Italian Pickled Mushrooms


  • 1 lb small button mushrooms
  • white vinegar
  • Hot water
  • 1/4 cup extra virgin olive oil
  • kosher salt to taste
  • 2 tsp peppercorns
  • 3-4 large garlic cloves, minced
  • 1 tsp ground mace
  • Crushed pepper flakes


  • Wash mushrooms, dry thoroughly, then cup the tips of the stems off.
  • Place in a sauce pan with equal amounts of vinegar and hot water to cover.
  • Bring to a boil and cook for 5 minutes. Drain and cool
  • Pack mushrooms in 1 pint jars.
  • Mix remaining ingredients and add to jars in equal amounts.
  • Add enough additional vinegar to cover.
  • Refrigerate for 48 hours before serving.
  • This recipe ┬ámay be easily doubled,


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  1. This recipe looks great! I love mushrooms and have never tried pickling them at home, but this recipe makes it seem so simple and I’m ready to give it a go! Thank you for sharing!

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