Pickled Button Mushrooms

1kg small mushrooms
2 tablespoons salt
1 small onion, quartered
2 bay leaves
1 litre white wine vinegar

The following to be tied in muslin bag...
1 teaspoon peppercorns
2 blades mace
1 small piece whole ginger
½ tsp cayenne pepper
6 cloves
2 bay leaves


Place vinegar, salt and muslin bag into a saucepan and bring to the boil.
Add whole button mushrooms and simmer for 1 hour.
Remove mushrooms with a perforated spoon and pack into clean, dry, warm bottles, leaving a 1cm headspace.
Strain the vinegar through fine nylon sieve or muslin.
Pour over the mushrooms filling to the brimful, using a packing stick to remove any air pockets.

Seal bottles with ring, lid & clip and preserve according to preserver type.

Note: Stainless steel lids should be used due to the acid in the vinegar.

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