Wild mushroom, rosemary and garlic pickle

February 19, 2018
Wild mushroom, rosemary and garlic pickle

This pairs perfectly with a selection of cured meats. Add a light salad and you have a lovely alfresco lunch option.

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Recipe and styling by Sarah Graham

Photograph by Kyle Rogers

Wild mushroom, rosemary and garlic pickle

Serves: Makes approximately 500ml (2 cups)
Cooking Time: 30 mins


  • 100ml apple cider or white wine vinegar
  • 15 – 30ml (1 – 2 tbsp) balsamic vinegar
  • 100ml water
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 5 black peppercorns
  • 2 garlic cloves, coarsely chopped
  • zest of 1 lemon
  • 5ml (1 tsp) salt
  • 15ml (1 tbsp) demerara or light brown sugar
  • 400g mixed wild mushrooms, roughly chopped



Add all of the ingredients except the mushrooms to a heavy-based medium pot and simmer together gently, 5 – 10 minutes.


Add the mushrooms and cook for a further 10 minutes.


Remove from heat and spoon the ingredients into sterilised jars. Set aside to cool before sealing.


Can be stored in the fridge for up to 10 days. 

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