Tangy Pickled Mushrooms Recipe

Tangy Pickled Mushrooms Recipe photo by Taste of Home

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Home-canned pickled mushrooms are a great addition to your pantry. They’re ideal for cocktails, appetizers, salads and relish trays.—Jill Hihn, Mother Earth Organic Mushrooms, West Grove, Pennsylvania

This recipe is:

Diabetic Friendly

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Tangy Pickled Mushrooms Recipe

Prep: 50 min. Process: 20 min./batch

Yield: 64 Servings

50 20 70

Ingredients

5 pounds small fresh mushrooms
2 large onions, halved and sliced
2 cups white vinegar
1-1/2 cups canola oil
1/4 cup sugar
2 tablespoons canning salt
3 garlic cloves, minced
1-1/2 teaspoons pepper
1/4 teaspoon dried tarragon

Directions

Place all ingredients in a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Carefully ladle hot mixture into eight hot 1-pint jars, leaving 1/2-in. headspace.
Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil. Process for 20 minutes. Remove jars and cool. Yield: 8 pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutritional Facts 1/4 cup equals 18 calories, 1 g fat (trace saturated fat), 0 cholesterol, 35 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food.

Originally published as Tangy Pickled Mushrooms in Country Woman April/May 2013, p20