Pickled Mushroom Appetizers


3 lbs small button mushrooms
2 medium onions, thinly sliced
1/2 cup white vinegar
3 tsp kosher salt
1 bay leaf
1/2 tsp black peppercorns
1 tsp olive oil
  • Place mushrooms in a large saucepan along with about 1 quart of water.
  • Bring to boil, then reduce heat and simmer for 15 minutes or until fork tender.
  • Drain and reserve liquid.
  • In a 1 quart jar or container place mushrooms and onions in layers.
  • In a saucepan combine vinegar, mushroom liquid, salt, bay leaf, and peppercorns. Bring to a boil, then reduce heat to a simmer, uncovered for 10 minutes.
  • Pour the vinegar mixture over the mushrooms and onions.
  • Add the olive oil to the jar, allowing it to float on top.
  • Cover and chill for at least 24 hours or for as long as 1 week.
  • To serve place on a combination with other vegetables and serve with wooden toothpicks.




15 min


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