Pickled Mushrooms


  • 3 lbs small/medium button mushrooms
  • water
  • 2 medium white onions
  • 1/2 cup white vinegar
  • 2 tsp kosher salt
  • 2 bay leaf
  • 1 tsp whole peppercorns
  • 1 tbs olive oil
  • In a large sauce pan or stock pot place mushrooms and cover with water.
  • Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes or until tender.
  • Drain and reserve liquid.
  • Place mushrooms and onions in layers in 1 quart jars or a large container.
  • In a sauce pan combine vinegar, mushroom liquid, salt, bay leaf and peppercorns.
  • Bring to a boil, then reduce heat and simmer, uncovered for 10 minutes.
  • Pour mixture over layered vegetables.
  • Add olive oil to the jar or container, allowing it to float on top.
  • Cover and chill for at least 24 hours.
  • Place on a platter to serve with other vegetables.
  • Offer wooden toothpicks for serving.

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