Pickled Oyster Mushrooms

Pickled Oyster Mushrooms
  • Yield:2 pints
  • Active time:45 minutes
  • Total time:48 hours
This recipe appears in:
In a Pickle: Pickled Oyster Mushrooms

These are best eaten when drizzled with a bit of good olive oil prior to serving.


  • 1 pound oyster mushrooms
  • 2 1/2 cups rice vinegar
  • 1 small onion, sliced
  • 1 tablespoon pickling salt
  • 1 tablespoon sugar
  • 1/4 teaspoon black peppercorns
  • 2 bay leaves
  • 2 garlic cloves, peeled and sliced


  1. 1.

    Wash oyster mushrooms well and chop them into pieces.

  2. 2.

    Bring a pot of salted water to a boil and simmer the oyster mushrooms for 8-10 minutes, until they’re tender.

  3. 3.

    In a medium pot, combine vinegar, onion, salt, sugar and peppercorns. Bring to a boil.

  4. 4.

    When the oyster mushrooms are tender, drain them well and transfer them to the brine.

  5. 5.

    Cook mushrooms in brine for 5 minutes.

  6. 6.

    Divide bay leaves and garlic between two prepared pint jars.

  7. 7.

    Pack oyster mushrooms and onions into jars and top with brine, leaving 1/2 inch headspace.

  8. 8.

    Use a wooden spoon or chopstick to remove air bubbles from jars. If necessary, add more brine to return the headspace to 1/2 inch.

  9. 9.

    Wipe rims, apply lids and rings and process jars in a boiling water bath for 15 minutes.

  10. 10.

    When time is up, remove jars from canning pot and let jars cool on a folded kitchen towel.

  11. 11.

    When jars are cool, check lids to ensure a good seal. Any unsealed jars should be stored in the refrigerator.

  12. 12.

    Let pickles rest at least 48 hours before opening.

  13. 13.

    Sealed pickles are shelf stable for up to one year.

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