Pickled Mushrooms

Notes: If making ahead, cover and chill up to 1 week.

Yield: Makes about 4 cups; 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 28
  • Calories from fat: 16%
  • Protein: 1.8g
  • Fat: 0.5g
  • Saturated fat: 0.0g
  • Carbohydrate: 5.3g
  • Fiber: 1.1g
  • Sodium: 392mg
  • Cholesterol: 0.0mg


  • 2 pounds mushrooms (2-in. caps)
  • 1 1/2 cups white wine vinegar
  • 1 dried bay leaf
  • 2 teaspoons black peppercorns
  • 2 teaspoons mustard seed
  • 2 teaspoons dill seed
  • 2 teaspoons salt
  • 2 cloves garlic, crushed


  1. 1. Rinse and drain mushrooms; trim off and discard discolored stem ends. Cut mushrooms into quarters through caps.
  2. 2. Meanwhile, in a 3- to 4-quart pan over high heat, bring 2/3 cup water, vinegar, bay leaf, peppercorns, mustard seed, dill seed, salt, and garlic to a boil.
  3. 3. Add mushrooms. Simmer, stirring occasionally, for 10 minutes. Let mixture cool, stirring occasionally. Serve cool or chilled.
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