Juniper-Pickled Mushrooms Recipe

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by Tamika Adjemian


  • 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


  • 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.
  • Remove the mushrooms and onions from the brine. Spoon them into clean, hot jars, leaving a 1⁄2-inch headspace. Cover with the hot brine. Remove air bubbles with a thin spatula or wooden spoon. Wipe the jar rims, and apply lids and rings. Process in a water bath canner or steam canner for 15 minutes.

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.

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Tamika Adjemian is a recipe developer, culinary consultant, and developer of Edible Education programs for camps and private schools. Find Tamika at her website or on Instagram @TamikaAdjemian.

Is there anything better than biting into a crispy pickled cucumber spear, placing a few dill pickle slices on a sandwich, savoring a tasty pickled chutney, or relishing the tang of sauerkraut on a steaming bratwurst? After reading and experimenting with the recipes in Pickled to Please, your answer will be a resounding “no”! If you’ve been considering canning your own pickled products, Pickled to Please is perfect for you. Author Tamika Adjemian has put together a well-rounded collection of methods and recipes for your first foray into canning that will make it easier than ever. Intended for new and experienced home canners, this book covers food preservation methods, safety information, and teaches the “mix and match” approach that demonstrates the easy way to swap out seasonings and spices, vinegars and brines, and fruits and vegetables. Every cook will relish the tips in this cookbook, as Adjemian encourages experimentation with different flavors and combinations to find the perfect pickle. After you’ve mastered the art of pickling, the recipes included will help turn the ordinary into delicious at every meal!

Reprinted with permission from Pickled to Please: A Cookbook of Creative Mix-and-Match Recipes for Pickled Vegetables and Fruits by Tamika Adjemian and published by Ogden Publications, 2019. Buy this book from our store: Pickled to Please or by calling 800-234-3368. Mention promo code MMEPAJZD. Item #9505.