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Pickled Mushrooms

the.instructor's picture
  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.
Adjust lids.
Process in boiling water bath 5 minutes for both half-pints and pints.
(Start timing when water returns to boiling.)

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

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

Pickled Mushrooms Recipe