Russian Pickled Mushrooms (Marinovannymi Gribami)

Russian pickled mushrooms recipe

The Spruce / Katarina Zunic

  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Brining time: 72 hrs
  • Servings: 12 servings

Pickling foods began as a means to preserve foods to be eaten during the long winter months. But, soon, the flavors produced by pickling became a taste sensation and pickled foods were eaten year-round. In Russia, appetizers or zakuski are eaten with vodka and pickled vegetables, meats, and fish are a favorite among zakuski. This recipe for pickled mushrooms or marinovannymi gribami is also a favorite at the meatless Russian Christmas Eve holy supper known as sochelnik or sochevnik.


  • 1/3 cup sunflower oil (or vegetable oil)
  • 1/3 cup apple cider vinegar
  • 1/3 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon dill or parsley, chopped
  • 1 large onion, sliced into thin rings
  • 1 tablespoon salt
  • 2 bay leaves, broken into small pieces
  • 3 pounds small button mushrooms, cleaned and stemmed (use the stems for another purpose)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Russian pickled mushrooms
    The Spruce / Katarina Zunic
  2. Place the oil, vinegars, garlic, parsley, and onion into a large nonreactive (nonmetallic) saucepan and bring to a boil. Add salt and stir until dissolved. Cool to lukewarm.

    Place onions in pan
    The Spruce / Katarina Zunic
  3. Sterilize jars and lids.

    Sterilize jars
    The Spruce / Katarina Zunic
  4. Place the bay leaf pieces at the bottom of the jars and then top with the prepared mushrooms.

    Place mushrooms in jar
    The Spruce / Katarina Zunic
  5. Pour the brine over mushrooms and fill until 1/4 inch from the top of the jar.

    Pour brine over
    The Spruce / Katarina Zunic
  6. Cap with sterilized lid and refrigerate for 24 to 72 hours. Serve chilled.

    Cap with lid
    The Spruce / Katarina Zunic