How to Pickle Oyster Mushrooms


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


  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.