Tangy Pickled Mushrooms

1 Review Add a Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Voxy Lady
Recipe by  Voxy Lady

“Mushrooms make a great pickle, but they don't keep as long as many other vegetables.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 pint jars



  1. Wipe the mushrooms with a damp cloth to clean them, and trim the stalks so that they are even with the caps. Place mushrooms in a medium saucepan.
  2. Peel the ginger and cut into quarters. Add to the mushrooms, along with the lemon zest, onion, vinegar, salt and peppercorns. Bring the mixture to a boil and simmer for 15-20 minutes, or until mushrooms are tender.
  3. Remove the mushrooms from the cooking liquid with a slotted spoon and pack into sterilized jars. Strain the cooking liquid and bring it back to a boil. Pour hot liquid over the mushrooms until the level of the liquid is 1/2 inch above the mushrooms. Seal the jars and store in the refrigerator.

Share It

Review (1)

Rate This Recipe
hot dawg

hot dawg

it was good but bitter

More Reviews

Similar Recipes

Renaissance Stuffed Mushrooms

Renaissance Stuffed Mushrooms

Stuffed Mushrooms with Swiss Cheese

Stuffed Mushrooms with Swiss Cheese

Crab Stuffed Mushrooms I

Crab Stuffed Mushrooms I

Pickled Green Beans

Pickled Green Beans

Marinated Mushrooms

Marinated Mushrooms

Stuffed Mushrooms II

Stuffed Mushrooms II


Amount Per Serving (8 total)

  • Calories
  • 33 cal
  • 2%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 6.5 g
  • 2%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 676 mg
  • 27%

Based on a 2,000 calorie diet



previous recipe:

Pickled Green Beans


next recipe:

Easy Pickled Mushrooms