|Whole mushrooms||1 Pound|
|Onions||1 Medium, thinly sliced and separated into rings|
|Red wine vinegar||1 1⁄2 Cup (24 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Pickling salt||4 Teaspoon|
|Dried tarragon||1 Teaspoon, crushed|
Thoroughly wash the mushrooms; trim stems.
In 3-quart saucepan combine onion rings, red wine vinegar, water, brown sugar, pickling salt, and the tarragon; bring the mixture to boiling.
Add the mushrooms; simmer, uncovered, 5 minutes.
Lift the mushrooms and onion rings from the pickling liquid with slotted spoon.
Reserve the liquid; keep hot.
Pack vegetables in hot, clean half-pint or pint jars, leaving 1/2-inch headspace.
Cover with hot pickling liquid, leaving 1/2-inch headspace.
Process in boiling water bath 5 minutes for both half-pints and pints.
(Start timing when water returns to boiling.)
Serving size: Complete recipe
Calories 695 Calories from Fat 18
% Daily Value*
Total Fat 2 g3.2%
Saturated Fat 0.38 g1.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 7846.1 mg326.9%
Total Carbohydrates 148 g49.5%
Dietary Fiber 8.4 g33.6%
Sugars 125.9 g
Protein 18 g35.4%
Vitamin A 4.3% Vitamin C 48.5%
Calcium 23.8% Iron 37.8%
*Based on a 2000 Calorie diet