Pickled Chicken of the Woods

In a small stock pot, bring the water, salt, garlic and herbs to a simmer.

Add the chicken of the woods and cook until they have released their juice and cooked through, about 5 minutes.

Add the vinegar to the mixture, then pack pint canning jars full of the pickles. Pour the pickle liquid over the mushrooms and fill the jars leaving 1/2 an inch of headspace, then process the jars in a waterbath canner for 15 minutes.