Pickled Mushrooms

Recipe by
Total Time:
1 week
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1/4 cup - salt.
  • 4 cups - water.
  • 2 pounds (around 1 kg) - assorted wild mushrooms.
  • 1 tbsp - toasted coriander.
  • 1/2 cup - chopped dill (optional).
  • 1 cup - thickly sliced (take all the seed out) long red pepper (these peppers are not too hot).
  • 2 - fresh bay leaves.
  • 1 - tbsp toasted mustard seed.

How to Make Pickled Mushrooms

  • Mix salt and water and pour it over mushroom.
  • Cover it and let it sit in the refrigerator for 24 hrs.
  • Remove mushrooms from the salt water, rinse and then lay them out on paper towels to dry.
  • In a sauce pan, mix the vinegar with the remaining ingredients and bring to a boil.
  • Place mushrooms in sterilized jar and cover with hot liquid.
  • The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year.
  • These are great for salads or as a garnish for meat dishes.