Pickled Mushrooms (Canned)
photo by Catnip46 
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
- half pints
- Serves:
- 20
ingredients
- 1360.77 g mushrooms (1 to 2 inches in diameter, commercially grown)
- 591.47 ml white vinegar (5% acidity)
- 414.03 ml water
- 44.37 ml morton canning & pickling salt
- 78.78 ml chopped onion
- 12.32 ml whole black peppercorns
- 5 garlic cloves
directions
- Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain.
- In large pot, combine vinegar, water and salt. Heat, stirring to dissolve salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 to 12 minutes or until tender. Pack mushrooms into sterilized half-pint jars. To each jar add: 1 tablespoon onion, 1/2 teaspoon peppercorns, and 1 clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.
- NOTE: If mushrooms are large (2 inches in diameter), 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar. Processing time above is for less than 1000 feet. For altitudes of 1000-6000 feet, process 25 minutes; above 6000 feet, process for 30 minutes.
Questions & Replies
- Food.com is not letting me post replies. This is for Railmom. The photo is by someone else, not the recipe contributor. Anyone can post a photo, the recipe contributor has no control.
- Why does the picture show the mushrooms in the jars sliced but the recipe suggests leaving them whole? Would it be feasible to slice them after washing and before cooking?
- Thank you
- How long can they be stored for and do they have to be stored in the refrigerator for the full lifetime
- After packing mushrooms in jars it says add hot brine. Is that what the mushrooms were cooked in or do you make fresh brine?
Reviews
- If I had ten thumbs they would all be up. Quick, easy & delicious. I sell at farmers markets & this will be a great addition to my table.
- These pickled mushrooms were really good but next time I will not use as much vinegar. So easy to make. I will try these again for sure. Thanks for posting Bonnie. Updated: I tried these about 2 hours after making and thought the vinegar was too much but after sitting in the refrigerator over night all ingredients melded together and the taste was just right wouldn't change a thing. I've already ate one jar by myself.
- Seems good I have made this one before. I like that I don't have to add oil like the other recipe. I added a previously dried hot pepper. It made 8 half pints. Larger mushrooms cut in 1/4 or 1/6. Thanks for reposting this recipe, do I don't have to find my copy! XD
- Love them ! I did add red peppers, I like them with a kick !
- Hands down a delicious recipe as it stands. No more overpriced store bought mushrooms for this kid. I did take it a step further by adding a 1/2 teaspoon of crushed red pepper, pickling spice, mustard seed, coriander seed and a slice of garden fresh jalapeno to each quart jar. We like them hot! A GREAT addition to my martinis and bloody marys. I may use this brine for some other things I can. Great Job!
RECIPE SUBMITTED BY
Bonnie Young
Nekoosa, 89
<p>I'm retired since August 2007 after 20 years from a library in central Wisconsin. I guess you could say my hobby is cooking. My husband has even gained weight since I am home more. <br /><br />I love trying new recipes and just started smoking food in my new smoker. So far I have only made salmon and turkey. Both turned out good. <br />We have two grown children and two granddaughters. <br /><br />We also love camping and try to go often. My husband loves fishing and hunting so we have alot of fish and venison and the freezer. <br /><br />I love Zaar and visit the site almost every day. I really love it when I get a good review on one of my recipes. I just wish members would alow zaar mail fo I could thank them for the review.</p>