Haitian Djon Djon Mushroom and Spice Pickle
A fragrant, warmly spiced mushroom pickle inspired by Haitian djon djon rice. Fresh mushrooms are brined with whole cloves, nutmeg, cinnamon, and thyme, then infused with the earthiness of djon djon mushrooms (or annatto) for color and depth. The result is a deeply flavored condiment with a tender-firm bite—perfect alongside grilled meats, rice dishes, or served as part of a charcuterie board.
- Prep
- 20 min
- Cook
- 15 min
- Wait
- 1 days
- Total
- 1 days
- Makes
- About 3 cups (720 ml) pickled mushrooms
Steps
Before you start
- Use fresh, firm mushrooms (cremini, baby bella, or button work best); avoid very large ones or slice them to roughly 1-inch pieces
- Have sterilized glass jars ready (two 16 oz / 500 ml jars or one quart-sized jar)
- Djon djon mushrooms can be found in specialty markets or online; if unavailable, substitute annatto seeds for color and flavor
Blanch and cool the mushrooms
- Bring a large pot of water to a rolling boil.
- Working in batches, add the mushroom pieces and blanch for 3 minutes, stirring occasionally.
- Remove with a slotted spoon and spread on a clean kitchen towel to cool and dry.
- This step firms the mushrooms and removes surface moisture, ensuring a crisper pickle.
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Ready when: Mushrooms are tender but still firm, no longer raw
Tip: Don't skip the blanch—it prevents the mushrooms from becoming mushy and darkening over time.
Prepare the pickling brine
- In a 3-quart stainless-steel saucepan, combine the vinegar, water, kosher salt, and sugar.
- Stir well to dissolve the salt and sugar.
- Add the whole cloves, crushed nutmeg, cinnamon stick, thyme sprigs, smashed garlic, and djon djon mushrooms (or annatto).
- Bring the mixture to a rolling boil over medium-high heat, stirring occasionally.
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Ready when: Brine reaches a rolling boil and djon djon mushrooms begin to color the liquid a warm rust or golden tone
Tip: If using annatto seeds as a substitute, add them now; they will tint the brine and impart a subtle nuttiness.
Add mushrooms to the brine
- Once the brine is boiling, carefully add the cooled, dried mushroom pieces.
- Stir gently to coat them evenly, and return to a boil.
- If using the optional habanero, add it now, whole or sliced.
- Simmer for 8 minutes over medium heat, stirring occasionally, to allow the mushrooms to absorb the flavors.
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Ready when: Mushrooms are tender but still hold their shape; brine has a warm, spiced aroma
Tip: Keep the heat at a gentle simmer—a hard boil can break the mushrooms apart.
Pack and pour
- Carefully ladle the hot mushrooms and spices (using a slotted spoon for the solids and a spoon for the brining liquid) into sterilized jars, dividing them evenly.
- Leave ½ inch (1 cm) of headspace at the top of each jar.
- Pour the hot brine over the mushrooms until they are fully submerged.
- If whole spices or garlic pieces float, push them gently under the brine with the back of a spoon.
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Ready when: Jars are filled evenly, mushrooms are fully submerged, no air gaps
Tip: Work quickly to keep the brine hot. If the brine cools too much, reheat briefly before pouring to ensure proper preservation.
Cool, seal, and rest
- Wipe the rims of the jars with a clean, damp cloth and seal tightly with sterilized lids.
- Place the jars upright on a clean kitchen towel and allow them to cool to room temperature, about 1 hour.
- Once cool, store in a cool, dark place (a pantry or cupboard) for 24 hours before opening.
- The pickle will be good to eat after 1 day, but the flavors will deepen and meld over 3–7 days.
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Ready when: Jars are sealed; brine is clear to amber-tinged; mushrooms have softened and absorbed color and flavor
Tip: Resist opening the jar too early—the first 24 hours are critical for flavor development and preservation.
Good to know
Tips
- For deeper color and flavor, use djon djon mushrooms if available—they are the signature ingredient in Haitian djon djon rice and lend an earthy, slightly smoky note. If unavailable, annatto seeds are the best substitute.
- Do not reuse the pickling liquid for a second batch of vegetables, as it loses acidity and preservative power after the first use.
- Serve the pickle alongside grilled chicken, pork, or fish; add it to rice bowls; or serve at room temperature as part of a charcuterie or vegetable board.
- If you prefer a more vinegary pickle, use 1¼ cups vinegar and reduce the water to ¾ cup; for a gentler, more aromatic pickle, use ¾ cup vinegar and 1¼ cups water.
Make ahead
Prepare this pickle up to 1 week ahead. The flavors intensify and meld beautifully over the first week. After 7 days, the pickle reaches its peak and will hold at peak quality for up to 3 weeks.
Storage & reheating
Room temperature (pantry or cool, dark cupboard): up to 3 weeks, sealed. Once opened, refrigerate in an airtight container for up to 4 weeks. The pickle does not freeze well due to the texture of the mushrooms, which become mushy upon thawing. To serve, bring to room temperature or chill as desired.
Substitutions
- dried djon djon mushrooms (or annatto seeds as substitute) → annatto seeds (1 teaspoon) or a pinch of saffron threads. Annatto gives the brine a warm golden-rust hue and a subtle nutty note; saffron imparts earthy elegance. Both honor the Haitian spirit of the dish.
- fresh cremini or baby bella mushrooms, trimmed and halved if large → pearl onions (peeled), cremini mushrooms mixed with baby vegetables (carrots, cauliflower florets). If mushrooms are unavailable, pearl onions offer a similar tender-firm texture; mixed vegetables create a more colorful pickle board.
- habanero pepper (or Scotch bonnet), sliced lengthwise → Scotch bonnet pepper or jalapeño slices. Scotch bonnets match the Haitian tradition and heat level; jalapeños are milder. Omit entirely if you prefer no heat.
- distilled white vinegar (5% acidity) → apple cider vinegar or rice vinegar. Apple cider vinegar adds slight sweetness and is traditional in Caribbean pickling; rice vinegar is milder and more delicate.
