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Tangy Pickled Mushrooms

 Tangy Pickled Mushrooms
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
64 ServingsPrep: 50 min. Process: 20 min./batch

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.
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.