Quick Pickled Mushrooms

Quick Pickled Mushrooms {Gluten-Free, Vegan} | Wheat-Free Meat-Free

I hadn’t really thought of mushrooms as a thing you could pickle before, but there were some jars in with the other pickles at the grocery store. It seemed pretty easy to replicate. And I’m a sucker for pickles.

Quick Pickled Mushrooms

  • 8 ounces button mushrooms
  • 2 tablespoons + 1½ teaspoons salt
  • 2 cloves garlic, peeled
  • 1 dried chile de arbol
  • 1 teaspoon dill seed
  • 1 teaspoon mustard seed
  • 1 cup water
  • ¾ cup white vinegar
  1. Place the mushrooms in a medium-large bowl. Add the 2 tablespoons of salt and toss to coat. Let sit for 30 minutes. Thoroughly rinse the mushrooms. Place in a wide-mouthed quart canning jar.
  2. Put the 1½ teaspoons salt, garlic, chile, dill seed, mustard seed, water, and vinegar in a small pot. Set over medium heat. Stir until the salt dissolves and the liquid starts to simmer. Remove from the heat. Pour over the mushrooms. Place something heavy and flat in the jar to keep the mushrooms under the liquid. Seal the jar and place in the refrigerator overnight. Serve.

Making Quick Pickled Mushrooms | Wheat-Free Meat-Free

The mushrooms will keep for about a week. I like them chopped in salads. They’d make a great Bloody Mary garnish. Or just keep them around for snacking.

I use these crock rocks to keep the mushrooms submerged. They’re handy to have if you do fermenting with any regularity.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.

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