Mushroom Pickle

Recipe by
Total Time:
2 weeks
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 1/2 kg mushroom
  • 1 tsp salt
  • 1 tsp red chilli powder
  • Vinegar

How to Make Mushroom Pickle

  • Cut, wash and clean the mushrooms. Marinate the mushrooms with the salt for 45 minutes. Sprinkle red chillies on the mushrooms.
  • Put the salted mushrooms in a pan.
  • Put the pan on low flame.
  • When the water stars oozing from the mushrooms, increase the heat.
  • After 5 minutes, put enough vinegar to cover the mushrooms.
  • Let it cook for 5 minutes.
  • Remove from the fire and let the mushrooms in the vinegar cool down.
  • Drain the mushrooms and put in air-tight jar.
  • Boil the vinegar again and then pour on mushrooms in the jar.
  • Let it cool.
  • Cover with lid.
  • Store in cool place.
  • Use the pickle after 2 weeks.