Pickled Oyster Mushrooms

Name: Pickled Oyster Mushrooms (Sienipikkelssi)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes approximately 1 x 500 ml jar
Cuisine: British
Ingredients: 100 ml water; 50 ml white wine vinegar or similar; 50 ml white wine vinegar or similar; ½ clove of garlic, thinly sliced (optional); 50 g fresh vegetables, diced (such as onions, peppers or carrots); 50 g fresh vegetables, diced (such as onions, peppers or carrots); 50 g fresh vegetables, diced (such as onions, peppers or carrots); 50 g fresh vegetables, diced (such as onions, peppers or carrots); 300 g fresh oyster mushrooms, torn or cut into strips; 300 g fresh oyster mushrooms, torn or cut into strips; 2 tbsp sugar; ½ tsp mustard seeds; ½ tsp salt

Sienipikkelssi

Preparation info

Makes approximately
1 x 500 ml
jar

Difficulty
Easy
Ready in
30 min

Appears in

Islands In A Common Sea

By Jenny Jefferies

Published 2024

About

Pickling is a great way to preserve mushrooms. Due to their meaty texture, oyster mushrooms are particularly suitable, as are chanterelles, for example. This kind of pickle works less well with slimy mushrooms like ceps, as the brine also tends to become slimy. For a nice variation of this pickle, you can add dried or fresh chilli.

Ingredients

300 g fresh oyster mushrooms, torn or cut into strips
50 g fresh vegetables, diced (such as onions

Method

Sterilise a jar and lid suitable for pickling by pouring boiling water over them or placing them in the oven for 10 minutes at 180°C.

Put all the ingredients in a pot and bring to a simmer for about 20 minutes. Softer vegetables can be added after 10 minutes.

Fill the sterilised jar, seal with the lid and turn upside down. Let it cool down to room temperature, by which time the