Marinovannymi Gribami (Russian Pickled Mushrooms) Recipe

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 06/11/21
Russian pickled mushrooms recipe

The Spruce / Katarina Zunic
Prep: 15 mins
Cook: 0 mins
Brining time: 72 hrs
Total: 72 hrs 15 mins
Servings: 12 servings
Nutrition Facts (per serving)
93 Calories
7g Fat
7g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 93
% Daily Value*
Total Fat 7g 8%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 532mg 23%
Total Carbohydrate 7g 3%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 3g
Vitamin C 6mg 29%
Calcium 12mg 1%
Iron 2mg 12%
Potassium 433mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 1/3 cup sunflower or vegetable oil

  • 1/3 cup apple cider vinegar

  • 1/3 cup red wine vinegar

  • 2 cloves garlic, minced

  • 1 tablespoon finely chopped dill or parsley

  • 1 large onion, sliced into thin rings

  • 1 tablespoon salt

  • 2 leaf bay leaves, broken into small pieces

  • 3 pounds button mushrooms, stemmed

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