📝 About This Recipe
These vinegar-based quick pickles transform humble button mushrooms into bright, savory jewels bursting with acidity and earthy depth. Inspired by Eastern European 'Marinovannye Griby,' this recipe balances the punch of white wine vinegar with the warmth of peppercorns and aromatic fresh herbs. Perfect for an antipasto platter or as a zingy topping for grilled steaks, these mushrooms offer a satisfyingly meaty texture that only improves with a short chill in the brine.
🥗 Ingredients
The Mushrooms
- 1 pound White Button or Cremini Mushrooms (cleaned, stems trimmed, left whole if small or halved if large)
- 1 tablespoon Lemon Juice (to keep mushrooms bright during the initial boil)
The Pickling Brine
- 1.5 cups White Wine Vinegar (5% acidity)
- 1 cup Water (filtered preferred)
- 1 tablespoon Kosher Salt (do not use iodized table salt)
- 2 teaspoons Granulated Sugar (to balance the sharp acidity)
Aromatics & Spices
- 4 pieces Garlic Cloves (peeled and smashed)
- 4 pieces Fresh Thyme Sprigs (lightly bruised)
- 1 teaspoon Black Peppercorns (whole)
- 1/2 teaspoon Mustard Seeds (yellow or brown)
- 2 pieces Dried Bay Leaves
- 1/4 teaspoon Red Chili Flakes (optional for a hint of heat)
- 2 tablespoons Extra Virgin Olive Oil (added to the jar for a silky mouthfeel)
👨🍳 Instructions
-
1
Clean the mushrooms by wiping them with a damp paper towel to remove any grit; avoid soaking them in water as they act like sponges.
-
2
In a large pot, bring 6 cups of water and 1 tablespoon of lemon juice to a rolling boil.
-
3
Add the mushrooms to the boiling water and blanch them for exactly 5 minutes. This softens the cell structure and ensures they absorb the brine later.
-
4
Drain the mushrooms in a colander and set them aside to steam-dry for a few minutes while you prepare the brine.
-
5
In a medium stainless steel saucepan (non-reactive), combine the white wine vinegar, 1 cup of water, kosher salt, and sugar.
-
6
Add the smashed garlic, peppercorns, mustard seeds, bay leaves, and chili flakes to the saucepan.
-
7
Bring the brine mixture to a simmer over medium-high heat, stirring until the salt and sugar are completely dissolved.
-
8
Reduce the heat to low and add the blanched mushrooms into the simmering brine. Let them cook gently in the liquid for 3-4 minutes.
-
9
Prepare two clean, heat-proof pint jars by placing two sprigs of fresh thyme in each.
-
10
Using a slotted spoon, divide the mushrooms evenly between the jars, packing them down gently but leaving about an inch of headspace.
-
11
Carefully pour the hot brine over the mushrooms, ensuring the garlic and spices are distributed between the jars. The mushrooms should be fully submerged.
-
12
Drizzle 1 tablespoon of olive oil over the top of each jar; this creates a light seal and adds richness.
-
13
Wipe the rims of the jars with a clean cloth, seal with lids, and let them cool to room temperature on the counter.
-
14
Once cool, transfer the jars to the refrigerator. For the best flavor, let them marinate for at least 24 hours before opening.
💡 Chef's Tips
Choose mushrooms of uniform size so they pickle evenly and look beautiful in the jar. Always use a non-reactive pot (stainless steel or enamel) to prevent the vinegar from picking up a metallic taste. If the mushrooms float to the top, you can use a small fermentation weight or a crumpled piece of parchment paper to keep them submerged. These are 'quick pickles' and are not shelf-stable; keep them refrigerated and consume within 3 weeks. Don't discard the leftover brine! It makes an incredible base for a vinaigrette or a marinade for chicken.
🍽️ Serving Suggestions
Serve as part of a classic Charcuterie board alongside sharp cheddar, prosciutto, and crusty baguette. Finely chop the pickled mushrooms and fold them into a warm potato salad for an acidic pop. Use them as a sophisticated garnish for a Dirty Martini or a Bloody Mary. Top a grilled ribeye steak with a handful of these mushrooms to cut through the richness of the meat. Scatter over a simple arugula salad with shaved Parmesan and a drizzle of the pickling oil.