PICKLING MUSHROOMS RECIPES

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PICKLED MUSHROOMS RECIPE: HOW TO MAKE IT



Pickled Mushrooms Recipe: How to Make It image

As a salad or appetizer, these tangy mushrooms are a welcome addition to any meal or party buffet table. It doesn't take long for a whole bowlful to be devoured. I love to cook with fresh mushrooms - a crop our state is well known for. -Sandra Johnson, Tioga, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 4 cups.

Number Of Ingredients 10

2/3 cup tarragon vinegar
1/2 cup canola oil
2 tablespoons water
1 tablespoon sugar
1-1/2 teaspoons salt
1 garlic clove, minced
Dash hot pepper sauce
1 pound fresh mushrooms
1 medium onion, thinly sliced and separatd into rings
Finely diced sweet red pepper

Steps:

  • In a large serving bowl, combine the first seven ingredients. Add mushrooms and onion; toss to coat. Cover and refrigerate 8 hours or overnight. Sprinkle with red pepper before serving.

Nutrition Facts : Calories 74 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 223mg sodium, CarbohydrateContent 3g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

PICKLED MUSHROOMS (CANNED) RECIPE - FOOD.COM



Pickled Mushrooms (Canned) Recipe - Food.com image

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

Total Time 1 hours

Prep Time 40 minutes

Cook Time 20 minutes

Yield 5 half pints, 20 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 23.5, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1052.2, CarbohydrateContent 3, FiberContent 0.7, SugarContent 1.6, ProteinContent 2.2

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