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

Pickled Mushrooms

Pickled Mushrooms
Prep Time
5 min
Yield
4 cups
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
Directions
- In a large serving bowl, combine the first seven ingredients. Add mushrooms and onion; toss to coat. Cover and refrigerate 8 hours or overnight. Sprinkle with red pepper before serving.
Nutrition Facts
1/4 cup: 74 calories, 7g fat (1g saturated fat), 0 cholesterol, 223mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein.
Loading Popular in the Community
Loading Reviews