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Pickled Mushrooms

Western.Chefs's picture
  Button mushrooms 2 Pound, trimmed and washed
  Water 3 Cup (48 tbs)
  Pickling salt/Kosher salt 2 Tablespoon
  Apple cider/White vinegar 3 Cup (48 tbs)
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Garlic cloves 2 Large, thinly sliced
  Bay leaves 4
  Whole cloves 1 Teaspoon
  Peppercorns 1 Teaspoon (Black / Green Variety)
  Dried red chili peppers/1 teaspoon crushed red pepper flakes 4 Small

1. In a large stainless steel or enameled saucepan, combine the mushrooms, water, and salt. Bring to a boil over moderately high heat and simmer for 5 minutes. Rinse several times, then drain well. In the same saucepan, bring the vinegar and oil to a boil. Add the mushrooms, lower the heat, and simmer, uncovered, for 5 minutes.
2. While the mushrooms are simmering, sterilize 4 half-pint canning jars. Using a slotted spoon, pack in the mushrooms, reserving the vinegar mixture. Divide the remaining ingredients among the jars. Spoon in enough of the vinegar mixture to cover the mushrooms completely, leaving a 1-inch head space. Gently run a knife around the inside of each jar to release any bubbles; wipe the rims well and seal.
3. Process in a boiling water bath for 10 minutes. Let cool thoroughly, then check the seals. Store in a cool, dark, dry place for at least 2 weeks before opening; they will keep for up to to 6 months.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
15 Minutes

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Average: 4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1140 Calories from Fat 529

% Daily Value*

Total Fat 57 g88.2%

Saturated Fat 4.4 g21.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2025.5 mg84.4%

Total Carbohydrates 137 g45.7%

Dietary Fiber 11.7 g46.8%

Sugars 101.9 g

Protein 29 g58.7%

Vitamin A 26.2% Vitamin C 41.6%

Calcium 7.8% Iron 49.9%

*Based on a 2000 Calorie diet

Pickled Mushrooms Recipe