Grill the hedgehog mushrooms over a wood fire as described in the marinated mushroom recipe above.
Bring the water, salt, garlic, and herbs to a boil, then allow to cool.
Add the vinegar to the mixture.
Lastly, pack your canning jars full of the mushrooms and then top the jars off with the pickling liquid.
If you want to process the jars in a a water bath canner to be able to store them without refrigerating, process them for 15 minutes.
Notes
Pickled or Marinated
If you're like me you probably have a lot of mushroom pickles already. You don't have to pickle these at all. Once they're grilled, you can douse the mushrooms with a mixture of 4 parts oil to 1 part rice wine vinegar and they'll make an excellent marinated mushroom. Add some fresh herbs and salt and pepper to taste.