Lack of experience for wide ranges of food products in Ethiopia especially adaptation torncertain cereals and vegetables has to be considered as an opportunity for the utilization ofrnbamboo shoot as food. The objective of this research was to develop pickled bamboo shootrnfood product from Oxytenanthera Abyssinica bamboo species. The influence of heating timernand temperature on hydrogen cyanide concentration was also studied. First, 7.2 kg ofrnOxytenanthera Abyssinica bamboo species were allocated for the process to be trimmedrnsliced into pieces and stones and soils were removed. Then after, the sliced shoot was heatedrnin water for 10, 15, and 20 minutes each at heating temperature of 80, 85 and 900c. Thernheating process was continued for 25, 30, 35 and 40 minutes at 900c to analyze the maximumrnreduction of hydrogen cyanide in boiled bamboo shoots. In this study sliced shoot which wasrnboiled at 900c for 40 minutes show maximum reduction of hydrogen cyanide from all boilingrntime temperature combination, which is 89.50% reduction. For this reason, this timetemperaturerncombination was selected for developing pickled bamboo shoot. The resultrnindicates that, as boiling temperature increased from 800c to 900c the percentage of reductionrnof hydrogen cyanide was increased. Also, as the boiling time increases the percentage ofrnreduction was also increased. Beside this as the boiling time increases for fixed temperaturernincrease in the percentage reduction of hydrogen cyanide was observed for 80 and 850c butrnfor 900c no significant reduction was observed after boiling for 35 and 40 minutes. Afterrnboiling, the shoot was cooled to room temperature followed by brining. The brining wasrncarried out at 3, 5 and 7% salt concentration each at PH of 4.5, 5 and 5.5. While picklingrncitric acid was added to adjust the PH and to enhance flavor for the pickled product. Afterrnpickling, sensory evaluation were conducted and the combination which posses goodrnacceptance by panelists were analyzed for physico-chemical, nutritional and microbiologicalrnanalysis to now the quality of the final product. Bamboo is also a good source of essentialrnamino acids, enzymes and minerals. The nutritional analysis shows 90.42% & 91.23% ofrnwater, 0.44% & 0.31% of fat, 1.53% & 1.50% of fiber, 2.08% & 1.55% of protein, 1.22% &rn0.90% of ash and 5.84% & 6.00% of carbohydrate and the mineral analysis, 253 & 218 mg ofrnK, 0.7 & 0.5 mg of Mn, 21 & 14.3 mg of Ca and 1.01 & 0.7mg of Fe per 100 gm of shootsrnfor fresh and pickled bamboo shoot respectively. Finally, the boiled shoot was stored andrnpacked in plastic containers in which the shoots have been immersed in brine solution.