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
Wash oyster mushrooms well and chop them into pieces.
Bring a pot of salted water to a boil and simmer the oyster mushrooms for 8-10 minutes, until they’re tender.
In a medium pot, combine vinegar, onion, salt, sugar and peppercorns. Bring to a boil.
When the oyster mushrooms are tender, drain them well and transfer them to the brine.
Cook mushrooms in brine for 5 minutes.
Divide bay leaves and garlic between two prepared pint jars.
Pack oyster mushrooms and onions into jars and top with brine, leaving 1/2 inch headspace.
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.
Wipe rims, apply lids and rings and process jars in a boiling water bath for 15 minutes.
When time is up, remove jars from canning pot and let jars cool on a folded kitchen towel.
When jars are cool, check lids to ensure a good seal. Any unsealed jars should be stored in the refrigerator.
Let pickles rest at least 48 hours before opening.
Sealed pickles are shelf stable for up to one year.