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Pickled Mushrooms

the.instructor's picture
Ingredients
  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
Directions

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: 
Easy
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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