Russian Pickled Mushrooms

December 4, 2025

I left my husband alone in the kitchen with some mushrooms, which reminded him of Mikhail Bulgakov's The Master and Margarita, the character of Behemoth the cat is famously shown spearing a pickled mushroom with a fork while holding a glass of vodka. This scene features Russian pickled mushrooms, known as Marinovannymi Gribami, a traditional and popular snack in Russia. These pickles are highly versatile: serve them as a simple appetizer with crackers or rye bread, and with chilled vodka.

Prep: 15 mins
Yields: 12 Servings

Ingredients

⅓ cup sunflower or vegetable oil

⅓ cup apple cider vinegar

⅓ 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 bay leaves, broken into small pieces

3 pounds button mushrooms, stemmed

Directions

1Place 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.

2Sterilize jars and lids.

3Place the bay leaf pieces at the bottom of the jars and then top with the prepared mushrooms.

4Pour the brine over the mushrooms and fill until ¼-inch from the top of the jar.

5Cap with a sterilized lid and refrigerate for 24 to 72 hours. Serve chilled.

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