Refrigerator Pickled Champignon Mushrooms
Tangy champignon mushrooms with garlic, bay and pepper, prepared for refrigerator storage.
These quick pickled champignons simmer in a vinegar brine with garlic, bay and pepper. They are for refrigerator storage only: the source’s jar-sealing directions are not a tested shelf-stable canning process. Use clean containers, keep the mushrooms submerged and chill them promptly. Their flavour improves after a day in the brine. Serve as a tangy side or snack, and discard any batch that was left warm for an extended period. Wipe mushrooms clean and trim the stem ends. Halve larger mushrooms so sizes are similar. Combine water, vinegar, sugar, salt, peppercorns and bay leaves in a stainless-steel saucepan. Bring to a boil, stirring to dissolve. Add mushrooms and simmer 8 to 10 minutes, until tender and cooked through. Stir in garlic for the final minute.
Recipe card
Refrigerator Pickled Champignon Mushrooms
Equipment: Measuring scale and spoons, mixing bowls, a sturdy utensil, and the pan or baking dish specified in the method
Ingredients
Instructions
Clean mushrooms
Wipe mushrooms clean and trim the stem ends. Halve larger mushrooms so sizes are similar.
Make brine
Combine water, vinegar, sugar, salt, peppercorns and bay leaves in a stainless-steel saucepan. Bring to a boil, stirring to dissolve.
Cook mushrooms
Add mushrooms and simmer 8 to 10 minutes, until tender and cooked through. Stir in garlic for the final minute.
Cool and pack
Transfer mushrooms and brine to a clean heatproof container. Cool briefly, then cover and refrigerate promptly. Keep mushrooms below the brine.
Chill before serving
Refrigerate at least 24 hours for flavour to develop. Use within 1 week and serve with a clean utensil.
How to tell when it is ready
Refrigerate at least 24 hours for flavour to develop. Use within 1 week and serve with a clean utensil.
Tips
- Wipe mushrooms clean and trim the stem ends.
- Combine water, vinegar, sugar, salt, peppercorns and bay leaves in a stainless-steel saucepan.
- Add mushrooms and simmer 8 to 10 minutes, until tender and cooked through.
- Transfer mushrooms and brine to a clean heatproof container.
Troubleshooting
- If brine does not cover mushrooms, transfer to a narrower clean container.
- If the brine tastes too sharp, serve with bread or other mild foods rather than diluting the stored batch.
Substitutions
- Use small cremini mushrooms.
- Use apple cider vinegar labelled 5% acidity.
Variations
- Add a small sprig of dill to the jar.
- Add thin carrot slices to the cooking brine.
Serving suggestions
- Serve with roasted meat or potatoes.
- Add to a cheese board.
- Chop into a green salad.
- Serve as a tangy snack with rye bread.
Make ahead
Measure the ingredients ahead. Follow the storage guidance after cooking: Keep continuously refrigerated and use within 1 week. Do not store at room temperature or treat as shelf-stable canned food.
Storage
Keep continuously refrigerated and use within 1 week. Do not store at room temperature or treat as shelf-stable canned food.
Food safety
Refrigerate promptly in a clean covered container; discard if left at room temperature over 2 hours.
Frequently asked questions
Can I store these mushrooms in the pantry?
No. This recipe is not a tested canning process. Keep the mushrooms refrigerated and use within 1 week.
How should I store refrigerator pickled champignon mushrooms?
Keep continuously refrigerated and use within 1 week. Do not store at room temperature or treat as shelf-stable canned food.
Serve with roasted meat or potatoes. Keep continuously refrigerated and use within 1 week. Do not store at room temperature or treat as shelf-stable canned food.
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