How to Pickle Mushrooms Properly (and Which Types Work Best)
- Merit Mushrooms
- 1 day ago
- 5 min read
Pickling is one of the oldest and most reliable ways to preserve fresh mushrooms while enhancing their flavour. When done properly, pickled mushrooms retain their texture, develop depth over time, and become a versatile ingredient that works across salads, antipasti boards, sandwiches, and warm dishes.
Not all mushrooms behave the same way in vinegar, though. Some varieties hold their structure beautifully, while others soften too quickly or lose character.
Understanding which mushrooms to use and how to prepare them correctly makes all the difference between a jar you come back to again and again, and one you forget at the back of the fridge.
What We Will Be Covering
This article explains how to pickle mushrooms safely at home, which mushroom varieties work best, and how to prepare them properly. It covers preparation, blanching, vinegar ratios, flavouring options, storage guidance, and common mistakes, with practical advice tailored to fresh gourmet mushrooms commonly grown and cooked in the UK.
Why You Can Trust Us
Merit Mushrooms grows and supplies fresh gourmet mushrooms year-round, working directly with customers who cook, preserve, and experiment with mushrooms at home. Our guidance is based on hands-on growing experience, food handling best practice, and real feedback from customers using our mushrooms in everyday kitchens.
Why Pickle Mushrooms in the First Place?
Pickling mushrooms is not just about preservation. Vinegar based pickling transforms flavour, adds acidity that balances rich dishes, and extends the usability of fresh mushrooms that might otherwise be used quickly or wasted.
Pickled mushrooms can be used straight from the jar as a sharp counterpoint to fatty foods, folded into salads, chopped into dressings, or gently warmed and stirred through pasta or grains. They also make an excellent way to prepare mushrooms in advance for entertaining, where flavour improves after a few days rather than deteriorating.
From a practical point of view, pickling also allows you to buy mushrooms fresh, prepare them at their best, and enjoy them over several weeks without freezing or drying.
Which Mushrooms Pickle Best?
Not all mushrooms are suited to pickling. The best candidates have firm flesh, a defined structure, and a mild to moderate flavour that responds well to acidity.
Oyster Mushrooms
Oyster mushrooms are one of the most reliable options for pickling. Their meaty texture holds up well when blanched correctly, and their natural savoury flavour absorbs vinegar and aromatics without becoming overpowering.
Blue Oyster, Yellow Oyster, Pink Oyster, Summer Oyster, and Black Pearl Oyster all work well, though colour will soften slightly after pickling. They are particularly good sliced into bite sized pieces and used in mixed jars with herbs and spices.
Lion’s Mane mushrooms
Lion’s Mane mushrooms pickle differently to Oyster mushrooms but can be excellent when handled carefully. Their fibrous, seafood-like texture benefits from gentle blanching and shorter pickling times.
Rather than slicing thinly, Lion’s Mane works best torn into chunks, which allows vinegar to penetrate while maintaining structure. Pickled Lion’s Mane is especially good in salads and as part of cold sharing plates.
Shiitake Mushrooms
Shiitake mushrooms are a classic pickling mushroom thanks to their dense texture and umami richness. They absorb flavour well and remain firm over time, making them ideal for longer storage.
Caps are generally preferred for pickling, though stems can be included if sliced thinly. Shiitake pairs particularly well with garlic, ginger, bay, and peppercorns.
Mushrooms to Avoid Pickling
Very delicate mushrooms or those with high water content tend to soften too quickly in vinegar. Mushrooms that are already past their best should not be pickled, as pickling does not improve poor quality produce.
Always start with fresh, firm mushrooms that smell clean and earthy.
Preparing Mushrooms for Pickling
Preparation is critical when pickling mushrooms. Skipping steps or rushing the process often leads to soggy texture or uneven flavour.
Cleaning
Mushrooms should be cleaned gently using a soft brush or a slightly damp cloth. Avoid soaking them in water, as mushrooms absorb moisture easily, which dilutes flavour and affects texture during pickling.
Trimming
Trim away any tough stem ends or damaged areas. Keep pieces relatively uniform in size so they blanch evenly.
Cleaning
Slice or tear mushrooms into pieces that are easy to eat straight from the jar. Very large pieces can pickle unevenly, while very small pieces may soften too much.
Blanching Mushrooms Properly
Blanching is essential for safe, high-quality pickled mushrooms. It helps set the texture, removes excess surface bacteria, and prevents discolouration.
Bring a large pot of lightly salted water to a rolling boil. Add mushrooms and blanch for two to three minutes, depending on size and variety. Oyster mushrooms need less time than Shiitake.
Drain immediately and allow mushrooms to steam dry briefly. Do not rinse in cold water, as this washes away flavour.
Mushroom Pickling Liquid Basics
A simple vinegar brine forms the backbone of any pickled mushroom recipe. The key is maintaining safe acidity while balancing flavour.
A reliable base ratio is:
• One part vinegar
• One part water
• Salt to taste
White wine vinegar or apple cider vinegar work well. Avoid balsamic or malt vinegar, which can overpower mushrooms.
Sugar is optional and should be used sparingly. Mushrooms benefit from savoury pickles rather than sweet ones.
Flavouring Options That Work Well
Pickled mushrooms are a blank canvas for aromatics and spices. Some combinations that work particularly well with gourmet mushrooms include:
• Garlic cloves
• Bay leaves
• Black peppercorns
• Mustard seeds
• Thyme or rosemary
• Chilli flakes for gentle heat
Add flavourings to the vinegar brine and heat gently to release oils before pouring over mushrooms.
Packing and Storage
Pack mushrooms into clean, sterilised jars while still warm. Pour hot brine over mushrooms, ensuring they are fully submerged.
Allow jars to cool slowly, seal, and refrigerate.
Pickled mushrooms are usually ready to eat after 48 hours but continue to improve over one to two weeks. Stored correctly, they will keep for many months.
Common Mistakes to Avoid When Pickling Mushrooms
Using raw mushrooms without blanching
This increases spoilage risk and results in poor texture.
Overcooking mushrooms during blanching
This leads to soft, spongy mushrooms once pickled.
Using weak vinegar
Always use vinegar with at least 5 percent acidity.
Storing at room temperature
Home pickled mushrooms should be refrigerated.
How to Use Pickled Mushrooms
Pickled mushrooms work well in both cold and warm dishes. They can be chopped into vinaigrettes, layered into sandwiches, served alongside cheeses, or stirred through grains just before serving.
They also make excellent gifts when packed in small jars and kept chilled, especially when labelled with flavour notes and use suggestions.
Get The Most From Your Mushrooms by Picking Them at Home
Pickling mushrooms is a practical way to extend the life of fresh gourmet mushrooms while creating something that adds instant flavour to everyday meals. By choosing the right varieties, following safe preparation steps, and allowing time for flavours to develop, you can create jars that rival anything found in shops.
Starting with high quality fresh mushrooms makes the process easier and more rewarding. When mushrooms are grown carefully and handled properly from harvest to kitchen, pickling becomes a natural extension of their versatility rather than a way to rescue leftovers.
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