Quick Pickled Oyster Mushrooms Recipe
This Quick Pickled Oyster Mushrooms Recipe makes it easy for oyster mushroom hunters to create a small batch of pickled mushrooms to share with family and friends.
Servings: 1 pint jar
Ingredients
- 6 ounces clean oyster mushrooms
- 1 cup water
- ¾ cup white wine vinegar
- 1 Tablespoon kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon sugar
- 5 whole garlic cloves, peeled
- 12 sprigs of fresh thyme
- 2 Tablespoons olive oil
Instructions
- Wash a 1-pint canning jar and its lid in hot, soapy water and dry well.
- In a medium-size saucepan over medium-high heat, combine the water, vinegar, salt, peppercorns, mustard seeds, sugar, and garlic cloves and bring to a boil. Boil for 2 minutes.
- Add the mushrooms, reduce the heat to low, and cook, stirring constantly, for exactly 2 minutes. Remove from the heat and let cool completely.
- Place the sprigs of fresh thyme in the clean pint jar. Ladle the mushrooms and liquid into the jar, leaving ½-inch of headspace. Use a tablespoon to remove any excess liquid if necessary. Add the olive oil. Cover the jar and shake to combine.
- Refrigerate and wait at least 8 hours before eating. These mushrooms will keep in the fridge for up to one month.
