Basic pickled saffron milk cap mushrooms. Great with a plate of cured meat, warmed in a butter sauce, sauteed and put on a steak. Pickled mushrooms are more than something to eat cold. Makes two pint canning jars.
First trim and clean your mushrooms. Ideally you'll have buttons that you can pickle whole.
Bring the water, salt, garlic, and herbs to a boil in a large pot. Add the mushrooms, cover and cook until the mushrooms are wilted and cooked through, about 5-10 minutes
When the mushrooms are cooked, add the vinegar
Lastly, pack your canning jars full of the mushrooms and then top the jars off with the pickling liquid
If you want to process them in a a water bath canner, you can do so for 15 minutes.
Notes
The best pickled saffron milk caps will be young, and clean mushrooms. Save larger mushrooms for making Fresh WildMushroom Duxelles.