📍 Where this dish comes from: Greater Poland (Wielkopolska)
Discover the history of this region →
Discover the history of this region →
Pickled mushrooms are a genuine fixture on Polish holiday tables, sharp and savory in equal measure. They keep well in the fridge, which makes them a natural make-ahead side or appetizer for any gathering.
What You’ll Need
Servings: 8 servings
Calories: 70kcal
Ingredients
- 1 lb small whole mushrooms (cremini or button)
- 1 cup water
- 1 cup apple cider vinegar
- 3 tbsp oil
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tsp mustard seeds
- 2 cloves garlic sliced
- 1 tbsp granulated sugar-free sweetener
- Salt to taste
Instructions
- Clean mushrooms and trim stems, leaving them whole.
- Bring water and vinegar to a boil in a saucepan.
- Add mushrooms and simmer 5 minutes.
- Drain mushrooms, reserving the liquid, and pack into a clean jar with bay leaves, peppercorns, mustard seeds, and garlic.
- Whisk oil, sweetener, and salt into the reserved hot liquid, then pour over the mushrooms to cover.
- Cool to room temperature, then refrigerate at least 24 hours before serving.
Nutrition
Serving: 1serving | Calories: 70kcal | Protein: 2g | Fat: 5g | Fiber: 1g
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Health Benefits
- Mushrooms provide B vitamins and a meaningful source of dietary fiber.
- A naturally low-carb, make-ahead side that keeps well for future meals.
- Garlic adds allicin, a compound studied for its immune-supporting properties.