Pickled chestnut mushrooms.

Chestnut mushrooms (Pholiota adiposa) have one property no other cultivated species does: they stay genuinely crunchy after cooking, and they stay crunchy in a pickle. Blanch briefly, pour hot brine over, wait a day — and you have a jar of something with real bite that goes on cheese boards, in sandwiches and next to rich food.

Note this is a fridge pickle, not a shelf-stable preserve. Two weeks, refrigerated.

What you need

Mushrooms

• 12 oz chestnut mushrooms, clusters broken, caps whole

Brine

• 1 cup cider or white wine vinegar
• 1 cup water
• 1½ tbsp sugar
• 1 tbsp salt

Aromatics

• 3 garlic cloves, halved
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 2 bay leaves
• 1 dried chilli
• Few thyme or dill sprigs

Method

1. Break the clusters apart and trim the bases. Keep the caps whole — the shape is half the appeal.
2. Blanch 90 seconds in boiling salted water, then drain thoroughly. This sets the texture and drives off the raw edge without softening them.
3. Pack a warm jar with the drained mushrooms and all the aromatics.
4. Bring the brine to a boil, stirring until the sugar and salt dissolve.
5. Pour the hot brine over to cover completely. Tap the jar to release air pockets.
6. Cool to room temperature, then refrigerate at least 24 hours before eating. Two days is better.

Why blanch first

Raw mushrooms in cold brine go spongy and can turn cloudy. Ninety seconds of boiling water firms the flesh, kills surface organisms and lets the brine penetrate evenly. Any longer and you lose the crunch you bought the species for.

Fridge pickle, not a canning recipe. This brine is not formulated for shelf storage — keep it cold and eat it within two weeks.

What else takes a pickle

Beech mushrooms work well and keep their snap. King trumpet in coins is good and stays firm. Oyster mushrooms go slack and are better roasted — do not waste them here.

How to use them

On a cheese board. Chopped into a potato salad. In a banh-mi-style sandwich. Alongside pâté or rillettes. Or straight from the jar with a beer, which is what actually happens.

Common questions