Pickled Chicken of the Woods Mushrooms

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 time: PT15M

Cook time: PT20M

Rating

4.48 stars (21 reviews)

Keywords

Chicken of the woods, Pickled Mushrooms, Sulphur Shelf

Ingredients

1 lb chicken of the woods (preferably young and very tender )
3 cups water
1.5 tsp salt
2 large cloves of garlic
A few sprigs of fresh thyme
Two dried bay leaves
1 cup of champagne or white wine vinegar

Cuisine

American

Steps

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.

Reviews

Kathleen on 2024-06-26 (5 stars):
Just experienced pickled chicken of the woods.My older brother found your recipe and made a batch a few weeks ago. We really enjoyed them. Very good plain or on our sandwich.
Julia on 2022-08-24 (5 stars):
This recipe is perfect! I have savored last year’s pickled hens, and just found and pickled my first chicken for this year. Can’t wait to find and process more. Thank you!
Hillary on 2021-09-21 (5 stars):
Hey Alan, I made this today and had a lot of remaining brine left, like 2 1/4 cups. Do you usually have leftover? If so, I’m curious why not reduce the liquid amount, which would also concentrate the mushroom juices? Thanks for all you do and share, Hillary
Stacy on 2021-07-23 (5 stars):
How long do they have to sit for after trying are done? And can these be eaten right out of the jar or do they need to be slightly cooked?
Nancy on 2020-10-13 (5 stars):
Hi I found what I think is a pale chicken if the woods. After reading up on your advice, this must be an old one. I’m wondering if I can varnish it and use as decoration and look for young version that will be more palatable. I ferment and can so I was delighted to read up on your ideas. However, it is work so rather than to all the work for sub quality, can this giant be preserved for beauty? Thank you.