Get ready to fall in love with Pickled Shiitake Mushrooms and Carrots—a vibrant, tangy, and utterly addictive side that brings color, crunch, and a punch of umami to any meal. This quick pickle recipe is my go-to for adding a lively twist to rice bowls, salads, and sandwiches. With just a handful of pantry staples and a few minutes on the stove, you’ll create a jar of savory-sweet vegetables that only get better with time. Whether you’re a pickling pro or a total beginner, these pickled delights are about to become your new obsession!

Pickled Shiitake Mushrooms and Carrots Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is how a few simple, quality ingredients can transform everyday veggies into something truly special. Each component brings its own character—earthy mushrooms, sweet carrots, and a perfectly balanced brine—so don’t skip or skimp!

Shiitake mushrooms: Their meaty texture and deep, woodsy flavor make them the star of these pickles. Slice the caps for the perfect bite!
Carrots: Julienned for the best crunch and visual appeal, they add a lovely sweetness and pop of color.
Rice vinegar: The classic pickling base that’s mild and slightly sweet—if you’re out, apple cider vinegar works too.
Water: Helps mellow the acidity of the vinegar for a balanced brine.
Soy sauce: Adds a savory, salty undertone that ties everything together with a bit of umami.
Sugar: Just a touch for balance; it rounds out the tang and highlights the natural sweetness of the carrots.
Sesame oil: A drizzle brings a subtle nuttiness and that signature toasted aroma.
Garlic: Smashed for maximum flavor infusion—skip mincing and let the clove work its magic.
Ginger: Freshly grated brings zing and warmth to the brine.
Red pepper flakes (optional): For a hint of heat, add a pinch—totally up to your spice preference!

How to Make Pickled Shiitake Mushrooms and Carrots

Step 1: Prepare the Brine

In a small saucepan, combine the rice vinegar, water, soy sauce, sugar, sesame oil, smashed garlic, grated ginger, and red pepper flakes if you’re craving a little heat. Set the pan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to make sure the sugar dissolves completely—this will be the flavor-packed base for your Pickled Shiitake Mushrooms and Carrots.

Step 2: Add the Vegetables

Once the brine is simmering and fragrant, gently add the sliced shiitake mushrooms and julienned carrots. Let them cook in the brine for 2–3 minutes, just until they’re slightly tender but still bright and crisp. This quick simmer infuses the veggies with flavor while keeping their beautiful texture and color intact.

Step 3: Cool and Marinate

Take the pan off the heat and let the mixture cool to room temperature. This resting period allows the flavors to mingle and the veggies to soak up every bit of that tangy, savory brine. Patience here really pays off!

Step 4: Chill and Enjoy

Spoon the mushrooms, carrots, and all of that delicious liquid into a clean glass jar or airtight container. Pop it in the refrigerator for at least 2 hours before serving—the flavor will become even more pronounced and irresistible after a full day. That’s it! Your Pickled Shiitake Mushrooms and Carrots are ready to elevate any dish you pair them with.

How to Serve Pickled Shiitake Mushrooms and Carrots

Garnishes

For a little extra flair, sprinkle your pickled veggies with toasted sesame seeds or a handful of thinly sliced scallions. A touch of fresh cilantro or a tiny drizzle of chili oil also adds lovely color and a burst of fresh flavor.

Side Dishes

Pickled Shiitake Mushrooms and Carrots shine as a topping for rice bowls, poke, ramen, or even tucked into a banh mi sandwich. They bring a vibrant kick to grain salads, or you can serve them alongside grilled tofu, seared fish, or roasted meats as a palate-cleansing side.

Creative Ways to Present

Don’t be afraid to get playful! Layer them onto avocado toast, use them as a zesty filling for lettuce wraps, or pile them onto a charcuterie board for a pop of color and zing. Their bright flavor is a fun way to wake up classic dishes or impress guests at your next gathering.

Make Ahead and Storage

Storing Leftovers

Once your Pickled Shiitake Mushrooms and Carrots are fully cooled and jarred, keep them in the refrigerator. They’ll stay fresh for up to one week, and the flavor only deepens with time. Just make sure the vegetables are always submerged in the brine for best results.

Freezing

These pickles are best enjoyed fresh and crisp, so freezing isn’t recommended. The texture of the mushrooms and carrots can become mushy after thawing, and the brine may separate. Stick to refrigeration for optimal crunch and flavor.

Reheating

No need to reheat—Pickled Shiitake Mushrooms and Carrots are meant to be enjoyed cold or at room temperature. If you’re using them in a hot dish, simply spoon them on just before serving for the perfect contrast of flavors and temperatures.

FAQs

Can I use other mushrooms in this recipe?

Absolutely! While shiitake mushrooms provide a unique texture and flavor, you can also substitute cremini or button mushrooms. Just slice them thinly so they pickle evenly and absorb all that tasty brine.

Is there a substitute for rice vinegar?

If you don’t have rice vinegar on hand, apple cider vinegar is a great alternative. It brings a mellow acidity and subtle fruitiness that works well with the other flavors in Pickled Shiitake Mushrooms and Carrots.

How long do the pickles need to chill before eating?

For the best flavor, let your pickles chill in the refrigerator for at least 2 hours. If you can wait 24 hours, you’ll be rewarded with even deeper, more balanced flavors—totally worth the wait!

Are Pickled Shiitake Mushrooms and Carrots vegan and gluten-free?

This recipe is naturally vegan, and you can easily make it gluten-free by using tamari or a gluten-free soy sauce in place of regular soy sauce. Always check your labels if you have dietary restrictions.

Can I adjust the sweetness or spiciness?

Definitely! Feel free to tweak the sugar or red pepper flakes to suit your taste. Add more sugar for a sweeter pickle or increase the chili flakes for extra heat. The beauty of homemade Pickled Shiitake Mushrooms and Carrots is making them just the way you love.

Final Thoughts

If you’re looking to add a burst of color, crunch, and bold flavor to your meals, you simply have to try Pickled Shiitake Mushrooms and Carrots. They’re quick, customizable, and downright delicious. I can’t wait for you to taste how these little pickles can transform your favorite dishes—give them a go and let your taste buds celebrate!

Pickled Shiitake Mushrooms and Carrots Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 15 minutes (plus chilling time)
Yield: 1 1/2 cups 1x
Diet: Vegan

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Description

A vibrant and tangy quick-pickle recipe featuring shiitake mushrooms and carrots, perfect as a flavorful topping for rice bowls, ramen, or sandwiches. This easy-to-make side dish brings the perfect blend of savory, sweet, and slightly spicy notes with a simple stovetop preparation.

Ingredients

Scale

Pickling Mixture

1/2 cup rice vinegar
1/2 cup water
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 clove garlic (smashed)
1/2 teaspoon grated ginger
1/4 teaspoon red pepper flakes (optional)

Vegetables

1 cup shiitake mushrooms (stems removed, caps sliced)
1 cup julienned carrots

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Instructions

Prepare the Pickling Liquid: In a small saucepan, combine rice vinegar, water, soy sauce, sugar, sesame oil, smashed garlic clove, grated ginger, and red pepper flakes if using. Bring this mixture to a gentle simmer over medium heat while stirring to completely dissolve the sugar.
Add Vegetables and Simmer: Once the pickling liquid is simmering, add the sliced shiitake mushrooms and julienned carrots. Let them simmer for 2 to 3 minutes until they become just slightly tender, ensuring they retain some crunchiness.
Cool Down: Remove the saucepan from heat and allow the mushrooms and carrots along with the pickling liquid to cool down to room temperature.
Refrigerate: Transfer the vegetables and pickling liquid into a clean glass jar or airtight container. Refrigerate for at least 2 hours before serving to develop the flavors. For best results, let it marinate for 24 hours.

Notes

These pickled mushrooms and carrots will keep well in the refrigerator for up to one week.
Excellent as a tangy topping for rice bowls, ramen, or sandwiches.
Feel free to substitute apple cider vinegar for rice vinegar if preferred.
Adjust red pepper flakes for desired spice level.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Asian