Spicy pickled button mushroom

Spicy pickled button mushroom

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Course Side Dish
Cuisine Plant-Based
Servings 2 jars


  • 1 kg button mushroom cut into bite-size
  • 2 tsp table salt
  • 3 tsp caster sugar
  • 250 ml vinegar
  • ½ lemon juice
  • 2-3 whole pepper
  • 1 sprig thyme
  • 1 pinch chilli flakes


  • In a saucepan, bring the vinegar, salt, sugar, lemon juice, whole pepper, thyme, and chilli flakes to the boil.
  • Once boiling add the mushroom and simmer for 5 minutes. Turn off the heat and transfers into a jar or a sterilised jar. Set aside to cool and store for 2-3 days before opening to infuse the flavour.
  • Keep refrigerated once opened.