Pickled Oyster Mushrooms Recipe

These are best eaten when drizzled with a bit of good olive oil prior to serving.
Read more: In a Pickle: Pickled Oyster Mushrooms
- Yield:2 pints
- Active time: 45 minutes
- Total time:48 hours
Ingredients
- 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
Directions
-
1.
Wash oyster mushrooms well and chop them into pieces.
-
2.
Bring a pot of salted water to a boil and simmer the oyster mushrooms for 8-10 minutes, until they’re tender.
-
3.
In a medium pot, combine vinegar, onion, salt, sugar and peppercorns. Bring to a boil.
-
4.
When the oyster mushrooms are tender, drain them well and transfer them to the brine.
-
5.
Cook mushrooms in brine for 5 minutes.
-
6.
Divide bay leaves and garlic between two prepared pint jars.
-
7.
Pack oyster mushrooms and onions into jars and top with brine, leaving 1/2 inch headspace.
-
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.
Wipe rims, apply lids and rings and process jars in a boiling water bath for 15 minutes.
-
10.
When time is up, remove jars from canning pot and let jars cool on a folded kitchen towel.
-
11.
When jars are cool, check lids to ensure a good seal. Any unsealed jars should be stored in the refrigerator.
-
12.
Let pickles rest at least 48 hours before opening.
-
13.
Sealed pickles are shelf stable for up to one year.
This Recipe Appears In
In a Pickle: Pickled Oyster MushroomsAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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