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Pickled Mushrooms

Pickling Mushrooms is (surprisingly) easy! Follow the instructions to make pickled mushrooms that will last in your fridge for up to a month!
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Course: appetizers, Side Dish
Cuisine: estonian
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 1 lb


  • Small Pot and Large Pot.
  • Large Pot
  • Colander
  • Canning Jars


  • 1 lb White Mushrooms, whole


  • 1 cup Water
  • 1 cup Vinegar
  • 1 tbsp Salt
  • 1 tbsp Sugar
  • 4 bay leaves
  • 4 sprigs of fresh thyme

Add Ins

  • 1 onion, quartered
  • 5 garlic cloves
  • 6 sprigs of thyme


  • Clean the mushrooms, making sure to remove any excess dirt.
  • Fill a large pot with water (enough to hold all of the mushrooms) and bring the water to a boil. Once the water is boiling, add the mushrooms and boil them for about 10 minutes, until they are cooked. When finished, drain the water away from the mushrooms.
  • In a separate, small pot, add the marinade ingredients. Bring them to a boil.
  • In a large jar, stuff the mushrooms. You can add garlic cloves, onion, and thyme amongst the mushrooms for flavor!
  • Pour the boiled marinade into the jar, covering all of the mushrooms.
  • Let the mushrooms sit for about 3 days before enjoying.


Recipe copyright The Foreign Fork. For educational or personal use. 
    1. Mushrooms: You can use whatever type of mushrooms you’d like. I used white mushrooms, but button mushrooms and any local mushrooms are also great choices. 
    2. Onion: I used a sweet onion. I prefer this over a cooking onion. 
    3. Vinegar: Distilled, white vinegar
    4. Herbs: Fresh thyme sprigs, dried bay leaves, fresh garlic cloves. Go for fresh. Trust me.
    5. Seasonings/Marinade: Salt, sugar, water
    6. In addition to onions, Estonians sometimes add carrots into their jars of pickled mushrooms as well. 
    7. It is also not uncommon to add things like cinnamon bark, cloves, pimento, or dill! You can add any herbs or additional vegetables that you think sound delicious. 
    8. You can mix different types of mushrooms in one jar if you’d like-- It’s the Estonian way.
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