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.
Course: Appetizer, Snack
Keyword: Chicken of the woods, Pickled Mushrooms, Sulphur Shelf
1lbvery young chicken of the woods
2large cloves of garlic
A few sprigs of fresh thyme
Two dried bay leaves
1cupof champagne or white wine vinegar
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 1/2 an inch of headspace, then process the jars in a waterbath canner for 15 minutes.
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.