Sour pickled pink oyster mushrooms

People often ask me if golden oyster or pink oyster mushrooms will retain their vibrant colors once cooked. The answer is -sadly-no. They both have their own character in terms of taste, but the color will fade once heated.

This recipe is a great way to retain the colors and also, this is a nice variation to the more classic Amsterdammer “tafelzuren” like sour pickles and onions.The mushrooms will not only retain their color (mostly) but they’ll also keep their beautiful form.

Ingredients:

• 200 g pink oyster mushrooms 

• 200 ml apple cider vinegar

• 150 ml water

• 2 tbsp sugar

• 1 tsp salt

• 2 garlic cloves (thinly sliced)

• 5 black peppercorns

• 1 tsp coriander seeds

• 1 bay leaf

• 1 star anise 

• 1 tsp fennel seeds

• 1 small red chilli (optional)

• one 500 ml jar or 2 smaller ones 

Preparation:

1. Bring water to a boil: Fill a saucepan with plenty of water and bring it to a rolling boil.

2. Quickly blanch the mushrooms: Once the water is boiling, carefully add the oyster mushrooms and blanch for a maximum of 30 seconds. Immediately scoop them out with a slotted spoon and plunge into ice water or very cold water to stop the cooking process and help preserve their colour. Drain thoroughly.

3. Prepare the pickling liquid: In a separate saucepan, combine the apple cider vinegar, water, sugar, salt, garlic, peppercorns, coriander seeds, bay leaf, fennel seeds and star anise and -optional- the chilli. Bring to a boil and let simmer for 1 minute.

4. Add mushrooms to the pickling liquid: Remove the pan from the heat, add the blanched mushrooms, and let them steep for 5 minutes.

5. Fill the jar: Transfer the mushrooms and pickling liquid into a clean, sterilised glass jar.

6. Seal & preserve:

• Fill the jar to the rim and immediately seal with a tight-fitting lid.

• Optional for improved shelf life: Place the sealed jar upside down in hot water at 80–90°C for 5–10 minutes. This helps create a vacuum seal.

• Allow to cool completely, then store in the fridge.

Tips for preserving the pink colour:

• Blanch briefly and immediately shock in ice or very cold water to help retain the pink hue.

• Add a dash of lemon juice or a little extra apple cider vinegar to the blanching water to keep the pH acidic — acidity stabilises anthocyanins (the natural pink pigment).

• Store the jar in the fridge away from direct sunlight, as UV light quickly fades the colour.