I know hardly anything about prepping fresh bamboo shoots. The little I read up on the ingredient warns of all manner of disaster if you cut it wrong, boil or blanche it wrong, cook it wrong. We simply peeled the bamboo shoot, sliced it thinly on a mandoline, boiled it in water for 10-15 minutes, turned off the heat and let it cool. I like the instructions that say to boil it in rice washings (didn’t have any) which I might try the next time around.
Once cooled, I added some pickling liquid which I have applied to nearly a dozen ingredients, let it steep overnight and voila! pickled bamboo shoots. It has a nice texture, and a subtle (read possibly overwhelmed flavor) taste that I am NOT sure I would pick up if blindfolded. But it is incredibly refreshing and tasty as a pickle. That giant shoot that I purchased yielded just enough sliced pickles to loosely fill this small glass jar. I did, however, find a really good use for the pickles in a recipe, up next. :)