Tangy Pickled Mushrooms

Name: Tangy Pickled Mushrooms
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 8 pints.
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

TOTAL TIME: Prep: 50 min. Process: 20 min./batch YIELD: 8 pints.

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

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

1. Place all ingredients in a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Carefully ladle hot mixture into 8 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.

Nutrition Facts

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

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