Pickled Mushrooms

These traditional Polish pickled mushrooms are quick pickled with garlic and red pepper in a tangy red wine vinegar and lemon brine. Make them ahead for charcuterie, sandwiches, appetizers, and hearty meals.

Course Condiments

Cuisine Polish

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 65kcal

Author Diane Gail

Ingredients

16 ounces baby portobello mushrooms
1 tablespoon olive oil
1/2 teaspoon salt
2 extra large garlic cloves sliced thin
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon granulated sugar

US Customary - Metric

Instructions

Gently clean the mushrooms to remove any dirt. Leave small mushrooms whole, quarter larger mushrooms, or slice them as desired to fit easily into a pint jar.
Heat the olive oil in a stainless steel skillet or enameled cast iron pan over medium heat. Add the mushrooms and salt and sauté until the mushrooms release some of their liquid and begin to become tender.
Add the sliced garlic and crushed red pepper flakes. Cook briefly, stirring frequently, just until the garlic is fragrant without allowing it to brown.
Remove the pan from the heat. Stir in the fresh lemon juice, red wine vinegar, and granulated sugar until the sugar dissolves and the mushrooms are evenly coated.
Transfer the mushrooms to a clean pint jar and pour the cooking and pickling liquid from the pan over them.
Allow the pickled mushrooms to cool, cover the jar with a lid, and refrigerate. They can be eaten once cooled and develop even more flavor as they pickle in the refrigerator.

Notes

For a milder pickle, reduce or omit the crushed red pepper flakes. For more heat, increase the flakes or add thinly sliced jalapeño or Thai chile.
The small amount of sugar balances the acidity rather than making the mushrooms sweet. It can be omitted for a sharper brine.
If the mushrooms float, use a small glass pickling weight to keep them submerged for more even contact with the brine.
Store tightly covered in the brine in the refrigerator for up to 2 weeks. Use a clean utensil when serving to avoid introducing food particles or microorganisms that can shorten storage life.
These are refrigerator pickled mushrooms and are not intended for water-bath canning or room-temperature storage.

Nutrition