Pickled Oyster Mushrooms Recipe


These are best eaten when drizzled with a bit of good olive oil prior to serving.

Recipe Details

Pickled Oyster Mushrooms Recipe

Active 45 mins
Total 48 hrs
Serves 16 servings
Makes 2 pints


  • 1 pound oyster mushrooms

  • 2 1/2 cups rice vinegar

  • 1 small onion, sliced

  • 1 tablespoon pickling salt

  • 1 tablespoon sugar

  • 1/4 teaspoon black peppercorns

  • 2 bay leaves

  • 2 garlic cloves, peeled and sliced


  1. Wash oyster mushrooms well and chop them into pieces.

  2. Bring a pot of salted water to a boil and simmer the oyster mushrooms for 8-10 minutes, until they’re tender.

  3. In a medium pot, combine vinegar, onion, salt, sugar and peppercorns. Bring to a boil.

  4. When the oyster mushrooms are tender, drain them well and transfer them to the brine.

  5. Cook mushrooms in brine for 5 minutes.

  6. Divide bay leaves and garlic between two prepared pint jars.

  7. Pack oyster mushrooms and onions into jars and top with brine, leaving 1/2 inch headspace.

  8. Use a wooden spoon or chopstick to remove air bubbles from jars. If necessary, add more brine to return the headspace to 1/2 inch.

  9. Wipe rims, apply lids and rings and process jars in a boiling water bath for 15 minutes.

  10. When time is up, remove jars from canning pot and let jars cool on a folded kitchen towel.

  11. When jars are cool, check lids to ensure a good seal. Any unsealed jars should be stored in the refrigerator.

  12. Let pickles rest at least 48 hours before opening.

  13. Sealed pickles are shelf stable for up to one year.

Special equipment

2 pint jars, canning pot

This Recipe Appears In

Nutrition Facts (per serving)
23 Calories
0g Fat
3g Carbs
1g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 23
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 224mg 10%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 1g
Vitamin C 1mg 3%
Calcium 6mg 0%
Iron 0mg 2%
Potassium 134mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)