How to Pickle Oyster Mushrooms

Ingredients

• 500ml Sarsons Pickling vinegar
• 1tsp table salt
• 1tsp sugar
• 1 garlic clove
• 1 bay leaf
• 10 peppercorns
• 500g Oyster mushrooms
• 2tbsp sherry

Method

1. Put all of the ingredients apart from the mushrooms and sherry into a saucepan and bring to the boil.
2. Add the mushrooms and simmer for 5 minutes then pour in the sherry.
3. Use a slotted spoon to transfer the mushrooms into a warm, sterilised 500ml Kilner® Jar and pour over the hot vinegar until the mushrooms are completely covered.
4. Seal the jar and leave to mature for 2 weeks.
5. Once the jar is opened eat within a few days.