Quick Pickled Mushrooms

Makes 1 qt.


  • 1.5# Mushrooms
  • 2-3 springs fresh thyme
  • 1 Small Onion or 1 Large Shallot, thinly sliced
  • 1.5 tsp Whole Allspice
  • 1 TBSP Black Peppercorns
  • 3 Bay Leaves
  • 1 TBSP Sea Salt
  • 1/3 C. White Wine Vinegar
  • 3/4 C. Water


  1. Wash and dry a 1 qt. canning jar and lid.
  2. Wash and Drain Mushrooms thoroughly to remove all dirt. Slice small mushrooms in half and large into quarters.
  3. Place springs of thyme into canning jar.
  4. Combine all other ingredients, including the mushrooms, in a saucepan and bring to a boil.
  5. Reduce heat and simmer for 15 minutes, stirring occasionally.
  6. Carefully pour the hot mushrooms & liquid into the jar (use a canning funnel!).
  7. Let the jar cool, cap the jar, and store in the fridge for at least 3 days before opening.


  • Mushrooms left to pickled for longer will be more mellow in taste.
  • Experiment with spice & herb combinations to create new flavors.