Pickled Cucumber, Tomato, Oyster Mushroom, and Lemongrass

If you’re searching for an easy, budget-friendly, and delicious pickle recipe, these 3-Day Fermented Pickles will satisfy your cravings. Whether you’re a seasoned cook or a novice in the kitchen, these pickles are a flavorful addition to any meal. Inspired by the delightful taste of Ukrainian pickled mushrooms, we’ve crafted a recipe that captures those flavors with a shorter fermentation period.

In this recipe, we’ll bring together cucumbers, tomatoes, oyster mushrooms, and lemongrass to create a pickled delight that’s both tangy and savory. The secret to this recipe’s success is the use of dried oyster mushroom stems, which impart a meaty texture and soak up the fermentation juices beautifully.


  • 4 large cucumbers, thinly sliced
  • 2 ripe tomatoes, cut into wedges
  • 1 cup dried oyster mushroom stems
  • 2 stalks lemongrass, finely chopped
  • 1 stock of parsley, chopped slightly
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • 1/2 teaspoon grated ginger (optional for extra flavor)


  1. Begin by slicing the cucumbers thinly and stabbing the tomatoes slightly but not cutting them which will let the brine get inside but not make them fall apart. Set them aside in a large mixing bowl.
  2. If using dried oyster mushroom stems, pull them apart by hand to expose the inner fibers, allowing them to soak in the fermentation juices better.
  3. Finely chop the lemongrass and parsley and pour into the bowl of cucumbers and tomatoes
  4. Sprinkle 1 tablespoon of salt over the cucumbers, tomatoes, lemongrass, parsley and oyster mushrooms in the mixing bowl. Toss gently to distribute the salt evenly and let them sit for 30 minutes. This will draw out excess moisture from the vegetables.
  5. While waiting, prepare the brine. In a separate bowl, combine the rice vinegar, water, sugar, black pepper, red pepper flakes (if using), and grated ginger (if using).
  6. After 30 minutes, rinse the salted vegetables under cold running water to remove excess salt. Drain well.
  7. Now, layer the cucumbers, tomatoes, oyster mushrooms, parsley and lemongrass in a clean glass jar or airtight container.
  8. Pour the prepared brine over the vegetables, ensuring they are fully submerged.
  9. Seal the jar or container tightly and place it in a cool, dark place for 3 days. You can extend this to 5 days for a more robust flavor.
  10. During the fermentation period, open the jar for just a few seconds each day to allow gases to escape. Quickly reseal the jar.
  11. On the final day (day 3 or day 5), your pickles will be ready. Enjoy them as a delightful side dish or condiment with your favorite meals.


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Email: info@brodegafood.com