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Pickled Mushrooms with Garlic and Herbs

Scott Phillips

Yield: Yields about 1 quart

Use as many varieties of mushrooms as you can find for the best flavor and texture.


  • 6 cups mixed mushrooms (such as maitake, enoki, oyster, cremini, shiitake, and royal trumpet), washed, trimmed, and if large, halved or separated into smaller sections
  • 4 sprigs fresh thyme
  • 1 cup white wine vinegar
  • 3 Tbs. olive oil
  • 1 Tbs. granulated sugar
  • 10 whole peppercorns
  • 1 dried bay leaf
  • 1 large clove garlic, slivered
  • 1 small dried hot red chile (about 2 inches long)
  • Kosher salt

Nutritional Information

  • Nutritional Sample Size per 1/2 cup
  • Calories (kcal) : 20
  • Fat Calories (kcal): 5
  • Fat (g): 0.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 45
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 1


  • Bring an 8-quart pot of water to a boil. Immerse a quart-size canning jar, lid, and band in the water and boil for 10 minutes to sterilize. With tongs, transfer to a clean dishtowel to drain.

    Boil the mushrooms in the water until tender, 10 minutes. Drain and pack them into the jar along with the thyme sprigs.

    In a small saucepan, bring the vinegar, oil, sugar, peppercorns, bay leaf, garlic, chile, 1 Tbs. salt, and 1/2 cup water to a boil over medium heat. Pour the mixture over the mushrooms until it reaches the top of the jar. Screw on the lid, cool to room temperature, and refrigerate for 3 days before using. The mushrooms will keep in the refrigerator for at least 2 weeks.


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