Pickled Pinks

A Quick Guide to pickling oyster mushrooms

Pink Oysters Pickled with red onions and garlic

One easy way to help extend the goodness of pink oysters, which are notoriously known for quick spoilage is to pickle them with your favorite veggies and herbs! Here is a quick way to preserve those flavors for a quick snack out of the fridge : )

Bouquet of Delicious Pink Oysters

Step 1: Gather up and clean about a 1/2 lb of your favorite oyster mushrooms and rip them to desired size ( I prefer tearing/ripping them apart to help preserve those beautiful gills)

Step 2: Boil oysters in a pot 1 cup of vinegar and 4 cups water (I prefer white vinegar to lock in that umami flavor of the mushrooms)

Letting the mushrooms and veggies cool down

Step 3: After a few minutes of boiling, add in onions, garlic and other herbs that you would like (Some summery flavors like chives, rosemary, and basil are my favorites)

Step 4: Let the pot come to room temperature and carefully transfer this mixture into a pint size mason jar or a few 1/2 pint size jars.

Step 5: Refrigerate for 4 days to help the flavors absorb into the mushies and enjoy! NOTE: The mushrooms will eventually start to break down after a month or so these are best enjoyed in that first week after the initial 4 day wait : )

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