Pickled Mushrooms for a Crowd Recipe
Serve tangy pickled mushrooms alongside a steak, as an appetizer with picks, in a salad or as part of an antipasto platter. However you present them, you can’t go wrong! —John Levezow, Eagan, Minnesota
3 pounds medium fresh mushrooms
8 cups water
2 cups sugar
2 cups white vinegar
dry red wine
3 tablespoons bitters
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon beef bouillon granules
1 bay leaf
In a large saucepan, combine mushrooms and water. Bring to a boil; boil for 1 minute. Drain; return mushrooms to pan.
In a small saucepan, combine the remaining ingredients; bring to a boil, stirring constantly. Pour over mushrooms; cool slightly.
Transfer mushroom mixture to glass jars with tight-fitting lids. Cover and refrigerate for at least 2 days. Just before serving, discard bay leaf.
Yield: about 7-1/2 dozen (6 cups mixture).
Originally published as Pickled Mushrooms for a Crowd in Taste of Home Christmas Annual
Annual 2013, p166
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