Pickled Mushrooms

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 1lb/450g button mushrooms
  • 1 pint/500 ml white vinegar
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • Small piece root ginger
  • 1 small onion, sliced


Wipe the mushrooms, but do not wash or peel them, and trim stems. Put into a pan with the other ingredients. Simmer until mushrooms are tender, then lift them out with a slotted spoon and pack into preserving jars. Remove the onions and ginger. Bring the vinegar to the boil and pour over the mushrooms. Seal tightly.

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