Save Recipe Print
Total:
28 min
Prep:
10 min
Inactive:
8 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours.

Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil.

Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Vegan Spinach and Mushroom Lasagna

Recipe courtesy of Food Network Kitchen

Manitaria Tursi: Pickled Mushrooms

Recipe courtesy of Cat Cora

Pickle-Brined Pork Chops with Mushroom Escabeche and Smashed Potatoes

Recipe courtesy of Kelsey Nixon

Braesola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano

Recipe courtesy of Anne Burrell

Hoisin-Glazed Bacon Bao Buns with Sauteed Mushrooms and Pickled Vegetables

Recipe courtesy of Anne Burrell

Pickled Shrimp

Recipe courtesy of Tanya Holland

Pickled Turnips

Recipe courtesy of Tiffani Thiessen

Browse Reviews By Keyword