1. Combine water, vinegar, salt, peppercorns, garlic, and bay leaves in a small saucepot set over high heat. Bring the mixture to a boil.
2. Add the cleaned morels, and boil for 4-5 mintues. Remove from heat and cool.
3. Transfer the morels to glass jars and cover with the brine, making sure the mushrooms are fully submerged. Store in the refrigerator for at least 48 hours before enjoying.
Morels are a mildly flavored mushroom, with a pleasant earthiness and nuttiness. Compared to shiitake or portobella, morels have a much more muted “mushroomy” flavor, with a touch of sweetness and a mossy-woody aroma. When pickled, those flavors marry with punchy vinegar and spices, giving you a unique and surprising ingredient you can use throughout the year.
While there are a variety of methods for pickling mushrooms, we recommend the boiling method for morels: bring your brine to a boil and add your mushrooms, allowing them to cook for several minutes before cooling and transferring to the refrigerator. This preparation cooks the mushrooms without browning (and without dirtying extra dishes).
Pickled mushrooms can be used in salads, soups, and stir-fries; anywhere you’re looking for an interesting zingy flavor and punch of umami. We highly recommend using pickled morels in your next charcuterie board, or finely chopped in a sauce or salad dressing!