This is a classic Russian recipe from a country that has made pickling an art form. It’s pretty easy to make; a single batch makes a little more than a one-pint jar’s worth if you chop up the mushrooms. If you leave them whole, it will probably make more, but I was starting with pre-sliced mushrooms because they were on sale and then it felt weird to leave them as slices. Regardless of the shape, they’re still tasty on their own or could be added to other recipes or topped on a burger. Recipe from Russian Regional Recipes by Susan Ward (Hackberry Press: Dallas, 2003).

1 lb. fresh whole button mushrooms, or a mix of button and oyster mushrooms
2 cloves garlic
2 cloves
1 bay leaf
vegetable oil or sunflower oil
1 tbsp. sugar
2 tsp. salt
1 c. red wine vinegar
1/2 cup water
3 peppercorns

Trim the mushroom stalks so that they are flat with the caps and remove any discolored parts from the oyster mushrooms. Place the garlic, cloves, bay leaf, peppercorns, sugar, and salt in an enameled or stainless steel saucepan and cover with vinegar and water. Bring the liquid to a boil and add the mushrooms, then reduce the heat. 

Simmer uncovered for about 20 minutes, until the mushrooms sink to the bottom. Remove from heat, take out the garlic, and let the mixture cool.

Pour the mushrooms and their liquid into 1-pint jars and pour over just enough oil to create a film on top. Cover with cling film secured with rubber bands and refrigerate for at least 10 days before using.

These should keep for several months if refrigerated.