf or mustard seed for extra flavor.
- Don’t worry if the garlic turns blue — it’s harmless and happens from the vinegar reacting with sulfur compounds!
Nutrition
Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.002g | Sodium: 197mg | Potassium: 110mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.2mg
