These lemon herb pickled mushrooms are made in a simple vinegar brine and kept as a refrigerator pickle, ready to use after a day or two. They pair especially well with simple spreads like this Cannellini Bean Dip, or can be added to dishes where a bit of brightness helps lift the flavours.
They have a similar feel to the marinated mushrooms often found in jars, but here they are prepared in a lighter brine that keeps the flavour bright and balanced. They work well alongside simple dishes or as a topping, much like other condiments used to bring contrast to a plate.
Watch the Video
Here is a simple step-by-step video showing how to prepare these lemon herb pickled mushrooms.
Better Than Store-Bought
I often pick up jars of marinated mushrooms at the grocery store, but they tend to be a bit expensive for something that feels quite simple.
After making them at home a few times, I realised how little is actually needed. A basic brine, a short boil, and some time in the fridge.
What I like most is being able to adjust the flavour. A little more or less vinegar, different herbs depending on what is on hand, and sometimes a small drizzle of olive oil over the top once jarred.
This version leans on lemon and thyme, which bring a brighter edge to the mushrooms. After a day or two in the fridge, they take on the flavour of the brine and become something easy to add to meals through the week.
You might have a little leftover brine from this batch, which can be used for other pickling projects, depending on what you have on hand, like this Refrigerator Pickled Beets.
Serving Suggestions
Spread hummus on bread and top with pickled mushrooms, fresh tomatoes, and basil.
They can also be added to rice bowls or served alongside simple dishes like this Creamy Spaghetti with Brussels Sprouts and Marinated Mushrooms where a bit of brightness helps balance the plate.
Storage
- Keep refrigerated at all times
- Best consumed within 1 to 2 weeks
- Not suitable for long-term pantry storage
- Ensure mushrooms remain submerged in the brine
Tips and Variations
- Use 1 tablespoon sugar for a more savoury profile or 2 for a slightly rounder taste
- Smaller mushrooms can be left whole, larger ones halved
- Lemon brings brightness and lifts the overall flavour
- A light drizzle of olive oil on top is optional
Lemon Herb Pickled Mushrooms
Lemon herb pickled mushrooms made in a light vinegar brine with fresh thyme and lemon. This quick refrigerator pickle develops a bright, savoury flavour, perfect for toast, bowls, or simple meals.
Ingredients
- 650 g mushrooms (button or cremini), sliced or halved
- 1 litre (4 cups) water
- 240 ml (1 cup) vinegar (white or apple cider)
- 1 to 2 tablespoons sugar or maple syrup
- 1 tablespoon salt
- 2 to 3 sprigs fresh thyme
- 1 teaspoon coriander seeds
- Juice of 1 lemon
- 2 to 3 basil leaves per jar
Optional additions
- Oregano (fresh or dried)
- Bay leaves
- Dried herb mix like Italian herbs
- Peppercorns
- Hot pepper flakes or chillies
- Drizzle of olive oil, as preferred
Instructions
- Wash the mushrooms and slice or halve them if needed.
- In a pot, add the water, vinegar, sugar, salt, thyme, coriander seeds, and lemon juice. Bring to a boil.
- Once boiling, add the mushrooms.
- Let them boil for 1 minute.
- Place the basil leaves into sterilized jars.
- Transfer the mushrooms into the jars. Add a little olive oil if desired, and lightly stir to coat the mushrooms.
- Pour the hot liquid over the mushrooms, ensuring they are fully covered.
- Top with a drizzle of olive oil, if desired.
- Wipe the rims of the jars with a little vinegar.
- Close the lids and let cool completely.
- Refrigerate for 24 to 48 hours before using.
Frequently Asked Questions
Refrigerator pickled mushrooms can be kept in the fridge for up to 1 to 2 weeks. Make sure they are always submerged in the brine and stored in clean, sealed jars.
These are pickled mushrooms made in a vinegar-based brine. They have a similar feel to marinated mushrooms, but the flavour develops by soaking in the brine rather than being coated in oil.
It is recommended to use clean, sterilized jars to help keep the mushrooms fresh for longer. Since this is a refrigerator pickle, full canning procedures are not required.
Yes, button and cremini mushrooms work well, but you can also use other varieties. Smaller mushrooms can be left whole, while larger ones can be halved or sliced.
The vinegar is important for both flavour and balance. Reducing it too much may result in a milder taste and affect how well the mushrooms keep. You can adjust slightly, but keeping a balance between water and vinegar is recommended.
The lemon adds brightness and lifts the overall flavour of the brine. It gives the mushrooms a fresher, more layered taste compared to a standard vinegar-only pickle.
Yes, garlic, peppercorns, chili flakes, or different herbs can be added to adjust the flavour. The base recipe is flexible and can be adapted depending on what you have on hand.
They can be eaten after 24 hours, but the flavour develops more fully after 48 hours in the fridge.
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The Lemon herb pickled mushrooms recipe need no oil ?? I’m surprise because the picture of your recipe look like.
Thank you
Thank you for pointing this out. I had it in the Tips and Variations, and also in the video. I’ve added it to the recipe card as well now.