Pickled Oyster Mushrooms Recipe

Updated March 26, 2019

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

Recipe Details

Active 45 mins

Total 48 hrs

Serves 16 servings

Makes 2 pints

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Ingredients

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

Nutrition Facts
Servings: 16
Amount per serving
Calories	23
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 224mg	10%
Total Carbohydrate 3g	1%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 1g
Vitamin C 1mg	3%
Calcium 6mg	0%
Iron 0mg	2%
Potassium 134mg	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.