Quick Pickled Mushrooms – Ready in Minutes

Quick, easy and irresistibly delicious - that's how we would describe these pickled button mushrooms.

These mushrooms are ideal as a salad with lunch, as a topping for pizza or as an appetizer. Best of all? The preparation is simple, without complications and special techniques.

With quick pickling, they can be eaten after a few hours, and as they stand in the refrigerator, they become more and more delicious.

If you are looking for a quick, reliable and tasty way to pickle button mushrooms - this recipe is a hit.

Note:

Make sure your jars are sterilized before use. If you’re not sure how, check our detailed jar sterilization guide.

Recipe

10mPreparation

15mCooking

25mTotal

Ingredients

500 g Mushrooms
170 g Water
80 g White vinegar 5%
3 tsp Salt
1 tbsp Oil
1 1/2 tsp Pepper
1 tsp Coriander
1 tsp Dill
1 tsp Marjoram

Instructions

Clean the mushrooms.
Toss the mushrooms with 9 grams of oil and salt, then spread them evenly on a baking tray.
Bake in the oven: 200 °C (390 °F) for 10 minutes, or 180 °C (350 °F) with a fan for 12 minutes.
While the mushrooms are baking, prepare the brine: in a saucepan, combine water, vinegar, pepper, coriander, marjoram, dill, and salt, then heat until it boils. Let it cool slightly.
Place the baked mushrooms in a sterilized jar and pour the brine over them, making sure the mushrooms are completely submerged.
Allow to cool, close the jar, and store in the refrigerator.

Nutrition Facts (per 100g)

Calories: 154 kj/ 37 kcal
Protein: 0.1 g
Carbs: 3.1 g
Fat: 1.7 g
Saturated fats: 0.2 g
Fiber: 1.3 g
Sugar: 0.0 g
Salts: 2.3 g

Nutritional values are approximate estimates. If you have dietary restrictions or medical conditions, please consult a qualified healthcare professional before making changes to your diet.