How To Make Canned Pickled Mushrooms

- Jan 26, 2018 -

These delicious mushrooms are a real delicacy and make great gifts.

They have enough of a pickled taste to give them some interest, but not so much that they will pucker your mouth.

This recipe is from the USDA Complete Guide and also appears in So Easy to Approve.

This recipe is an unusual one, in that it’s one of the few USDA approved recipes for home canning that calls for added oil.

The recipe is very mild on the garlic, probably in order to give it wider appeal, but we’ve included a tip on how to safely increase the garlicy taste for garlic lovers.

This recipe is designed for small, unopened button mushrooms that are 3 cm (1 1/4 inches) in width or less.

You can make the regular version (74 calories, 92 mg sodium per 5 mushrooms) or make it salt-free (74 calories, 7 mg sodium.)


Jar size choice:  Quarter-litre (1/2 US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 9 x quarter-litre (1/2 US pint) jars

Headspace: 2 cm (1/2 inch)

Processing time: 20 minutes



100 g finely chopped onions (1/2 cup / 3 oz)

40 g diced pimento ( ¼ cup / 1.5 oz )

2 cloves garlic, cut in quarters

3 kg small whole mushrooms (7 lbs)

125 ml bottled lemon juice (1/2 cup / 4 oz)

500 ml olive or salad oil (2 cups / 16 oz)

750 ml white vinegar (5 % or higher) (3 cups / 20 oz)

1 tbsp oregano leaves

1 tbsp dried basil leaves

1 tbsp pickling salt OR salt sub

25 black peppercorns

Additional salt or salt sub (optional)

Dried chile flakes (optional)


Prep onion, pimento, garlic, and set aside.

Wash mushrooms well.

Cut stems off, leaving just ½ cm (1/4 inch) attached to cap.

Put in a pot, along with enough water to cover, then add the lemon juice.

Put pot on stove, bring to a boil and simmer for 5 minutes covered.

Drain mushrooms, discard cooking liquid.

Cover drained mushrooms to keep warm, set aside.

In another pot, combine the oil, vinegar, oregano, basil and salt / salt sub.

Add onion and pimento

Bring to the boil, then remove carefully from heat.

In each quarter-litre (1/2 US pint) jar, put a piece of the garlic, 2 to 3 peppercorns, and optionally, a pinch of salt or salt sub and a pinch of dried chile flakes.

Fill each jar with mushrooms, leave a generous 2 cm (1/2 inch) headspace.

Fill each jar with oil and vinegar mixture, leaving a generous 2 cm (1/2 inch) headspace: stir the mixture first before adding to each jar to ensure the mixture's contents remain well-distributed.


Wipe jar rims well.

Put lids on.

Process in a water bath or steam canner.

Process jars for 20 minutes; increase time as needed for your altitude.

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