Basic pickled hen of the woods mushrooms. Makes two pint canning jars, scale as needed. This is only a basic guide, play around with the recipe and make your own. That being said, if you're unsure about ph levels and pickling, use a ph tester and aim for a level below 4.2 if you change the water-vinegar ratio.
1lbvery young hen of the woods
1-2large cloves of garlic
A few sprigs of fresh thyme
Two dried bay leaves
1cupof champagne or white wine vinegar
First trim and clean your hen of the woods, separating it into small leaves
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.
The best pickled hen of the woods will be young, clean mushrooms. Resist the urge to pickle giant hens as they're generally tough. Save larger hens for making duxelles.