Pickled Mushrooms

Pickled Mushrooms

Pickling is a great way to preserve mushrooms. Due to their ‘meaty’ texture, oyster mushrooms are particularly suitable, as are for example chanterelles. This kind of pickle works less well with slimy mushrooms like ceps, as the brine also tends to become slimy. For a nice variation of this you can add dried or fresh chili!

The original recipe by Tyyra Juka for Helsieni.

30-40 min • approx. 8 dl jar(s)


800 g fresh oyster mushrooms torn or cut into strips

200 g fresh vegetables cut in small cubes (e.g. onions, peppers or carrots)

2 dl white wine vinegar or similar

4 dl water

1 ½ dl sugar

10 g salt

½ rkl whole white peppers

1 tl mustard seeds

Small piece of mace

Garlic clove

Bay leaves

Prepare the jar(s)

Put glass jars and lids in water the night before. Boil them in a pot just before filling them up with the pickle.


Put all the ingredients in a pot and bring to a simmer for about 20 minutes. Softer vegetables can be added after 10 minutes. 

Fill the jar, close the lid and turn upside down and let it cool down to room temperature. The lid should have pulled a vacuum.

The pickled mushrooms can be stored in a cool dark place, and when opened can last at least 3 weeks in the fridge.