A quick and basic pickle method to which other seasonings may easily be added. The trick is to make sure you have extremely young, tight clusters of coral mushrooms, otherwise they could fall apart or be very flimsy. Feel free to adjust the quantities here to your needs.
Yield: 6 1/2 pint jars
Prep Time30mins
Cook Time30mins
Course: Appetizer
Cuisine: American
Keyword: Crown coral mushrooms
Ingredients
2tspkosher salt
2lbsCoral mushroomsthe younger and more firm the better
4cupswater
1/2cupchampagne or white vinegar
2clovesof garlicwhacked with the back of a knife
a dried chilli or two for heatdepending on how hot you like things
a sprig or two of an herbthyme or savory would be great
Instructions
Separate the coral mushrooms into clusters about the size of golf balls.
Next wash your coral mushrooms in cool water and clean them to remove any clinging dirt or debris.
Heat the water, salt, vinegar, chillis, garlic, and herbs in a pasta pot or another wide pan until the salt is dissolves and the mixture has come to a boil, then turn off the heat and leave the mixture to infuse for 5 minutes.
Remove the herbs and garlic and taste the mixture, if you want to, add more garlic or another chilli or two to make it more spicy, etc.
When the pickling liquid tastes like you want, add the coral mushrooms and stir, they will wilt very quickly.
When the mushrooms are wilted, use a pair of tongs, or a hand held strainer to remove the mushrooms and place them in 1/2 pint canning jars
fill the jars with mushrooms and their pickling liquid, leaving 1/2 inch of head room at the top of each jar to prevent them exploding.
Process the jars of pickled coral mushrooms in a water bath canner for 10 minutes.