Pickled Mushrooms (Canned)

Submitted by Bonnie Young

"I was looking for a recipe for pickled mushrooms that tasted like the ones you buy in the grocery or liquor store. The type used in cocktails. Came across this one from Morton Salt. I haven't tried it yet. http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=38"

 

• Ready In: 1hr
• Ingredients: 7
• Yields: 5 half pints
• Serves: 20

ingredients

• 3 lbs mushrooms (1 to 2 inches in diameter, commercially grown)
• 2 1⁄2 cups white vinegar (5% acidity)
• 1 3⁄4 cups water
• 3 tablespoons morton canning & pickling salt
• 1⁄3 cup chopped onion
• 2 1⁄2 teaspoons whole black peppercorns
• 5 garlic cloves

directions

1. Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain.
2. 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.
3. 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.

Reviews

[seger98]

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.

 

[Catnip46]

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.

 

[herman.dolly]

Love them ! I did add red peppers, I like them with a kick !

 

[jquade]

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!

 

[treadwaym]

The recipe is great and easy. I let mine sit for a week so all the flavor will marinate properly. My sister suggested using pints instead because we are mushroom lovers.