Save on Pinterest

Tangy Pickled Mushrooms

Total Time

Prep: 50 min. Process: 20 min./batch

Makes

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
Tangy Pickled Mushrooms Recipe photo by Taste of Home

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 eight 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.

Recommended Video

Reviews

Click stars to rate