Pickled Mushrooms Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Interest GroupEveryday
Ingredients
| 1 pound whole mushrooms medium onions, thinly sliced and separated into rings | ||
| Red wine vinegar | 1 1/2 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/2 Cup (16 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.)
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.)
Chef
