Pickled Hen of the Woods

Pickling is one of my favorite ways to preserve hen of the woods. Their firm, meaty texture holds up incredibly well in a vinegar brine, and this version brings in a few wild flavors with spicebush berries and wild grape leaf. Juniper, dill, garlic, bay, and star anise round everything out.

Ingredients

• 1 lb hen of the woods mushrooms, cleaned and torn into bite-sized pieces
• 2 cups apple cider vinegar
• 2 cups water
• 2 tablespoons kosher salt
• 1 tablespoon honey
• 3–4 garlic cloves, lightly crushed
• 1 tablespoon fresh spicebush berries, lightly crushed
• 1 teaspoon juniper berries, lightly crushed
• 2–3 sprigs fresh dill
• 2 bay leaves
• 1 whole star anise
• 1 wild grape leaf, cleaned

Instructions

Clean the hen of the woods well, removing the tough base and any debris. Tear into manageable pieces.

In a saucepan, combine the apple cider vinegar, water, salt, honey, garlic, spicebush berries, juniper berries, bay leaves, and star anise. Bring to a gentle boil.

Add the mushrooms, reduce to a simmer, and cook for 5–7 minutes, stirring occasionally, until cooked through but still firm.

Place the wild grape leaf and fresh dill in the bottom of a clean jar. Pack the hot mushrooms into the jar, then pour the hot brine and spices over them, making sure the mushrooms are completely submerged.

Allow to cool and let the mushrooms pickle for at least 24 hours before eating. They’re even better after 2–3 days.

How to Use Them

These are great straight from the jar, but I especially like them in cucumber salads, on charcuterie boards, alongside rich meats, or anywhere you need something earthy, acidic, and bright.

Storage

Store finished pickles in the refrigerator. For long-term room-temperature shelf storage, use a tested mushroom-canning process rather than relying on this recipe alone, as safe shelf stability depends on acidity, processing time, jar size, and other factors.