Tangy Pickled Mushrooms Recipe
Tangy Pickled Mushrooms Recipe photo by Taste of Home
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Tangy Pickled Mushrooms Recipe

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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
Featured In: 22 Pickled Recipes
TOTAL TIME: Prep: 50 min. Process: 20 min./batch
MAKES:64 servings
TOTAL TIME: Prep: 50 min. Process: 20 min./batch
MAKES: 64 servings


  • 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

Nutritional Facts

1/4 cup: 18 calories, 1g fat (0 saturated fat), 0 cholesterol, 35mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 1g protein.


  1. 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.
  2. 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.
Originally published as Tangy Pickled Mushrooms in Country Woman April/May 2013, p20

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