Juniper-Pickled Mushrooms Recipe

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

| August/September 2019

brines
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.

Ingredients:



  • 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.






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