You can easily scale this recipe for larger batches, but since many people haven't pickled wild mushrooms before, this makes a good small testing batch. Remember that these are more than something to eat cold too, warm them up and enjoy how you would regular mushrooms.
Prep Time15 minutesmins
Cook Time20 minutesmins
Canning Time15 minutesmins
Course: Appetizer, Snack
Cuisine: American
Keyword: Chicken of the woods, Pickled Mushrooms, Sulphur Shelf
1lb chicken of the woodspreferably young and very tender
3cupswater
1.5teaspoonsalt
2large cloves of garlic
A few sprigs of fresh thyme
Two dried bay leaves
1cupof champagne or white wine vinegar
Instructions
In a small stock pot, bring the water, salt, garlic and herbs to a simmer.
Add the chicken of the woods and cook until they have released their juice and cooked through, about 5 minutes.
Add the vinegar to the mixture, then pack pint canning jars full of the pickles. Pour the pickle liquid over the mushrooms and fill the jars leaving ½ an inch of headspace, then process the jars in a waterbath canner for 15 minutes.
Notes
You can easily scale this recipe for larger batches, but since many people haven't pickled wild mushrooms before, this makes a good small testing batch. If you're never made pickles at home before, make sure to use a ph tester, and check to make sure your pickling liquid is at a ph lower than 4.2.