Pickled Mushrooms
As a salad or appetizer, these tangy mushrooms are a welcome addition to any meal or party buffet table. It doesn't take long for a whole bowlful to be devoured. I love to cook with fresh mushrooms - a crop our state is well known for. -Sandra Johnson, Tioga, Pennsylvania
Ingredients
- 2/3 cup tarragon vinegar
- 1/2 cup canola oil
- 2 tablespoons water
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 1 garlic clove, minced
- Dash hot pepper sauce
- 1 pound fresh mushrooms
- 1 medium onion, thinly sliced and separatd into rings
- Finely diced sweet red pepper
Reviews
EXACTLY what I was looking for!!! I've had the same recipe since the 1960s,only it used canned broiled mushrooms caps!!I have NOT seen them for decades!! Thank you Sandra*****Now, if only I can find the recipe for Pickled Garlic that I found at The Garlic Store at the Mall of America, I will be at 100% of my wants...
I recall preparing these mushrooms (it was quite sometime back when I'd seen them featured in Taste of Home! I found them to be very tasty! I'd used 10-oz. TO 1 lb. of fresh mushrooms and instead of tarragon vinegar, I've used either cider vinegar OR wine vinegar!At that time, I'd used just a dash of red pepper flakes since I'd had those on hand when I made these mushrooms! Thank you for sharing this recipe! delowenstein
Delicious, remindes me of my grandpa's mushrooms.
I've made these for years, only using wine vinegar because I don't like tarragon. They are always the first thing to disappear at a party!