Pickled Honey Mushrooms

5 from 1 vote

A simple recipe for pickled honey mushrooms. Add them to soups or stews as a garnish, stroganoff, or pierogi filling. Makes 4 pint jars. The recipe is easily scaled.

Prep Time20

Cook Time15

Total Time35

Course: Condiment

Cuisine: Polish

Keyword: pickled honey mushroom recipe

Servings: servings

Calories: 31kcal

Author: Alan Bergo

Cost: 5

Equipment

1 water bath canner
4 Pint mason jars with lids

Ingredients

Honey Mushrooms

2 lbs Young honey mushroom buttons
3 quarts Water

Pickle (Divide the seasonings between 4 pint jars)

½ cup Kosher salt
4 cups Water
1 cup White sugar
2 cups White vinegar or Rice wine vinegar See note

Spices and Aromatics

8 large Cloves of garlic
4 tsp Mixed peppercorns
12 sprigs Lemon thyme, see note
4 Strips lemon zest ~1 inch by 3 inches
1 Whole Red jalapeno or a pinch of chili flakes
4 Dried Bay leaves
2 Tsp Fresh lemon juice
1 Small Yellow onion, finely diced ¼ inch

Instructions

Put the mushrooms and water in a pot, cover and bring to a boil. Remove the mushrooms to a bowl of water to cool.
Bring the salt, sugar, vinegar and water to a simmer, then turn off the heat and allow to cool.
Divide the spices and aromatics between 4 pint jars. Pack the jars with mushrooms, leaving ½ inch headspace, then add the pickle liquid to cover.
Process the jars in a water bath canner for 15 minutes, remove and cool to room temperature.
Label and date the jars, then store in a pantry. Any jars that do not seal can be refrigerated for a few months.

Using

Some people may like the mushrooms rinsed after they're removed from the mason jar.
Whether or not you like the mushrooms cold is a bit of personal preference. Warm the mushrooms up in soup, add them to fillings or sauces or anywhere else you'd use pickled mushrooms.

Video

Notes

Herbs

Bob stressed the importance of the lemon thyme here, but there's a lot of ways you can get lemon flavor into a pickle. I'd agree lemon thyme is probably the best candidate, but lemon balm, lemon verbena, lemon basil and lemon zest can be used alone or in combination with each other as a substitute.

Vinegar

The 2:1 water/vinegar ratio here is strong enough that you can use any vinegar you want. Rice wine vinegar has a lower acetic acid content and will have less bite, but the original recipe uses basic white vinegar.

Nutrition