Caroline's Pickled Mushrooms


  • MakesOne pint of pickled mushrooms

Serve as an appetizer - they look pretty with a sprinkle of parsley and some thin strips of red pepper.


  • 1 lb small white mushrooms

  • 1 1/2 cups white vinegar

  • 1 1/2 cups hot water

  • 1 bay leaf

  • 1/4 cup salad oil

  • 2 tsp salt

  • 1 tsp whole peppercorns

  • 1/4 tsp hot-pepper flakes

  • 2 cloves garlic, halved

  • 1/2 tsp mace

  • 2/3 cup white vinegar


  • Clean the mushrooms and place them in a stainless steel or enameled saucepan. Cover with the 1 1/2 cups (375 mL) white vinegar and hot water. Add the bay leaf. Bring to a boil, then reduce the heat and simmer, uncovered, for 5 minutes. Drain and discard the liquid and bay leaf.

  • When cool, pack the mushrooms in a jar. Mix together the salad oil, salt, peppercorns, chilies, garlic and mace. Stir until the salt dissolves. Pour the oil and spices over the mushrooms. Pour in enough vinegar to cover, no more than 2/3 cup (150 ml). Cover tightly and refrigerate for 2 or 3 days before using. Serve cold and well drained.

  • Makes about 1 pint (625 mL) mushrooms.

This article was originally published on Dec 01, 2010

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