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Pickled Wild Mushrooms

Photo: Justin Walker; Styling: Alistair Turnbull


Hands-on time 20 mins
Total time 24 hrs, 20 mins

Serves 16 (serving size: about 1/4 cup)

These garlicky numbers are mouthwatering by themselves, and they can also take a salad, cheese board, or burger to another dimension. You can substitute most any mushroom; just trim them accordingly. The earthy pickles taste great after one day, but if you can wait three or more days, they get even better. Store in the refrigerator for up to one month.   'Shroom subs: Pretty much any mushroom will work here; just trim or slice to fit the jar.


  • 3 1/4 cups water
  • 3/4 cup cider vinegar
  • 1 1/2 tablespoons kosher salt
  • 3 cups shiitake mushroom caps or blue foot mushrooms
  • 3 cups king trumpet or French horn mushrooms, quartered lengthwise
  • 3 cups chanterelle mushrooms, trimmed
  • 2 teaspoons black peppercorns
  • 8 Castelvetrano olives
  • 6 garlic cloves, peeled
  • 5 bay leaves
  • 5 dried Indian chiles (such as Sanaam)
  • 2 tablespoons olive oil

Nutrition Information

  • calories 18
  • fat 1.1 g
  • satfat 0.2 g
  • monofat 0.7 g
  • polyfat 0.1 g
  • protein 1 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 194 mg
  • calcium 1 mg

How to Make It

  1. Bring 3 1/4 cups water, vinegar, and salt to a boil in a large saucepan, stirring until salt dissolves. Add mushrooms; reduce heat, and simmer 6 minutes. Remove from heat. Add peppercorns and next 4 ingredients (through chiles); cool to room temperature. Place mushroom mixture in a 1-quart mason jar; top with olive oil. Seal tightly; refrigerate at least 24 hours before serving.