Juniper-Pickled Mushrooms Recipe

Combine flavorful juniper and meaty mushrooms for an unforgettable pickling recipe you’ll use again and again.

Photo by Tamika Adjemian 

Juniper berries are true seeds from an edible species of juniper shrubs. Well-known for its use as a flavor component in gin, juniper is a familiar ingredient in Native American cooking, as well as German and Northern French cuisines. Frequently used in wild game stews and sauerkraut, mushrooms have a deep, meaty flavor that pairs brilliantly with juniper.

Yield: 2 pint jars.


  • 1 cup white wine vinegar
  • 1 cup water
  • 1/2 cup white wine
  • 1-1/2 teaspoons salt
  • 1 teaspoon sugar
  • 2 tablespoons tarragon leaves
  • 4 cloves garlic, minced
  • 1 tablespoon black peppercorns, toasted
  • 2 teaspoons juniper berries, toasted
  • 2 pounds button mushrooms, washed, stemmed, and cut in uniform halves or quarters
  • 1 large cipollini onion, halved and sliced thin

Directions: In a medium stainless steel pot, make the brine by combining all the ingredients except for the mushrooms and onion. Bring to a simmer. Add the mushrooms and onion slices, cover the pot, and bring to a boil; then, lower the heat and simmer for 15 minutes.

At first, the mushrooms won’t be submerged; they’ll shrink down and release a good deal of liquid.

12/17/2019 9:56:08 AM

These are fabulous!!! And really easy to make.

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