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.
2 pint jars, canning pot
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|