Pickled Mushrooms Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings12
Interest GroupEveryday
Ingredients
| Button mushrooms | 3 Pound | |
| Pickling salt | 1 Quart, mixed | |
| 4 cloves garlic, peeled and bruised | ||
| Bay leaves | 4 | |
| Whole Cloves | 1 Teaspoon | |
| Peppercorns | 1 Teaspoon | |
| 4 chili pequins (tiny hot dried red peppers) | ||
| White vinegar | 1 Quart | |
| Olive oil | 1/4 Cup (16 tbs) | |
Directions
Wash and sterilize 4 (1-pint) jars and closures, stand on a baking sheet, and keep hot in a 250° F. oven until needed.
Simmer mushrooms in brine, covered, 5 minutes, then drain.
Into each hot jar place 1 clove garlic, 1 bay leaf, 1/4 teaspoon each cloves and peppercorns, and 1 chili pequin.
Heat vinegar and oil to boiling in an enamel or stainless-steel saucepan, add mushrooms and simmer, uncovered, 5 minutes.
Remove mushrooms with a slotted spoon and pack into jars, then pour in boiling vinegar mixture, filling to within 1/8" of tops.
Wipe rims and seal.
Cool, check seals, label, and store in a cool, dark, dry place 2-3 weeks before serving.
Simmer mushrooms in brine, covered, 5 minutes, then drain.
Into each hot jar place 1 clove garlic, 1 bay leaf, 1/4 teaspoon each cloves and peppercorns, and 1 chili pequin.
Heat vinegar and oil to boiling in an enamel or stainless-steel saucepan, add mushrooms and simmer, uncovered, 5 minutes.
Remove mushrooms with a slotted spoon and pack into jars, then pour in boiling vinegar mixture, filling to within 1/8" of tops.
Wipe rims and seal.
Cool, check seals, label, and store in a cool, dark, dry place 2-3 weeks before serving.
Chef
